Evening star., 1945-07-23

l lOT tllcIIl.
Betsy CasoeH.
be glad to let her have leaves If she
can come after them. I have rooted
several plants this spring, both pink
and purple, but cannot tell until
they bloom which is which.
think she will find that the pink
is not as abundant in blooms nor as
effective as the purple ones.
Another reader asked about rid
ding the violet plants of mealy bugs.
In the March, 1945, issue of the
Home and Garden magazine there
was an article on PESTS and Dis
eases Of the African Violet" which
gave very explicit directions. The
gist of these is to immerse the plant,
pot and all, for Is minutes in water
kept at ITO degrees. Use an accu-
rate thermometer and set the pan
of water in which you have the plant
in another pan of hotter water in
order to keep the temperature up.
The water should be kept in motion
while the plant is immersed. This,
the article said, kills all stages of
the insect life and does not harm
the plant. I have not tried it so
can't speak from experience.
I do find that the plants do better
in rather small pots and water
dropped on the leaves causes them
to have brown spots. Mine do best |
when they get plenty of sunlight.
X
ACKNOWI EDGMENT
Information sent in by Mrs.
D. A. B., Warrenton, Va; Mrs. |
H. E. B., Vienna, Va; Miss o.
NJ. T., Mount Rainier, Nd, and
Mrs. c. J. Mem, SilDer Spring,
has been forwarded to the read
ers for 1o11om it tDGS intended.
Our thanks to r. E. M, Ash
ton, Nd; E. C. j., Silver Spring;
Mrs. D. J. Y, Hyattspille; Mrs.
B. w. X, Kensington; H. v. r.,
Cheuy Chase; Mrs. P. A. B.,
Alexandria; Mrs. A. S. c., Miss
R. A. B. Washington, whose
contributions pere similar to
Others previously received.
X y y X
NAhlNI bO 1 Gft.
From Mrs. r. NJ. X, Takona Park,
Md
May contribute my way of max
ing butter and saving red points? /
happen TO have an electric mixer |
but have known some one that uses
the hand beater, and gallon churn,
which held more cream than reg
ular mixing bowl.
Pour off the cream of four quarts ,
of grade A paSteurized milk mot
homogenizedD into mixing bowl, add
l cup buttermilk and let stand until
thick (about "a hours at room tenn
perature. Set beater speed at me-
dunn and whip until butter appears
tabout 20 minutes. / wrap fresh
dish towel around mixer to protect
the table and walls.
Stir butter around in milk with
spoon, as it will stick together better
and Is easier to remove from milk.
Wash butter with cold water, work
water through butter and drain, add |
pinch of salt. Place butter in dish
and chill.
AS we are both fond of churned
buttermilk, add about u cup OF
buttermilk to each quart of skim /
cream. This also is left at room
temperature until 1t Is thick. After
butter has been removed from milk !
in mixing bowl, add all the milk /
together and whip S to 10 minutes.
Pour into milk bottles and chill.
This amount of milk makes approx
imately y pound butter, saves IL
red points and gives us buttermilk
to drink or the skim milk can be
used for gravies, puddings, etc.
Please, if any one knows OF a better
way of making butter, won't you
send it in, as this is the only one
I know of where nothing Is wasted.
X X 4 X
ANTS.
From Mrs. A. X. H., WdShington.)
We are very successful in getting
rid of little black ants by using sugar
and borax in equal parts. Just put
where the ants are. This has never
failed us. We just got rid of some.
Hope this will help.
From Mrs. C.. F.. H., Washington
have found that by, using ground
cloves the very best results were
obtained to eliminate those unwant-
ed ants. 1t has never been failure
with me. Best of luck.
X X X
ONION SOUP:
GARLIC BREAD.
From Mrs. D. v. S., Washington.
Some one requested recipe for
onion soup, so here is one invented
and have found very good. I vary
it little from time to time depend
ing on what have on hand. Some
times using less consomme and
more beef cubes, and occasionally
adding beef stock If happen to
have any. It is much better if
cooked for several hours, and ii i'm
proves with every warming up. I
often make it the evening before
intend to use it and warm It up the
next night. I find that serving gar
lie bread and tossed salad with
it makes filling an delicious meal.
Onion Soup-Three pounds onions,
peeled, sliced and washed; 8 table
spoons drippings or other fat; 2
cans beef consumme; 4 cans water;
2 beef bouillon cubes; salt, pepper
Tabasco sauce and Worcestershire
sauce to taste.
Melt fat in heavy lidded pan Il
use a Dutch oven), add onions and
cook covered until unions are soft.
Remove lid ana cook onions until
golden brown. stirring frequently to |