Evening star., 1944-02-25
REFINISHING FURNITURE.
Thanks to Mrs. r. S. B.,
WASHINGTON GroDe.)

HdHkS 70 MIS-. n. ). D.,
Washington Groue)
I have been waiting for some one
to answer Mrs. K. H. MS query on
reflnishing furniture, but as have
seen none so far, I will try to help
her out. 1t is rather a long, drawn
out process, but I did it with a great
deal of success.
To begin with, I refinished my
entire bedroom suite this winter
and the process I used is just what
Mrs. B. OF Bethesda should do with
her chairs. I tried several kinds of
cleaner and found one the best.
Perhaps brands can't be mentioned
but she could write me for that.
She will find this cleaner will only
take OF one coat at q time. This
is the most tedious job of the entire
business. When all the old finish
Is OF, be sure and follow the in
structions on the bottle as to re-
moving all the remover-otherwise
your new finish won't take" Then
sandpaper or steel wool the surface
until 1t is as smooth as satin. After
that rub thoroughly with a cloth
saturated in mixture of one third
boiled linseed oil and two-thirds tur-
pentine. This will bring out the
natural color Of the wood she de-
sires. Then put on thin coat of
fiat varnish. When it is thoroughly
dry, sand again. Put on another
coat of fat varnish and then wax.
This will give you a good finish
which will look Just like hand
rubbed wax finish.
One other caution in addition to
the one about removing all trace
of the "remover"-be sure and dust
the wood thoroughly before apply
ing the varnish.
HOMEMADE TOMATO SOUP;
PINEAPPLE ICE.
Thanks to Mrs. D. v. G.
Washington.)
Here is my recipe for homemade
tomato soup, in answer to Mrs.
D. j. L. We have it often for an
easy-to-get hot lunch in the win
tertime.
Two cups canned tomatoes, tea
spoon sugar. u teaspoon soda, l
teaspoon salt, dash pepper, l quart
milk, lump of butter. Stew tomatoes,
sugar, soda and seasonings. Scald
milk. Add tomato mixture slowly
to milk. Add butter and serve. 1f
you desire a thick smooth soup,
the tomatoes should be strained be-
fore adding seasonings and a little
flour and butter thickening added to
the MILK
I have recipe for pineapple ice
that ]. would ike to share. It is
deliciously refreshing and very
simple to make. Boil together cup
sugar and cup water for or
minutes. Cool. Add cups pine
apple juice. Place in tray in elec-
trio refrigerator. When partially
frozen, stir, and return to refrigera-
tor to finish freezing. For grape ice
use cup grape juice and cup
pineapple juice.
X X X
BAKED EGGS.
Thanks to Miss L. A. S.,
Tdkon,d Pnrk.)
Have you ever tried baked eggs?
They are delicious and an excellent
substitute for meat. Grease muffin
pans generously, and break an egg
In each cavity Cor two eggs in
each If the pan is large enough)
put lump of butter or margarine,
salt and pepper If desired, on top
of each egg. Bake in moderate oven
for Is or 20 minutes or until the
top is golden brown and the eggs
are firm so they will unmold easily.
They may be served with tomato
sauce or brown gravy.
CHILD FEEDING.
Thanks to Mrs. r. W.K.,
Chepy Chase.)
To Mrs. M. M. P. for suggestions
on cooking for small children.
Your Child's Food" by Miriam T.
Lowenberg, published by Whittlesey
House, Is, excellent. A, booklet by
the same author under title What
Should My Child Eat?" is pub
dshed by Woman's Home Com
|panion. Another excellent booklet,
How to Feed Young Children in
the Home" by Sweeny and Buck
Is published by the Merrill Palmer
School. u East Fssry avenue, D.
rott