Evening star., 1945-04-16

folder could get one from this COM
pany, as the folder goes more into
details than space allows. I am just
giving the important steps:
Thread knots because knot is
placed on wrong end of thread. The
needle turns as each stitch is taken
and if the thread unwinds or twists
tighter it will knot
Black and white cotton thread
The end hanging from the spool is
threaded into needle, knot end cut
from spool.
In colored thread use opposite
method. After pulling off length of
thread desired, don't bite or break,
cut diagonally with sharp scissors.
This gives a pointed end easier to
thread in needle
When sewing the thread turns in
the needle making a tighter twist.
If threaded in reverse the twist un-
winds, causing knots and fray.
Black and white cotton thread use
one twist. Colored thread uses the
opposite twist. A person sewing can
watch for a twist and before it knots
either drops needle or turns the
needle between the thumb and fin
ger to unwind.
DANDELIONS.
(ThdnkS to Mrs. L. r. ~,
WaShington.J
We are dandelion eaters from way
back. l boil them, then add vine
gar, diced ham, fried, drippings and
hot boiled potatoes, diced, and so
have one-dish meal. I use endive
IN same way, having raised and
canned 40 quarts thereof in 1914!
TO PREPARE FRESH ROE:
RED DEVILS FOOD CAKE?
(ThankS to Mrs. J. p. NJ,
WdShtngton.)
I need not say how much I enjoy
this column, 1 believe it's truly
good neighbor and something for
Washington to be proud of.
The correct way to prepare fresh
fish roe of any kind is the follow
ing method: Use enough water TO
cover roe; add one tablespoon salt
and one tablespoon vinegar and
cook for 20 minutes. Drain. Let
stand in cold water for minutes.
Cut into servings; sprinkle with
salt. pepper and lemon juice. Dip
in finely sifted, dry bread crumbs,
then in beaten egg and again
crumbs. Fry in deep fat or saute.
Has some good neighbor a perfect
recipe for red devils food cake?
l would be so happy to have it, for
we enjoy this type of cake so we'll.
Would like one that keeps moist
for days.
FLUFFY BOILED FROSTING:
CARAMEL NUT CHIFFON PIE.
Thanks to Mrs. E. V. j.,
Washington.)
A few weeks ago some one re-
quested recipe for boiled frosting
that stands high, is fluffy, not crusty
or runny. Here is one which is ex-
cellent.
One and two-thirds cups granu-
lated sugar, y cup water, "A tea
spoon cream of tartar. y cup egg
whites. Combine sugar. water and
cream Of tartar and stir over low
heat till sugar is dissolved. Cook
without stirring to 260 degrees F. or
until little dropped in cold water
forms a hard ball Cook to 27O de-
grees if the day is cloudy. Then
beat egg whites stiff but not dry,
using hand beater or electric one
at high speed. Now add sirup grad
ually, beating all the time. BY the
time all the sirup is added the icing
should be ready to spread. Fills
and frosts player, 9-inch cake, or
Slayer, 8-inch cake This icing
mounds, remains soft with no crust
and does not sink into cake Make
one-half the recipe to fill and frost
one 9-inch layer cut in half Three
squares g ounces melted unsUeet-
ened chocolate can be FOLDED into
finished frosting, if desired.
Caramel Nut Chiffon Pie-Re-
queSted by Mrs. R. M. NJ: Three
quarters cup sugar, 2 cups milk, l
envelope plain unflavored gelatin
Il tablespoon, 3 eggs (separateN. .
q teaspoon salt, l teaspoon vanilla,
y cup nuts.
Melt 6 tablespoons of sugar in
heavy pan till golden brown and
sirupy. Meanwhile. combine milk
and gelatin in top of double boiler
over boiling water and oring to
scalding point, stirring occasionally
Pour over egg yolks slightly beaten,
with 2 tablespoons of sugar, stirring
constantly. Return to double boiler
and cook over hot (not. boiling
water till mixture coats the spoon
stirring constantly. Remove from
heat. add salt and vanilla and chill
till partially set. Beat egg whites
with remaining sugar a table
spoons. Beat the custard and add
the egg white mixture and beat
again. Add nuts and pour into
baked pie shell.