Evening star., 1944-09-15
Readers Clearing House

gar used. This sauce Il served cold.
To the lady who wanted . recipe
for Maeareni and Cheese: Macaroni
and cheese for two-Boil "a cup
broken l1aacaroni until tender; ct
least 20 minutes. Drain. Prepare
about cup white sauce in usual
way. Add from "a to cup freshly
grated cheese depending on strength
Of cheese), reserving about 2 table
spoons. Stir until cheese is melted,
check for seasoning. Be sure to use
pepper in seasoning, as 1t enhances
the flavor Of the cheese. Add l
lightly beaten egg. drained macaroni,
transfer to oven-glass casserole,
sprinkle remaining cheese on top
and brown for q few minutes under
grill.
FINISHES"
(Thanks to Mrs. J. M, Washington J
I have benefited SO greatly from
the Clearing House that I am glad
I can now make a contribution.
As requested by Mrs. A. B.: Po-
tato knishes-Mash hot boiled
potatoes and mix with chicken fat.
Put u cup -four In mixing bowl, add
3 tablespoons vegetable oil little
at a time, with a fork. Then add 3
tablespoons water and 1/16 teaspoon
salt. Knead to dough, toss on
large fioured board, add u cup
-four and knead to q smooth, elastic
dough. Put back in bowl. Cover
with plate and place in refrigerator
for hour, or more. Place on board,
roll out as thin as possible, pull and
stretch without breaking. Spread
potato evenly over n of the dough,
and then roll gently over and over
like a jelly roll. Turn into q pie
tin creased with chicken fat and
brush top well with chicken fat.
Bake in moderate oven $3.50 de-
grees) As minutes.
Chicken Knishes-Cut up l cup
cooked chicken, add 4 cup bread
crumbs and mix with u cup chicken
gravy. Use same dough as above.
Thanks to Mrs. r. S., Washington. J
For filling-h pound liver, broiled !;
u pound cooked beef, II cup of
cooked potato: l onion. minced and
fried in / tablespoon shortening: /
egg; n teaspoon salt; dash Of pep
per.
Dough- cups flour: Y teaspoon
salt; white of l egg; "a cup water;
"A cup melted shortening. +
Sift the -four and salt, add egg
white. Mix little, then add SUM-
cient water to make soft dough.
Knead we'll on a board, until no
longer sticky tossing and stretching
the dough to make it elastic. Brush
with shortening and cover with a
warm bowl for about / hour. When
ready, place on a we'll Toured table
cloth on q table and roll a little.
Brush again with some of the melt
ed shortening, and with the hand
under the dough. palms down, pull
and stretch the dough gently from
the center. Then, using the finger
tips, palms up, pull gradually
around the edges until the sheet is
as thin as a tissue paper and as
large as the table. The rest Of the
shortening should be used to sprin-
kle over the sheet.
Run the liver, beef, potatoes
through the food chopper, season
and mix thoroughly with onion, fat,
and egg. Place the filling in line
about inch thick across / end of
the sheet of dough, roll up. and Cit
with the edge of the hand and little
finger in 1-inch slices. Use knife
to complete the cutting II necessary.
but start with the hand. Pull the
ends of the dough over the filling
and tuck them back into the knish
to form small fiat cake. Bake in a
wen-greased pan in a 375-degiee
oven until brown and crisp.