Evening star., 1944-03-20

IldIu pIlUtlc Ill GIle IIlllh. heep StlT-
ring, however, and everything will
be all rightD
Stir hot milk into well-beaten egg
yolks. Return to double boiler, cook
until mixture coats spoon, add salt.
, Cool, turn into refrigerator tray
and freeze until almost firm.
Meantime place egg whites and
corn sirup in bowl, beat with rotary
beater until creamy and stiff.
Remove frozen custard to bowl,
beat until smooth but not melted,
fold in egg-white mixture, freeze
until firm. Makes IL pints ice
cream. For larger quantity double
recipe.
i MAPLE FURNITURE?
| REQUESTED by Mrs. W. H. c.,
Germantown, Md.)
Could one of your readers please
tell me how to "do over" maple
furniture? I have a breakfast set
of maple and it has scratches on it
and in some places the varnish
looks like it has worn off.
CLEANING BLUE ENAMEL OVEN;
SOAKING NEW COTTONS.
(Thanks to Mrs. r. X. W.,
Blddensburg)
To prevent running of colors in
new cottons, use very cold, heavily
salted water.
To clean blue enamel oven,
sprinkle salt generously on all baked
on spots in oven. Leave for a day or
two. Spots will come off easily.
!: X X X
| SANSEVERIA PLANT?
REQUESTED by Mrs. J. H.,
| WGstington.)
Does anybody know what causes
a small sanseveria plant to get
wrinkled and withered looking and
droop its leaves? I've always un-
derstood they were practically fool
proof to raise, and other plants seem
to thrive on the same care and sur
roundings. Have I watered 1t tool
much or not enough? I've tried It'll
in the window and out, and I'm
about ready to give 1t to the spar
rows.
BROILING STEAKS.
(Thanks to Mrs. S,
Merritield, VG.)
In reply to inquiry about broiling
steak in an electric stove. I've been
on a rigid diet for five months and
am permitted to eat only broiled
meat, so, although don't know the
why" here are some of the things
I've learned the hard way.
Steak to be juicy and tender when
broiled must be not less than inch
thick, preferably IL inches. Set
thermostat at $50 degrees, put pan
on shelf, set on third space down
from the top. Because I got tired
of washing regular broiler pan five
times a week, I experimental and
found the steamer rack from my
well cooker" just fit a 9-inch pie
pan and allowed fat to 60 below
meat level. If steak is very fat,
drain off grease when you turn it.
Turn only once, do not salt or other
wise season until removed from
oven. Can't give cooking time for
like mine very rare.
PENNSYLVANIA DUTCH ART:
RYE BREAD.
(Thanks to C. S. B.,
Bethesdd.)
To Mrs. G. B. r., Bethesda, on
Pennsylvania Dutch are: Tulip
ware of the Pennsylvania Germans"
is available at the Georgetown
Branch of the Public Library.
I, too, am looking for rye bread
recipes. Here are some have tried
and we have enjoyed them all. They
are light rye bread, but I would
like a dark one
Six and third cups sifted rye
flour, AZ cups hard wheat flour,
I5R cups all-purpose flour, 3 cups
lukewarm water, 2 cakes yeast, 3
Tablespoons sugar, teaspoons salt,
u tablespoons melted fat.
Sift rye flour with white flour and
proceed as for bread until ready to
form into loaves. Mold into long,
sharply pointed loaves. Place on a
creased shallow pan or one which
flour or cornmeal has been sprin-
kled. Rub fat lightly on tops.
Cover and let rise until bulk in
creased IL times. Make 3 slashes
with sharp knife at an angle across
top of each loaf. Bake pound
loaves for 80 to 35 minutes in 400
degree oven. A pan of hot water
should be placed in oven during
baking. Remove loaves from pans
and glaze with mixture of egg
white and water or cooked starch
paste. A tablespoon of caraway
seeds may be added to dough.
Farmer's Bulletin No. 1775)
Roggebrood Rye Bread, Michi-
gan Dutch: l yeast cake, 2 cups
lukeWarm water, l cup milk, 2 table
spoons butter or shortening, / tea
|spoon salt, 2 tablespoons sugar, ~
cups sifted white flour, cups rye
-four.
Soften yeast in lukewarm water
lScald milk and cool to lukeWarm.
Add shortening, salt, sugar, yeast,
white and rye flours. Knead to
still dough. Cover and let rise until
double in bulk. Shape into loaves
on creased pan. Let rise again and
bake in hot oven, 375 to 400 degrees,
. Tor 20 minutes. Reduce heat $50
degrees and continue 40 to so min
utes longer Makes two large loaves.
Ragbrod Swedish Rye: l quart
hot potato water, | cup sugar, Il
Ion l,,tt l.
molasseS, ll2 tablespoons salt. 4
cup lukewarm water, 2 cakes Yeast
cups light rye flour, white flour.
cups raisins, scalded and drained
To potato water add sugar. butter
, mollasses and salt When luke
warm, add Yeast softened in warm
, water. Add rye -four, beat: add
white flour to knead and raisins
5 fnead we'll. Let rise and shape
4 lOaves. Slash tops. let rise until