Evening star., 1944-03-03
Readers Clearing House
NEW CLASSES FORMING

NEW CLASSES FORMING.
Many Of your Clearing House"
readers joined one or more Of our
Downtown Community Glasses dur
ing the first semester. Now that
several new classes are being formed
we wish to extend an open invita-
ton to your readers so that they
may take advantage of them.
Hand-loom weaving, Monday, Q to
II noon.
Sewing and clothes renovating,
Monday and Wednesday, / to 8 pm.
Red Cross standard first aid, Mon
day and Wednesday, to pm,
March Is.
Red Cross home nursing, Tuesday
and Thursday, 10 to IL noon, March
Red Cross nutrition, Tuesday and
Thursday, l to 3 pm, March Z.
Red Cross production unit. Friday,
! to 3 pm.
Certificates will be given by the
American Red Cross for those who
satisfactorily complete these courses.
Both home nursing and first aid are
being stressed as q must" in our
wartime program to decrease the
number OF accidents and cases of
illness in the home. The nutrition
course offers many helpful wartime
suggestions for buying and prepar-
Ing good, nourishing dishes despite
food rationing. Small rugs and table
runners made in the weaving class
are not only pretty but practical and
useful In the sewing class some
people have learned the very begin
ningS OF sewing; some have made
over old things, while others have
turned out beautifully tailored coats
and dresses. The Red Cross needs
many more articles both sewn and
knitted. Every Friday afternoon
given to this service will help our
service men and women-D. J. D.,
teacher in charge of health educa-
tion, Americanization work, Public
Schools Of the District Of Columbia,
Tenth and H streets NV.
SHRIMP.
(ThdnkS to Mrs. D. B. W.,
Outings Beach,
In answer to shrimp recipes re-
quested by Mrs. R. G.. O., Chevy
Chase, Md.
like to steam my fresh shrimp, |
rather than to boil, In salted water
as some people do. After washing |
shrimp thoroughly in cold water,
pace on rack in vessel large
enough to cook the amount of
shrimp you have. Have enough vim
egar (no water) in bottom Of YES
sci to cover bottom. Then arrange
shrimp on rack, sprinkle salt, red
pepper, black pepper, celery seed
and mustard seed, then another
layer OF shrimp as above. If you
desire the shrimp highly seasoned,
use more red pepper. Steam until
real pink. Cannot tell you the exact
time, as it depends on the amount of
shrimp you cook. You can test it,
though. When the shell leaves cas-
lily they are done. Be sure when
you clean shrimp for serving to re-
move the black streak down its
back
French Fried Shrimp: Remove the
shell, all but the tail, as you pick the
shrimp up in this way. Dip the
shrimp in batter Qike in light pan
cake) then roll in bread crumbs.
Fry In deep, hot fat as you would
oysters or crullers. Hope you have
the success that I do with them.
If you have not vessel with a
rack you may take a pie pan the
size OF your vessel, punch num-
Der OF holes in 1t, inyert it in the
bottom Of your vessel. All sea food
tastes better if it does not touch
the liquid you steam it il.
X X X X
CLEANING BRASS.
Thanks to Mrs. +. M. F.,
Wdshington.)
The Clearing House which I al
ways read with interest has num-
ber Of times given directions for
cleaning brass. Here, I believe, is
the best and most simple thing yet.
Make thin paste Of securing pow
der and household ammonia, apply
with brush and cloth, let dry and
polish.
r X
BOILED CUSTARD; NUT BREAD.
(Thdnks to Mrs. S. B. H., Bethesda.
In reply to the request of Mrs.
F. B. Of Arlington for a method
Of making boiled custard that will
not curdle I wish to offer a recipe