Evening star., 1946-04-02
PLAIN OMELET:
CANNED EJSuo

/
From Mrs. r. c. H., Washington J
have always had good luck with
this plain omelet recipe: Four eggs,
separated, tablespoons warm wa
ter, teaspoon salt. Beat egg whites
until stlff but not dry. Add water
and salt to egg yolks and beat until
creamy. Fold egg whites into yolk
mixture. Pour into a warm frying
pan Il use one about inches across
which contains 2 tablespoons fat.
Place over low heat or minutes,
then place on top rack of oven, pre-
heated to 300 degrees, and bake un-
til top is firm to the touch. Put de-
sired filling on one section, turn out
onto warm plate. Serve at once
This recipe can be larger or smaller
but If five or more eggs are used
use tablespoons of water If three
eggs are used, use 3 tablespoons of
water, etc.
would like to know just how long
tuna fish (or any other fish can be
kept after opening the can. know
fresh fish can be kept only "a hours
at the longest unless it is kept frozen,
but I've often wondered about
canned fish.
FRUIT SALAD DRESSING.
From Mrs. A. L. O'D., Washinqton.
Your column is real help to all
homemakers and never fail to read
it. do hope you plan to publish
book with the most general hints SO
that we may all have a grand refer
ence source for permanent use. II
want to contribute a fruit salad
dressing which my guests always
rave about. Fruit Salad Dressing:
Juice of one orange, grated rind
also If desired. juice of Il lemon,
tablespoon butter. l teaspoon flour
(if desired, 4 cup sugar, egg
yolks, X pint whipped cream
Method: Heat orange and lemon
juice together with butter in double
boiler, add -four, sugar and egg yolks
which have been mixed together
Cook (stirring often) until mixture
thickens. Cool, then add whipped
cream. Serve on top of any fruit
salad combination you wish. UI
find the teaspoon of -four makes the
dressing go farther without chang
ing flavor. I also like the orange
rindD If you wish to use only half
Of the quantity whip cream for the
amount to be used Immediately and
store the remainder in the ice box
in covered dish, adding the whip
ped cream when ready to serve.
- Xxx
IODINE STAIN.
(From Mrs. w. J. B., Jr,
Alexandria,
II Mrs. K. H. M. of Bethesda will
make paste of starch, as it comes
from the package, and cold water
and let stay on the iodine spot for
while she will find that it will wash
out without any stain.
SOUR CREAM PIE.
From Mrs. H. E. B., Washington !
I am daily reader of the RICH
and enjoy the many recipes and
suggestions. Among the many sent
in for using sour cream I haven't
seen one for sour cream pie and
would like to contribute this recipe,
which has long been a favorite in
our family. Try it; you'll like it.
Sour Creame Pie: Delicious Sec
ond day. One cup sour cream, cup
sugar, yolks of three eggs and white
of one (save other two whites for
meringue), u cup seeded raisins,
chopped fine; u teaspoon cinnamon,
n teaspoon ground cloves or all
spice. Boil until thick and fill g.
inch baked crust. Whip egg whites
until stiff. Add tablespoons sugar.
Pour over the top and brown
slightly.
SOURCE OF STORY.
From Mrs. J. F. F., Washington |
In answer to query from Mrs. L.
H. Culpeper, Va: The story men,
toned is quoted in the front of
John O'Hara's novel, appointment
in Samarra" (as nearly as I can
recall the spelling). The original
story is part of work by Somerset
Vaughan and Mr.. O'Hara quotes
this passage to show the source of
the title of his book. I read the
book over 10 years ago and am de-
pending on my memory alone, as I
do not have the book now. Per-
haps this will help Mrs. L. H. to
trace it further.