Evening star., 1944-03-03

IamlIy IOr generations ana 1t has
proved successful at all times.
wish to emphasize the fact that
the eggs and sugar should be beaten
for long time, as this is the secret
Of smoothness. Also the stirring
should be constant during cooking
process and the heat not more than
medium.
Three eggs, 6 cups milk, level
tablespoons of sugar Cor / table
spoon for each cup milk, pinch OF
salt.
Beat eggs thoroughly until foamy
and well mixed, then add sugar and
beat again, as this is important.
Heat milk (not too hot) and pour
very slowly into egg mixture, STIR
ring all the time. Return this mix
ture to clean pan and cook over
medium heat until mixture thickens
to desired consistency-stirring all
the time. When cool add desired
fiavoring, a little sherry is unusually
good. Custard is thicker when cool,
so when custard coats spoon and
pan it is almost ready. This is very
delicious.
Should you notice any curdling
just beat with a rotary beater very
briskly for time. However. have
never had this happen.
Your Clearing House is wonderful
for those Of us who have the re-
sponsibility of preparing meals for
the first time in our lives.
I wonder If some one could give
me good recipe for nut bread.
Not the brown kind, but a sort Of
party loaf" I shall greatly ap-
preciate this help.
(Thanks to Mrs. E. W. c., Arling-
ton.)
In making custard of any kind
the secret is In not cooking it too
fast. Be sure the water in bottom
Of double boiler is kept under the
boiling point. Stir constantly and
only until the mixture coats the
spoon.
NIGHT-BLOOMING CEREUS?
REQUESTED BY Mrs. d. B. W.,
Outings Beach,
Can some one please tell me some
thing about a night blooming" ce-
reus plant? I have a plant that IS
over so years old and in all that
time has only bloomed once-that
was back in about 1913 It now has
Soyon y,er c6nofe ~, ~ e,,ct, a . T,xo
never seen before-long, thin, green
ones-not out from the leaves dixie
rev leaves Gomez Out about midway
Of the stalk. I do not know whether
they are suckers or new shoots. Can
some one help me out? Would love
to see 1t bloom once again before an
other so years.
REMOVING 'DECALS.'
Thanks to Mrs. H. D.,
Silper SPRING.
I had success in removing decals
from my wooden kitchen cabinet
and this suggestion may help Mrs.
F. S. from Alexandria.
Make hot soapsuds in one pan, in
another pan pour some rubbing al
cohol Il imagine pure alcohol may
be used, if rubbing alcohol is not
Take cloth, dip in soapsuds and
soak decals, then wiring cloth, dip
alcohol and rub over decal. Use
plenty of alcohol. Scrape of with
thumbnail. This will take time, but
decal will come off.
* X X X
RYE BREAD.
Thanks to Mrs. G. J. B.,
Washington.)
A recipe for rye bread tested and
approved by Fanny Farmers Boston
Cooking School Cook Book follows
One cup scalded milk, / cup boil
ing water, l tablespoon lard, table,
spoon butter, y cup brown sugar
1h teaspoon salt, n yeast cake dis
solved in Y cup lukewarm water,
cups flour, rye meal.
To milk and water add lard, but
ter, sugar and salt. When luke
warm, add dissolved yeast cake and
flour, beat thoroughly, cover, and
let rise until light. Add rye meal
until dough is stiff enough to knead
knead thoroughly, let rise, shape in
loaves, let rise again and bake in
an oven heated to $50 degrees, until
1t begins to brown. Then reduce the
heat to 375 degrees. The time for
baking will require about so minutes
Take from oven and cool on a
rack, cover bread with a fresh tea
towel. For soft crust, brush loaves
with melted butter Immediately
after removing from the oven.
Caraway seeds may be added in
the amount desired when adding
rye meal.
X X X
QUERIES ANSWERED;
HOUSEHOLD HINTS.
(Thauks to Mrs. F. A. c.,
Washtngton.)
Answering Mrs. G. w. G. Arlington
In halving q recipe calling for one
egg beat the egg, then put alter