Evening star., 1945-04-04
ANSWERS TO QUERIES.
Thanks to Mrs. F. A. c.,

Washington
I. Answering Mrs M. r. NJ, Alex
andria: I have just successfully
cleaned a stained old carving knife
blade with emery paper, dropping a
a little lubricating oil on the knife
as I rubbed, and finishing with. a
mild cleaning powder.
2. A hint for economy and con-
venience: When I have finished COL
oring margarine I rub out the bowl
with crumbled bread and store this
in a tightly covered jar in the re-
frigerator, where it seems to keep in
definitely. Thus I have buttered
crumbs already for topping" or fol
brown betty" etc.
8. A reader asked for suggestions
for desserts simple enough fol
children and yet appealing to adults
With careful cooking and some
Imagination in the flavoring, neither
the baked nor the boiled cuStard
need stay in the nursery. An old
fashioned floating island" can be
made pretty enough for any table
by spooning the beaten egg whites
on to the boiled custard in the
shape of petals so that they seem
to form floating water lily ano
sprinkling grated orange rind in the
center of the lilly" for stamens. q
do not bake this meringue; If baked
browning should be avoidedD l fla
vor the boiled custard with vanilla
a very little almond, and grated
q
baked custard, Il to "a of the milk
may be replaced by canned pump
kin. For this use white sugar anc
favor with vanilla and no more
than a trace of spice, so that 1t Is
delicate and has no resemblance to
the filling of pumpkin pie. In addl-
ton to the custards, there are fruit
"snows" and "sponges." For the
SHOWS" fruit pulp with the juice
strained away is sweetened and
mixed into sweetened Stif6y beaten
egg whites, piled roughly on the
dish in which it will come to table
and chilled For the "sponges" the
iuice is retained and plain gelatlne
is used in proportion to the guam
tity of Juice; this mixture is allowed
to stiffen slightly before being mixed
into the beaten egg whites and the
whole is poured into mold and
allowed to set firmly. Crushed pine
apple with some orange and lemon
Juice and orange rind makes an ex-
tremely good sponge"
DRESSING WITHOUT VINEGAR.
Thanks to Mrs. E. M. c.
Arlington.)
To the lady who wants to know
how to make dressing for cole
slaw without vinegar, I would sug-
pest the use of diluted lemon juice,
used in almost any way that she
would use vinegar-dilute more or
less according to the amount OF tart
preferred. You can prepare the
diluted lemon juice and add it with
the sugar, salt or other preferred
seasonings to the coleslaW, and II
sweetened sufficiently and blended
with the shredded cabbage, cream
may be added then and will not cur
die, whereas if the cream Tor top
milk is added first it is more than
likely to curdle. A boiled dressing
may be used also made with the
lemon diluted, and mayonnaise like
wise.
Also there are dressings which
may be purchased at health food
speciality shops which are made OF
lemon juice and contain no vinegar;
other brands use sauerkraut juice
which is preferred by some, and
these "mayonnaise types are
scarcely to be told from the vinegar
mayonnaise. Another dressing may
be similarly made using tomato juice
as the base which supplies the acid,
and when lemon is not on hand
have often used orange juice or
grapefruit instead-but not diluted
in this case. A good French dressing
can be made of the lemon, oil. sugar
and salt, or with tomato in the