Evening star., 1944-02-02
X X X y
BOSTON BROWN BREAD;
CORN CHOWDER.
THANKS to Mrs. w. E. B.,
PurcellUilIe.) J

PurcellDtHe.
The brown bread can steam right
along with baked beans in a pan of
water in the oven. I use heavy
roaster in which I keep about
inches of water. One-pound coffee
cans with tight lids make fine
molds. Any fruit size" can could
be used, with waxed paper q or 3
thicknesses) tied securely over the
top.
Two cups whole wheat -four cup
corn meal, q teaspoon soda, tea
spoons salt, tablespoon sugar.
cup sour milk, "a cup molasses, p
cup raisins more if desired.
Mix flour, corn meal. soda. salt and
sugar and raisins. Add sour milk
and molaSses and mix we'll. Turn
into well-greased molds, 2 small or
! large II prefer 2-it bakes better
filling no more than % full Cover
tightly and let steam 4 hours slowly
or 2 hours over direct flame.
This bread is delicious sliced thin
and buttered when cold, or leftover
amounts can be reheated if desired.
Here is recipe for Corn Chow
der" which 1 copied from your COL
umn in 1887. have passed it along
to many people and all seem to en-
JOY it. 1t is inexpensive yet salts
flying, especially on a cold day. Try
it sometime with fresh corn from
your Victory garden. too.
Three and one-half slices salt pork
onions, sliced 4 potatoes, sliced: 2
cups water, 1l2 cups milk, 2l2 cups
corn, salt, paprika and black pepper.
Cube salt pork and brown it. then
onion in the grease. Add potatoes
and water and cook Until potatoes
are soft. Stir in corn. salt. pepper
and paprika. Heat through and
serve with saltines.
Keep up the fascinating Clearing
House. How could we do without it?
PRIZE RECIPES.
(ThankS to NJ. H., Riuerdale.)
am sending in some of my prize
recipes Hope every one will enjoy
them as much as we do.
Magic Chocolate Fudge: Very
creamy. Two cups sugar, half cup
water, l . cups sweetened condensed
milk, 3 squares chocolate cut in
small pieces, cup chopped nuts.
Mix sugar, water and milk in
saucepan. Cook stirring constantly
over medium heat until mixture
forms firm ball when tested in cold
i y
chocolate and heat until it is melted.
Add nuts. Beat until thick and
creamy. Pour into buttered pan.
Cool and cut.
Starlight Cookies keep we'll if
stored in covered can. Three egg
whites, half pound confectioners
sugar, pinch salt, tablespoon Gin
namon, half pound grated almonds.
Beat egg whites until frothy, add
sugar, salt and cinnamon and beat
20 minutes. Save 2 tablespoons of
this mixture for icing Add almonds
to remainder of mixture. Roll thin
on board we'll covered with pow
dered sugar. Cut in shapes. Cover
with icing. Bake in moderate oven
$50 degrees about II minutes, or
until slightly Drowned. Makes 2
dozen.
Light and Fluffy Mint Puffs: One
and one-half cups sugar, one-fourth
cup water, stiff1y beaten egg white,
peppermint 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 a
spoon. Add drop or two of extract.
Color delicate pink. Swirl from tea
spoon onto waXed paper Makes 2
dozen puffs.
Peach Delight: Fancy dessert. One
large can peach halves, egg whites
beaten until stiff, but not dry. Add
two teaspoons sugar while beating
and a few drops green food coloring,
recipe soft custard to serve six,
one-fourth cup nuts, 6 maraschino
cherries.
Place custard one-half full in s
sherbet glasses. Add peach half on
top of custard. Fill peach half with
meringue. Top with nuts and a
cherry. Very lovely to look at and
good to eat.
have quite few junket recipes.
If any one is interested, call Union
5767.
HOUSEHOLD HINTS:
ELvTNJTTD A