Evening star., 1944-11-14
Readers Clearing House
QUERIES ANSWERED.

0xaAsAGa0 <AANo w GskSGA0.
(Thanks to J. r. ~, Washington }
have profited so much from this
page! / clip the queries Of others
for whom think I might have q
suggestion, but then I never send
them In. Well, I am going to get
lot on my conscience right now and
send In a few hints, some of them
requested three or four months ago
the clippings are yellowed with
agel
For Mrs. D. B., Washington: I
have an excellent Rum Bun recipe
that has the following icing-1 cup
powdered sugar, tablespoon rum,
pinch Of salt, enough cream to make
right consistency to spread. I have
sent this tip In before, but in case
you didn't see it, will repeat it. When
you remove your rolls from the oven,
turn them out upside down and
leave them a few minutes and do
the following: Put about two table
spoons of rum in small glass and
drop 1t onto the bottom Of each roll
with a muddler. The flavor seeps
through without making them Sog-
gy. Use about or drops to each
bun. This Is also part Of my recipe
which I clipped from another paper.
For Mrs. A. D., Washington, who
Is having trouble with ration points:
have only one book, but get along.
i I work and do quite bit of enter
tanning, and I have a pooch that
has never suffered, either. Since
most of my friends work, they ask
what they can bring to help out, so
i suggest quarter pound of butter!
I keep oleo on hand at all times.
Luckily my dog is very fond of fish
and, of course, it is good for her. l
have learned to eat two things that
never thought of before, just be-
cause I cook them for her-hearts
and kidneys. Another thing to
make points stretch is to 60 to one
of the dime stores where they sell
cut-up chicken, get some livers.
True, they are a little on the ex-
pensive side, but splurge once in
while. If you will figure how to
keep the points, instead of how to
spend them, you will find that you
will come out with some to spare
Try it.
For Mrs. P. D.. Washington, who
sent in recipe for homemade soap:
You did not ask for this, but thought
you might like to know about it.
When was child, quite some years
ago in Maine, we always made soap
out Of our used grease. It would be
white, light and would float and had
a wonderful lather, which my moth
er always said was due to the fact
she added little sugar. I don't |
know how much, but can find out if |
you would want me to, but imagine |
1t would be something like two or
three tablespoonfuls to a batch.
For Mrs. L. b. w., Washington,
who wrote in about her I4-year-old
daughter: There is always one re-
mark of my Dads that comes to me
when people say "so-and-so can do
1t, or can go, ETC." His was "just be-
cause all the other girls and boys
can go to Jail, does that mean that
you should?" I was brought up very
rigidly and was always chaperoned
to high school dances until I was
18. think possibly that is a little
too long, but from what 1 have
observed of this younger generation
that Is asserting itself in our midst,
I would say 1t is not long enough.
I just wish some of the parents
could see how their children act on
the buses and cars, and on the
streets, showing and pushing older
people about and their talk-it can
be heard for blocks. 1 know that
our crowd in our teens never acted
like that. We wouldn't dare. We
were brought up differently.
There were requests for boiling
rice so that it would be fluffy and
dry and there was a request for
Arroz con Polio. have seen many
replies but none like mine. So I
am adding them; if you don't have
space to publish, my feelings won't
be the least bit hurt.
Boiling Rice: Wash and scrub
between your fingers, under running
cool water, the desired amount of
rice. Do it again, and again, and
again! I keep my rice under run
ming water for least half hour,
so that the starch is kept moving
off-however, I don't keep scrub
bing it all the time, just keep going
back to it occasionally. 1t should
be on the fire for at least one hour,
and longer If possible. After you
have satisfied yourself that you
can't get any more starch off it,
put in heavy cooking dish with
VERY secure lid. Measure the
depth of the rice with your finger
and add enough cold water to come
to the same depth ABOVE the rice,
ie., if your rice is one inch deep,
then from the bottom of the pot to
the top of the water should be two
inches. Add salt and boil without
the lid for about 10 or IL minutes,
until most of the water is taken up,
stirring a few times. Then put on
the lid and If necessary, wrap clean
dish towel around the juncture.
Turn your heat as low as it will 60,
Or better still put an asbestos mat
between the flame and the pot and
cook for an hour or so. Do not stir
and do not remove the lid. A fine