Evening star., 1944-03-01
Readers Clearing House

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margarine is used.
Mix in order given. Put in q
creased pudding mold and steam IN
hours. For a larger pudding, double
the amount Serve with a hot lemon
sauce. More marmalade If desired
ACKNOWLEDGEMENT.
To Mrs. H. M. j., Arlington:
Because OF the many new letters
tDe must use, II, our limited space,
tOe cannot reprint old recipes in
the Clearing House. HoUeper, it
you toill send US your name and
address and repeat your request,
tDe ,oiH be glad to send you a copy
OF the item you ,Dant.
To Mrs. E. A. H., Alexandria:
Thank you for your recipe. Un-
fortunately, it Das similar to 9TH
ers already receiped. Try another
contribution,
To Mrs. B. s., PooleSuille:. Your
letter has been forwarded, as you
requested. Many thanksl
X X
EGGPLANT; SHRIMP RECIPES.
Thanks to Mrs. G. g., Alexandra. J
I have been an avid reader OF
cooking columns for some Is years
but have never followed any liked
as we'll as the Readers Clearing
House. 1t should certainly be in
cluded in the Sunday edition.
Here are two recipes for eggplant
The second was given me by a
Frenchwoman, long a resident In
Paris.
Dip thin slices of eggplant in
beaten egg, then in buttered crumbs
which have been mixed with cheese
and seasoned. Place slices of egg
plant on'broiler under medium heat
Tor Is minutes. Turn all pieces and
brush with fat and continue broiline
about 10 minutes more.
Eggplant and cheese: l eggplant
2 onions, salt, pepper, " Glove garlic
4 teaspoon thyme, 2 sprigs parsley
u pound Swiss cheese cut in small
pieces. Cut the eggplant in pieces
but do not peel. Brown the pieces in
olive oil. Take out the eggplant. To
the oil, add the onions cut up small
the minced garlic and parsley,
thyme, salt and pepper. Brown, re-
place the eggplant and let it all cook
Tor 10 minutes. Place in an earthen-
ware baking dish and mix well with
u pound Swiss cheese. On the TOP
spread the remainder of the cheese
Dot with butter and bake for one
hour in a medium oven, $50 degrees
For the lady who wished shrimp
recipes:
Fried shrimp and bacon: Shell
clean and remove veins from "a
fresh-cooked Shrimps. Cut in 1k-
inch pieces 6 slices of bacon. Beat
together l egg and l tablespoon of
water. Press together l shrimp and
piece of bacon. Dip in egg mixture
Drain and place on plate. In a pre-
heated, heavy 10-inch frying pan
place 6 tablespoons of oil or fat
Place shrimp in pan and cook over
moderate flame, browning on one
side. Turn and brown on other side.
Remove shrimp from the frying pan
to a bowl and keep in a warm place
Pour out all but 2 tablespoons of the
fat.
Sauce: Chop and place in the fry
ing pan 2s cup onion Il use much
less myself. Cook over a moderate
flame until tender and golden brown
adding a little water, / tablespoon
u necessary. Blend together and add
l tablespoon cornstarch, teaspoon
soy sauce, "a cup beef bouillon. Cook
until thick, stirring constantly, and
serve over shrimp.
This recipe is from New Chinese
Recipes" by Fred Wing. It uses only
ingredients easily obtainable in
neighborhood stores and is pub
lished by United China Relief, 1890
Broadway, New York City. I think it
costs SIPS and the money from the
sale of it goes, of course, to China
Relief. The recipes have all been
tested by Mabel Stegner, home eco-
nomics consultant, and are very easy
to follow. Chinese recipes are in
valuable in these days of rationing
Editors note - Your query
about the dog, Mrs. g., has been
passed along to an authority ON
the subject. You should hear
from her shortly.)