Evening star., 1944-02-23
(Thdnks to Mrs. o, A. H.,

To the lady who several DAYS ago
requested recipe for uncooked
chocolate or cocoa icing 1t is very
simple, and only one thing to be
real careful of-too much moisture.
To Q cups of Ak sugar add l
cup OF dry cocoa. Mix we'll to-
gether in bowl HEAT, do not boil,
3 tablespoons of milk, l teaspoon
butter. Add warm milk slowly tea
spoon at time, to be sure not to
get it too wet. Add vanilla, 2 tea
spoons and spread.
Editors note-We uish to
thank Mrs. J. r. P, Arlington, for
her chocolate icing, Which Is SIM
liar to Others already publshed.)
Il
EGGS.
(Th1nks to Mr.. E. K, Wnshinqton.
A few days ago one of your read
ers asked how to recognize a good
egg. She may find the following
helpful:
The quality of an egg is related
less to the freshness of an egg, j. e.,
to its age, than to the temperatures
to which it has been subjected after
it was laid and before it was cooked.
Eggs should be kept COOL "a or 35
degrees is ideal, and in a fairly
humid atmosphere. Your. mechani-
cal refrigerator, in the freezing
compartment, is perfectly salts
factory for holding eggs a week
or so.
To recognize egg quality before
an egg is broken, egg dealers twirl
eggs before a strong light, candle" :"
and see the contents as an X-ray
plate. Clearly this is out OF the
question for the housewife, so her
best guide is to find a little blue
sticker, slightly larger than spe-
cial delivery stamp on each egg
carton. This sticker, awarded by
the Federal State Egg Grading
Service, reads "U. S. Consumer
Grade A." and indicates that upon
inspection the eggs have been found
to meet rigid quality standards.
When broken out the contents
OF a high-quality egg are firm, not
watery The yolk and part of the
white should stand up prominently,
not run over the pan or dish. The
air cell, recognizable in the large
end of hard-boiled egg, should be
shallow. The yolk sack should sell
dom rupture when the egg is broken
Blood spots, which can be re-
moved on the edge of a spoon, are
annoying, but not harmful. Eggs
OF which the entire contents are
bloody, however, should be dis
carded.
(Thanks to Mrs. C. L. G., Glen Echo
Heights, Md.)
It Mrs. c. E. B. would crush a
hard-cooked egg In the palm of her
hand she would probably be able to
peel shell and membrane very read
lily.
Some one told me that ages ago
and I have had very little trouble
since. OF course now and then one
sticks, but as rule it works.
enjoy your column very much, as
I suppose most busy housewives do!
CRACKED ENAMELWARE.
Thanks to Mrs. O. A. H.,
Washington.)
I enjoy reading your column and
look forward to it each day. To
Mrs. M. I. DIS request concerning
cracked enamelware: The mis-
placed clipping probably referred
to a repair enamel that comes in a
tin can like paint, accompanied by
a tube of rust remover. Do hope
she will be able to find it.
CUSTARD PROBLEM.
(Thanks to Mrs. r. N. l.,
Washington)
Too hot an oven will cause Gus
tard to curdle. Also overlooking
I use egg, tablespoon sugar tc
cup milk and beat just enough
to mix ingredients. I get just as
good results using cold milk as ]
do hot. when mixing. Don't have
water in pan too hot. Cook custard
until knife inserted in custard
comes out clean.
HICKORY NUTS,
RAT RADIANCE.
PINEAPPLE CHIFFON PIE.
(Thanks to Mrs. E. O. X,
Arlington, Vd.)
Picking out hickory nut meats Is
q tedious job, but this suggestion
may be of some help. My brother
has q large grove of hickory nut
trees. The Job of cracking the nuts