Evening star., 1945-11-07
Readers Clearing House

spoons shortening, / cake yeast, Y
cup lukewarm water, 2 eggs, AZ
cups sifted flour (about).
Mix corn meal, sugar and salt in
top Of double boiler. Add milk
gradually, stir till smooth. Add
shortening. Cook over hot water
till thick, stirring. Cover and cook
90 minutes. Cool to lukeWarm.
Dissolve yeast in warm water, add
to corn meal mixture. Add eggs.
Stir in -four to make soft dough.
Put in creased bowl. cover, let rise
to double bulk. Turn onto lightly
Toured board and form into rolls.
Raise again. Bake in 425-degree
oven for about Is minutes. Yield,
about 81 dozen.
From Miss C. c., Garrett Park, Nd
In answer to the Boys" who
want recipe for corn meal muffins
made with yeast, here is a recipe
for bread which, of course, could be
made into rolls or mullins. This is
from a flour leaflet.
Anadama Bread-Slowly stir n
cup yellow corn meal into 2 cups
boiling water. Boil minutes over
low heat, stirring constantly. Mix
in 2 tablespoons shortening, u cup
molasses (preferably dark, Q tea
spoons salt. Transfer to mixing
bowl. Cover and cool to lukewarm.
Stir in one cake compressed yeast,
dissolved in u cup lukewarm water,
3 cups sifted -four. Beat with spoon
until smooth and elastic (batter will
fall from spoon in "sheets"). Work
in with the hand "a to 21a more
cups sifted flour (enough to make
a dough that no longer sticks to
mixing bowl, and is possible to
handle).
When dough Is we'll mixed, knead
gently in bowl until smooth and
elastic. Cover with damp cloth.
Keep dough so to IS degrees until
double (about 2 hours. Divide into
2 equal parts. Round up each part
on board, cover with damp cloth, let
rest Is minutes (to make it easy to
handel. Mold each into loaf, and
place into creased 8x4-inch bread
loaf pan. Cover with damp cloth.
Let rise until double (about IN
hours. Bake about ! hour in a
quick, moderate oven (375 degrees) +,
covering the pans with a piece OF
wrapping paper after about Is min
utes Cor when crust becomes rich
golden brown. Amount, two J.
pound loaves.
Anadama Raisin Bread-Add l
cup seeded or seedless raisins with
the last addition of the flour.
For rolls or muffins bake about 25
to 30 minutes.
X r y n
CHRISTMAS CARDS;
"FIREPLACE" LOGS.
From Mrs. F. N. Y, HyattsDille.) J
Here are some suggestions for
making Christmas cards as was re-
quested:
ID Use correspondence cards any
size desired with same size en-
velopes. With a white crayon or
a pointed piece of paraffin wax draw
any winter or Christmas design. Or,
if you wish, transfer a design from
a magazine or old Christmas card
with carbon paper, and fill the de-
sign with wax. Then either letter
your greeting now with wax or later
with ink. When the design is COM
pletely waxed dip the card in bowl
of bluing. Hold the card by means
of a pin through the corner, while
it drips, then finish drying on a
fiat surface. When dry, remove the
wax with knife. You then have
a card with a dark blue background
and white design.
90 Cloth cards can also be made
by using checked gingham twice the
size of the desired card. Fold the
cloth right sides over in the center
and dip into stiff cold starch. then
press with a warm iron until dry.
When dry, letter the greetings in
the small, hght-colored squares, CIV
ing cross-stitch effect. II you wish,
use dark-colored plain cloth, but
tint your starch with coffee or blu
ing SO white streaks won't show
Use show card colors to paint the
design. Water colors will run. You
may decorate them with pieces of
Christmas ribbon across the corners
Make fireplace" logs as follows:
Roll good-sized magazines very
tightly and tie at each end and
also in the middle. Soak In a
solution of 10 cups of rock salt, 10
cups of bluestone and about 3 gall
Ions of water for 10 days. Place
as many logs in the LIQUID as can
be covered. Allow logs to dry thor
oughly before using-usually about
six weeks.
CREPES SUzETTES?
(From Mrs. w. K, Washington