Evening star., 1943-12-15


cup peanut butter, cup milk.
Sift flour, baking powder, salt and
sugar together Add milk to peanut
butter, blend well and add to dry
ingredients, beat thoroughly. Bake
IN creased loaf pan in slow oven As
to SO minutes. This is best when a
day old. 1t makes delicious sand
Wiches cut in thin slices and filled
with either cream cheese or lettuce
and mayonnaise.
Rice cheese puff-Make a sauce
OF 3 tablespoons fat, 2 tablespoons
flour and y cup milk. Stir in u
cup ated cheese and 2 cups hot
boiled rice. Season. Fold in 4 egg
yolks beaten thick, then the whites
beaten stiff. Bake in creased casse-
role so minutes in moderate oven.
(Ed. Note: Thank you, too,
Mrs. E.'O. B., for sending in a
recipe for mdyonnaise 1Dhich is
similar to seUerGl already pub
Hshed.)
COOKIES USING EGG WHITES.
(ReQuested by Mrs. E. p,
WaShington.)
Could you kindly send me a recipe
in which a great deal of whites of
eggs is being used, as I have quite
an accumulation of same? Prefer
ably for cookies.
X X 4
QUICK MAYONNAISE,
THANKS to Mrs. G. v. S.,
Fort Myer.)
Mayonnaise made in four minutes
and never curdles: Put one whole
egg in a bowl, add half teaspoon
salt, quarter teaspoon pepper, same
of paprika, Y teaspoon mustard
(dry) and one teaspoon vinegar or
lemon juice.
Measure out IL cups salad oil, any
kind, and then pour slowly at first
and then quite fast while beating
quickly with rotary beater. AS it
thickens, add more vinegar to keep
1t the right consistency. Add more
seasoning to taste. The oil can be
poured fast enough so that the whole
process takes only about 4 minutes
by the clock. Keep in icebox in
tightly covered jar, as 1t will turn in
an open container.
I enjoy the Clearing House i'm
mensely and could not bear your
readers to have to go through the
old-fashioned, laborious process of
making mayonnaise when I have
used the above method for years.
Editors Note: Thanks also to
Mrs. F. L.. H. for her recipe for
mayonndise Uhich 1De are unable
to print because of lack of space.)
NIPPY CHEESE SANDWICH
FTLLING.
(ThdnkS to Mrs. r. L. H., Wash
ington.)
Here Is recipe for another use
for dried beef. 1t came over one Of
the local radio stations several years
ago, and I find 1t extremely deli
ciouS:
Two cups strained canned toma-
toes Guice and pulp, 2 tablespoons
quick-cooking tapioca, 1s teaspoon
pepper, u teaspoon dry mustard,
21A cups (1a pound grated Ameri-
can cheese, IL cup ~ pounO
ground or finely chopped dried beef,
Il teaspoon Worcestershire sauce.
Place tomatoes in top of double
boiler and bring to boil over di-
rect heat Combine tapioca, pep
per and mustard. Add gradually to
tomatoes and bring to brisk boil,
stirring constantly Place immedi-
ately over rapidly boiling water and
cook 5 minutes, stirring OCCASION
ally. Add cheese gradually and stir
until melted. Remove from boiling
water. Add dried beef and Worces-
tershire sauce and blend. Cool.
Mixture thickens as it cooks. Makes
215 cups filling. Keep covered In
refrigerator.
HICKORY NUT CAKE.
(Requested By R. C. r., Washington)
I enjoy the Readers Clearing
House so much. Can any of the
readers give me recipe for hickory
nut cake? My mother used to make
it when I was a child in Indiana.