Evening star., 1944-04-25
Readers Clearing House

Ia Good Housekeeping Magazine
recipe)
For Mrs. J. E. P. for hamburger
balls. Try adding an egg, a cup
milk and 2 tablespoons dry bread
crumbs to ! pound of ground meat.
This should hold the balls firmly
when hot.
Can any one tell me whether a
hooked rug which has faded Gould
be painted in any way to brighten
1t up?
DROP COOKIES?
WINDOW BOX FLOWERS?
FRUIT JUICE.
(ReqaeSted by Mrs. A. p. H.,
Washington,)
Has any one good recipe for
drop cookies? I prefer sugar cookies
of simple kind, as I want to make
them for my two small sons. 1t
takes so much time to roll and cut
so or so cookies.
How can I keep flowers in my
window boxes from getting too
large? I had a beautiful double
lpetunia last summer, but 1t grew all
over the place and finally gave up
and threw 1t out.
May I suggest use for leftover
juice from canned fruit? / cook
pears and other fresh fruit In It.
This is especially good for the juice
| of fruit cocktail. A little grated
lemon peel helps the flavor.
DANISH PASTRY,
CHERRY PUDDING.
(Thanks to Mrs. +. N. Y,
Hyuttspille.j
Requested by Mrs. j. M. r.. WASH
ington: II cup sugar, 2 cakes of
yeast, pint lukewarm milk, 8 cups
sifted flour, / teaspoon salt, cups
butter (or substituted, 3 eggs we'll
beaten.
Dissolve sugar and yeast in luke
warm milk. Sift -four and salt to-
gether, rub in 6 tablespoons butter
and add eggs and yeast mixture.
Knead minutes and roll into rec
tangle twice as long as wide. Cut
remaining butter into pea sized
pieces and spread about u over %
|of dough. Fold unbuttered third
of dough over half of butter covered
dough, then fold remaining third on
top to make thicknesses of dough
with butter between. Press edges
together and roll out fairly thin.
Repeat twice to incorporate remain
ing butter. Cover and set aside at
room temperature for "A hour, roll
out and shape as desired. Let rise
until light, but not quite double in
bulk. Bake in hot oven (400 de-
|grees) Is to rs minutes, depending
on the size of rolls.
Here is recipe my family likes
very much.
Cherry Pudding: u cup sugar, 4
tablespoons of butter Cor substituted
l egg, Y cup milk, / teaspoon bak-
ing powder and approximately /
cup flour, using enough to make as
stiff as cake batter. Cream until
light, butter and sugar, add egg and
beat well. Add milk and flour
(Which has been sifted with baking
POWDER alternately. Beat until
smooth. Pour into cake pan and
pour over it 11a cups of pitted cher
ries Cor any desired fruit, l cup
sugar and 2 cups boiling water or
fruit juice. Bake in a 375-degree
oven about As minutes or until cake
batter is done. Serve plain or with
whipped cream either warm or cold.
/ WHIPPING COFFEE CREAM;
ICE CREAM.
ORANGE JUICE STAIN?
RECIPE WANTED2
(Thanks to Mrs. r. X. G., Arlington.]
Mrs. p. j. c., Rockville. Coffee
cream can be whipped by letting it
stand one or two days before using,
then place in ice tray Of mechanical
refrigerator, chill until crystals form
around edge, beat rapidly. This
works for evaporated milk, too. r
prefer to use the top cream on milk
to the purchased coffee cream as 1t
whips better. If you want to use
the cream in recipe, this type of
whipping will work fine. However,
if you want to use it for topping,
gelatin may be added so it will hold
shape for awhile.
Soften 4 teaspoon gelatin in Il
teaspoon cold water. Stir into u
cuD cream or IL c11p evaporoted
milk. Chill until icy cold. Whip
vigorously. Fold in teaspoons
powdered sugar and u teaspoon
vanilla.
One Of the least expensive and
easiest and most delicious Vanilla
Ice Cream recipes made in a refrig-
orator can be made from top milk
cream: Chill until icy cold 1h cups
top milk cream; in the meanwhile
beat / egg with spoon (use the
measuring cup in which you meas