Evening star. [volume] (Washington, D.C.) 1854-1972, 1944-04-03
MOTHERS DROP GINGER
COOKIES; RAISIN CHUTNEY.


the flour (sifted with the ginger and
salt. Mix thoroughly and add the
raisins. Drop by rounding teaspoon
fuls onto creased baking sheets.
Bake in moderate oven of 375 de-
Igrees.
Chutney: Pare, core and cut into
thin slices enough tart apples to
weigh ~ pounds. Add / quart of
vinegar and cook until the apples
are tended. Add the following in
gradients:
One box seedless raisins, ground: /
pound brown sugar, 4 tablespoons
salt, 4 tablespoons mustard, 4 ia
blespoons ginger, 3 medium sized
onions, finely chopped; 2 cups wa
ter.
Boil 20 minutes, stirring frequent
ly to prevent scorching. Remove
from the stove and mash to form
sauce. Cool and seal in jars. The
chutney keeps indefinitely and may
be served plain with meats or mixed
with mayonnaise for salad dressing.
TWO CABBAGE RECIPES.
Thanks to Mrs. +. s., jr.
ArlingtonJ
Here are two recipes I have not
yet seen in print in reply to Mrs
G. K, Arlington.
This my sister gave me several
years ago: ..
Cabbage Goulash: Into a baking
dish cut a layer of cabbage, then
add a little chopped onion, then
add ground meat Il use beef when
I can get it. Never have tried
anything else), last add sliced I'M
cooked potatoes. Salt and pepper
as each layer is added and repeat
the layers until ~ pounds of
ground meat is used up. Pour on
top of all this / quart of tomatoes
and bake for 2 hours or more until
well done. Delicious.
We like this recipe of Julia Lee
Wright's:
Heat little bacon or sausage
drippings in a large skillet with
snug-fitting lid. Put in / quart
or more Of coarsely chopped cab
bage with / or 2 chopped onions,
add 2 or 8 chopped tomatoes or u
cup boiling water. Sprinkle with
salt and pepper. Lay weiners on
top, cover, cook 8 to 10 minutes
or until cabbage Is tender. Gnstead
OF chopped tomatoes drain l
quart Of tomatoes and use the pulp
add juice only as needed.
TOMATOES.
Thanks to Mrs. w. M, w..
Arlington.)
Here is fine way to use tomatoes.
It Is an original recipe of an aunt
IN Pennsylvania, so know you have
not used it before.
I made it last night and could
have eaten 1t all myself. ~.
-Four cups tomato pulp (fresh or
canned, s large pieces celery, 4
medium sized onions, 3 tablespoons
butter, salt to taste, tablespoon
sugar.
Cook together until soft, then add
butter, salt and sugar. Let simmer
one hour. II too thick add a little
water. Stir frequently. Serves 4
generously.
X X n k
FROSTTNG FRUITS?
requested by Mrs. j. w. B.,
Washington.)
I should like to inquire of Mrs. G.
N. S., Chevy Chase, how one frosts
fruits in tray of refrigerator? Her
maple sirup dressing sounds so good
and she mentioned using it on FROST
led pears.
Does one simply pour the fruit
with its own sirup into a freezing
tray?
EASTER BREAD.
CREAM OF PEANUT BUTTER
SOUP.
(Th1nks to Mr.. T. O. D.,
Washington
Perhaps this recipe for Pan de
Pascuase" or Easter bread as baked
by our South American neighbors is
what Mrs. G. L., Arlington has in
mind.
Three-quarters cup flour, sifted:
teaspoon salt, u cake compressed
yeast, dissolved in cup lukewarm
milk; 3 tablespoons butter, 5 table,
spoons sugar, 4 eggs, l cup raisins,
70 cup chopped candied orange,
lemon or citrus peel.
Prepare a sponge by adding the
milk in which the yeast was dis
solved to the flour and salt. Mix
we'll, cover and leave in a warm
place overnight.
The following morning cream the
butter and sugar, add the eggs one
at time, beating we'll after each
addition. Add to sponge together
with remaining flour. Beat until
dough is elastic Then add the raj
sins and candied peel. Put dough
into 2 creased loaf tins, set aside
to rise for 2 hours. Bake for Is
minutes in a moderate oven $3.50 de-
grees).
To Mrs. E. G. s., Takoma Park:
This simple and inexpensive recipe
for cream of peanut butter soup is
we'll suited for these war days.
Fut l quart of milk into double
boiler, l small bay leaf, Z cup pea
nut butter. Moisten 3 tablespoons
flour in little cold milk, add this
to hot milk and stir until thickened.
Cook minutes. Add u teaspoon
onion extract and celery salt, also a
little pepper. Serve with crisp
saltines.