Evening star., 1944-07-03

vide this space into three parts to
show teaspoons. A line "a Of the
way from the 5 tablespoon to 8 Ia
blespoons mark measures a cup
Now, when q recipe calls for less
than " cup Of butter, lay this strip
along the cube Of butter and slice
straight down at the required
amount.
And now q question: What to dc
with q gardenia plant after 1t
blooms? The old leaves have fallen
and new ones appeared, but what
shall I do to keep 1t alive and force
1t to bloom again next year?
SALT WATER AS GOLDFISH
TONIC.
(Thdnks to Mrs. c. U. B.,
Henderson, Ky,J
have read with interest sugges-
tions regarding the care of goldfish,
but note none have stressed the
manner in which the bowl should be
cleaned.
I had two dime store fish in a
bowl about the size Of a bowling
ball. One lived 2h years, the other
3 years. I paid no particular atten-
ton to them except to feed them
3 pellets each every morning.
watching to see that each got his.
Eventually they learned to come to
the top when I appeared.
I cleaned the bowl only when the
water started to get cloudy. I had
some small pebbles in the bowl and
that is all. Upon changing the
water each time, I filled bowl or
pan with water and added about
one of two teaspoonsful of salt and
let the fish stay in this while clean
ing their bowl. Sometimes I left
them for about Is or 20 minutes.
The salt stimulates them and If any
fish starts to fall over on its side,
pop it into strong salt water and 1t
will usually recover.
Clean the bowl by sprinkling a
goodly amount Of salt in it, particu-
larly where the scum forms, and
use paper napkins to rub the salt
around. Rinse and put back pebbles
and let fresh water stand in bowl
for about 10 minutes before return
ing fish to 1t. Never clean bowl
with soap.
Your page is also enjoyed by 9TH
ers here as pass 1t on when 1 am
finished with 1t, except for those
items of most interest to me which
I clip and paste on 3 x 5 card
for my file box.
Editors note: Our sincere
thanks to Mrs. J. G. M, Arlin1.
ton, for a similar suooestton.J
WEAVING GROUP.
Thanks to DR.. D. M. c.,
HydttsUille)
Through your excellent Womens
Page, several of us who are inter-
eSted IN weaving got in touch last
winter. We now have a full -fiedged
weaving guild and some OF US are
now attending a weaving school in
pennsylvania. Our next meeting
will be in the old National Museum
(the Arts and Industries Building)
where the curator of textiles, DR.. r.
L. Newton, will talk on the Colonial
and modern weaving in America,
with exhibition Of the various kinds
OF looms and the materials used.
Our lecture will begin at 2:30 pm.
on Friday. July 7, at the north door
of the Arts and Industries Building
We shall be glad to have any OF
your readers who are interested in
our program of work and study at
tend as our guests.
My sincere thanks to you on be-
half of the guild members.
USES FOR SOUR CREAM:
FRUIT PIE HINT?
(Thanks to Mrs. M. G. s.,
Bethesdd)
This is in answer to Mrs H. E. C.'s
request for a use for sour cream,
asked for in the June n Star.
Excellent Sour Cream Cakes: Half
cup sugar, y cup sour cream, y tea
spoon soda. l egg, l cup -four, y
teaspoon baking powder, vanilla.
Add soda to sour cream and let
stand awhile until the cup of cream
rises. Sift flour and baking powder
several times. Grease muff1n pans
we'll and flour them. Bake in very
hot oven quickly, so that cakes rise
to a point. filling each pan only half
full. When baked (Which will be in
just few minutes) remove from
pan at once and shake each cake
in small paper bag in which re-
fined sugar is placed-just q little
for each cake. Recipe can be
doubled, as the above just makes
eight cakes.
Will you please ask your readers
to tell me how to prevent any fruit
pie from running over? I have tried
paper tunnels, macaroni tunnels and
a good firm edge around pie to no
avail. Thanks for suggestions.
(Thdnks to Mr.. J. E. w.,
Wdshington.)
In regard to the letter from Mrs
H. E. C. of Arlington, may sug-
gest the following recipe for a gravy
that has long been one of nv IA
vorites, especially with mashed DO
tatoes.
Sour Cream Gravy: Brown the
flour and fat as in usual heavy
gravies. then add the sour cream
the heavier the better. Cook this
until 1t Is dark brown. Add cold
water quickly. stirring to avoid the
mixtures sticking to the bottom of
the pan. Add evaporated milk, and
cook until the gravy has reached
the proper consistency. Season to
taste.
You may think it odd to find a
man using this column, but being a
bachelor. with no cooks available in
Washington, have found it very
helpful.
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