Evening star., 1944-05-18
SWEET SHORT CAKE;
WEEPING IVY?
Thanks to Mrs. B. F. H., Jr,
ArIinQton.I


Arlington.)
I am regular enthusiastic reader
of the Clearing House, and have
been waiting for the opportunity to
submit one of my special recipes. At
last I have found my cue!
In answer to the request of Mrs.
l.. K. G., jr., for a sweet short cake
recipe, I am happy to pass along one
that my family find superb.
Two cups pastry flour, 4 teaspoons
baking powder, " cup shortening, Y
teaspoon salt, eggs, 2s cup milk, 8
tablespoons sugar, 1a teaspoon nut
meg.
Mix as you would for cake batter.
The batter will be stiff, and must be
filled into creased mufln tins with
a spoon. This makes about eight in
dividual short cakes. Bake at $50
degrees until cakes are brown and
sponge up" at q fingers touch.
Now I'd like to ask for some help.
I have two healthy looking ivy
plants that have lately begun to
weep" on the window sill. Thanks
for any suggestions.
X X X +
ITALIAN PIZZA.
Thanks to Mrs. E. H. S., Arlington.)
Replying to Miss M. D. c. Of
Arlington, re italian Pizza:
I was told it was impractical to
make the dough for this at home.
It is the same as that used for
italian or French bread. Most
bakeries making this type Of bread
will sell a small piece Of the dough
if a special request is made. Use
a tin pie dish literally covered with
olive oil and sprinkled with a little
-four. Place in it the bread dough,
rolled out as for pie. Cover bottom
win Italian milk cheese, cut into n
inch slices and top with seasoned
Italian tomatoes from can or any
of the other toppings used for pizza.
Bake in hot oven until done.
X u u
DINNERS FOR EIGHT.
THANKS to Mrs. G. II. w.,
y WGShtngJOn.J
Congratulations and thanks for
your very helpful column. It's Won
derful!
I'd like to give Mrs. c. W. M. a
dinner menu which often use when
pressed for time on the day a
company dinner is due:
First menu, then recipe.
Celery curls and olives dnstead
of fussy canapes), grapefruit halves
cut and sugared the night before,
just as celery Is cleaned and cut
and stored in refrigerator; then
chicken a la "whathaveyou," then
biscuit mix strawberry shortcake,
desired beverage and rolls. usually
get those at the bakery and place
them in the oven after it's just been
turned of.
"Chicken?": A frying chicken,
any size or pieces. Dip in flour
which has been salted and peppered.
Brown quickly In hot deep drippings
or fat. Have roaster ready with a
layer of onions and green pepper
in bottom. then pop in a layer of
Drowned chicken. Place another
layer Of onion on top and another
layer of chicken. Top with whole
scraped carrots, whole white and
sweet potatoes, and, II desired, tur-
nips, then whole mushrooms,
canned or fresh, then sprinkle gen.
erously with dehydrated parsley and
paprika. Pour about 3 tablespoons
of fat that chicken was cooked in
into roaster and about ! cup Of
water. You can do all this the night
before and put your roaster in the
icebox until the next evening q do) l..
Then pop into hot oven, 400 degrees,
and roast for IL hours.
There's your chicken and all your
vegetables unless you desire an ad-
ditional green, then I suggest a
frozen green, as there's no mess and
they're quick cooking. When the
chicken is placed in the center of
the platter and garnished with the
vegetables, it's really very attrac-
tive.
(Th1nks to Mrs. B. S., Wdshinqton.) J
Dinner for Eight: Buy 8 large
sized veal chops. Brown chops In
fat on both sides and place in cas-
serole. I bread chops with bread
crumbs and salt and pepper. Your
casserole must be large enough to
hold all eight or else use large
roaSter.
After chops are in casserole, add
j about "a cup of water and any