Evening star., 1945-06-27

Betsy CasweH.
times even roll over, even though
dent them in the middle and press
the edges together.
And may I venture an opinion?
I do not agree with the lady who
suggested that simple questions on
cooking be avoided. Some of the
smallest cooking problems are ter
ribly important to new housewives,
and they deserve the help we older
hands can give them. Please, let's
keep the Clearing House free from
restrictions and make it a column
where any one may feel welcome to
make contributions or ask questions
without having to weigh too closely
their merits or Importance.
Will you kindly add my name to
your list for the RICH book or reci-
pes, and also for the household
hints, if you decide to publish them
(Which, incidentally, would be q
wonderful ideaD
X X X
"KOLACKY."
From Mrs. A. w. G., Washington
One cake of compressed yeast,
crumbled, 1s cup luke warm milk,
teaspoon sugar. Mix above with
enough flour to make thin batter,
set aside to rise. In the meantime
cream the following: One half cup
shortening, u cup sugar, table
spoon salt, grated rind of lemon
Add one or two eggs, beat, then add
2 cups of scalded milk. When this
mixture has cooled add the risen
sponge made at the beginning, stir
well. Add enough flour this
amount may require or 8 cups)
to breadlike consistency, beating
very thoroughly. Set aside to rise
in a warm place.
When light form into small
round portions about the size of a
golf ball and place on creased
cookie sheet about inches apart.
Let rise again. When light press
down the middle working toward
the outside. leaving perfect round
rim. In this depression put the
prunes which have been previously
boiled, pitted and chopped, with
sugar, lemon rind and a dash Of
cinnamon added. Or cottage cheese
which has been favored with nut
meg, sugar, egg and raisins
Edges should be brushed with
butter or other shortening before
and after baking Bake in a mod
crate oven about 20 minutes. They
may be served with or without
whipped cream. The above dough
will also make nice braided raisin
bread or any rolls.
CLEANING STUFFED TOYS.
From Mrs. M. NJ, Washington
I'm a newcomer to Washington
and expect to make it my future
home.
I made my acquaintance with the
Readers Clearing House immedi-
ately and enjoy it very much. To
the mother who asked how stuffed
toys should be cleaned, I'd like to
offer my suggestions. Almost all
stuffed toys may be washed in luke
warm soapsuds and rinsed well, then
placed in the sun to dry.
For woolen toys, make paste Of
white starch and just enough cold
water to dissolve the starch. Rub
it well over the entire toy and allow
to dry thoroughly. When toy is
completely dry, brush it and you'll
be pleased with the results.
RECIPES.
From E. R., Arlingtor,.)
In answer to the requests of Mrs.
B. M. of Riverdale I am submitting
some recipes I hope she can use. I
have not tried them. I am copying
them from a health food cook book.
Vegetable Nut Loaf: One and a
half cups cooked peas, "a cup
chopped walnuts, ~ cups whole
wheat bread crumbs, u cup cream,
4 egg yolks, beaten, III cups diced
carrots, n cup minced onion, l cup
water, IL tablespoons melted but
ter, teaspoon salt. Combine ingre-
dients. Bake in loaf pan. Moderate
temperature for one hour. Serve
with creamed mushrooms or other
sauce.
Nut Bread: Three cups whole
wheat -four, tablespoons baking
powder, n teaspoon salt, Y cup
brown sugar, cup thin cream, "
cup water, 2 beaten egg yolks, " cup
chopped dates or figs, cup sliced
pecans or butternuts. Sift -four,
baking powder, salt and sugar to-
gether. Add cream, water and egg
yolks with fruit and nuts. Bake in