Evening star., 1944-06-07
RECIPES OFFERED.
(ThdnkS to Mrs. r. w. B.,
CrecrbeIf

(ThdnkS to Mrs. r. w. B.,
Greenbelt.}
To the woman who wanted tc
know how to make tortillas. There
n an excellent book on Mexican
cookery given free by. a certain chill
powder company in San Antonio
Tex, which you may have if YOU
write and ask for it. I'll be glad tc
give you the name and address if
you want it. There are two methods
OF making tortillaS; the Mexican
style uses corn masa, but as I've
never found any of it for sale. I'll
give the recipe for the American
style tortillas.
Stir one cup of boiling water into
] cup coarse yellow corn meal. Add
l teaspoon salt and teaspoons
bacon fat, mix well Pat into thin
cakes (Mexicans take a small
amount in their hands and pat it
out until it is paper thin.) Bake on
lightly creased, very hot griddle.
turn as they brown. This makes
two dozens.
If you are bothered with leftovers,
here are some recipes in which you
can use either freshly cooked meats
ana vegetables, or use leftovers.
Sweet Potatoes and Pineapple:
Cook five or six sweet potatoes in
Jackets in a little water until done.
Then peel and mash with butter
and salt and pepper and add a small
amount of crushed pineapple. \
cup or less. Brown in hot oven.
Deviled Beets: Two teaspoons
mustard, dry or other kind, Q tea
spoons sugar, y teaspoon salt, dash
powdered cloves, q cup water. IA
cup vinegar, 2 egg yolks, beaten, a
little butter.
Mix first six ingredients in top of
double boiler. then add egg yolks
and butter. Cook until 1t thickens
and pour over whole or sliced beets.
either freshly cooked, or leftover.
Serves 6 to 8.
Ham and Corn Pudding; Two
tablespoons minced onion. 3 table
spoons ham drippings, 8 eggs.
beaten, / cup milk, cup whole
kernel corn, cup diced baked ham.
tablespoon minced parsley, salt
end pepper.
Fry onions in drippings until
tender. Beat eggs, add milk. corn
ham and seasonings. Add onions
and put into casserole. Bake 30
minutes or until custard is firm
Serves 4 or S.
If you're short on points or cheese
try using crumbled cheese crackers
on top of casserole dishes that call
Tor cheese and bread crumbs.
Editors Note: We ,piH use
more OF the excellent recipes
submitted BY Mrs. r. w, B.
Greenbelt as space pern,its.)
X y *
BUTTERMINTS.
Thanks to Mrs. C. N. NJ,
WGshington.)
Here is the recipe requested for
''pull candy after dinner mints":
Four cups granulated sugar, al
cups boiling water, pinch of salt.
candy coloring as desired, essence of
peppermint to taste, quarter
pound of creamery butter.
Stir sugar in boiling water until
thoroughly dissolved, about S min
utes, and wash down sides of YES
sci to remove granules of sugar.
Use a granite saucepan, one that
holds a gallon ors more, for when
butter is added it boils up. Do not
stir while cooking, this is important.
Cook slowly until when tested the
sirup will spin what is known as
"a hard thread" Do not stir when
testing. s ss
A marble slab is "must." Or a
handicapped table may be used.
This, because the heat must be
taken quickly out of the candy. AL
platter or enamel table top is rarely
a success.
Pour candy on slab Do not grease
slab nor hands with butter. Allow
to cool until it can be handled COM
fortably, then pull.
Pull until mass is somewhat
lighter in color and puffy, then cut
quickly with scissors on waxed pa
per. Be careful that the pieces do
not touch. Allow to stand for at
least six hours, it will be hard and
chalky. Put in alright tin box for
"a hours at which time it should be
ripe" It will then melt on the
tongue, just as you hope it will do.
Suggestion-Put in coloring just
before taking of stove. Add mint
when beginning to pull candy. Cut
quickly when once you begin to cut
it as it hardens soon. Do not twist
rope of candy as you pull it, it may
make it go back to sugar. Keep
alright until entirely used, this is
necessary.
If it goes back to sugar, try add