Evening star., 1946-08-06

There is q knot stitch shown In q
dolly In ONT Book 230, Just out.
Could that be your lovers knot?
(From Mrs. X. G. A., Washington. J
Never Fail Fudge: Two cups
granulated sugar, "a cup evaporated
milk, " pound Of butter (h stick) +,
1 squares of chocolate.
Use sauce pan not too thin, mix
all ingredients and melt over a
slow fire being careful not to let
it stick. When melted cook rapidly
for 31a to 4 minutes stirring con-
stantly. Take from fire add 1
heaping tablespoon of marshmallow
creme, beat thoroughly and add l
teaspoon Of vanilla. Nuts may be
added. This candy requires very
little beating and should be ready
to serve in short time.
(From Mrs. J. Z. p, Ber1ryf,, Md.)
Two cups brown sugar, / cup
white sugar, / tablespoon corn
starch, or 4 tablespoons cocoa,
pinch Of salt, level tablespoon but
ter or margarine, Y cup Of fresh
milk.
Cook slowly stirring frequently TN
til It forms . soft ball In cold water.
Remove from heat.
Add tablespoons marshmallow
creme and beat until the marsh
mallow has dissolved. Then add
one teaspoon Of vanilla. Place the
pan in cold water and beat, scrap
ing sides frequently, until the fudge
loses its shine and begins to set.
Nut meats, dates, raisins or other
dried fruit may be added to this to
give variety. Pour in well buttered
pan. The marshmallow and nuts
are optional.
Iron, Mrs. W. r. r., Alexandria. }
Here is a recipe for chocolate
fudge that really works. Two cups
sugar, squares chocolate, u cup
sirup Qight or dark, n cup milk,
Boil just FIVE MINUTES. Remove
from fire, add 2 tablespoons butter
and l teaspoon vanilla. Beat
slightly. Cool and score. Remem-
ber just 5 minutes-watch your
clock.
I also have = problem. My a.
month youngster will mind every
one but me. I have tried being
stern; even whippings don't help.
He just disregards everything tell
him to do. Any suggestions?
X X X u
MACKEREL FILLET RECIPES.
AVOCADO PEARS?
(From Mrs. r. /. B., Glendale, Nd
To the lady who requested recipes
for fillet Of mackerel, here is one I
have used which is very good.
Fish Outlets With Creole Sauce:
Three tablespoons butter or mar
garine, u cup flour, 1 cup milk, IL
cups faxed fish, n cup soft bread
crumbs, N teaspoon grated onion, u
teaspoon paprika, "A teaspoon salt,
u teaspoon Worcestershire sauce.
Make white sauce Of butter, flour
and milk. Add remaining ingredi-
ents, cook S minutes. Cool and shape
into outlets. Roll in fine cracker or
bread crumbs, then in beaten egg or
milk and again in crumbs. Brown
on each side in hot fat. Serve with
creole sauce.
Creole Sauce: Brown Y cup
chopped onion and u cup chopped
green pepper In tablespoons salad
oil, add IL cups canned tomatoes,
tomato juice or what-have-you,
tablespoons chopped pimiento or
chopped celery, / tablespoon sugar,
II teaspoon salt and "a teaspoon
pepper. Cook slowly about 20
minutes.
I would appreciate a few sugges-
tons ON serving avocado pears. Also,
viii some one please tell me how to
take care Of an avocado plant?
have one that Is just . few weeks
old, but it Is getting 80 tall We are
going to have to transplant 1t soon.
X 4 n
SQUASH AND PICKLE RECIPE.
fFrorn Mrs. r. S., Mitchelloiue, Md.
Fry few slices Of bacon or fat
back, cut up In small pieces, then
add squash cut In slices. Add Just
a little water, salt and pepper. Cover
and cook until done. Let brown be-
fore removing from pan. We enjoy
them very much in this way.
I also can squash for winter use.
Wash well, rinse and slice. Pre-
cook S minutes. Pack hot into jars
and process for three hours in hot
water bath Gamer. One teaspoon
salt should be added to each quart.
My favorite pickle recipe, which
is very easy to follow is for Bread
and Butter Chips: Three quarts
sliced cucumbers, 3 onions sliced, 5h
cups vinegar, 3 cups brown sugar, l
pod hot red pepper, teaspoon Gin
namon, "a teaspoon ginger, 2 table,
spoons mustard seed, l teaspoon
tumeric, "a tablespoon celery seed,
l piece horseradish.
Soak cucumbers and onions (sep-
arately), 5-10 hours, in brine made
Of n cup salt in "A gallon cool water.
Drain well. Add onions, IN cups
vinegar, ~ cups water to cucumbers.
Simmer about Is minutes. Do not
cook until soft. Drain. Discard
liquor in which scalded. Make sirup
by boiling the sugar and spices with
3 cups vinegar and / cup water S
minutes. Pack well-drained cucum-
bers and onions into hot jars. Cover
with boiling sirup. Seal at once.
(Fronl c. H., Washington
Summer Squash: To Mrs. L. M. K,
Pearson, Md. Summer squash may
be canned. Simply scrub them under
running water with . good vegetable
brush. Cut away stems and blossom
ends and any imperfections. Slice
"A inch thick. Place in kettle Of
Learning
By Ana
Children should be afforded q