Evening star., 1946-09-23

II Il
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Evening Star. Warrington 4.
Views expressed in the Clear
ing House are not necessarily
those of The Star, and As it Is
obviously impossible for US to
test all recipes submitted, we
cannot assume responsibility /
| for them.
Betsy CasscsH
4 cups rolled oats, / cup raisins
Y cup flour, l cup chopped walnuts
Sift dry ingredients together, chop
raisins fine and flour them with the
Y cup Of -four. Cream butter and
lard. add sugar, eggs well beaten,
milk, -four, fruit and rolled oats.
Drop by spoonfuls on well-greased
pans about two inches apart. May
omit the nuts.
From Mrs. r. f.. Washington.)
Oatmeal Cookies: Three fourths
cup Of shortening, 1 cup Of sugar,
2 eggs, cup Of rolled oats Gust
As Isl, z cups Of flour, y cup OF
nuts. " teaspoon cinnamon, / tea
spoon soda, dash Of salt.
Cream shortening, sugar and eggs
add rolled oats and nuts. Add flour
which has been sifted with CHINA
mon, soda and salt, roll into small
balls (size of walnut and dip
in sugar. Press down with q glass
covered with cheesecloth. Bake in
moderate oven 1912 minutes. Re-
move from cookie sheet Immediately
and cool.
BLACKBERRY CORDIAL.
from Mrs. Z. r. r., Washington. J
In response to the request for a
recipe for blackberry cordial like
Grandma used to make" here's one
that is old and pronounced good:
Blackberry Cordial: One quart
blackberry juice, strain it, add u
pound white sugar, !. ounce each
ground cinnamon, cloves. allspice
and one grated numeg tput in cloth
bag and boil with liquid. Boil the
sugar and juice to a sirup. then
put in the spice, boil for q few
minutes. When cool add u pint
Of good brandy. Bottle and it is
ready for use. Improves with age.
DRYING GOURDs?
COMMENT.
(From Mrs. J. r. o.. Arlinoton.)
I was wondering If any Of your
readers could help me out with the
problem Of drying gourds prepara-
tory to making them into the clusters
you see for sale in the stores. I have
some very pretty ones but have no
idea rs to how to 60 about preparing
them so they will not rot.
I have q suggestion for Mrs
G.. A. H. Of Vienna. Va, in regard
to her proposed baby shower. gave
= very successful one. borrowed a
baby stroller from a friend and fixed
it up appropriately with pink and
blue crepe paper and large satin
bows. When it was loaded with the
gifts and wheeled in 1t presented a
very pretty appearance.
4 ~
BEEF STROGANOFF.
from N. H. r.. Silper SPRING.
To Mrs. w. M. B., Washington
Beef Stroganoff. Two pounds f1llet
OF beef, y pound mushrooms,
tablespoons butter. n tablespoon
minced onion, u pint sour cream.
Cut beef in h-inch slices. Pound
to make thinner, cut in finger length
pieces, about one inch wide. Melt in
large heavy pan. add onion and cook
and stir until onion is yellow. Add
beef and cook quickly about.5 min
utes, turning the pieces to brown all
sides. Set aside. Slice mushrooms caps
(reserve stems for soup and saute
in remaining butter. Season we'll
salt and few grains of nutmeg and
add beef. Add cream and season
delicately to taste. Serve with bor-
der OF rice. Serves 6.
(Fronl Mrs. A. F. D., Washington.
Beef = La Stroganoff National
Dish Of Russia): Serves four. One
and one-half pounds OF lean beef
(no fat. Any cut of beef can
be used but, Of course, the better the
beef. the better the Beef a La Stro-
ganof. Well-hung top round steak
is very good. For very best results
use the lean Of thin, Delmonico
steaks, u pound or can mushrooms,
2 tablespoons beef drippings or but
ter, II pint Of sour cream. table
spoon flour. salt and paprika.
II you have no sour cream, then
you can use sweet cream, or a sauce
made from milk. The Russians al
ways use sour cream. It gives q lit
tie snap not obtained in sweet cream.
Tip for making sweet cream sour.
To each cup of cream add tea
spoons of lemon juice or, for evap-
Grated milk, teaspoon Of vinegar
to each cup Of milk. This is useful
when sour cream cannot be obtained
Method: Cut the beef across the
grain. NOW, ttldJ Is very uupOI Cdllt
across the grain Of the meat. If you
cut WITH the grain the meat will be
stringy. Cut the beef into little
pieces about l inch long and about
half the width Of pencil. Into a
frying pan place tablespoons of
beef drippings, butter or other fat,
and wnen hot put in the cut-up beef.
Allow to cook slowly with lid on
the frying pan for Is minutes. turn
ing the meat over occasionally. At
the end of Is minutes add the mush-
rooms cut into fairly small pieces
and allow to cook with the beef for
10 minutes. II the pan becomes dry,
add a little fat or butter, but do not
have a lot of fat. Just enough to
keep the frying pan from becoming
dry.
When the mushrooms and meat
have cooked, (first the meat Is min
utes, then the mushrooms added, and
cooked another 10 minutes making
Is minutes in alb, place the meat
and mushrooms in top part Of a
dOTh1o hNi1Nr DIT IN frvioo nan 1