Evening star., 1944-07-31
Readers Clearing House

ture. Add " cup orange Juice and l
tablespoon grated rind. Fold In
whites beaten stiffiy, pour into tin-
baked pastry shell. Bake at $50 de-,
grees Fahrenheit about Is minutes
then at $50 degrees Fahrenheit for
20 minutes or until set.
Brown Betty de Luxe: S or 6 tart
apples, pared. cored. and quartered,
and cooked with l cup water until
almost done. Stir in Il cup sugar
with a teaspoon cinnamon. Mix !
cup brown sugar. teaspoon grated
lemon peel. 8 tablespoons broken
nuts, 10 graham crackers crumbled.
Grease a shallow baking dish. Put
apples In and cover with the mix
ture, Dot with butter. Bake at
about 400 degrees Fahrenheit until
brown and crisp on top. Serve with
cream. milk, or wine sauce. Raisins
may be added to the Betty.
MEXICAN CHILLI.
(Thanks. to E. M. S.. Arlington.)
Although it is still too hot for
chilli, I think there must be many
people in Washington from the
West and Southwest who would like
really good chilli recipe, for use
In the late fall and winter. The
tnclosed recipe came from q very
famous restaurant in Mexico, and I
hope readers will enjoy using it as
much as I. I have often prepared
1t in two evenings, cooking every
thing except the -four the first cve-
ming, and adding flour and cooking
remaining hour on the second eve
ming. Properly it should be cooked
no less than five hours and the best
steak should be used. use a Dutch
oven, for the heavier the pan the
less likely it is to stick. This recipe
serves 6.
Four and a half teaspoons lard, n
teaspoons chill powder, / No. 2 can
tomatoes do NOT SUBSTITUTE
JUICE OR PASTE, teaspoons
salt. l garlic Glove (chopped), q
teaspoons black pepper, pounds
steak tcut into 1-inch cubes), q
cups water, 2 large pinches sage, g.
tablespoons flour, Z teaspoons pa
prika, l tablespoon curry powder,
! teaspoon red pepper, 1 teaspoons
hot sauce.
Have lard hot before putting in
meat. Cook about an hour. Add all
other ingredients, except flour and
paprika. Cook about 3 hours, STIR
ring often. Add flour and cook cne
hour, stirring at least every IS min
utes. Add paprika just prior to
serving. The last three ingredients
may be used for an extra hot chilli.
This Is my second letter to the
Clearing House. and I am even more
enthusiastic than in my previous
letter. My roommate and / work,
and we have found many short cuts
through the Clearing House to good
food, quickly. Keep up the good
work, for there are many of US who
are not experienced cooks, and the
Clearing House helps immensely to
make up for our inexperience!
Kx
PICKLED STRING BEANS.
(Thdnks to Mrs. H. L. D.,
Falls Church,
Here's an answer to the reader
who requested a recipe for picked
string beans. Select tender beans
without strings. If possible. Keep
beans full length. but snap of ends
and remove any strings. Soak beans
overnight in enough brine to cover
them. To make brine, add "a cup
salt to every quart Of water. Drain,
rinse in cold water and dry on
clean cloth.
Pack in hot sterilized jars. adding
a few bits of chilli pepper, mustard
and celery seed. For each quart jar.
allow cups vinegar, !. cup firmly
packed brown sugar and a small
piece of horseradish root. Heat
vinegar, sugar and horseradish to
boiling point and fill each jar to
overflowing. Seal at once Allow
about IL pounds beans to each
quart jar.