Evening star., 1945-01-10

oPOucu WHICH, scum OF him Qe-
yelops on top7
PEANUT BUTTER FUDGE;
CHOCOLATE SAUCE?
TOY PATTERNS?
Thanks to J. C. W.. Hy0ttsDille. J
I am sending an old fudge recipe
which Is different but good.
Peanut Butter Fudge:
Two cups sugar, 2 heaping table,
spoons cocoa, " cup milk, 2 heaping
tablespoons peanut butter, lump
OF butter, teaspoon vanilla.
Boil exactly S minutes. Remove
from fire, then beat until it begins
to thicken. Pour into pans. The
course ground peanut butter is good
If you like particles of the nut In
fudge.
Could some one tell me how to
make chocolate sauce (made with
cocoa) resembling that which we
used to buy in cans? One that will
keep without sugaring, and can be
used either as a sauce or for mixing
chocolate drinks.
Is there any way one can find
patterns for making toys from wood.
using jigsaw? Especially animal
heads to be used, and painted on for
a rocking horse or duck, etc. For
this I am sending a friends tele-
phone number and she will jot down
the information for me-Union O992
RESTORING YARN?
MILDEW ON BATHTNETTE?
REQUESTED by Mrs. B. II. S.,
Washington
I should like to know how to re-
store the resiliency of used yarn.
Also. Is there any way of removing
the mildew odor from the hammock
of baby's bathinette?
DYEING DRAPERIES.
Thanks to Mrs. r. r., Washington. }
II Mrs. w. ]. M. will dip her faded
drsperies into cold dye tint she will
find that the leaves and flowers will
perk up nightly and the back
ground will be only a deeper cream.
Plain yellow, either plain or bright,
will brighten greens and pinks even
more. but it will make a greater
change In the appearance as a
whole. always keep a supply of
gold in hand for refreshing India
prints. 1t really improves them!
X * u X
CANNED VEGETABLE LIQUIDS.
(Thanks to Mrs. A. X. S.,
Washington.)
Mrs. D. H., Falls Church. asked
how to use liquid poured off canned
I have used 1t in the
following ways:
When preparing the canned veee-
table soups, or In soups you make
yourself. add a canful of your saved
vegetable liquid instead of water
You are increasing the flavor and
nutritive value by many degrees.
When making stews, or pot roasts.
ETC.. instead of adding hot water for
the long cooking after browning your
meat, add your saved-up vegetable
liquid, first heating it Gas cold LIQUID
added to meat tends to draw the
good from 1t into the liQuid). The
vegetable liquid makes tastier gravy
than plain water.
If you use some liquid in your
baked meat loaf. to insure a moist
loaf, use your vegetable liquid. 1
usually put Z cup Of milk and n
cup bread crumbs to about IL
pounds of meat loaf, but If l have
some vegetable liquid sometimes
use it instead
When preparing a vegetable cock
all, you can add small amount of
vegetable liquid mot too much, as
'emember it's not the pure vegetable
Juice, but the wateD to tomato
uice, or to the commercial vegetable
cocktails
Don't put too great a proportion
,f strong vegetable liquid in your
ar such as broccoli or onions. as it
nay overpower your other flavors.
some dishes, of course, could stand
he strong flavors better than others.
You could keep two jars, one for
mild vegetable juices such as peas,
carrots, lima beans, ETC.. and one for
stronger juices. Probably most peo-
Die cook their cabbage and onions
'resh, so they need not have much
liquid left over.
Use the liquids up in just a few
Jays. Don't keep too long in the re-
.rigerator. There Is a tendency to
let 1t accumulate.