Evening star. [volume] (Washington, D.C.) 1854-1972, 1945-06-29
Readers Clearing House
FRENCH FRIED ONIONS.

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FRENCH FRIED ONIONS.
IRON Mrs. G. A. ", Arlington.)
Slice three onions about VI inch
slices. separate rings, dip in milk
then In flour. Fry in steaming hot
grease, until a golden brown. I
always salt and pepper the flour.
(From Mrs. c. E. B., Washington. }
French Fried Onions: Beat an
egg yolk: add Y cup milk. stir in
y cup flour, u teaspoon salt and /
teaspoon melted shortening. Mix
TIL smooth. Cut onions in "a inch
slice, separate rings, dip into bat
ter. Place in frying basket and
lower into a f1at-bottomed sauce
pan two-thirds full of melted short
enlng 1865 degrees F., or hot enough
to brown a bread cube in / minute
Fry till brown. Drain on absorbent
paper. Salt before serving.
y X x X
BUTTER KOLACKY.
IRON Mrs. v. S. p, Mount Rainier.
would like to submit the follow
ing recipe for the bohemian But
ter Kolacky." This recipe was given
to me by genuine Bohemian
woman who excels in such goodies as
this.
Butter Kolacky": One pound
butter, l pound flour a cups, Il
cup POWDERED sugar, 2 teaspoons
baking powder, u pint Il small bot
tle) sweet cream, egg yolks.
Cream butter and add sugar.
Then add egg yolks one at time
Add cream and finally add flour
sifted with the baking powder. Roll
out as for cookies and cut in rounds |
about the size of cheese glass.
Then with your thumb make |
small dent in the center of each
kolacky and fill with cooked, washed
apricots or prunes and bake in a |
425 degree oven 10 to IL minutes.
When cool sprinkle with powdered
sugar.
The recipe can be cut in half and
will be bit easier on red points
and sugar. I should think part
margarine could be used although
I never have tried this. These are
delicious and will be well worth
ones while to clip (if printed and
save for better days to come.
X X
TWO FINE RECIPES.
from Mrs. M. T. ~, Washington
I am interested in the Readers
Clearing House and want to thank
you for the fine recipes and other
articles that appear daily on your
page.
Please allow me to contribute a
couple of very good recipes, Sponge
Cake De Luxe and Celery Center
Sponge Cake De Luxe-Four egg
yolks, 3 tablespoons cold water,
cup sugar, teaspoon lemon extract,
l cup sifted cake flour, level tea
spoon baking powder, 1s teaspoon
salt, egg whites.
Beat egg yolks and water together
for 3 minutes. Add the sugar grad
ually and beat l minute more. Add ,
favoring. Sift -four, salt and baking
powder toG 4 Ter times, add grad
ually to e,g mixture. Beat egg
whites until stiff, fold and cut gently |!
into batter. Bake in INCREASED but !
lightly Toured gingerbread pan in a
moderate $3.50 degrees F. oven for
80 minutes. Use standard measuring
cups and spoons, and level measure
ments. Measure flour lightly in cup.
Your cake will not stick to the [
bottom of the tin if placed imme-
diately after being removed from s
the oven, on a cloth wrung out of
ice-cold water few minutes. In I
vert pan on wire rack to cool I
hour.
Celery Centerpiece-It makes an
amusing decoration. The material
for this creation is easily obtained.
Needless to say, it is more appropri-
ate for informal lunches. 1t Is
especially useful when flowers are
not available.
Select firm and perfect stalk Of
celery. Be sure that the leaves are
fresh. A bunch of red radishes is
also needed. Separate the celery
stalks and clean them. Leave the
foliage on half of the stalks, but
cut off the leaves on the rest. Be
sure to cut off only the leaves of
these stalks, allowing the branches
to remain.
Clean radishes, cut to represent I
roses and place in ice water to curl.
Hollow out the ends of radishes to
fit the celery branches. :
Just before serving time arrange r
the celery stalks as bouquet in
wire frog and place in a low bowl
filled with ice water. Then stick
the radishes onto the branches of
celery, and you will have a clever
centerpiece. Do not be surprised if
your guests eat it!
y X X
VANILLA ICE CREAM.
(From Mrs. J. r., Silver SPRING.
Some one recently asked for an
Ice cream recipe using sweetened