Evening star., 1944-04-05
OLD-FASHTONED MOLASSES
COOKIES.

hIlSWcI, dS til1S 4CSApC 1loo SCCli
handed down in my family for sew
eral generations and makes the best
cookies 7 have ever tasted, especially
after they have been kept in tight
container for a few days. They are
grand to send the boys in the serv-
ice.
One cup sugar, l cup butter (half
lard, If necessary, n cup butter
milk, / teaspoon salt, 2 cups dark
molasses, 2 eggs, well beaten; 4
heaping teaspoons soda, / teaspoon
each of cinnamon, allspice or cloves
and heaping tablespoons ginger.
This takes about quarts of flour.
Sift spices with -four and put soda
In dark molasses in large bowl and
let stand long enough to rise up.
Cream. butter, sugar and add eggs,
butterrnilk and molasses. Work in
flour gradually until you have a soft
dough. I put in icebox while to
make it stiff enough to handle well.
Roll out fairly thick and cut with a
large cutter and bake in hot oven
(450 to 500 degrees.
Editors note-ThankS to Mrs.
E. E. F., Washington, and Mrs.
A. J. T., Bethesda, for their
recipes for nloIasses cookies,
which Dere similar to the one
printed aboDe.)
BOILED SALAD DRESSING
(Thanks to Mrs. F. E. G.,
East Riperdale.)
One cup milk, egg Cor yolk), l
teaspoon salt, 8 teaspoons sugar, l
teaspoon (rounded cornstarch, II
teaspoon dry mustard, 70 cup vim
egar.
Add well-beaten egg to milk and
place in top of double boiler. Mix
dry ingredients well Gf not well
mixed dry mustard will stay lumpy)
Add little of milk and egg mixture
to dry ingredients as for making
thickening. Add this to milk and
egg mixture in top of double boiler,
stirring until mixture begins to
thicken. Lastly, add vinegar grad
ually and cook until thick. If salad
dressing appears a little "curdled,
beat for short time with electric
beater, or other type beater. If salad
dressing is to be used for fruit, about
u cup whipped cream will i'm
prove it.
Chefs advice: In making chicken
salad, always add a sprinkle" of
sugar.
Editors note-We 11ish to
thank Mrs F. B. G., TdkonlG
Park, and Mrs. J. L. K, Lees
burg, Va, for their salad dress
ing recipes, 1Dhich 1ere similar
to the one printed aboUe.J
4
SOUTHERN FRIED CHICKEN.
SPICES FOR SOUPS.
(ThGnkS to Mrs. J. II. W,
Arlington)
Since moving to Washington in
October I have devoured this page
nightly, tried any number of recipes,
learned many shortcuts, etc. 1t has
been wonderful! However, in the
past month it seems to have dete-
riorated gradually to open forum on
nursery rhymes and common house
plant ailments. Any reader could
find the answers to these questions
In any gardening book or child's
Mother Goose book. Please spare
the rest of us who enjoy collecting
new recipes and improving our
methods of housekeeping
VIII some southern reader send in
a typical Southern Fried Chicken
recipe? I am from New England
and have never tried frying chicken.
Next time you make vegetable
soup with beef stock you might like
to add these spices. For about two
quarts OF soup add two bay leaves,
five or six whole cloves and a tea
spoonful whole black pepper. Tie
in small square of cheesecloth and
cook with the vegetables. The cloves
add wonderful, subtle flavor. A
can of condensed tomato soup added
gives the final touch. We like a bit
of barley, too.
STICKY DISH DRAINER RACK.
(ThankS to Mrs. E. C. j.,
Hyattsuille.)
Mrs. A. B. K, about the sticky
dish drainer rack, perhaps my expe-
rience will help you. AS another
lady from Hyattsville suggested 6
long time ago, we burned the rubber
gently of the wire. Then we secured
the rust and ashes off (steel wool
or sandpaper). I painted mine care
fully with aluminium paint and var