Evening star., 1943-12-22

arated, -6l2 cups sifted flour. |
yeast cake softenedf in Il cup luke
warm water.
Scald milk and set aside to cool.
Cream butter, sugar, salt and egg
Iyolk. Add the lukewarm milk, al
ternately with -four and softened
yeast cake. Beat well and add
stlffly beaten egg white. Allow to
rise overnight Must be warm.
If room is too cold, put dough con-
tainer in tight cupboard with large
pan of boiling water, close tightlyD
Add just enough flour to allow han
ding, Roll pieces of dough into
four fiat cakes, large enough to fit
9-inch pie pans. Spread on we'll
creased pans, let rise to top, brush
with melted butter or margarine
sprinkle with streusel. Bake in a
hot oven, 400 degrees, about 20 min
utes, If preferred, thickly sprinkled
brown sugar may be used in place
of streusel.
Streusel: One cup sugar. | table
spoon cinnamon, y cup sifted -four,
Is tablespoons soft butter or mar
Igarine, few drops vanilla, table
spoons chopped nut meats.
Mix thoroughly sugar. cinnamon
and flour Rub in butter. working
1t with a fork to form into crumbs
| Add vanilla and chopped nut meats
if desired,
would like to have a recipe for
plain white cookies which will not
become hard after baking. Also
can any reader give me directions
for frying noodles for Chinese
recipes? Must the noodles be home
made?
PARTY FAVORITE;
FUDGE; SHRIMP RECIPES.
(Thanks to Mrs. j. A.. M,
Arlington)
/ have a recipe for "cocoons, ,"
which is party favorite and espe-
clally good for the holiday season.
One-half cup butter or margarine
3 heaping tablespoons confectioner's
sugar, cup flour, y teaspoon water,
y teaspoon vanilla, p cup finely
chopped pecans.
Mix all ingredients together and
roll in small balls or shape into
cocoonS. Bake in slow oven for
about an hour Cor until straw color
then roll in confectioner sugar.
Can some one give me foolproof
recipe for fudge with explicit direc-
tions? Also some recipes using
shrimp? Hope I haven't taken up
too much of your valuable space
yours is an appreciated column.
Editors Note-We WiSh to
thank Mrs. J. A. M also for her
lemon chiffon pie recipes, Which
lack OF space preUents US from
printing at this tine.)
WILD DUCK.
(Thanks to Mrs. P. D. r.,
WaShington,)
A week or so ago some one asked
about cooking wild duck. Our trig-
ger fingers start itching along in
October, but since we've been back
in the Navy the ducks have been
spared!
However, my cook in Chicago used
to do a masterful job. She put a
peeled onion, an apple cut in halves,
a couple of small carrots and stalk
or two of celery inside the duck.
We do not subscribe to the blood
follow-the-knife" school and like our
birds well done, and Anna Bellies
method always kept them moist.
don't know how long she cooked
them; I imagine it would depend on
the size of the birds.
We always had wild rice Gt's prac-
tically a must" with game), sweet
potatoes, lima beans, asparagus or
peas. corn mullins or hoe cake"
and instead of dessert mixed salad
with plenty of garlic in the dressing,
and cheeses. Il like dressing made
with real olive oil, a combination of
cider, wine and tarragon vinegars,
imported paprika lampong, black
pepper dash of hickory smoked
salt and chopped garlic! Measure
by the "dump-and-taste" method.) }
I've gone further than I intended,
but I do hope these duck ideas will
click.