Evening star., 1946-08-05


until the mixture Is creamy. ther
add 2 tablespoons of borax. Mix vel
and pour into molds. Good molds
are hard to find; as a substitute, use
heavy cardboard boxes. Cool the
mixture slowly without moving the
mold for "A hours. When the soar
is firm, remove from the molds and
cut into liars with a string. Stack
the bars In rows and allow plenty OF
space between the cakes for air te
circulate. Soap should be dried at
least two weeks before using.
Corn Bread-One tablespoon but
ter or shortening. 2 tablespoons
sugar, 2 eggs, cup corn meal,
tablespoons baking powder, cup
flour, " teaspoon salt, cup milk.
fFroT1 Mrs. H. A. L., Jr,, Wash
ington.)
In reply to Mrs. M. e. LIS letter
for corn bread recipe: One or 2 eggs,
l cup sweet milk, is cup sugar, v
cup melted butter or margarine,
cup -four. cup corn meal, n tea
spoon soda, teaspoon baking pow
der, "a teaspoon salt, Put all in
gradients in bowl, adding melted
butter last; stir and put in pan well
oiled and bake in oven 425 degrees
for Is minutes.
PRESSURE COOKERS.
From Mrs. J. M. E.. Lexington, Ky.) J
I'm so glad to pass on to Mrs
r. c. N. my experience in using a
4-quart pressure cooker to sterilize
baby bottles. I found mine too
small to work satisfactorily. My
bottles are the type with plastic
screw-on caps to hold the nipple,
and I found them too tall to stand
up, so that only three would at in
at a time. Since they must be
cooked" 10 minutes and then al
lowed to steam. 1t took too long to
do eight bottles every day.
I have found what I believe to
be the perfect sterilizer at one of
the large mail-order houses. It is
simply round pan and rack made
Of light weight, rust-proof alumni
mum. The rack has seven holes
for bottles with a tube in each one
to conduct the steam formed when
the water In the pan below boils.
A jar with a funnel-shaped lid is
supplied so that the nipples can
be sterilized with six bottles.
The chief advantages Of this unit
are that it requires only a minute
or so to bring the half inch of
water in the pan to boil and the
bottles cool rapidly so that they
may be handled easily. It is also
cheap and compact enough to store
easily.
Now I should Like to ask some
OF the ladies who are so enthusiastic
about their cookers why all the
juice runs out of my roasts. Must
they be scared an unusually long
time?
USING DUTCH OVEN?
fFrom Mrs. L. M. L.. Washington.)
! have recently been given a
Dutch oven and have never used
one before. I would like to know
what it's best for and suggestions or
recipes to help me in using 1t.
x&*
STRETCHING MEATS.
fFrom Mrs. A. D., Washington.)
How are you girls" doing about
the meat situation? I've been al
lowing roast tcost $l.22) and a l.
pound steak (65 cents), total $l.78,
for two to cover ! week. I've made
pie, beet stew, casserole, ETC., to
stretch meat and have found the
following recipe helpful.
Macaroni With Beef: Boil maca-
ront, drain. Set aside. Fry small
onion and green pepper. Add
macaroni, then add tablespoons
liquor In which pot roast has been
cooked. Small portions of beef may
be added II desired. "a real treat,
since canned tomatoes are so scarce
and cheese high9 Place 5 or 6 thin
slices Of beef on platter and sur
round with macaroni.
Who has more ideas about
stretching a roast?
y
SWAPPING TURTLE RECIPES?
from v. B. H. Glen Echo, Nd
I would like to have some recipes
for cooking swapping turtles.