Evening star., 1946-02-20

dren will love the gravy made by the
mushroom soup.
from Mrs. r. A. c., Washington. J
In response to the inquiry about
cakes made with an electric mixer,
cannot let the same go by without
submitting the following recipe,
which Is so explicit it almost cannot
fail
Plain Cake-One-half cup Short
ening, cup sugar, 2 eggs, IA cups
sifted cake flour, 21a teaspoons bak-
ing powder, Il cup milk, l teaspoon
flavoring. For best results, ingredi-
ents should be room temperature.
Shortening should be soft enough to
cream, but not liquid. Cream short
ening l minute on high speed. Add
sugar slowly, taking about l minute
then cream for additional minute
on high speed. Add whole eggs one
at time and beat EACH one / min
ute at high speed. Add sifted dry
ingredients alternately with milk to
which flavoring has been added, and
combine as quickly as possible, using
low speed. Do not overbeat. Stop
just as soon as the -four is mixed
Place in two 8-inch cake tins and
bake 375 degrees, about 20 minutes.
Watch the clock while mixing cake
Don't go away and do something
else.
RAW POTATO DUMPLINGS.
From Mrs. c. S. H,
Harrington, Va
I should like to submit my raw
potato dumping recipe requested
by Mrs. G. c. S. recently. This
recipe is of German origin and is a
very old one, handed down in my
husbands family.
First, CRATE three large raw pota-
toes. Squeeze the pulp dry through
cotton bag. Add enough mashed
potato to equal one-half (never
less) the raw potato pulp. Then add
enough hot milk to make mixture
look like biscuit dough. Stir in one
teaspoon of melted fat and enough
salt to taste Then mix in one cup
of fresh bread which has been cubed
and Drowned in butter
Roll tightly into balls almost as
large as tennis balls. Drop into q
kettle of gently mote this) boiling
water, slightly salted, and cook for
about one-half hour. When done
dumplings should look puffy. Serve
at once around roast, particularly
turkey or chicken. The dumplings
are delicious with gravy. Inciden-
tally. these dumplings are never as
light as those made with biscuit
dough, but are pleasing to persons
who enjoy raw potato flavor.
X
FISH NETTING?
(From X. A. K, Washington
would appreciate it very much
to hear from some one who knows
the technique of Fish Netting" ]
have the needle necessary for it. but
can't find the way to do it. ]
looked 1t up in the encyclopedia fol
needlecraft. but it didn't help much
I would prefer some one to show me
how it works in practice.
X X X
TO WHITEN AN ENAMEL PAN
From Mrs. A. F. M, Washington y
Fill pan with water just above the
discoloration and add u to y cur
vinegar, depending on extent of dis
coloration. Allow to soak overnight
or longer II necessary.
STIFF STARCH; PANCAKES.
(Fron, M. E. M, Chevy Chase, Md.
In reply to Mrs. j. B. A., who asks
about stiff collars and cuffs, use hot
starch mixture, but rub it in vel
with the hands so that it penetrates
the fibers even in the interhuing
then dry thoroughly. A short time
before you are ready to iron tht
garment, dampen and dip the col.
lars and cuffs into a cold solution
of a starch made especially for thai
purpose. Roll up and leave unit
the dampening process is complete
before ironing it is well to rub of
any excess starch with a cloth.
Also to help the reader havinI
trouble with sticking pancakes, /
she will add about tablespoon o.
cooking oil to one cup of liquid usec
in the making of pancakes, she will
not need to grease her griddle at al
and she will also eliminate all tn,
smoke which comes from a greaset
griddle.
X X
SPONGE CAKE?
(Fron, r. o. c., Hyattspille, Nd
I would like to know II you hav,
a recipe for a sponge cake which
appears like this. 1t has a thick
crisp crust and is bread shape ant
while somewhat dry, is of fain
lemon flavor The original recipe
which is several hundred years old
runs like this: Weight of six eggs il
sugar; weight of four eggs in flour
beat whites stiff, beat sugar il
whites, then beaten yolks are adde,
and then the flour and flavorine
and that's ALL From this I hav,
evolved formula as follows which
is fairly close: Sponge cake-Bea
| large egg whites, add u cup sugar
|, mix u cup sifted flour and n tea
spoon baking powder and add t,
eggs, sugar. Add beaten egg yolk
and I teaspoon lemon juice. Bak
325 degrees for 40 minutes in Ions
narrow bread pan. Refinement o
L. l. y.