Evening star. [volume] (Washington, D.C.) 1854-1972, 1945-05-02
Readers Clearing House

recipe for mineral oil mayonnaise-
one which won't have tina somewhat
disgusting taste Of the usual recipe
Is there any seasoning which will
help disguise this?
Would also like to have a really
unusually good recipe for apple pie
either deep dish or with bottom
pastry.
y X
JERSEY BLOUSE.
from Mrs. J. Z. r., Rockville, Md. J
To the lady who requested infor-
nation in washing . jersey blouse
I have one and after sending it tc
the cleaners twice, I decided to try
washing 1t. Just wash as any other
blouse and iron when damp and il
will look Is nice Is when the cleaner
does it. Even the pads in the Shout
ders came out well, 80 now wash il
al the time.
\ 4 y
CHOCOLATE CAKE.
(From Mrs. D. v. w., Washington. J
Some time ago there was a recipe
given In your column for q chocolate
cake. I enjoyed the recipe very
much but lost same. The ingredi-
ents given for the cake were for one
layer-the batter was very runny-
the cake very moist and one that
could be sent overseas. With the
recipe was q chocolate icing made
with cocoa and also a white icing.
I would like to get a copy of this
recipe and I assure you I will take
better care Of it.
II the party who sent in the recipe
will telephone me (evening only, as
I work. ut Dupont 6035 I would
greatly appreciate same.
I don't have time to read all the
paper but this Is one column I
never miss.
X + Xxx
STUCK GLASSES?
From Mrs. w. c. X,
Hyattspiue, Md.)
First of all, let me thank the
readers who gave the suggestion
about what to do when thread
twists. It Is 50 simple to knot the
thread from the broken-oh end.
Thanks = million!
Would some one tell me what I
can do about loosening a small
glass I 80 thoughtlessly placed in
side large one? It is stuck solidly.
I have tried hot and cold water to
no avail. Any suggestions?
4 X
FLUFFY RICE.
(From Mrs. H. p, Chevy Chase.)
Since 1t takes only 10 minutes
after rice starts boiling, you are as
sured dry. hot, fluffy rice. Use
cup rice, 2 cups cold water, "A tea
spoon salt Cover with tight lid and
when boiling starts turn light low
and boil for 10 minutes. No longer.
Do not lift lid during cooking or
until 20 minutes after cooking. This
will assure = dry, fluffy and hot
dish.
From Mrs. G. W. F., Washington.
Wash rice in sieve 5 minutes un-
der rapidly running water. Add
rice little at q time into 4 pan of
rapidly boiling, salty water. Water
must be kept boiling. After all rice
has been added, reduce flame so
that water continues to boil. Thir-
teen minutes later. pour on water
through sieve. Give rice one cold
water rinse in sieve. Shake rice and
leave In sieve to steam over rapidly
boiling water until done, or about
one-half hour. To keep fluffy and
dry, turn light low until rice Is to
be served. Leftover rice is Just as
delicious steamed the next day.
\ \ \ Il
OUNCE JELLY.
From Mrs. C. N. M, Washington. J
In answer to Mrs. r. r. c., WASH
ington, who would like to know
whether she can remake her ounce
jelly which Is tart and "puckerish,"
and does not know whether she
should have used the ounce peeling
In the jelly: She also wants to know
what experienced jelly-makers think
Of commercial pectin in jelly max
ing: and whether 1t alters the fresh
fruit flavor.
I think she should have used the
peeling with the ounce and also the
core-if the core was In good condi-
ton. I think the jelly can be re-
made without loss-since the infor-
nation Is not generally useful I
shall be glad to try to help her figure
the thing out successfully II she will