Evening star., 1945-12-19
EVAPORATED MILK;

EVAPORATED MILK:
DRYING HANDKERCHIEF.
From Mrs. C. A. H., Vienna, Vl.)
In answer to Mrs. D. K, Arlington.
Use leftover evaporated milk, and
even parts of formula not used by
infant-in cornstarch pudding and
cocoa. I used to accumulate it over
several days. Left over formula is
already sweetened-saves sugar!
AS for drying handkerchiefs the
Lazy Sue but efficient" way, wipe
tile, mirror or window pane clean
Spread clean wet hanky evenly and
snug to drying area. 1t will adhere
even after it's dry, waiting for you
to peel it off and fold.
MRS. J. L. S., Washington
I'm positive my Scotch ancestry
won't permit me any sleep tonight
worrying about all the good milk
you've discarded To be specific,
there are only two cooking uses for
which evaporated milk is tabu ID
mashed potatoes and gravy; Cd
packaged custards.
When diluted half-in- half with
water, evaporated milk is milk 1t
can be used in any recipe for bread,
biscuits, cake, hot cakes, waf1les,
fudge or puddings and I defy any
expert to detect its presence. Un-
diluted it can be used in any recipe
calling for cream-pumpkin pie,
candy, cakes or ice cream. its flavor
can be tasted in ice cream but to us
that only increases its goodness. If
sour milk is called for, merely dilute
and add teaspoon of vinegar for
each cup of milk Let stand at room
temperature for an hour or so.
days formula at one time and none
of my three children ever had an
upset therefrom, as modern refrig-
Grafton will keep milk for quite
long period, but if you prefer not to
take risk with your child there are
still many uses without wasting the
remainder.
For an extra special nightcap
some evening mix two teaspoons
cocoa, two teaspoons of sugar and
enough water to make a paste Add
one cup of water and one cup of
evaporated milk. Bring just to the
boiling point. Then pour in cup
and serve with couple of graham
crackers.
If your husband likes that as well
as mine does, you'll have to double
the recipe next time.
BOSTON CREAM PIE.
From Mrs. J. S. B., Falls Church, } |
In answer to the request of M. T.
H., Washington, for recipe for
genuine Boston cream pie, send
the following, which is taken from
Ruth Wakefield's cookbook and is
simply delicious and the real thing
Boston Cream Pie-Two eggs,
/ cup sugar, cup sifted
cake flour, l teaspoon baking pow
der. dash of salt, " cup hot milk. l
tablespoon butter.
Beat egg whites stiff. Fold in
beaten egg yolks and beat together.
beat in sugar. Mix and
sift flour, baking powder and salt
and fold into first mixture Beat in
hot milk in which butter has been
melted. Turn into creased (7-inch)
round pan and bake in moderate
oven $3.50 degrees F9 about Is min
utes. Cool, cut in half crosswise,
fill with cream filling and frost with
chocolate frosting.
Cream Filling-Three-fo -fourths cup
sugar, "a cup flour, 1s teaspoon salt,
2 eggs, beaten; 2 cups scalded milk,
teaspoon vanilla.
Combine sugar. flour and salt.
Add eggs, then scalded milk. Cook
is minutes in a double boiler, STIR
ring until thick and smooth. Cool
and flavor with vanilla.
Chocolate Frosting-Two squares
chocolate, l tablespoon butter, "a
cup top milk. Combine ingredients
and melt slowly in top of double
boiler. Allow to stand until luke
warm. Add confectioner's sugar
until of spreading consistency. Fla
yor with vanilla.
X \ X X
GLAZE FOR PECANS?
(Frorn L. M. S., Washington
Please give me directions for a
mint, sugar glaze on pecans.