Evening star., 1944-11-03
Readers Clearing House

household, and I could turn 4 hobby
to good account and bake most Of
her pies and cakes-and biscuits!
(Hey, you single girls, how can
you stand to see q bachelor like me
running around free and uncaught?
Well, remember, the line forms to
the right. Don't crowd now; this
isn't nylon hosiery counter!
MARSIMALLOWS.
Thanks to Mrs. L. II. ~, :.
W1stfn0ton.J
For the lady who wanted q recipe
for narshmallows, submit the fol-
lowing: 1t is good and very easy to
make. Fine toasted. Dissolve 2
ounces gelatine in q cup of hot
water g packages gelatine). Cook
2 pounds sugar, u pound glucose
(white corn sirup) and scant pint of
water to 240 degrees. then set of
fire and strain the dissolved gelatine
into the sirup. Beat with wire egg
whip or wooden spoon until it begins
to look white. Have 3 egg whites
well beaten, add sirup and beat until
it. gets very white and thick. Add
vanilla to suit while beating. When
it Is very stringy and thick when
lifting beater, add / large spoonful
Of cornstarch and stir thoroughly
through batch. Pour out into two
7x11-inch pans, about inch thick,
well busted with Ak sugar and let
stand to stiffen. Sprinkle the Ak
over top. Let stand overnight. Use
dull knife to cut. pressing through
rather than cutting motion. Drop
into more Ak sugar and they are
ready to use. Keep best in tin box.
They can be made any color or
flavor. May also be made chocolate
by adding melted chocolate to 1t Just
before pouring out.
DILL PICKLES; MINT SAUCE.
Thanks to Mrs. B. C. B.,
Arlington.)
I have the answer to two requests
that I have seen lately. They are
dill tomatoes and mint sauce,
Green Dill Pickles-Wash small
green tomatoes. Pack in steriliZed
jars with one stalk celery, one green
pepper cut in forths, one bud garlic,
two or three heads of dill. Make
brine in following proportions-Two
quarts water, one quart vinegar.
one cup salt. Boil minutes.
Pour over tomatoes and seal
Celery and peppers may be omitted.
Mint Sauce, to serve with lamb
Wash the tender tops of six or eight
sprays of mint. Put in round bot
toned bowl with about two tea
spoons Of sugar. Bruise thoroughly
with the back of a spoon. Pour over
it about three-fourths cup of boiling
vinegar. Stir, cover and let steep a
few minutes. Strain. This is deli
cious and will keep indefinitely in
a small jar in the refrigerator.
RELISH RECIPE; MAGIC
SPREAD"
Thanks to Mrs. r. L. c.,
Arlington.)
Delicious Relish: 4 red peppers, 4
green peppers, medium onions. l
cup cabbage, grind all. Measure
cabbage after it has been ground.)
Pour boiling water over the vege-
tables and let stand 20 minutes.
Take l cup sugar, l tablespoon salt,
q cup vinegar, u cup water and
boil, then add the vegetables, after
they have been drained, and simmer
20 minutes. Seal. About 21a pints.
should like to add favorable
comments with regard to the Magic
Spread" which was reprinted by re-
quest recently in The Star. I have
made my butter into this spread
ever since the first butter shortage,
which was more than 2 years ago.
I have had very good success
with but few failures during this
time which were caused by the
butter becoming melted before add
ng the other ingredients. The butter
must be very soft. but not melted.
A pound of butter used in this
manner lasts our family about two
weeks, which consists of three adults
and a sailor son over the week ends.
Enjoy the Clearing House more
and more. Regardless of the prob
Iem there Is always a solution!
X + X 4
INFORMATION OFEERED