Evening star., 1944-03-03

recipes for ginger cookies and mo-
lasses cupcakes. I have tried sew
eral and found every one excel
lent and remarkably economical and
quick to prepare.
AFRICAN VIOLETS.
Thanks to Mrs. D. H. r.,
DeriDood, Nd.
I hope my experience with African
violets will help P. A. T.
My first one was given me about
seven years ago and from the moth
er plant I have started 10 or IL
others, most OF which have given
away. A healthy plant will put out
small plant on side, and 1t Is a
simple matter to cut this new one
of with sharp knife or scissors
and transplant in pot full Of wet,
rich earth. Spring and summer are
the best time for this. keep my
plants In an east window all the
year round. In the summer If the
sun is very hot, I pull the shades
down behind them, but the rest Of
the year they get the right amount
of sun. The pots sit in soup plates
or deep saucers and I water them
from the bottom. If they seem to
get very dry I sometimes lift the
leaves and pour some water in the
sides of the pot. Occasionally bury
a plant food tablet in the soil and
pour water on it. My plants bloom
beautifully nearly all year and are
much prettier than the ones in flor
lists windows.
TOMATO SOUP
(Thanks to Mrs. H. l.. r.,
Washington.)
Heat the tomato juice (do not
boiD and pour into soup dish. Heat
the milk, do not boil. Pour hot milk
into the tomato Juice and stir. I
use 70 milk to u tomato Juice. Soup
never curdles. In this way you do
not have to use soda, which de-
stroys the vitamins.
(Thdnks to Mrs. F. r. H..
Chevy ChdSe.)
In answer to a query from Mrs.
D. J. l.. regarding the making of
tomato soup which would not
curdle, may I tell her that if she
will make a cream sauce and add to
this when hot and finished, her
canned tomatoes, or tomato Juice
will not curdle and she will not
need any soda?
Whether or not she wishes to
strain out the pieces of tomato
after blending with the cream sauce
is merely a matter Of taste.
I suggest that after the addition
Of the tomatoes she does not boil
the soup, merely keeping it just
below that point. I have found the
use Of cream sauce for soups OF
various kinds a delicious founda-
ton.
ECONOMICAL CREAM PUFFS.
Thanks to Mrs. A. II. M,
Washington.)
I satisfy my family's craving for
rich pastries with these delicious
but economical cream puffs. An
amateur cook can make them, for
they require no skill and always
turn out swell.
One cup water. cup -four, eggs,
Y teaspoon salt, tablespoons
shortening.
Melt shortening in stewpan. add
water, bring to boil, quickly stir in
flour and salt all at once. Stir till
mixture leaves edge of pan. Remove
from fire and cool. Add eggs one at
a time, mixing well after each ad-
dition. Chill in refrigerator one
hour. Shape in balls, slightly fiat
tened, place on creased pans and
bake 40 minutes in hot oven. When
done allow to cool, split and I'LL.
Since whipping cream is no longer
available, use packaged puddings,
Ice cream or Stewed fruits for fil-
ing. These are also very good served
hot with creamed chicken, beef,
fish or vegetable filling. BY alter
ing the shape they can also be used
as eclairs. Hope you enjoy these.
TWO SUGGESTIONS?
REQUESTED by Mrs. C. E. H.,
Falls Church, Vd)
l. Why do I never see the sugges-
ton that pork bones be used for
making soup stock? In fact, a book
I read recently cautions against us
ing pork gravy as a basis for soup.
Why is this?
2. Is there anything that can be
done to prevent ticks attacking dogs
and humans? My experience with
them last year, biting my dog and
little boy, makes me dread their ap-
preaching advent. If nothing can
ward them of, what is the best pro-
cedure once they have bitten dog or
person?