Evening star., 1944-11-15
Readers Clearing House

s AOA&O~
each evening. And now have =
problem!
Some water was spilled on q green
broadloom rug taking the varnish
on Of walnut ottoman leg onto the
rug. How best to remove yarnish
stain from the rug? The spot Is
about the size Of an egg. I have
tried turpentine on this spot, also
soap and water.
kN
SWEDISH CHRISTMAS DISHES.
Thanks to Mrs. E. M. O.,
Falls church,
At long last, perhaps I can make
q helpful contribution to r. c. H.
In answer to the request of Mrs.
d. H. of Hyattsville for recipes for
Swedish Christmas dishes. I have
been collecting Swedish recipes for
some years and have quite q collec-
ton, SO 1t is hard to know just what
recipes she particularly wants.
On Christmas Eve the evening
meal in Sweden Is very simple
usually "lutfisk" with mustard sauce,
boiled potatoes, rice pudding (ris-
grynsgrot") containing an almond, q
thimble, ETC., which have special
meanings. Then at midnight every
one goes to church, and on Christ
mas Day they really feast. ! have
recipes for "Jul limpa," cardamon
coffee cake, "inlagt sill" (pickled
herring, head cheese, ingon sauce,
"glugg," potatoes korv," etc., and II
Mrs. d. H. will call me at Falls
Church 2767-W, I will be glad to
send her the recipes she would like.
I would like to make q rather odd
request myself. I have been study
ing Swedish and have no one to
speak it with. Surely there Is some
one in this vicinity who would like
to get some practice in conversa-
tion. II so, I would certainly like
to contact them.
4 4
NAIL POLISH FROM TABLE TOP?
requested by Mrs. H. s.,
Washin0ton.)
Please, can any one tell me how
to remove nail polish from a var
nished table top? viii 1t be neces-
sary to ref1nish the whole top or is
there any easier way?
X \ 4 X
BLOOD SAUSAGE;
MARSHMALLOWS.
Thanks to Mr.. d. MacD,
Washinoton.)
The finest of blood sausages, Is
undoubtedly that made by the
French and Is called "Boudin." It
could be purchased in any French
market in New York and other
large cities. The blood used is OK
blood, and is seasoned with garlic,
mace, tarragon and other spices.
The German "bludwurst" is q
coarser conception of the delicately
favored "Boudin." A great many
markets carry 1t, all over the United
States during certain seasons of the
year. I am quite sure 1t is the "Bou-
din" that Mrs. B. H. w. has in mind.
And now may I give you readers a
rare and valuable recipe for marsh
mallows. as they were made so years
ago, and made by the greatest can
dy makers of that time?
Soak 4 ounces of gum arabic
(from the drugstore) in cup of
water. Strain it to take any black
specks that may be in the gum.
Put the dissolved gum arabic into
boiler with half pound of confec-
toners sugar. Stir over the boiling
water until the mixture becomes
thick and white. When it begins to
thicken, test it to form q firm ball
in cold water. Take from fire and
stir in the whites of 3 eggs beaten
to a stid froth. This will give it a
spongy texture. Last, flavor with 2
teaspoonsful of orange flower water,
not extract of orange. Turn paste
into a not too large square pan,
which has been thickly covered with
corn starch. The layer of paste
should be l inch thick. After the
paste has stood IL hours, turn onto
flour board busted with corn
starch and cut in squares. Sprinkle
with corn starch and confectioner,s
sugar and pack in tin box. These
are far superior to the ones made
with gelatin and favored with va
nilla. The orange flower water is
imperative. A few of the super
stores carry it.