Evening star., 1945-07-02

few bugs in jar put it in water
and drown them.
Hope this will help you as it did
me.
From Mr.. H. M. L., Washington
Mrs. R. w. OF Hyattsville, appeal
ing for help as to silverfish in your
issue of the 22d, will find advice as
to their control in leaf1et No. 149
published by the United States De-
partment Of Agriculture.
Sodium fluoride powder mixed
with wheat flour in proportion of II
part of sodium to 100 parts of flour
will help. Put in out-of-way places
where only the bugs can get at it.
Or, mix y to "a ounce of white
arsenic with l pint of wheat flour,
adding enough water to make thin
paste by boiling. Spread the paste
on pieces of paper or cardboard,
roll these sheets into cylinders with
the paste on the inside, put the
cylinders in places infested.
Be careful about the poison, OF
course.
Best of all, get plenty of light and
air into the regions these gentry
occupy Nothing like fresh air and
sunlight for getting rid of them.
X y X X
ICE CREAM AND CAKE.
NFronl Mrs. L. A. L., Washington
In reply to Mrs. C. H. G. for an
ice cream recipe using sweetened
condensed milk: Two thirds cup
sweetened condensed milk, - cup
water, 112 teaspoons vanilla. Mix
well and when partially frozen in
tray of freezing compartment, re-
move from tray to chilled bowl and
add cup Of chilled top milk or /
cup chilled evaporated milk and re-
turn to tray and freezing compart-
ment. Stir twice during the freez-
ing process. hope this is the recipe
she was referring to. I have found
it very good and quite easy to make.
For variation l add a few black wal
nuts, chopped.
Would also like to pass on my ia
vOrite chocolate cake recipe. I've
tried others, but always come back
to this one: One cup sugar, y cup
shortening, l egg. y cup cocoa,
pinch of salt, l teaspoon soda, IL
cups sifted all purpose flour, l cup
sweet milk, l teaspoon vanilla.
Cream sugar and shortening; add
well-beaten egg; sift together cocoa,
salt. soda and flour and add alter
nately with milk, beginning and
ending with flour. Add vanilla and
If desired a few drops of red food
colorlng. Pour into creased and
Toured loaf pan and bake slowly
until done. I have an excellent
icing for this, but it does take a lot
of sugar. It's called chocolate icing
de luxe. Combine / large egg, un-
beaten; 2 cups sifted confectionery
sugar (4X), Il teaspoon salt, "a cup
soft shortening, squares q ounces
unSWeetened chocolate tmelted) or 6
tablespoons cocoa. Beat with rotary
beater until fluffy. This makes a
large cake, so generally ! cut both
the cake and icing recipe in half.
(Fronl Mrs. F. O. NJ, RiUerdale.)
In answer to Mrs. c. H. G.s re-
quest for an ice cream recipe calling
for SWeetened condensed milk and
whole milk, may I submit the fol-
lowing? We use it frequently. often
varying the flavor or adding chopped
fruits
Vanilla Cream: eight to ten serv-
ings) One can az cups sweet
ened condensed milk, 3 cups milk or
coffee cream, 2 teaspoons vanilla, 2
teaspoons lemon juice. Method l.
Heat l cup of milk. 2. Add the con-
densed milk and blend. g. Add 2
remaining cups of milk and lemon
juice. 4. Pour into freezing tray
and set temperature control at
coldest position. 5. When frozen,
remove to bowl; add vanilla and
whip until mix becomes light and
creamy. s. Return to tray and COM
plete freezing, after which control
may be turned half way back to
normal until serving time.
| From Mrs. G.. H. NJ, Arlington)
To Mrs. c. H. G., Arlington, who
wants recipe for ice cream made
with sweetened condensed milk,
here is a recipe I have used several
years and it is delicious and as
smooth as velvet.
Banana Ice Cream: One large can
Sweetened condensed milk, l quart
whole milk, or large bananas, y
teaspoon vanilla extract, l cup
whipping cream.
Mix the first 4 ingredients in the
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