Evening star. [volume] (Washington, D.C.) 1854-1972, 1945-12-11

ing sixs shells and tops at the sam
time and storing them in the ic,
box, one atop the other, until read,
to fill and bake. Kept as long a.
six weeks, the last shell was NOR,
f1aky than the others.
Try rubbing unbeaten egg whit,
over the bottom of an unbaked shell
before pouring in the filling. Let.
ting the egg white dry first. 1
cooks first in that first hot tenn.
perature and tends to keep the fill
ing from soaking the lower crust
If you like dark pumpkin pies
cook the pumpkin before addine
the other ingredients for about ii
minutes in a heavy pan over a low
flame, stirring constantly. It takes
more pumpkin, but results in g
firmer filling.
If I might use bit more space
here is white sauce method thai
may be a help to the lady who
chops the onions she will need fol
week at a time. Mix 2 table
spoons flour with of butter OF
other shortening. Roll into a bal
and store in ice box till needed
Heat one cup of milk to scaldine
point and drop in flour, butter bal
and stir. 1t thickens so quickly anc
saves time spent stirring and les
sens chances for lumpy white
sauce.
(From Mrs. w. c. H., Arlington.)
Here is my favorite pie crust, one
which does not go soggy" when
held over till the next day and
also always gets compliments.
took it down as given by an Aunt
Margaret" a Southern-voiced au-
thority on cooking, in 1923, over
Radio Station WRC.
"Scalded pie dough (makes 3-1(
inch shells. Sift together 8 cups
all-purpose flour, u teaspoon baking
powder and l1a teaspoons salt. Put
L cup vegetable shortening into
warm bowl, pour in y cup boiling
water. Beat with spoon until
creamy, stir in dry ingredients and
set in refrigerator until consistency
of regular pie crust ~(not too stiff
Divide into 3 parts and roll out
from center out, with as few strokes
as possible" Now put rolling pin
over edge of crust and flip the edge
of crust over the rolling pin and
roll on to the pin. Then unroll
over the pie pan.
The manner of picking up" the
crust was not given by Aunt Mar
garrett" just one of the patience
savers I've learned over the years.
Also may suggest my way of
obtaining a glossy golden brown on
my covered pies? Before you cut
the air vents in the top crust smear
over with either cream or evap-
GRATED milk-a couple of teaspoons
does the trick.
For the "ice-cold ingredients" pie
crust method be oh, so sparing with
the water, or the result is a tough
crust.
y X
RAYON DRESSES.
From Mrs. T. E. H., Mclean, Va.
Answering F. M. P, Arlington, my
solution for the doing up" of rayon
dresses Is to wash them carefully
at home and then send them to
the laundry with the weekly bundle
ito be pressed only" This doesn't
cost very much and they always
come back from my laundry looking
fine.
WASHING LACE.
From o. J. D., Brookland, D. c.
In reply to j. B. T., Washington
I would say that my mother had a
way OF renovating lace that was
most successful
She put the lace in a preserving
jar with warm water and mild soap
She shook it several times. Then
lifted 1t out and rinsed in several
waters using the same method
Handle lace very carefully each
time. Put lace in towel and pat
until most of the water is out, then
pin out on a pillow carefully keep
ing the form of the lace.
X X
CARE OF DRAINBOARD.
(From Mrs. c. L., Washington
To Mrs. D. O., Alexandria. The
best thing I know of for your drain
board is commercial bakelite var
nish that I have used with great
success on both wood and linoleum
1t looks like the hard finish put on
wooden topped kitchen tables and is
waterproof, alcoholproof, etc. Bleach
your drainboard, wash it thoroughly
let 1t dry, then sand over, using stee.
wool. Wipe with turpentine and let
dry again. Put on light first coat
and let this set overnight. Wher