Evening star., 1944-02-23

use top milk, baked pastry shell
Soak gelatin in cold water min
uteS, add sugar and salt, and dis
solve in the boiling pineapple. Cool
slightly and add lemon juice. Con-
tinue to cool and when it begins to
thicken, beat until light and foamy
fold in whipped cream. Pile in baked
crust and chill until firm. Makes
one 9-inch pie.
have found many helpful house
hold hints in the Clearing House
column, and now am taking time
out to make my first contribution.
CLEANING EGG PAN?
requested by Mrs. II. L. c., Tdkonla
Pdrk.)
We like our eggs scrambled in the
top of double boiler, sometimes
with just little cream, sometimes
with cheese. always cover the
bottom and sides of pan with
melted butter and Immediately after
removing the eggs, soak pan in cold
water. But, I spend half an hour
getting the pan clean. Surely, one
of your readers has quick method
of cleaning such a pan?
RECIPE FOR MINT
PUFFS; CHOCOLATE CREAM.
(Tha1lks to Mrs. E. H., Riuer-
dale, Md
Inclosed is recipe for mint puffs
which was not correct the first time
sent in.
One and one-half cups sugar, 2
tablespoons light corn syrup, Il cup
water, / stiffly beaten egg white,
extract, red food color
ing.
Combine sugar, sirup and water,
stir until sugar dissolves. Cook to
soft ball stage. Slowly pour over
egg white, beating until mixture
holds shape when dropped from
spoon. Stir in drop or two of ex-
tract. Color delicate pink. Swirl
from teaspoon onto waxed paper
These chocolate creams are easy
to make and delicious, too:
Chocolate Creams: Take two cups
sugar, one-half cup top milk, boil
just four minutes. Remove from
fire. Add one teaspoon vanilla, stir
until cool enough to mold in a
dainty shape. Lay shapes on creased
plate to cool. Melt two squares
chocolate over hot water. Dip each
shape into chocolate. Lay on waxed
paper to dry. Nut meat may be
added if desired.
HOSE HINT.
(Thdnks to Mrs. J. P. H.,
Washington)
If you are tried to death OF pink"
stockings, old or new, try dipping
them in a solution of afmor gray
tint, dime store variety.
OVERNIGHT PANCAKES.
(Thdnks to Mrs. W. p, Rock
Dille, Md
Sometime ago some one requested
a recipe for pancakes, the ones that
are made overnight. I hope my
recipe will be of some help.
Two cups buttermilk, 2 cups flour.
Sift l teaspoon baking powder, l
teaspoon salt, l tablespoon sugar.
Add l egg and beat well. Let stand
overnight. In morning add level
teaspoon baking soda dissolved in 2
teaspoons hot water. Beat we'll and
drop on hot creased griddle.
These are the lightest pancakes
have ever eaten.
KEEPING SAUSAGE.
(Thanks to Mrs. G. M. r,
Washington
In answer to inquiry from Mrs.
A. L. B. of Arlington regarding
length of time country sausage may
be left hanging in bags without
spelling:
1t may be left hanging in bags
indefinitely, if in cool room with
fresh air. However, as it gets older,
the outer portion will dry and
harden to some extent, but wrap
ping bags in oiled paper will aid in
preventing this.
Any portion removed from bag,
but not Immediately used may be
safely kept in cold part of refrig-
orator
My family are now eating sausage
made in December which has been
kept hanging in bags in unheated
room of basement since that time.
y X