Evening star., 1944-12-20

recipe in the RICH. We also like
this way of making it due to the
fact that it helps solve the problem
of getting a little more milk into
our son, who Is not much of a
milk drinker. @
I hope one of the readers may be
able to help me with this problem.
We have a white real-leather chair
which is 10 years old and still shows
very little signs Of wear. However,
both of the arms have rubbed of
until they are no longer white but
in the original leather color. Does
any one know what was used orig
inally to color this chair white and
if we could recolor it ourselves? I
might add that the color did not
rub off from constant wear, but
something harsh has been used by
maids with which to clean 1t.
MOIST CHOCOLATE CAKE.
(Thanks to Mrs. c. M. F,
Washington
In response to Mrs. A. j. L., Ar
| lington, for a moist chocolate cake,
we send the following to a soldier
in England who reports it is still
fresh and moist when it arrives. The
longest I have kept it Is six days.
On the sixth day it is still as moist
as when freshly made. This cake
also calls for an 8-inch pan and If
layer cake is desired double the
recipe:
One cup of sugar, tablespoon
margarine, l cup sifted flour, cup
milk, 2 squares chocolate, l egg, l
teaspoon baking powder, teaspoon
baking soda, l teaspoon vanilla, no
salt. Cream sugar and egg. Melt
chocolate with all the margarine
and half the milk Add to sugar and
egg. Add sifted flour, baking pow
der and soda alternately with the
rest of the milk and mix. Add
vanilla. Bake in a 350-degree oven
80 to 40 minutes. This batter is very
runny.
usually use the following icings
on this cake, although when send
ing to England I use a hot-water
frosting so it will not turn:
White Frosting-One tablespoon
margarine, l cup confectioners'
sugar. Mix together and add
enough hot milk to spread.
Chocolate Frosting-One table
spoon margarine, l cup confec-
TONERS sugar, Ia tablespoons cocoa.
Mix together and add enough hot
milk to spread.
The above recipes are for one
layer only.
SUPPER FOR 3-YEAR-OLDS.
(ThankS to Mrs. K. B. S.,
SilDer Spring.
Many thanks for the supper sug-
gestions. My 3-year-old was par
ticularly thrilled with the jelly ONE
let. Here is dessert he loves,
Magic Orange Cups" "a readers
contribution to Better Homes and
Gardens'D:
Ia tablespoons shortening, q cup
sugar, l tablespoon grated orange
peel, 2 beaten egg yolks, 3 table,
spoons -four, dash of salt, u cup
orange juice, l cup milk, 2 stiff beat
en- egg whites. Thoroughly cream
shortening, sugar and orange peel,
add egg yolks and beat well. Add
flour and salt alternately with
orange juice and milk. Fold in egg
whites. Pour into creased custard
cups. Bake in pan containing l inch
hot water in moderate oven $3.50 de-
grees) for As minutes. This will be a
custard in the bottom of cup and a
cake on top. I seldom use a full
tablespoon of orange peel. 1t takes
too much time to CRATE it.
POULTRY STUFFING.
THANKS to Mrs. M. V. S.,
Arlington.)
The following recipe for poultry
dressing may be the one that Mrs.
H. F. H. of Washington is seeking:
Two quarts stale bread crumbs, l
teaspoon salt, u teaspoon pepper
corns, tablespoon onion seasoning
or l large onion chopped, l tea
spoon parsley, 11a tablespoons poul-
try seasoning herbs, u cup butter
or substitute.
Mix bread crumbs and seasonings.
Melt butter and add, heat and stir
crumbs until slightly Drowned.
HONEY BALLS.
REQUESTED by Mrs. M. P. C..
ArlingtonJ
Two or three years ago I had a
wonderful cookie recipe called
Honey Balls" which I clipped either
from The Star or a magazine and
have since lost. am anxious to have
it again in time for Christmas. Does
some one please have it? Thank you.
\ X
SPRINGERLE:
PFEFFERNUESSE
(Thanks to Mrs. A. N. D.,
Wdshington.J
To Mrs. J. H. L. who wants q
recipe for springerle with platform
bottom.
Here is my recipe that I have
found to be what I think she de-