Evening star., 1944-06-12
MORE GOOD RECIPES.
Thanks to Mrs. r. w. B.,


Thanks to Mrs. r. w. B.,
Greenbelt.J
Stuffed Eggplant: One large egg.
plant, z tablespoons butter, 2 table
spoons flour, cup milk, / cup graf
ed cheese, n cup soft bread crumbs
tablespoon grated onion, table
spoon tomato catsup. eggs, sep
arated, salt and pepper.
Wash eggplant and cut length
wise into halves: scrape out centers
leaving 1a-inch shells. Cook pulp In
small amount of water until tender
mash and drain. Melt butter, blend
In -four and add milk gradually and
cook, stirring constantly until thick
ened. Add mashed eggplant, cheese
crumbs, onions, catsup and egg
yolks. Season and fold in stiffiy
beaten egg whites; fill shells and
bake in moderate oven for an hour
Serves four.
Those of you who have little ex-
ira sugar might like to try this easy
fool-proof candy, called New Orleans
pralines. Put one pound brown
sugar, / tablespoonful butter and
4 tablespoonfuls water into pan and
cook until 1t begins to boil. Then
add u pound shelled pecans. Let
1t all boil together until it begins to
bubble. Then, very quickly drop the
mixture into small cakes on a but
tered plate.
Lemon Fluff: One large can of
milk, l package lemon gelatin, u
cup honey or sugar, tablespoons
lemon juice and rind, vanilla wafer
crumbs.
Put milk into freezing unit until
st is cold enough to whip. Pour only
IL cups boiling water over gelatin
and add sugar, lemon juice and rind.
When 1t begins to thicken, whip
milk and cream together. Line shall
low pan with crumbs, pour in gela-
tin mixture and cover with crumbs.
Chill several hours and cut into
squares to serve. Any flavor gelatin
may be used. This serves or 10,
or more, depending upon the size of
the squares.
For an easy, spring like dessert,
try serving fresh, stoned cherries or
fresh blackberries over vanilla ice
cream.
TAPIOCA RECIPES.
requested By Mrs. A. W. Meg,
Wnshtngton)
Baked Apples With Pearl Tapioca:
Core apples, and fill with the fol-
lowing: Soak tapioca in cold water
to cover well for several hours. Add
sugar to taste, salt, vanilla and nut
meg, adding more water If mixture
is too dry. Sugar, salt and nutmeg
apples after filling is in same, add
Ing some water to pan. Cook until
tender.
Deep Dish Of Apples and Tapioca:
Peel and slice the amount of apples
desired. Fill dish with same, add
ing mixture of tapioca (soaking in
cold water several hours, salt, va
nilla, sugar to taste and small
piece of butter, and nutmeg. Pour
this over apples, adding a generous
amount of cold water. Bake in
slow oven (for about an hour until
apples and tapioca are done. +
often have to add little more
water while baking. Serve with
cream and sugar, warm.
Thanks to Mrs. G. r. ~,
Mount Rainier
1nclosed is a recipe for apple
tapioca which may be what Mrs.
MEG. is looking for. I add two
others taken from "a Cooks Tour
with Minute Tapioca."
Deep-dish Cherry Tapioca: One
half cup tapioca, teaspoon salt, 4
cups hot water and cherry Juice,
/ tablespoon lemon Juice, / cup
brown sugar, firmly packed; v tea
spoon nutmeg, u teaspoon CHINA
mon, 2 tablespoons melted butter,
21s cups canned sour red cherries.
Method: Add tapioca and salt to
water and cherry juice and cook in
double boiler Is minutes, or until
tapico is clear, stirring frequently.
Add lemon Juice, sugar mixed with
spices, butter and cherries. Pour
into creased baking dish and bake
In moderate oveY (25n SecrooeN Az