Evening star., 1944-10-04
Readers Clearing House

knife, but the result was that I
Clipped the bases and. still didn't
get them up. Finally resorted to
steaming hot cloths applied to the
bottoms. / got out two but the rest
are still as tightly stuck as before.
can't even wiggle them.
What CAN do now?
UNLOCKED fGRAHAM CRACK.
Err FRUIT CAKE.
(Thanks to Mrs. H. r. A.
FairflT Station Vn)
You may reprint my recipe for
Uncooked Fruit Cake, and If Mrs.
j. E. p. will follow the recipe she
will have no trouble. No changes to
be made other than be sure to pack
the finished cake well in the pan
with your fingers.
Unco0ked Graham Cracker)
Fruit Cake: ! cup finely cut ore
served orange peel, u cup finely cut
preserved lemon peel, ! cup finely
cut preserved pineapple. cups
cooked prunes, cup seeded raisins,
cup seedless raisinS, ! cup finely
cut citron, cup candied cherries
cut In quarters, / cup chopped wal
nut kernels, teaspoon salt, tea
spoon allspice, " teaspoon cloves, !
teaspoon mace, 2 teaspoons CHINA
mon, 2 teaspoons vanilla, l cup ~
pound butter or margarine, cup
strained honey, 10 cups (or 2
pounds finely ground graham
crackers.
Slice preserved fruits. Add raisins,
prunes, nuts, salt, spices and vanilla.
Cream honey and butter, pour over
fruit mixtures and mix well. Let
stand at least IL hours, then add
cracker crumbs and knead thor
oughly. Place in pans lined with
waxed paper, allow to ripen, at least
"a hours, before serving.
Makes cake weighing about s
generally put in two cake
pans. This will keep for some time.
GRAVY MAKING.
(Thanks to Mrs. Fl. L. D..
Falls Church,
From time to time I have noticed
inquiries regarding the best method
for making gravy and would like to
offer few suggestions. If the
family is made up of persons who
live very active lives, working or
playing hard, more fat can be used
than If the members are doing light
or sedentary work. Allow from one
to three tablespoons of fat to each
,f
liquid Use two level tablespoons of
-four. If there is not much. brown
sediment in the pan, let the flour
burn a little, mixing 1t thoroughly
with the fat. Then add COLD wa
ter or milk, little at time, STIR
ring constantly. The cold LIQUID
prevents the flour from cooking too
quickly, forming humps. Add salt
and pepper, also a little commercial
bottled seasoning for flavor and COL
Or, if desired. When gravy is thick
and smooth cover the pan tightly.
remove from fire and set pan on a
cool surface for a few minutes to
steam. This loosens the gravy from
the pan, including all remaining
brown particles. Mix again over a
low fire and it is ready to serve.
The next important step is clean
ing the pan. Put in about one CUP
Of HOT water and set pan on bur-
ner for few minutes, closely cov-
cred. Then remove and let stand.
still covered, until dish-washing
time-it will clean easily. This
is also good for pans in
which cereals, escalloped potatoes,
rice and macaroni dishes, ETC., have
been cooked.
u X 4
ACKNOWLEDGEMENT.
Our sincere thanks to the fol-
lotDtng readers, 1Dhose letters pe
hope to print as soon as space
permits.
Mrs. H. B, ~, Mrs. H. D. B.,
A. B., Mrs. M. Q. F., Miss B. d. B.
and Mrs. S. v. S, Washington:
Mrs. H. T, KenSington; Mrs.
M. L. S. and A. M, Bethesda.
Information submitted bv Mrs,
S.. w. H. has been forwarded to
the reader for 1Dhom it ,ons in
tended.