Evening star., 1944-02-25
Readers Clearing House
BLUEPRINT FOR THE FUTURE.
Thanks to Mrs. E. w.,
LeIisaefoA 1

BLUEPRINT FOR THE FUTURE.
(Thdnks to Mrs. E. W..
Arlfngton.)
I differ with Mrs. A. G. q. in her
desire for continuance Of strict
economy after the war. I cannot
say I think her thrift is wrong, be-
cause I believe true thrift is con-
stitutional rather than ethical.
Because Of the present economic
conditions and Government wear
It out-make 1t do" ETC., prop
aganda, I have adopted most rigid
economies myself. Since run my
house, baby and husband without
any help, it leaves me no time for
war work of any sort, and inasmuch
as the Red Cross blood bank has de-
clined my offer of donation I find
the only thing I can do is buy War
Bonds and contribute to war chari-
ties.
In order to do this, I disguise my
left-overs (although I hate cook
ing), do onerous tasks I would 9TH
erwise hire some one to do, turn
my husbands worn-out shirts into
creepers for the baby, ETC., etc. BUT
! don't like it. What makes it bear
able is that I feel very noble about
1t all and salve my conscience for
not being in the auxiliary armed
forces by buying as many bonds as
possible and contributing to as many
war funds as I can from the money
I save.
However, when this war is won,
and if depression does not set in, I
know I shall drop all this. hire
myself cook, send my laundry out
and never remake another dress.
The point of it all is that I, and l
believe in common with many peo-
pie, do not care for economy for
economy's sake. We get no particu-
lar pleasure out of saving money or
getting the last full measure of de-
votion out of last weeks ham bone
or last years dress.
am not advocating extravaganza.
I think that is almost as bad as
parsimony. But I believe that If we
can afford it, and we usually can
IN this glorious lush land of Amer
lea, we should indulge in a certain
amount Of luxury.
But as said in the beginning it
Is largely constitutional. If one can
exercise strict economy without
emotional reactions, it is grand.
However, cannot. For me to emu
late the New England thrifts (de-
spite the fact that was brought UP
in that type of home) without the
cause for which I now martyr" my
self, would make me stingy and
pusillanimous. I hope that within
a short time we will all be able to
go back to our good" living with
out extravaganza, but also without
the soup kettle"
FROSTING; CHOCOLATE CAKE.
BROHING DIRECTIONS?
Thanks to Mrs. P. M. A.,
Hyattsviue.)
I was glad for the recipes for
uncooked fudge frostings, but saw
none quite as easy as mine, so
wish to pass it along.
Cocoa frosting - Two cups con-
fectioners' sugar, tablespoons CO.
Goa, l tablespoon butter, enough
cream to moisten, y teaspoon va
nilla, lemon or almond extract.
Blend all ingredients except fla
voring, heat over water few min
utes. Cool and beat. Add flavoring.
1 also have a quick chocolate cake
that is a time saver and also a great
favorite with the family.
Sift into bowl cup sugar, cup
hour, y teaspoon baking powder, y
teaspoon salt. Let melt in u cup
boiling water, 2 squares chocolate,
u cup shortening. Pour into first
mixture, mix, then add u cup sour
milk, unbeaten egg.
Beat well, bake at 300 degrees.
Batter is very thin.
In these days I spare the sugar
q bit, using a good "a cup instead.
I usually have to make my sour milk
with vinegar, which is readily done
II the milk Is lukeWarm. The amount
of vinegar depends upon its strength,
u teaspoon being a good starting
point. If the milk is ice cold it will
not sour and If it is too warm a
tough hard curd results, totally un-
fit for use.
I bake this cake in a glass oven
ware dish, about 8x12, and ice it
right in the dish. The first pieces
are hard to remove, but after that
they come out easily and the cake
keeps fresher that way With no
sides to ice, three-fourths of the
frosting recipe is sufficient.
Now I need some help. Although
my broiled steaks and chops are
fine, I cannot seem to brOil liver or
fish successfully. 1 have followed
cookbook instructions carefully, and
have kept the liver or fish well but
tered, but still they turn out dry
and unappetizing. I would certainly
like to be able to broil these foods
as they are served in the better
restaurants and hope some one can
help me.
SOFT CUsTARD?
Requested by Mrs. F. B.,
Arlington)
Will you please ask some of your