Evening star., 1946-09-11
DISHCLoTH PROBLEM.

From Mrs. F. W. D., Washington.
| To solve the dishcloth problem
always use two dishcloths when
washing dishes, one for the dishes,
one for the pans. After each meal
always wash the dishtowels and
dishcloths out in hot soapy water,
rinse well and put them out on the
line in the sun until needed This
keeps them sweet and spotless.
VEGETABLE SOUP.
From Mrs. M s., Washington
Add one pound boneless chuck
Cor other cubed meat) to bone and
"a quarts of cold water. Bring to
boil, and skin off scum as long as
1t forms. Quarter large onion, and
add along with sliced carrot or
two and two pieces of celery. Sea-
son with good amount of salt and
dash of pepper. While soup is
cooking clean and prepare handful
of string beans and about u pound
of fresh lima beans or grean peas.
Mince some parsley. Wash and pick
over Il cup rice Gf obtainable). Cube
| 2 white potatoes and the kernels
from an ear of corn. Combine with
soup which should be simmering in
covered pot Pour in some ketchup
for delicious seasoning. If desired
a quartered fresh tomato may be
included. Cook for three hours and
season to taste. This Is a hearty
soup and we often eat the meat as
main course along with salad.
Serves six.
CUTS OF MEAT.
From Mrs. w. r. S., Orange, Va
For Miss S. L. H., Washington:
Sorry, can't help on ''Vichyssoise,"
but think I can give you few
pointers on cuts Of beef, and where
they'll be found in the animal.
Steaks: Tenderloin is a small
streak of lean up the backbone of
a steer. 1t all depends on how
beef is cut up, whether you get ten
derloin or not. Some butchers don't
strip it out, but leave it, and cut 1t
up in porterhouse steaks.
Then there are sirloin and T.
bones, all these come from what we
call loin; that's the meat on either
side of the backbone. The round
steaks are off the hind quarter;
they are usually tough, unless the
steer is grain fed for at least 80
days and is very fat. Top round is
not as tough as bottom, these steaks
are better ground up for hamburger.
Roasts: Rib roasts are most peo-
pies choice, but I prefer sirloin tip,
which comes off the hind quarter,
where the round steaks come from.
It's all solid meat and is nice for
slicing.
Chuck roasts are usually very
good, but some Of them are very
bony, they come from the front
quarter, that is the shoulder and
neck Of the animal.
Always look for the Government
graders stamp on meat, If it's
choice, grade A or good, then it is
usually o. X. And always see that
meat is fat, that's good sign of
tender meat.
4
RELISHES AND PICKLES.
From Mrs. E. C. K, Silper SPRING.
Bordeaux Sauce-Chop 2 quarts
small green tomatoes not too fine.
Squeeze out and measure0 Eight
small onions, chopped; l quart
chopped cabbage, IN teaspoons tur-
meric, 1h teaspoons white mustard
seed, / tablespoon whole allspice
(tied in a bag), 2 tablespoons celery
seed, 2 cups white sugar, table
spoons salt, quart vinegar. Boil "
hour, seal while hot, makes 8 quarts,
l pint.
Celery Sauce-One large cabbage,
VI peck onions, sweet red peppers.
Chop VERY fine. add " cup salt
and stand overnight-drain. Add
2 ounces white mustard seed, l
ounce celery seed, III pounds white
sugar, u gallon vinegar. Boil Is
minutes. Put in jars while hot and
seal.
Olive Oil Pickles - Thirty six
small cucumbers, 2 cups thinly
sliced onions, 11s cups white mus
tard seed, 2 tablespoons celery seed,
IN cups olive oil, IL cups salt, vine
gar to cover.
Select cucumbers inches long
and "a inches in diameter. Cut in
thin crossing slices. Mild-flavored
onions / inch in diameter. Sprinkle