Evening star., 1946-06-25
Readers Clearing House
with small biscuit cutter. Bake at
AS degrees for is to 20 minutes. or
until brown.

with small biscuit cutter. Bake at
AS degrees for Is to 40 minutes, or
until brown.
4 4 + +
RECIPES GIVEN.
From Mrs. H. C. B., Silper Spring. }
Pound Cake for Mrs. H. E. S., In
dian Head, Md: Stir l pound butter
and l pound sugar powdered and
sifted together until very light.
Beat 10 eggs until thick and smooth
like boiled custard. Add u glass
wine. u glass brandy, " glass rose
water, IL drops essence of lemon, !
tablespoon mixed mace and CHINA
mon, l nutmeg powdered. Stir egg
mixture and l pound sifted flour
alternately into butter and sugar
and when all mixed, stir very hard
for 10 minutes. Bake in moderate
oven 2, 3 or 4 hours in proportion
to thickness. When quite done, the
cake will shrink, from the sides of
pan.
Chicken Pie: Boil one young
chicken (cut for frying) until done.
While chicken is boiling, make up
pastry and put In icebox to chill.
Pastry: 21z cups flour sifted, tea
spoon salt, 8 tablespoons shorten
ing (cold), 6 tablespoons ice water.
Cut shortening in flour, add ice
water to make very dry and stin
dough. Use half to line inside Of
pan, half for top Of pie. After lining
pan, put in chicken. Add salt and
pepper and little butter. Add cup
milk to liquid in which chicken was
boiled and pour over chicken. Roll
the remaining pastry over top. Stick
with fork and make a cross cut in
center. Bake 30-45 minutes until
pastry is brown and done. Serve
pie from pan.
Corned Muflns: Two cups corn
meal, l teaspoon salt, ~ cup
buttermilk, teaspoon soda, l egg.
Beat egg slightly. Add milk, COM
bine with dry materials and beat
thoroughly. Put into well-greased
hot mufiin rings and bake in quick
oven.
Sweet Potato Bread: Crate 3 large
potatoes and place ip baking pan.
Pour over this 2 eggs, well beaten
and mixed with u cup sifted -four,
II cup sugar and ~ cups sweet milk,
juice and grated rind Of / large
orange, wine glass sherry, tea
spoon vanilla, / cup raisins, " tea
spoon nutmeg, u teaspoon CHINA
mon, tablespoon butter. Bake in
moderate oven about 80 minutes.
To make this into a cake, when
done, pour over top, u cup sugar
mixed with l tablespoon butter and
chopped nuts. Return to oven to
brown.
Ham Stuffed Potatoes: Split and
scoop out center OF two large baked
potatoes. Stir into potatoes one
can deviled ham and 2 tablespoons
warm milk. Saute / tablespoon
finely chopped onion. Whip all to-
gether until light. Fill skins and
bake Is minutes. Serve at once.
To change your, vegetables, try
these: Dip asparagus in batter of
egg. -four and cream and fry until
brown. Add tomatoes and onion
to cooked beans (string). Crate
squash and add grated onion, salt
and pepper, little flour and l egg.
Drop by spoon in hot fat and fry
until brown. Add mushrooms or
chicken livers to green peas.
ROSE BEADS:
POWDERED EGGS. MILK?
From L. F. M, Arlington.)
For Mrs. H. E. S., Indian Head:
Rose Beads. Gather the petals be-
fore they begin to fall and spread on
iron to dry. It is best not to expose
them to the wind although they
must not be where it is air tight.
They will dry more quickly In the
sunlight. When thoroughly dry,
pulverize them by beating, shaking
and sitting until petals are as fine
as flour. Mix in very little water,
drop by drop until the mass re-
sembles putty in texture. A little
flour may be necessary to make the
mixture easy for an amateur to
handle. Shape the beads and dry on
pins or waxed thread. When thor
oughly dry Ctwo or three days in
the SUM, wax them with melted
beeswax and parafIin and string
them.
I would like to know how could
obtain some powdered eggs and
milk to send overseas.
Il X r
SEARCHED DRESSES?
(Fron, Mrs. c. r. A., Washington.
Some time ago several readers
wrote instructions on ironing mems
shirts, which were very helpful. I
am wondering If some of our read
ers know of helpful methods of
ironing starched women's cotton
dresses.
With Needle