Evening star., 1944-02-09
LAMP SHADE COVERS.
Thanks to Mrs. r. H.,
Tnkornn pork


Thanks to Mrs. r. H.,
TnkomG Park.
II the lady who wrote in about
lamp shades will get January
issue of Country Gentlemen maga-
zine she will find five pictures OF
lamp shade slip covers crocheted
She will have to send away for the
patterns to make these, however.
I have sent for mine and find
them very easy to make. They may
be made any size, color, or shape for
different shades, and can be easily
whisked off, laundered, starched in
jiffy. I intend to make a picot one
for my bedroom shade
However, If she cannot get a copy
Of the magazine I will be glad to
send her mine.
(Thanks to Mrs. W. M. A.,
Washington.
would like to submit my way of
covering parchment lamp shade
with rug yarn (obtained in any
shade). wound around and around
to the top of the shade and fastened
the end tight with glue. 1t is very
pretty.
ALMONDS INSTEAD OF FLOUR?
PARSNIP WINE?
requested by Mrs. w. J. s.,
- Washington
Has any one the recipe for fruit
cake that uses ground almonds in
stead of -four and a recipe for pars-
nip wine?
Editors note-Thdnks to Mrs.
w. J. S. for her recipe for baked
shnd and crabapple jelly, Which
ore similar to others printed)
X
WASHING CURTAINS.
Thanks to Mrs. H. H. NJ,
BetheSda)
To Mrs. B. w. K. Washington:
wash my full length ruffled dotted
marQuiSette curtains this way: Wash
as usual, dip in hot starch. Then
hang lengthwise on the line, care
fully squaring corners and shaking
out ruffles. Use no clothespins. They
will dry straight and stiff. Take
down and press ruff1es when dry.
Do not dampen. The slight fold
down the middle made by line can
be pressed out also, but body of
curtain need not be. They look Won
derfully crisp and fresh when hang
ing and are so easy and quick to do
Would not work with organdy.
THANKS to Mrs. G. G. p,
Falls Church)
If the reader who requested in
formation on how to do up curtains
will call me at Falls Church 2102-J
! will be glad to tell them how I do
mine. which makes the procedure
JOY rather than a task
DISH FOR CHILDREN,
HOT SPICED SHRIMP.
Thanks to Mrs. F. N. W,
Washington
In reply to Mrs. M M P, Silver
Spring: Either beef. lamb or chick
en- (backs and necks of chicken if
you have time to pick over them)
cooked with rice and barley, makes
a delicious dish for young children.
Cook meat slowly in 2 or 3 cups
of water until tender. Remove meat
from liquid and allow liquid to get
cold (all fat will jell on top and can
be easily removed. Pick over meat
and cut into small pieces
Add one-fourth cup each of rice
and barley to liquid after fat has
been removed and cook very slowly
almost an hour. Add cut-up meat
and serve. Can be served two or
three days in succession accom-
panied by vegetables
In reply to Mrs. L. H. B., Falls
Church. Fresh hot-spiced shrimp:
To each pound of shrimp, which
have been washed, add l cup vine
gar and l small bottle of beer,
teaspoon celery seed, plus little red
pepper and salt. If the celery seed
is wrapped in piece of cloth,
enough to allow for swelling of the
seeds, it saves picking it off later
on. When cooking a large quantity
you can cut down on the beer and
vinegar little, just so the liquid
covers the shrimp. Cook about 30
to 40 minutes in a tightly covered
kettle. Serve either hot or cold.
Y X