Evening star., 1943-08-02

shotDn has been great, and zoe
teel that all the readers OF the
Clearing House Dho haze asked
TOR further information ipfH really
appreciate Mrs. w. X. W's CO.
operation and troubie.-B. c.
X
CHOCOLATE STRUP.
(Thdnks to Mrs. H. N. r..
Washington
I think this will prove very salts
factory to MS. w. r. B. The flavor
Of the sirup is excellent and 1t Is
smooth and has just the right body
for either milk shakes or choco-
late sodas, and is also delicious
on ice cream:
II cup cocoa.
l cup water.
Il teaspoon vanilla.
! cup sugar.
Pinch salt (optionaD.
Mix cocoa, sugar thoroughly. Add
cold water snd slowly bring to boil,
stirring frequently to avoid Jumps.
Allow to boil Just three minutes;
remove from flame, add vanilla.
pour into hot jar (pint size) and
seal Immediately.
1t is advisable, If making double
the quantity, to use two pint pars
rather than one quart.
Store in lower part Of ice box
Will keep indefinitely.
WATERMELON RIND PRE-
SERVES: CORN RELISH.
(Thanks to Mrs. A. P. c.. Takon1a
Park
Requested by G. M. A. and
s. o. S.. Washington:
IA cups cooked watermelon rind
q large melon.
IL cups sugar.
l cup seedless raisins.
l lemon thinly sliced
Remove outer green rind and cut
white parts in 1-inch squares. Place
in preserving kettle with about one
half cup water over slow fire. Cook
slowly until tender and very little
water left in it. Add sugar, lemon
and raisins and cook about 80 min
utes longer. The sirup should be
thick.
(Thanks to Mrs. C. F. p.
Wdshtngton.)
Remove all hard, green surface
and soft portions. Cut rind into de-
sired lengths; cover with alum wa
ter, allowing 2 teaspoons powdered
alum to each quart Of water. Heat
gradually to the boiling point, then
let stand on back of range for 2
hours. Remove from alum water
and chill in cold water.
Make sirup by boiling S min
utes 2 pounds brown sugar, 1 pint
vinegar, with 2 tablespoons each of
whole cloves and stick cinnamon
tied in piece of cheesecloth. Add
watermelon rind and cook 10 min
utes. Remove rind to stone jar and
pour over the sirup. Scald sirup
three successive mornings and re-
turn the rind to the stone jar. On
the fourth morning pack while hot
in fruit jars and seal. This is a deli
cious preserved fruit when finished.
Ripe cucumber pickle may be pre-
pared in the same manner.
May I contribute this Corn Relish
recipe, which is delicious?
! dozen ears corn.
! head cabbage.
Il dozen red peppers.
"a gallon vinegar.
3 cups sugar.
u cup ground mustard.
4 tablespoons salt.
! heaping tablespoon -four.
! tablespoon tumeric.
Mix dry ingredients with vinegar
and pour over the corn (cut from
cob and chopped cabbage and pep
pers. Bring to boil, cook until
mixture thickens and seal in ster-
ilized jars.
SPICED TEA: HARD SUGAR.
Thanks to Mrs H. j., Stluer
Spring.
I am submitting spiced iced
tea recipe which might meet the
need of one Of your readers.
Huoi U iiCoIlly Hldue SLTOlR Yea.
2 inches stick cinnamon.
2 cups boiling water.
% cup sugar.
cloves.
lemons.
Simmer for minutes the spices,
lemon rind, water and sugar.
Strain. Add to the tea with lemon
juice. Pour over cracked ice.
Now have small problem. Can
you or a reader tell me what I can
do with 3 pounds of powdered sugar
that has become hardened and
caked' Is there any way can use 1t
In place Of granulated sugar?
TOP-OF-THE-STOVE" DINNERS.
REQUESTED BY Ensign A. S. N.
Washington.
I should appreciate any sugges-
tions for easily prepared "top-of-
the-stove" dinners. I have no oven,
which limits possibilities of plan