Evening star., 1946-04-15

eggs, ! teaspoon vanilla, sift to-
gether 21a cups Of flour, " teaspoon
salt, 2 teaspoons of baking powder,
u teaspoon of soda, teaspoon Gin
namon, nutmeg and all-spice. Add
to first mixture, alternately with u
cup of sweetmilk, and generous
cup of chopped cooked prunes and
n cup Of sweetmilk, and l generous
cup OF chopped cooked prunes and
u cup of sour cream. Lastly add /
generous cup chopped walnut meats.
Bake $50 degrees for 5000 minutes
IN loaf pan lined with waxed paper.
This is moist bread. Some people
like 1t well enough to use for dessert.
The answers to Italian spaghetti
have all been different from mine
Spaghetti dinners have been my
specially for several years and I find
1t is very easy way to entertain peo-
pie without much fuss in serving at
the last minute. My menu usually
consists Of an antipasto which con-
tains all Of the following or what
ever is obtainable. Several pieces
OF lettuce, radishes, boiled eggs,
anchovies, tuna fish, various kinds
Of olives, artichokes or eggplant
(canned) which I buy at an italian
delicatessen, rings Of green pepper,
tomatoes, watercress and endive. We
like this with the meal. I use the
real fine spaghetti. One must watch
not to overlook this and be sure to
drain well. If spaghetti is not
drained, your sauce will be watery. I
serve this spaghetti in a soup
plate, putting the sauce on top and
passing the grated cheese for every
one to use rs they So desire. We
serve red wine with the meal and
for dessert I serve spumoni If OBJ
tainable, If not, ice cream and cof-
fee.
Questions: Does any one ever have
an angel food cake drop from the
pan without loosening it? hate
to loosen bottom crust but must al
ways do it to get it from the pan.
Why do my veal outlets lose their
breading? Can any one suggest q
paint that could be used for an in
side OF breadbox (tin). am afraid
to use an ordinary paint for fear
the odor will taste.
DRY DRESSING.
(From E. M. r., Bethesda, Md.)
To Mrs. C. E. H. from Upper Marl-
poro, Md: Neither do I like wet
dressing. So I crumble and toast
my bread, then add salt. pepper, :,
fresh celery or the seed, a little but
ter or margarine. If my fowl isn't
very fat. Stun and bake as usual.
From Mrs. II. J. Br.. Mount
Rainier, Md)
To Mrs. c. E. H., Upper Marlboro,
Nd, for dry stuffing: I shall try to
put into working plan my recipe for
stufdng as I "just make it" after
judging the size fowl.
One cup chopped celery, 1 cup
chopped onions, TX cups cubed stale
bread. Il believe one factor in dry
stuf1ng is the cubed bread instead Of
crumbs.)
Back in the good old days used Il
pound butter and tablespoon bacon
grease for turkey from IL to 16
pounds, now I use a shortening in
stead of butter and try to have the
bacon drippings. To this add the
celery and onions, cover and steam
about Is minutes. A 14-pound tur-
key should take about large stalks
celery and to great big onions.
One to II: loaves bread. After the
steaming process remove from fire
and add bread cubes and salt, pepper
and sage TO taste. No liquid at all.
Thoroughly work seasoning through
the bread and stuff solidly into fowl
The juices will hold it together when
baked. always cover the opening
with the heels Of bread and sew the
skin together. so when basting the
fowl the crusty part of the bread
doesn't alloW the liquid to penetrate
into the stufnng. II this is too con-
fusing or not clear enough, if you
wish to call I shall be glad to an
swer any questions. 1t is one thing
to do something, but quite another
to write it so some one else can un-
derstand. The number is Warfield
4172.
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