Evening star., 1945-08-01

| tOuldtO6S. lover WlCn CQceScClOII
and plate weighted down to keer
tomatoes under brine, which may bt
added to when necessary. Use about
10 cents worth of mixed spices, in
cluding bay leaves, several heads OF
garlic, bruising the cloves, or sepa-
rate pieces, green bunch dill, If OBJ
tainable, though / have made II
with dry seeds. Half dozen green
peppers, seeded and halved, a bunch
of celery, divided into stalks i'm
proves 1t. Jewish people are fond
of small watermelonS added, also, but
we don't think them worth space.
A request: Does any one know
the old Southern way of drying okra
and how 1t was used in winter?
X y X \
MAKING BUTTER.
(From Mrs. !. X. E., Takoma Park.
Md
In your article on making butter
in the RICH Of July % you asked
for others experiences along that
line. The following is the procedure
which I take.
Pour off the cream of four quarts
of grade A pasteurized milk into a
quart jar, placing the top zinc jar
cover and rubber ring) lightly over
jar opening. This Is permitted to
stand until room temperature is
reached CASUALLY 6 or hours. This
length of time does not sour cream)
1 then tighten the jar top so that no
cream will escape in the churning
process. I take top of jar in one
hand, bottom in other and shake
for about IL minutes. When jar
is Strengthened butter automati-
cally comes to top. let this stand
for about 5 minutes. Then remove
butter by means of a tablespoon to
small mixing bowl, draining off
the cream that may have slipped in.
Then I cover with cold water, mix
ing into butter. then pouring off
water. I follow this same procedure
about three times before adding the
pinch of salt. Now place in dish in
refrigerator to chill, as 1t is ready
for use.
Since the cream has not been
left out long enough to sour it can
be used for many purposes. I use
mine as follows:
/. On berries, fruit and cereal.
2. In making ice cream.
3. In baking. etc.
Several times it has been left too
long in the refrigerator and has
soured, but 1t has never been wasted
for there are so many interesting
ways in which it can be used. When
soured I use it on peaches, sprin-
king sugar and nutmeg over just
before serving. Il have used it this
way over blackberries and blue
berries.) There is a very tangy
flavor that cannot be achieved in
any other combination.
I have made very delightful
peach mousse with the sour cream
which uses no sugar. You may like
to try it.
Two cups mashed peaches (use
potato masher), l cup sour cream,
/ cup white sirup.
Blend ingredients together in
mixing bowl and add juice of half
small lemon and mix thoroughly
Place in cold tray of freezing unit.
Turn temperature to highest point
for / hour and Is minutes, then
turn back to normal temperature
for box. This will make whole
tray and will easily serve 6.
X
USING PARAFFIN.
From Mrs. d. B. c., Ber,Dyn, Md
A neighbor tells me that a friend
Of hers uses paraffin wax on odd
size glass jars when canning peaches.
ETC., the way we seal up jelly glasses.
This is new to me. Can any Of your
readers give me specific directions?
X X X X
PEANUT BUTTER DRESSING?
From B. N. ~, Wdshington.)
A few years ago, when I was a
summer student at the University
of Texas, our favorite supper, at one
of the university food shops, had,
among other items, fruit salad
with a peanut butter dressing. I've
tried duplicating the dressing but
have never been successful. I've
added mayonnaise, fruit juices and
other thinners. AS I recall, 1t was
rather fluid. Can any one help me
out? There's nothing better on a
fruit salad.
RECIPES OFFEHED.
from Mrs. II. S. L., Silper Spring. J
Thirty years ago when we were
boarding with Mr.. and Mrs. Elmer
Woolf of Rectortown, Va, Mrs.
Woolf served potato salad made
with this dressing, and chow pickle
after this recipe.
She gave me the recipes then, and
whenever I have made and served
food made by these recipes have had
compliments.
Chow Pickle (Mrs. Woolf): One
gallon green tomatoes, peel and chop
fine with sharp knife, l quart
onions, l head cabbage, u dozen
sweet peppers, hot peppers.
Chop fine and sprinkle well with
salt, put in bag and hang up to
drain over night. Add l quart
vinegar, 3 pounds sugar, ounce
cinnamon bark (tied in bag), l
ounce celery seed, l ounce white
mustard seed, l teaspoon tumeric to
material which was drained in bag.
Cook mixture hour. Put in
sterilized jars.
Cooked Salad Dressing Mrs.
WoolD: Using sour cream.
One cup sugar mixed with !
tablespoon -four, u teaspoon mus
tard, dash cayenne pepper mixed
with u teaspoon salt, " teaspoon
celery seed. Stir well together and
beat in two eggs. Add one cup
vinegar.
Cook, stirring constantly until
thick. When cool stir in l cup sour
cream. Nice for potato salad. Note
Use sweet peppers in potato salad
and stuffed potatoes.