Evening star., 1944-02-15
OMELETS; FINE SOUP.
THANKS to Mrs. J. S. B.,
WdShindton

Wdshington.)
Following are recipes of two yer,
good and also substantial omelet
sor the coming lenten days:
-Four eggs, slice white breat
ttrimmed), V cup milk, salt ant
pepper to taste. Soak slice of breas
IN milk until all is absorbed. Adj
to bread the egg yolks, beat thor
oughly. Add salt and pepper ant
then the well-beaten whites. Mel
your favorite fat in hot iron skillet
pour in mixture and when we'll Sc
on bottom remove from stove tt
oven and finish cooking at temper.
ature of about 400 degrees. It /!
the bread in this omelet that make.
1t filling one.
French Omelet: 4 eggs, 8 table.
spoons of milk, salt and a dash o.
tabasco. Beat all together thor.
oughly. Have fat melted in iror
skillet and pour in mixture. A.
omelet starts to set keep pushinf
same forward to cook, then push
omelet back in skillet. Add q ittle
extra fat. Take spoon and breal
omelet over entire surface and poul
into same about u cup cream. After
cream bubbles up turn over, brown
slightly. These omelets are both
delicious served with Spanish sauce
This soup may be worth tryine
Tor its subtle flavor.
One can condensed cream Of
tomato soup, u teaspoon nutmee
powder, can milk. Remove sour
from can to bowl, beat into same
the nutmeg. Then gradually ado
equal quantity of milk, beating ali
the while. Bring gradually to the
boiling point, simmer a few minutes
and it is ready to serve.
~
ACKNOWLEDGEMENT.
Our sincere thanks to the fol-
loUtng contributors, Whose sug-
oestions ,De hope to publish When
space permits:
Mrs. H. New. and and Mrs.
F. H. L., Greenbelt; E. H., Mrs.
M. A. c. and Mrs. M. B., Wash
ington; Mrs. NJ. L. McC., NeD-
berry, S. c.; Mrs F. E., Arlington;
Mrs. E. B., Falls Church.; Mrs.
c. J. D., West Hyottsuille; Mrs.
A. H. H., Siluer Spring; Mrs. A.
B. B., Chevy Chase, Nd; Mrs.
c. W. A., Manassas, Va; Mrs.
E. H. B., Vienna, Va.
TO CUT SWEET CRULLERS.
(Thdnks to A. N. Y,
Wdshington.)
Requested by Mrs. S. c. Washing
ton. If you do not have a regular
cutter to cut sweet crullers, use a
thin edge water glass and a thimble,
or top of salt shaker, if not too large.
To test fat for frying, put piece of
dough in fat. If it comes to top
and browns but not too much, it is
ready to use. Fry the little center
balls for the kiddies.
LAUNDERING HINTS; OTHER
SUGGESTIONS.
(Thanks to Mrs. H. S.,
Hy1ttsDille, Md.)
Since Mrs S. c. has again brought
up the subject of caring for diapers,
I'd like to add my comments, II I
may.
Boiling diapers is for the purpose
of sterilization not for cleansing.
have found caring for my baby,s
diapers very simple. Rinsing in cold
water after each makes washing
easy, as there will be no stains to
remove. A little boric acid powder
added to the last rinse will leave a
fine film Of the boric acid in the ma
terial when dry, which will prevent
chafing or diaper rash.
Referring to the numerous ways Of
fixing spinach, I haven't seen this
favorite of mine for using leftover
cooked spinach. Chop the spinach
and small piece of onion G'm fig
uring on about half pound, which is
usually what I have left). Add an
egg, salt and pepper, and either
bread crumbs or bran, enough to
make fairly thick batter when all
the ingredients are beaten together.
Form into patties and dip in crumbs
dot with butter and broil about is
minutes on each side. Prepared this
way, the spinach isn't "mushy,"
eliminating the reason for most
peoples dislike for it.
Here's handy tip I've tried.
When laundering fine crochet or
lace doilies, instead of hanging them
out to dry, spread to shape on your
porcelain table top. They'll come
out beautifully and need no ironing
I've become such bug" on the
Clearing House that my husband
claims he's now In second place.
Whoever is responsible for the idea
has my hearty thanks. for I'm al
ways learning new tricks, these
days, for almost every household
task,