Evening star., 1945-12-06
Readers Clearing House

- x\OdANxE /
some broth to desired consistency
last. Seal hot in glass jars. Yield:
About IL quarts.
The following recipe makes less
and Is a little more elaborate, won
an Endorsement of perfection from
a nationally known magazine about
10 years ago.
One cup finely chopped cooked
beef, cups finely chopped apples,
cup seeded raisin, cup currants,
u cup finely chopped, candied cit
ron, u cup finely chopped orange
peel, candied; cup granulated
sugar, cup brown sugar, l cup beef
stock, l tablespoon salt, l tablespoon
mace, y teaspoon cloves, l teaspoon
cinnamon, cup finely chopped suet,
Juice and grated rind of one lemon,
Juice and grated rind of orange,
i medium size glass of tart plum
Jelly (about q cup), cup fruit juice
from canned fruit, peach or apricot.
Combine ingredients in order
named and cook gently until thick,
stirring occasionally. Place in hot
sterilized jars and seal. Yield: Six
pints.
Now for a request. I have lost a
favorite recipe for an orange cake.
It was sponge variety. I know 1t
contained 4 cup Of salad oil, juice
and grated rind of an orange, eggs,
sugar, and flour, but am wondering
if any of your readers can help me
out with proportions. Have never
seen another recipe like it, though
I've tried many orange cake ones.
RAISINS IN CAKE.
From Mrs. w. D. M, Arlington
To Mrs. F.. S. McC., Arlington:
hope this will help you with keeping
raisins evenly distributed in a cake
II have the same trouble until /
worked this out for myself. also
rolled the raisins in flour and still
kdo. but I add baking powder, little
amount, then as I pour cake dough
into pan, spread it thin and on
top of the dough sprinkle raislns,
then more dough, again more raj
sins, etc., until the, last layer I
run around the raisins with dough
on a spoon and do not tarry until
I place 1t in the oven.
RUM BUNS?
from Mrs. A. T. B., Washington J
I would greatly appreciate recipe
for rum buns, which correspondent
from London requests after having
tasted them in various American
homes several years ago with great
enjoyment.
GOLD AND SILVER THREAD?
LEFTOVER EVAPORATED MILK?
TINE SAVERS.
From Mrs. d. K, Arlington.)
Have always been an avid reader
of the RICH, and now, with my new
infant and home to take care OF,
find it a little difficult to continue
reading the paper through as thor
oughly as in the past. Nevertheless,
I always make it a point to remove
the RICH section and put it aside to
be digested fully in my very rare
spare moments.
Am very anxious to learn how to
care for a dress with gold and silver
thread trimming to avoid tarnish or
discoloration. A suggestion was made
to cover this trimming with black
paper. Please let me have your
opinion.
Also, what uses can be made Of
leftover evaporated milk since I use
Just 6 ounces for the baby's formula
and have been discarding the re-
mainder? Seems like an awful waste.
Do you know the trick of spread
ing handkerchiefs on tile after
washing and removing when dry
perfectly pressed? Also, use iron
hangers as clothes hangers to hold
mems hose while drying.
OSTRICH PLUMES?
From Mrs. J. X. w., Washington
Can any one tell me how to clean
several light colored ostrich plumes
successfully? Have inquired in many
places but find no one who cleans
them or can tell me how.
RED CABBAGE-GERMAN
STYLE.
From Mrs. E. S., WaShington.)
In answer to the request of Mrs.
w. A. of Washington for Red Cab
bage-German style! I use heavy
aluminium pot with tight-fltting
cover. Heat tablespoons of fat, any
kind except lamb. In it, brown one
sliced onion, then add shredded red
cabbage which has been in cold
water, cubed bunch of celery, one
finely cut green pepper and two
peeled, quartered apples. Add a cup
of water to prevent sticking, cover
pot and when contents are tender
add half cup vinegar, l teaspoon
lime or lemon juice, pepper and salt
to taste, cook minutes more.
This can be reheated easily and
still retain it's peppy taste.
From Mrs. r. w. F., Silver Spring }
In answer to the request of Mrs
A. w. for a recipe for sweet sour red
cabbage I submit the following, but
as have never used a printed recipe
for this dish it is very easy to judge
the amounts according to the taste.
Sweet Sour Red Cabbage-Shred !
head red cabbage Melt in skillet a
few tablespoons bacon fat if avail
able. This gives a delicious flavor
Fry cabbage in fat, seasoning with
salt and pepper. Cover and allow
to simmer for several minutes.
Core and quarter, but do not peel
two apples (red skinned are best)
Lay on top of cabbage and add
about "a cup vinegar and about
tablespoons sugar.
Cover tightly and turn heat very
low. Allow to simmer till cabbage
is soft.
After making this dish several
times, I'm sure you will be able to
Judge the amount of vinegar and
sugar to uo,Ir likipo have made