Evening star., 1944-10-03
Readers Clearing House

8 - AOAAO~
these and always had = cake Of
excellent flavor.
II all dry fruits are used, 1t will
take less -four and v cup to cup
OF milk, always using " cup Of wine,
and also keep cake moistened with
wine for cake Of quality and fine
flavor, I trust these suggestions may
prove useful to those inexperienced
in making fruit cake.
\ X X X
ICINGS FOR CAKES.
Thanks to Mrs. W. M. w.,
Arlington.)
Icings requested for cakes to be
made for q church anniversary:
Chocolate Icing-Melt ! tablespoon
butter and 2 ounces (squares) OF
chocolate. Beat whole egg and
add. Next, ! teaspoon vinegar and
a little salt, teaspoon vanilla, /
box xxx sugar, u cup nuts Gf
desired. Milk to mix-use sparing-
ly. I call this a perfect icing.
Butter Icing-Melt l or 2 table,
spoons of butter. One box xxx
sugar. Enough milk; orange juice
(and little lemon juice) or pine
apple juice to make smooth icing.
One teaspoon vanilla II milk is used.
Add about / cup sugar to butter and
mix. Alternate liquid and sugar
and mix until smooth and thin
enough to spread on cake. Do not
use too much liquids cup may be
enough. The icing should be rather
thick. This will ice a player 9-inch
cake. If orange juice is used, add
a teaspoon of grated orange rind.
SeafOam Icing-Three cups light
brown sugar, u cup cold water, /
teaspoon vinegar, egg whites, but
ter size of walnut, teaspoon vanilla,
" cup nuts. Boil sugar, water and
vinegar until brittle ball is formed
when tested in cold water. Remove
from fire, add butter and pour sirup
into stiff1y beaten whites of eggs.
Flavor, and beat until creamy. Add
nuts and spread on cake. This may
be dropped by spoonsful on waxed
paper for candy, also.
Thanks to Mrs. r. r. O., Arlington.
In reply to the lady who wishes
to ice an anniversary cake: Pow
dered sugar, softened margarine,
and little cream or evap-
Grated milk makes a soft, tasty icing
that does not crack and lasts for
days. Don't Skimp on the margarine.
X X X X
ACKNOWLEDGEMENT.
Our sincere thanks to Mrs.
E. T. S., Bethesda; Mrs. G. M. c.,
Herndon, and Mrs. B. E., Wash
ington, for their letters, Which we
hope to print as soon as space
permits. Right noD ,pe are ,pdy
behind in publishing letters re-
ceiped and are definitely on the
sDdmped side but De hope
to catch up before long!
X X y y
TOMATO PRESERVES?
WHITE FUR RUG?
REQUESTED by Mrs. 4. r.
Kensington, Nd
Has any one a recipe for preserves
or pickles made of tiny whole pear
shaped and cherry-shaped toma-
toes? I remember having eaten
them somewhere but have never
found a recipe
Also I would like suggestions on
how to keep a white fur skin rug
from getting gray. I brush it fire.
quently with whisk broom but 1t
is still darkening.
Keep up the good work in the
Clearing House! 1t helps lots.
PARAFFIN.
(Thanks to Mrs. L. C. H., Arlington.
If Mrs. M. M. P. (Silver Spring.
will heat her parafin in an old
cream pitcher or tea pot set in hot
water, she will have no pan to scrub.
I keep a pitcher on hand for that
purpose and deposit all clean, used
paraffin therein, and it is always
ready when needed. A tin can could
be used.
QUILT PROBLEM?
(ReQuested by Mrs. P. w. OBJ.
Wdshington)
Perhaps some of your many read
ers can help me with my problem. I
am trying to make a patchwork
quilt of heavy silks, satins, corduroy,
velvets and lightweight wooden ma
terials. I want it to be regular patch
work, pieces of any size and shape,
and I can do all right as long as I
stick to squares and oblong pieces,
but when I cut triangles and try to
use them, then the whole thing be-
gins to warp and get out OF shape.
Is there some rule to follow to keep
the quilt top fiat? Won't some one
come to my rescue, please?