Evening star., 1946-03-14

spoon gelatin, Y cup sugar, " cup
cream, y teaspoon cinnamon, 4
cup cold water. ~ cups pumpkin,
X TEASPOON salt, eggs, separated;
l cup milk, u teaspoon nutmeg,
u teaspoon ginger. Soak gelatin In
cold water. Mix pumpkin, salt,
spices and half the sugar; add to
them the milk, cream and beaten
egg yolks. Cook in double boiler.
stirring frequently until thick. Stir
in gelatin until throughly dissolved.
Cool when mixture begins to set,
fold in beaten egg whites and re-
naming sugar. Pour into baked
crust and chill for several hours.
Serve with or without whipped
cream.
If haven't already used too much
space, perhaps some readers would
like this date pie which requires no
sugar except little In the whipped
cream. Two cups dried dates, sliced;
2 tablespoons orange juice, / cup
cold water, u pint whipping cream
Cook dates and water to thick paste.
Remove from fire and add orange
juice. Let stand until cold. Just
before serving, pour into baked
shell especially nice in small tart
shells) and cover with sweetened
whipped cream. Nuts added just
before putting into the shell give
an interesting texture.
X X 4 X
ACKNOWLEDGEMENT.
Information sent in by the fol-
loiDing has been forwarded to the
individuals for t1hom it iDds in
tended:
H. w., Saranac Lake, N. Y:
Mrs. W. W. La M, Cheperly, Nd;
Mrs. S. X. Alexandria; Mrs. c.
T. p, Mrs. w. L. S., Washington.
Our thanks to these readers for
their contributions, tDhich were
similar to Others previously re-
ceiped:
Mrs. J. P. K, Boyds, Md; Mrs.
r. c. M, Chepy Chase, Md: Mrs.
J. R., Silper Spring; Mrs. r. S. r.,
Mrs. E. c. B., Washington.
Application for a possible RCH
book-p and Dhen-hds been
filed for Mrs. E. w. S., Arlington;
Mrs. C. H. D., Silper Spring; Mrs.
P. OIL, Hyattspille; Mrs. P. r. H.,
Washington.
4 \ 4 y
CHRISTMAS TREE COFFEE
CAKE.
From Mrs. r. C. H., Silper Spring
Christmas Tree Coffee Cake:
Warm a large bowl and place in it,
" cup bread flour; crumble into this
/ yeast cake, making hollow into
which pour u cup lukewarm milk
and water, mix half and half. Add
" teaspoon sugar and stir until
well blended. Cover mixture and
set bowl in warm place to rise for
20 minutes. Beat until soft n cup
butter, add gradually Il cup sugar.
Blend ingredients until creamy
then add u teaspoon salt, I tea
spoon grated lemon rind, III tea
spoon lemon juice, 2 well-beaten
eggs, l teaspoon vanilla and u cup
milk and water. Sift 2 cups bread
flour and stir part of it into butter
mixture. Knead in the rest with
hands. Add yeast mixture and
knead well. Cover it, let rise in
warm place until doubled, about 8 or
4 hours. Brush cake with butter.
bake in moderate oven 20 minutes.
When slightly cool, ice with con-
fectioner's sugar and candied cher
ries.
CORRECTION.
In the directions for pastry
making" from Mrs. r. c., Falls
Church, tDhict appeared In the
column March II, the amount
. OF salt used should haze been
II TABLESPOON" and the
amount OF water "3 TABLE
SPOONS" We regret the error.
TIMELY RECIPES.
from Mrs. D.. L. f., Washington. J
At this particular time, when
housewives minds are concerned
with conserving food, I'd like to
suggest that The Evening Star.
through their RCH column, run a
number Of recipes calling for left
overs and minimum Of the scarce
foods. Most housewives have little
pet ideas of camouflaging leftoyers
and 1t would be nice right now to
encourage them to share them with
all of us.
As q beginning, / would like to
submit two recipes. After cooking
for many years for a large family,
I find myself suddenly faced with
cooking for two. And as any one
who has tried it knows. 1t is hard
to curb ones buying and hard to
use all the leftovers.