Evening star., 1945-10-02
SWISS STEAK;
TRANSPARENT PIE.


fFrom Mrs. C..E. p, Hyattspille,
Md.)
For Mrs. H. r. W., Takoma Park
Here's my own recipe for Swiss
steak, which ve think is very good:
Have your butcher cut round
steak inch thick.
Season with salt and pound into
both sides all the -four 1t will take,
Put enough fat in an iron skillet to
coat the same. When very hot, scar
meat quickly on both sides.
Place meat in creased roaster and
add the following:
One medium onion peeled and
sliced over the meat. One can
canned peas, drained. One small
can tomato soup or juice.
Surround meat with halves OF me-
dium-sized potatoes. Add enough
salt and black pepper to season
vegetables.
Now in the skillet put enough fat
to make about 4 tablespoons when
melted. To this add or 3 table
spoons -four. Blend and add sum-
cient water to make thin gravy.
Pour the gravy over the whole and
bake for As minutes to an hour (ac-
cordine to the tenderness OF your
cut of meat. When done the meat
will take fork easily. This is de-
icious.
Also il YOU have room, here Is
recipe for Transparent Pie" or tarts.
AS you may see from the ingredients
mentioned, this has been "out" 1or
the duration.
Line a pie pan with a good pie
crust, Here's the filling for one pie
One cup butter, 2 cups white SUI
gar, 4 whole eggs. Cream butter ano
! sugar. With fork or rotary egg
beater add the eggs and beat until
well blended. Bake in moderate
oven until firm and nearly transpar-
ent. You may add n cup pecan
meats if you so desire.
From E. j., Silver Spring.
To Mrs. H. r. W., this is DELI
cious Swiss Steak. TWO pounds round
steak / inch or more thick, y tea
spoon salt, dash Of pepper, n cup
-four, 2 tablespoons fat, " onion, u
green pepper, cup water, n cup
catsup. Add salt and pepper to f1our
and pound into steak. Brown steak
in fat, add the pepper and onion
which have been chopped fine anc
the catsup, then add water, cover
closely and simmer slowly until
tender. Will serve 4 or 5.
X y X II
ACKNOWLEDGEMENT.
So many readers haze asked
US ,uhy ,Ue do not haze the RCH
on Saturdays and Sundays that
tDe feel tDe QUE them an erpland-
ton. There is no Won1dn's Page
on those days because OF netos-
print restrictions and lack OF
SPACE. We hope as soon as these
conditions are Tentedted tDe toiH
be able to run the column on
SATURDAYS and Sundays, as DeI
as the rest of the ,Deek.
Information sent in By the tot-
louinq has been forwarded to the
individuals for tUhonl it ,Dds in
tended:
Mrs. r. L. Med, Herndon, Va;
Mrs. r. B. d., Siluer Spring; Mrs.
HIS, Tdkonld Park, Md; J. O,
Fnirhapen. Md: Mrs. D. p. Hy-r
nttspiHe, Md; Mrs. A. H. P, DR..
L. D. H., Washington.
Our thanks to these readers
uhose contributions tDere similar
to others previously received:
Mrs. v. l.. G., Mrs. A. W., Mrs.
A. C. T., Washington.
Applications for the future
RCH book hare been filed for DR..
L. D. H., Mrs. E. S. NJ Washing !
ton.
RECIPE WANTED?
From M. L. H., Glendale, Md
Will some one please give recipe
for preserving the red part OF
watermelon?
PRESSURE COOKER RECIPES?
from Mrs. T. B. S., Washington }
I wonder If some of your readers
could supply some recipes and per-
haps some helpful hints which 90
not appear in the book supplied with
the pressure cooker.
\ X
RUG HINT;
QUILT PATTERN?
from Mrs. H. D. D., Sunnybrook,
Md
I have a suggestion that believe
all who are interested in rugmaking
would like to have. Instead OF dis
carding worn and faded throw rugs
I make shag rugs using the old ones
for a base. This makes heavier
rug and will not roll UP under the
feet as it lies very fiat and sturdy.
Nov for n request. 7 have all the