Evening star., 1946-03-28
Readers Clearing House

you can shade that as you want it
green ink or green cake coloring fol
green. A little powder of the butter
color for yellow, etc. You can ex-
pertinent and make it most as you
like. You can get cinders from
some furnace, some of the rust color
on the cinder helps to make it very
pretty. Sometimes I have uSeo
small cinders and piled them up into
castle formation. You may ado
some water every few days, as il
dries out. Hope this is plain enough
and that you have good luck with it
I enjoy the home page of your
paper very much. Have gotten sc
many fine helps and ideas from it
Really I turn to that page the first
thing when I get the paper ano
then 60 back and see what more
Churchill wants, what Stain is sup
posed to be doing and what ou1
Congress and President aim to do
(From Mrs. J. J. Meg, Washington.
I am writing to answer Mrs. D
E. H., about coal flowers. Here is
the one 1 have and it turned out
beautifully for me. Coral from
Coal" use bulb bowl about 8 inches
in diameter. Put inside four or five
pieces of coal, sufficient to cover the
bottom, about 3 or inches deep
If the coal is dusty, wash and dry it
Then mix 2 tablespoons of salt, y
ounce washing blue, a small bottle
OF red ink. Three tablespoons OF
water, pour this over the coal and
growth will start in about "a hours
Every second day after growth has
started, add teaspoon each of wa
ter and salt (not Mixed. The plant
should be kept in a temperature of
about 60 degrees and in dry place.
Sunlight spoils the growth. The
plant Is pink and white. If variety
is wanted, use green ink.
(Fronl Mrs. E. M. F., Washinoton }
The f1owery formation is very
fragile and the plant should not be
handled much or shaken or Jared
At the plant ages, the portion that
grows over the sides of the container
Will drop to the surface below in
powder form. 1t is wise always to
set the container in a plate or tray
as the powder falls somewhat con-
stantly. Every plant is different
and when one appears to have
passed the perfection point and
LOOKS l1feless and faded, renew the
liquid ingredients or start a new
plant.
CORKS FOR SHAKERS,
(From Mrs. c. E. B., Washington }
II Mrs. 1. R. S. will buy the small
est corks she can find, they can be
whitfield to size very easily with a
good sharp pairing knife.
X X X
SALMON SOUFFLE.
(From Mrs. M. E. Y, Takoma Park
Md
I am contributing a recipe for
Salmon Souff1e requested bv Mrs
P. w., Rockville, Md. This has beer
taken from popular cook book (the
Boston Cooking School Cook Book J
under the heading of Fish Souffle, >
The less expensive salmon NAV be
used in this recipe as it is quite rich
Also crushed crackers NAV be suh.
stltuted for the bread crumbs. Fish
Souffe: TWO cups cooked salmon OF
other flsh, "A teaspoon salt, Ia tea
spoon paprika, 2 teaspoons lemon
juice, u cup stale bread crumbs. u
cup milk, 3 egg yolks, egg whites
Thoroughly rinse fish, remove bones
and skin, separate into flakes anc
add seasonings. Cook bread crumbs
in milk minutes, add fish and egg
yolkS beaten until thick and lemon
colored, then cut and fold in egg
whites, beaten until stiff. Turn into
buttered dish, set in pan and bake
in moderate oven $3.50 degrees unit,
firm.
CANNING CHICKEN:
TWO FINE RECIPES.
(Fron Mrs. R. w. D., Arlington.)
Some one recently asked about
canning chicken in the pressure
cooker. I'm sorry not to be able tc
address this to her. but my paper
has already gone to school for the
PTA paper salvage. In looking
through my new Good Housekeep-
ing Cook Book, I find this notation
with regard to canning meats and
poultry. Detailed instructions fol
beef, veal, mutton, pork
and chicken in a pressure cooker
are inclosed in the Farmers Bulle-
tin No. 1762." Send to the Su-
perintendent of Documents, Wash
ington, D. c., for Farmers Bulletin
No. 1852 Home Canning of Fruits
Vegetables and Meats" price II
cents. Send in coin, not stamps.
The recipe for cherry meringue
pie which was published in this
column recently is without doubt
the most delicious cherry pie I've
ever eaten, With due credit to the
original sender and great thanks to
her, I'm inclosing her recipe, just in
case some one failed to try it. One
No. 2 can red sour cherry or quick
frozen cherry, drain juice and ado
water to make 2 cups. Six table
spoons sugar or other sweetening,
teaspoons flour. u teaspoon salt
Mix and add the sugar, flour ano
salt to small portions of juices un-
til dissolved and add to other liquid
2 egg yolks beaten, add to liquid
and cook until thick, remove from
heat and fold into cherries. Flavor
with l teaspoon lemon juice and
eI
into. baked pie shell. Top with
and bake at $50 degrees
Is minutes or. until brown. Me-
ringue: Two egg whites, table
spoons sugar, Il teaspoon salt.
I have a pancake recipe I'd like
to pass on. Although a bit i'm
practical now with the shortage
Of cooking oil. it will be worth filing
away. It was given to me by a
Filipino cook. Three eggs, cur
buttermilk. \ cup vegetable oil. !