Evening star., 1944-02-08
HOUSEHOLD HINTS.
(ThnnkS to Mrs. E. C. j.,
Hu0ffs1jI1e

OuI Jllc pieces IledVy OF QdTk ellOuRIl
20 make doilies for the table. My
5-year-old helped me. We ironed
the paper on the wrong side to
smooth the creases and then cut II
into appropriate oblongs. We use
all of the one pattern, or a COM
bination of colors, to set gay lunch
table that involves no laundry at all!
As to Gadgets, Etc.-A pair of
heavy pliers and some wire clothes
hangers will make many useful
things for the house. A simple paper
holder can be made by bending a
piece of the wire into the shape OF
a giant safety pin, the size and
shape to hold the roll, and with a
loop on the top to fasten to the
woodwork. You can also bend a
miniature towel rod for your dish
cloth, and attach it right over or
beside the sink.
We don't enjoy cleaning the gar
bage pail, so when we had it clean
and bone dry we poured some melted
(scrapS) of parafin in it and rocked
1t around until the bottom was all
covered. We keep a newspaper
tucked across the bottom and since
our daily garbage is in bags very
little gets on the pail OF course,
it's the acids from the garbage that
rust through the bottom so quickly
anyhow.
QUERIES AND SUGGESTIONS.
(Thunks to Mrs. S. c., Washington
From my experience I would cer-
tainly advise card index file
rather than a loose-leaf book. If
a book Is used, only one kind of
recipe should be placed on page.
When I started my books I made
the mistake of thinking because
I had only one or two recipes,
for instance, squash Or broccoli I
could put the next vegetable Qisted
alphabetically on the back of the
page. Later when I procured ad-
ditional recipes for those vegetables
I had no place to put them to keep
them in order. BY keeping the
recipes in envelopes they are readily
obtainable for trial and then If
liked can be placed in permanent
file, especially since one obtains so
many duplicates and can finally
work out a composite recipe to the
family's own liking.
It is rather late to do so, but I
would like to thank Mrs. c. p. A.
of Gaithersburg for her eggless fruit
cake recipe. There were SO many
elaborate cake recipes given that I
would like to try some day (when
husband and father is home from
the wars and we can afford the
extras not now obtainable on pres
ent income at present prices, but
her recipe made a grand poor
mans fruit cake" with prunes sub
stituted for dates. I have made
another to keep until the family is
reunited. This one appears little
crumbly, could it be because I neg
lected to chop the seeded ralslns?
1 used seedless in the first. Also
added mace. I tried placing a cut
apple in the can with my wedding
cake after having kept it three
years in a cloth dampened with
wine, no longer being able to afford
more wine, but both apple and cake
nodded.
I noticed some one finally gave
our favorite way of serving spinach,
chopped raw spinach with French
dressing. My children and husband
are also very fond of spinach and
celery souff1e, which is different
from other spinach souff1e recipes
given, and which, unbelievably, is
Just as good when warmed over in
the double boiler, or even cold.
Spinach Celery Souffie (6 to 8
servings)-Melt l tablespoon butter
in saucepan, add l tablespoon
minced onion and cook until heated,
but not brown. Add III tablespoons
-four, mix we'll and gradually add 2
cups milk. Add y cup grated cheese
and stir until completely melted.
Remove from heat, add 2 cups
spinach and IL cups tender celery
leaves (both cooked and finely
chopped) and season to taste. Add
unbeaten egg yolks one at time.
Mix we'll Fold in egg whites
beaten stiff. Turn into well-but-
tered baking dish, set in pan of
water and bake in moderate oven,
$50 degrees. My recipe says until
done! In my oven it doesn't take
more than Is minutes, but I make
only half the recipe and bake in
individual dishes, using leftover
spinach. This was probably taken
from The Evening Star years ago.
Please, here is my plea for more
recipes that can be used now to
help families of servicemen keep
healthy on curtailed income: Can't
the very delightful, but expensive
dishes, be withheld until after the
war-well always have Clearing
House, we hope! It's not really fair
to tempt us with them on our very
limited budgets, with prices so high, |
but we'll be glad to get them later.
Will the reader who said she
explain more fully? All my baby
books say diapers must be boiled,
and I have been feeling very guilty
for not boiling them. However,
merely keeping them snowy white
doesn't guarantee against diaper
rash, does it?
Now that I have been able to
obtain bitter chocolate 1 hesitate to
use it, since most of my recipes fail
to state whether they are for sweet
ened or unsWeetened chocolate.
Can any one advise which should be
used when recipe doesn't specify?
wanted to try Mrs. J. C.'s recipe
for "sweet crullers," but am uncer-
tain how to cut them. Am not sure
I even know what a cruller is. N.Y.
mother used to make what we chill
dren called "tWisters," doughnutI
dough cut in long strips, split in two
to within an inch of one end and
twisted one strip around the other
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