Evening star., 1945-02-07
Readers Clearing House

/! HOUSE
or leaf but 1t was too small to save
for future date.
Let me say read RICH before the
news.
ACKNOWLEDGEMENT.
Our thanks to the Jolowino
readers, t9hose suggestions and
recspes tDere similar to Others
previously rcceiped.
Mrs. r. r. NJ, Arlington: Mrs.
J. N. A., Poolespile, Nd; Mrs.
r. H. D, Riperdalc;: Mrs. A. C. G.,
Mrs. c.. L. D.. Mrs. N. M, Mrs.
A. W., r. L. H., Washington.
Information submitted by the
tollowing has, been forwarded to
readers tor ,ohoni 1T ,oas i'm
tended. s.
Mrs. M. D. T., Arlington: Mrs.
W. G. Mrs, M. NJ. Washington.
PACKING MEAT.
flHdnKS 70 MRS. Il. 3. J.ss
Wushtngt0n.J
Mrs. G. r. H., Bowie, Md, asks
how to pack meat after 1t has been
smoked so as to avoid mildew.
] have found that bacon, ham,
and such cured meats kept in the
refrigerator will remain free of mil
dew If wiped occasionally with q
cloth soaked in vinegar or brushed
with vinegar.
CAKE ICINGS.
USE FOR FADED BEDSPREAD?
Thanks to Mrs. G. S.,
g.. Washington.)
In answer to Mrs. M. p. M. for
some cake icing recipes, I am inclos-
ing which I think are very good
for birthday and wedding cakes.
Vanilla Cream Frosting: 2 table
spoons vegetable shortening, table
spoon butter, teaspoon vanilla, 4
teaspoon salt, az cups sifted confec-
tioners sugar, 6 tablespoons scalded
cream (about).
Combine vegetable shortening,
butter, vanilla and salt and blend.
Beat in a cup Of sugar. Add hot
cream alternately with remaining
sugar, beating well after each addi-
ton. Add only enough cream to
make a nice spreading consistency
Makes enough to frost top and
sides Of q 10 by 10 by 2 inch cake.
Decorating Icing: For spreading,
3 egg whites, 4 teaspoon vanilla, 2
cups confectioner's sugar.
Beat egg whites until sti1, but
not dry. Gradually sift confectioner's
sugar into beaten egg whites, beat
ing constantly. Add flavoring and
continue to beat until icing is fluffy
and stands firmly in peaks. This
makes enough icing to spread gen.
on an 8-inch cake Qayer).
Must be colored and used in pastry
tube to decorate edging and leaves
on cake.
Sugar Flowers: / egg white. to
Ia cups sifted confectioners sugar
Egg white should be beaten until
stiff and enough confectionery
sugar added to make a pliable. but
not sticky mixture. Test mixture by
rolling in the palm of the hand be-
fore starting to make flower petals.
Bon Bon Frosting: 2 teaspoons
grated orange rind, 6 tablespoons
orange juice, 2 tablespoons vegetable
shortening. l tablespoon butter, u
teaspoon salt, 3 cups sifted confec-
toners sugar, ounces chocolate
(meltedD, tablespoons scalded
cream (about).
Let orange rind stand in orange
juice 10 minutes, then strain.
Cream vegetable shortening, butter
and salt together. Add y cup sugar
gradually, Dreaming until light and
fluffy. Add melted chocolate and
blend. Add remaining sugar, alter
nately with orange Juice, beating
until smooth. Add hot cream and
beat we'll Add just enough cream
TO make 2 nice spreading consist
Makes enough frosting to cover
tops and side Of 20 inch layer cake.
Snow Whirl Frostfng: 2 egg
whites. unbeaten, III cups sugar, 5
cold water, "a teaspoon
cream Of tartar or l Tablespoon light
corn sirup, teaspoon vanilla.
Put egg whites, sugar, water and
cream of tartar or sirup in top Of
double boiler and mix thoroughly.
Place over rapidly boiling water and
beat constantly with a rotary beater
until mixture will hold peak (about
Z minutes). Remove from fire, add
vanilla and beat until cool and thick
enough to spread. Makes enough to
frost top and sides of 9-inch layer
cake.
I have a faded light blue chenille
beadspread that it seems a shame to
discard entirely. 1t seems to me that
something could be made from it,
what, though, is the question Any
suggestion would surely be appre-
ciated.