Evening star. [volume] (Washington, D.C.) 1854-1972, 1945-06-18

slowly. No stirring is necessary and
1t should be perfectly smooth and
the consistency of real mousse. It
is improved by keeping and ripen-
ing. If it is frozen too quickly it will
"shatter" and be icy when you cut
into it.
Some years ago 1 had directions
for making dustcloths that held the
dust and polished at the same time.
I have lost these directions and
would be so grateful If some Of the
RICH enthusiasts can help me out.
I have such cloth that I bought
from a peddler on the street who
insisted upon demonstrating on a
spot on my automobile. That was
rs years ago and the old cloth is
still in use in my automobile.
u 4
COTTAGE CHEESE RECIPES.
From Mrs. E. G. p, Arlington)
Here are some cottage cheese reci-
pes: Parsnip Cottage Cheese Cakes
One-half cup flour, teaspoon salt,
l egg, tablespoon butter, 2 cups
grated parsnips, l cup cottage
cheese, y cup milk.
Mix and sift the flour and salt.
Combine the slightly beaten egg.
melted butter, parsnips, cottage
cheese and milk. Add the dry in
gradients and mix well. Shape into
small cakes and bake on griddle
slowly for 10 to is minutes. This
recipe makes IL small cakes.
Kidney Beans and Cottage Cheese
One and three-fourth cups dried
kidney beans, small onion, salt
and pepper, l tablespoon flour, /
tablespoon water, ! cup cottage
cheese.
Soak the beans overnight in wa
ter. Add the sliced onion, cover and
cook over low heat until tender
Use just enough water so that there
will be very little liquid remaining
when the beans are tender. Do not
drain. Add teaspoon of salt and a
few grains of pepper near the end
of the cooking time. Mix -four and
water to a smooth paste and stir
into beans. Add cottage cheese and
cook, stirring gently until thorough
ly heated. Season with salt and
pepper. Six servings.
Tomato Rarebit-Two and one
half tablespoons butter, S table
spoons -four, y cup tomato Juice,
IL cups cottage cheese, salt,
crackers.
Melt the butter in a double boiler
add the flour and mix well. Add to-
mato juice gradually and cook, STIR
ring constantly until thickened. Add
cottage cheese, mix well and reheat,
stirring occasionally. Season with
salt and serve on crackers. Six serv-
ings.
Baked Tomatoes and Cottage
Cheese-Cne No. can tomatoes,
liz teaspoons salt, few grains pep
per, 6 slices whole wheat or white
bread (broken in small pieces, /
teaspoon chopped chives, 2 eggs, !
cup cottage cheese.
Combine the tomatoes, salt and
pepper, pour over the bread crumbs
and let stand for a few minutes.
Add the chives, slightly beaten eggs
and cottage cheese and mix lightly.
Pour into shallow buttered bak-
ing dish and bake in a moderately |
hot oven IS to 40 minutes. Six |
servings.
Scrambled Eggs and Cottage
Cheese-Add cottage cheese or to-
mato pulp to beaten eggs e table
spoons cottage cheese or tomato
pulp for each egg, and scramble as
customary. Cool before putting in
sandwich.
Cottage Cheese Combinations
Chop sliced dried beef coarsely and
mix with about an equal amount of
cottage cheese. Mix chopped raw
spinach with an equal amount of
cottage cheese and if desired add a
little onion. Mash lima beans or
kidney beans or baked beans with
an equal amount of cottage cheese
and if desired add a little chopped
cooked bacon and onion. Mix
chopped prunes or apricots with an
equal amount of cottage cheese. Mix
coarsely chopped raw carrots or
kale with about an equal amount
of cottage cheese. Spread a slice
OF buttered bread with cottage
cheese and top with a slice spread
with apple butter.