Evening star., 1944-11-17
Readers Clearing House
SOY BEAN sTUFFfNd;
TURKEY-LIMA BEAN SOUP.
(Thanks to Mrs. J. W. r.,

10Y BEAN 6TUFT1N0:
TURKEY-LIAdA BEAN SOUP.
(Thanks to Mrs. J. W. H.
Washington.
~ Thanksgiving Is Just around
the corner thought some Of the
readers may like to know Of tasty
dressing for fowl. The soybean
bread and bouillon cubes give It 4
~1peciAr flavor. The men folka
VIII like the lima bean soup. Ineyer
oaw man yet who did not like all
sorts Of dried beans prepared In
various dishes. buy the soy bread
at q health food store. / enjoy the
Clearing House so muchl
Turkey Stuff1ng: One loaf soybean
bread Cess crusts), 2 cups cold
water, teaspoon salt, u teaspoon
pepper, butter, walnut size, 2 table,
spoons green celery tops, chopped,
little chopped parsley, stalks
chopped celery, bouillon cubes
mashed, u teaspoon celery salt,
large onion, minced; 2 eggs, table
spoon sage.
Lay bread slices on a tray to be-
come hard or 6 days ahead Of time
Do not leave in waxed paper. Put
bread slices In large bowl; add
water: cover with towel and leave
overnight to soak. Then add the
rest Of ingredients; mix well. This
can be made the night before and
stored in ice box. This will stun
large turkey or two baking
chickens. When ready to serve add
. few tablespoons Of hot gravy to
dressing.
Turkey Lima Bean Soup: One
baked chicken or turkey carcass, IN
teaspoons salt, l pound dried lima
beans, tablespoon minced parsley
pepper to taste, 2 tablespoons butter
(optionaD.
Soak beans in water to cover over
night. Add more water and bring
beans to boil; add carcass, salt
and pepper and simmer slowly for
IL hours or until tender. When
done, remove carcass and add a
little more water to make same con-
sistency of soup; add butter and
sprinkle a little raw parsley in each
soup dish when serving. Very nice
on a cold day!
CLOTHES BASKET BASSINETS;
POTATO TRICKS.
(Thanks to Mrs. v. F. p,
Wdshington.)
In reply to the request of Mrs.
]. G. c., Alexandria, I have an old
copy Of pattern book, with an
article about making bassinets of
clothes baskets. If she would like
to have 1t I will gladly mail it to
her on receipt OF her address. For
. quicker Transaction, she may
phone me at Randolph 1886.
Here are two slightly different DO
tato tricks for meals without benefit
Of gravy. Peel and quarter potatoes
In the usual way. boil in salted water
Until done, drain and dry them out
over the still-hot burner or a very
low flame. Now stir into them one
medium onion that has been fried
as brown as possible in butter or
margarine and let stand for a few
minutes before serving Or peel
and slice potatoes as for French
fries, only slightly thicker. Parboil
about 10 minutes or until Just less
than done. Drain very dry, then
brown in frying pan, taking care to
brown all sides Of each piece. These
are similar to French fries without
the deep fat and are never soggy.
Thanks for all past suggestions
and helpful hints, and I look forward
with pleasure to future columns.
MARE lALLOw CREAM;
Weaving?
(ThG7.ES to Mrs. c. II. G.,
Arlington.)
Here Is the recipe for marshmal-
low cream for sundaes, recently re-
quested IN the column.
One and half dozen marShmal-
lows, "a cup light cream, n teaspoon
vanilla. Combine marshmallows
and cream in upper part Of double
doller. Heat, stirring frequently,
until marshmallows are almost
melted. Add vanilla and beat.
Serve warm.
Can some one tell me where in the
District I can learn to weave-not
on the small hand looms, but on the
larger table looms?
(Editor's note: Additional in
formation submitted BY Mrs. G.
has been forwarded direct to the
reader interested. Thank you'll
LAUNDERING CURTAINS.
Thanks to Mrs. A. L. S.,
Wdshington.)
In response to the request of Mrs.
T. c., Washington, in regard to
laundering curtains:
Soak your curtains about an hour
In strong suds, then squeeze and
rinse until clean. Starch and pin on
papers on the floor. I use two thick
nesses of paper and pin the curtains.
single, double or as many as four on
top Of each other, assuring the same
length of all curtains. They dry
overnight. It is much easier on the
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