Evening star., 1945-02-14
PREPARING EGG;
COOKIE CRUMBS?

BetheSdd.)
Suggestions to Mrs. M. F. De A
for ways of preparing eggs for her
e-month-old baby:
/. Scramble the egg in the top OF
a double boiler by first melting y
teaspoon of butter in the pan ano
adding the beaten egg with l or z
tablespoons of milk.
2. Prepare soft or baked custard
for him-omit the spices.
3. If the child is drinking from a
cup, prepare an eggnog by beating
the raw egg and adding part OF his
milk and formula. A dash of salt
and little sugar may make the
eggnog more palatable.
I should like suggestions on ways
to utilize stale cookie crumbs without
using whipped cream.
X X X X
PACKING COOKIES.
Thanks to Mrs. V. H., Washington
NV husband called my attention
to Mrs. C. C. C.'s request for infor-
nation concerning the packing OF
cookies to be mailed to the South
Pacific islands. I mailed some
chocolate-bit cookies to my brother
late in September and last week re-
ceived a letter saying he received
them early in January and that they
were as fresh as though they were
baked Yesterday. I made the cookies
small and fiat, wrapped each in
Waxed paper, packed them in tin
can tightly and sealed the can with
adhesive tape. I'm going to make
another batch this week, as he and
his tent-mates requested more.
THANK YOU NOTE.
THANKS 10 Mrs. C. H. E.
SilUer Spring.
Will you please thank the kind
ladies who sent in the cinnamon
bun recipes-which had requested
also Mrs. B., whose card l received
through you. I have tried two and
they were very good.
X X X X
DECREASING ROASTER.
(ThunkS to Mrs. E. NJ. c., Arlington
To Mrs. w. M. c., in regard to
grease baked on an aluminium
roaster: Do try sandpaper. II you
use a coarse enough type, with pres
sure, even the most unSightly roaSter
can usually be gotten clean. A
wooden utenSil, such as a clotheSpin
or wooden spoon, is sometimes OF
use in scraping burned-on food from
the inside of an aluminium pan.
FISH CASSEROLE DISHES.
(ThankS to Mrs. C. r. A.,
Washington
In response to the request of Mrs
M. L. w, Arlington, I submit the
following:
Fish DelmonicO for 6: It's fish, but
so delicately prepared with a thin
cream sauce, white grapes fresh or
canned, grated cheese and bread
crumbs, that even he who is the
most ardent fish hater, if there be
such, will enjoy this dish:
Six fish filletS (haddock, founder
or perch, etc., 2 tablespoons flour,
2 tablespoons butter or substitute, l
onion, Q tablespoons sherry mot
necessary, 2 very small cans seed
less white grapes, grated cheese,
bread crumbs, butter, about pint
milk.
Place the fish filets tyou can buy
them already cleaned and ready for
use at your Washington market or
buy the frozen kind also ready for
use) in a large kettle with the sliced
onion and just enough milk to cover
the fish. 1t will take about l pint.
Boil about to 10 minutes until the
fish is tender, but not broken.
Mix the butter and flour in a
saucepan and add some of the milk
in which the fish was cooked, to
make a cream sauce. Then, add the
remaining milk in the kettle
Take a large casserole, the oblong
kind is best for this, and place the
cooked fish in the casserole, and to
the cream sauce add the sherry (if
you use it, and seedless grapes, and
pour over the fish.
Now sprinkle generously with