Evening star., 1946-08-23
PEACHES; APPLESAUCE.
From Mrs. J. NJ. S., Brent
tEnnd Md |

canning book and the directions in
1t are, briefly: Wash Jars well in
hot soapy water than boil in clear
water for at least Is minutes. Wash
glass lids then boil with jars. Scald
rubber rings by putting in pan and
pouring boiling water over them.
Let rings stay in water until ready
ite use. Fill only one jar at time
TO within one-half inch of top. Wipe
Gar free Of all seeds, pulp, etc. Put
on rubber ring and top and tighten
as much as possible Set jars on
several thickness of cloth to cool in
an upright position. Do not set
hot jars in draft"
Prepare the applesauce. Pack boil
ing hot into sterilized jars. Most
recipes call for sugar to be added
before canning. I usually add sugar
when opening the jars for use. I've
never had a jar of applesauce to
spoil but if it doesn't keep you
haven't wasted sugar.
Peaches-Boil 20 minutes In a
thin or medium sirup. Pack boiling
hot into sterilized jars and seal.
Thin Sirup-Three parts water to
one part sugar and bring to boil.
Medium Sirup-Two parts water
to one part sugar and bring to a
boil.
White corn sirup or honey may be
substituted for sugar but honey will
oiyn the rooo ohee a I,oy,o,, Rovnr Co
don't use it if you don't like honey.
DELMONICO POTATOES:
CHINESE SOUR-SWEET SAUCE?
(From Mrs. F. L. NJ, Washington J
am always happy when I can
contribute to such delightful
cause, as the RICH.
In answer to Mrs. E. M. M. of Arl-
ington, a request for Delmonico
potatoes, may I submit the follow
ing, as found in a French cook book
Delmonico Potatoes pota-
toes in their jackets, drain and Jet
stand overnight. Peel and chop
not too fine. Put into q saucepan
two tablespoonfuls of butter, add
two cups of potatoes, sprinkle with
salt and pepper, then add one cup
of rich cream, almost enough to
cover potatoes. Cook until they
have nearly absorbed the cream
Then turn into an AL gratin dish
sprinkle generously with grated
cheese and place under broiler until
cheese is brown.
I have searched in vain, in all
of the Chinese cook books for a
recipe for sour sweet" sauce, as
served in Chinese restaurants, on
pork and egg rolls I am wonder
ing If any of the readers of RICH
has such a recipe.
from Mrs. J. r. G., Washington.
DeImonico Potatoes-Two cups
cooked potatoes, diced, two cups
medium white sauce, salt and pep
per, buttered crumbs.
Mix potatoes and sauce, pour
into a buttered baking dish, cover
with crumbs and bake Is minutes ir
a hot oven.
from Mrs. r. J. S., Washington.
Put creamed potatoes in butteree
baking dish; add one-third cul
grated mild cheese to two cups O.
creamed potatoes, arranging po'
tatoes and cheese in alternate
layers. Cover with buttered crumbs
and bake on center crate unit
crumbs are brown.
From L. F., WaShington)
Pare and slice very thin six larg'
potatoes and two onions. Put layel
of potatoes and then one of onions
small piece of butter and so on til
dish is three-ouarters full. Cove
the whole with milk and bits o
butter, also seasoning. Bake on
hour.
REAL CREOLE GUMBO.
From G. M. G., Arlington.)
I am a Southern girl from tn
deep South and would like to con
tribute my suggestion for New Or
leans creole gumbo.
Three medium-size hard crabs,
pound shrimp, / pint oysters,
tablespoon lard or bacon drippings
2 tablespoons -four, pound okra,
onions, stalks celery, can to
matoes or fresh tomatoes, 1 garli
bud, y leaf bayleaf, pinch thym
and 2 tablespoons parsley.
Scald crabs, clean and remov
shell. clean shrimp. Chop onion:
parsley, celery, garlic. Heat lard @
bacon drippings, brown okra an
flour on slow fire and keep stirrin
about Is minutes. Add onions, Gel
cry, garlic and cook Is minutes, ad
raw shrimp, crab, oysters, season
taste, salt, pepper, thyme, baylea
parsley, cook one hour on slow fir
Serve with rice.
If meat is preferred, substitute ]
pound stewing beef, y pound ra
ham, cut in 1-inch cubes, instead {
seafood.
Serves six.
AFRICAN VIOLET?
from Mrs. E. A. E., Alexandria.
I had beautiful African viol
my husband gave me on returnir
The 70.
By BeH.
"Boys don't understand me
"Girls don't understand me-" n
parents don't understand me-" We
Judging from the enormous lack
understanding going around '
cant understand just how such
misflt would get along in tt
world. But day in and day out t
same wall goes up. When it flnaI
comes down to it, what are you G
ing to do about it?
Have you ever tried to think t
problem out? Why should peol
TRY to understand you? Y
know the worlds pretty bu