Evening star., 1946-03-14

SOUFFLE RECIPES:
HELPFUL HINT.
(From Mrs. F. N. M, Arlington.)
At long last I feel there's an op-
portunity for me to add my bit to
your wonderful column. Would like
to take this opportunity to thank
you for the many helpful hints
already received.
In answer to Mrs. c. p. RS re-
quest for souf6e, here are two
given me by q very good friend and
I'm certain she will find them salts
factory.
Tuna or Crabmeat Souffle: 3 ia
shortening, tablespoons
-four, / cup milk, 8 eggs, Y cup
faxed crabmeat or tuna, Y cup
sliced mushrooms, u teaspoon salt,
u teaspoon pepper, / tablespoon
minced parsley.
Make cream sauce (melt butter
add -four and blend in milk and
cook until thickened, stirring con-
stantly. Remove from fire and add
egg yolks stirring hard. Add crab
meat or tuna, mushrooms, salt, pep
per and parsley. Cool. Fold in
stiffly beaten egg whites. Pour into
creased casserole and bake IS to 40
minutes in oven 325 degrees. The
recipe will serve four generously.
Cheese Souffle: tablespoons but
ter or shortening, 4 tablespoons
-four, II cup milk, / teaspoon salt,
dash cayenne pepper, u pound
American cheese, 6 eggs.
Make a cream sauce, add salt and
cayenne pepper. Cook until smooth
and thick, stirring constantly. Turn
of heat and add cheese which has
been sliced into small pieces. Stir
until the cheese is melted and the
mixture is smooth. Add beaten egg
yolks. stirring constantly and mix
well. Allow mixture to cool. Fold
in the stiffly beaten egg whites.
Bake in a creased two-quart cas-
serole in slow oven 600 degrees)
for " hours. A little extra milk
may be added If mixture is thicker
than desired. This recipe serves six.
Would also like to submit this
helpful little hint. Whenever it
is necessary to chop or slice onions,
rub piece Of sliced celery over
your fingers to remove the onion
odor.
X \
STAIN REMOVAL.
From Mrs. c. F. M, Washington. }
Can anyone tell me how to re-
move a dried blood stain from q
yellow gabardine dress?
+ Il
ADJUSTING CORD.
(From Mr.. J. M. T., SilDer Spring.
I suggest that our correspondent
Mrs. G. D., adjust the cord on the
venetian blind as follows: GRASP
the long end of the cord close tc
the top and push 1t upward, at the
same time pulling the other end
down. The cord will slip on the
pulley enough to make the adjust
ment. To make sure that the blind
is fully closed, we tend to pull toe
hard on the closing cord which slips
little by little until the other side
is almost to the top. Try closing
more gently and you may not have
further trouble.
Il X \.
POPOvERS.
From Ensign G. M. B., U. S. N. r..
Arltngton.)
One cup flour, 2 eggs, u tea
spoon salt, cup milk.
Sift flour, measure, Sift again with
salt. Combine unbeaten eggs and
milk. Sift flour and salt over milk
Beat with rotary beater until bat
ter is free from Jumps. Half fill un-
creased deep heavy glass or porce-
lain cups or deep cast iron mufiln
pans. Place in unheated oven with
control at 450 degrees. Start oven
and bake 80 minutes, then reduce
to moderate oven $50 degrees and
bake Is minutes.
This makes six large popovers.
+ 4 =
SPECIAL RECIPES.
from Mrs. G. K, WGshington)
Here is recipe for rich caramels
requested by Miss A. w. MacQ
These are very similar to the product
Of q well-known local confectioner
Two and three-fourths cups whit.
sugar, ! cup cream, 2 tablespoon,
cornstarch, / teaspoon vanilla,
cup light corn sirup, l cup milk
cup butter, nuts II desired. Mi,
all ingredients and cook to 248 de.
grees. Remove from fire, stir II
vanilla and nuts quickly (onl,
enough to mix, do not beat) an(
pour into creased platter or shallow
pan. When cool, cut into square.
(this Is easily done with scissors
and wrap In heavy waxed paper.
For Mrs. d. s. W., canned pump.
kin may be used in any standard
pie recipe. with whatever spices th,
recipe requires. Ordinarily, ttl
crust Is not prebaked for pumpkin
pie, though Il should be for thil
pumpkin chiffon pie Tor graham