Evening star., 1944-12-06
root, rolling them in paper to dry
but they just became moulded.
TURKISH DELIGHT.

TURKISH DELIGHT.
REQUESTED by Mrs. C. N. M,
WdShington.)
Has any one of the readers the old
recipe for something called Turkish
delight" made with gelatin-plain
gelatin-and sugar and coloring? 1t
is a very nice confection for children
and easy to make, I remember
though I forget the proportions re-
quired of each ingredient. 1t is
little like gumdrops.
DATE-STRIP COOKIES?
REQUESTED by Mrs. H. B.,
Arlington)
I have enjoyed reading your
column very much and have
profitted by the help and advice
therein, particularly in culinary
problems.
Recently wanted to make some
date-strip cookies but discovered
that the recipe had been lost. AS I
recall this recipe it contained no
milk or water but depended upon
several eggs for its blending agency.
These date strips featured a goodly
amount OF finely chopped dates and
nuts and after baking, were lib
orally sprinkled with powdered
sugar.
If any Of your readers could help
me in locating recipe somewhat
similar to the above, would appre-
ciate this kindness very much.
X * y X
QUERIES?
requested By Mrs. r. H.,
TGk0mG Park.
wonder If any one could help me
answer any one of these questions:
First-How to stop 3-year-old
child from sucking her fingers. She
should have been broken while still
an infant but I thought she would
outgrow it, and am now at loss to
know what to do.
Second-Could you use canned
pineapple and maraschino cherries
in fruit cakes in place of the cam
died ones which are SO hard to get
this year?
Third-How in the world can I
get glass stopper out of perfume
bottle which has broken off even
with the top of the bottle?
FOURTH have quite lot of pc
cans which would like to keep on
hand for use in cakes, candies, etc
Could I crack them and keep them
in q covered jar or will they keep
best in the she'll and for how long?
CANDY HINTS.
(Thanks to Mrs. L. NJ. D,
Washington
In answer to Mrs. A. p, Washing
toni have made butter creams
for the youngsters using paraf
fin in the chocolate coating The
proportions of paraffin are a of a
block to 4 squares of baking choco-
late a ounces. Cut up, place in
saucepan over hot water and melt
A quart saucepan is a good size. A
double boiler is too deep. I use
fork for dipping one piece at time
and be sure candy is chilled. Place
on wax paper. If chocolate does
not coat at first let cool slightly.
When it thickens reheat.
Butter creams are easily made,
and with Christmas coming some
other readers might like to try their
luck One pound sugar, 4 pound
butter margarine can be used sue
cessfully but of course butter is
creamier), l teaspoon vanilla, 3
teaspoon milk (add a little more
if mixture is too stiff and will not
cream easily.
Place ingredients in bowl and
cream a long time with your hand
Mixture should not stick to your
hand when finished Add a little
more sugar If necessary. Make into
small balls, chill and cover with
chocolate. Candy can be divided
and colored. or nuts may be added
Keep in cool place.
x *4
PORTUGUESE EASTER BREAD.
Thanks to Mrs. S. J. R.,
Chevy Chase
Quite a long while ago some one
asked for a recipe for Portuguese
Easter bread (which is also used at
Christmas time, minus the eggs
do not recall seeing a reply, and
having a definite laziness where
writing is involved, l did nothing
about it myself. If the lady still
wishes the recipe I'll be glad to send
! 1t in. It's a good bread!