Evening star., 1945-04-16
FRENCH ONION SOUP.
HAMBURGER PATTIES?
(ThankS to Mrs. r. H. D.,
Arlington.)


recipe for French onion soup, here
is one we like:
Four medium-Sized onions, 2 cans
beef conSomme, ruskS, Parmesan
cheese. Slice onions as thinly as
possible. Saute in butter until
brown. To 2 cans consomme add !
can water and heat slowly. Add
onions to conSomme and put in in
dlvldual casseroles. Place rusks on
each serving and sprinkle generously
with ParmeSan cheese. Place in
broiler until cheese melts. (Serves
fourO
Now. will some reader please tell
me how to make good hamburger
patties? I've tried numerous meth
ods without much success. They
come out either too hard or too dry
QUERIES?
(RequeSted by Mrs. P. j., Jr.,
HydttSuiNe.j
Could some one please tell me
what l could make from pajama
tops? ! have no children, so l can't
Also, how can l get yellow stains
from my sheets and pillow slips? I
wash by hand and have tried
bleacheS with no success.
I have been reading Readers
Clearing House for over two years
and was really surprised at all the
helpful household hints. We are
living here only temporarily and l
think it's wonderful how friendly
and helpful the people are in and
around Washington.
X X
DUTCH STRAWBERRY
SHORTCAKE?
REQUESTED BY Mrs. II. j.,
ArIington)
About year ago Mrs. G.. H. S.,
Chevy Chase, Md, submitted to the
R. C. H. her recipe for Dutch straw
berry shortcake. This is really
super dessert" However, all my
attempts, both last year and this
have one Shortcoming-the part
two" egg and sugar mixture that is
poured over the berries, collapses
after baking, though it is high and
has a lightly Drowned crust when
taken from the oven.
Can Mrs. G.. H. S. or any other
reader who has tried this recipe
please tell me if they, too, have had
this experience and what may cause
the cruSty topping to collapse while
cooling or when sliced? Many
thanks to Mrs. S. for this recipe
and to all the other contributors.
X X X X
ANSWERS TO QUERIES.
(ThankS to Mrs. D. L. H.,
GaitherSburg, Md
The following may answer some
recent requests.
|. A simple, never-fail cake FROST
ing-Melt 2 squares of baking choc-
olate. Add 3 tablespoons of boiling
water. Mix to a paste. Add ! cup
of confeCtioner's sugar lsifted). Stir
until smooth and we'll miXed-just
minute or two. If this is too thick,
add a little more water; if it is too
thin, add little more sugar.
2. To remove white water stains
from furniture, rub spots with vine
gar.
3. To cover up scratches on furni-
ture. put iodine on the marks.
4. To make cottage cheese, put
SKINNED milk in bowl or crock.
Let it stand in warm place until
it sours and forms thick, rather
solid mass. Place three thicknesses
of cheesecloth in strainer. Gently
pour the sour milk into the sieve.
Let it drain. Then pour a couple
cups of hot water over the mass
to remove the sour taste. Drain
again. Place in bowl. Add lit
lie cream to give it smooth texture,
and add salt to taste.
Whole milk can be used, but
cream will still need to be added,
BY using the SKINNED milk, the
cheese is more economical, and you
still have some cream for other uses.
I DO not know whether any lmpor-
tant properties of the cottage cheese
are lost by the use of SKINNED milk.
THREAD KNOTTING.
(ThankS to Mrs. T. V. L.,
W1Shington.)
In answer to a request wanting
reason for cotton knotting when
sewing. 1t is funny, but just this
week l had folder sent me along
with a crochet book I ordered which
l hope tells the answer for the
reader. I have not tried it yet, but
1t sounds very good and simple. too.
Hope it will be of help to those lp-
terested This folder also tells the
number of thread and needles to use
for hand or machine sewing, also
which fabric
I'm sure any one wanting this