Evening star., 1946-10-01
Readers Clearing House
TWO QUERIES?

TWO QUERIES?
from Mrs. E. B. r., Washington. J
Recently Mrs. j. s. F., Annapolis,
Md, gave a recipe for sponge cake
with only three ingredients. Will
she please give the temperature of
the oven and the time of baking?
am rather green" at baking
cakes and am afraid to guess.
At the same time some one asked
for moist oatmeal cookie. Mine
are always dry and crumbly, is ii
because of too much oats?
u X X \
CANDY APPLES.
from Mrs. P. E. T., Washington.
Some one asked recently for a
recipe for candy coated apples on a
stick. This is good one, but they
must be made the day before, for
they won't keep their beautiful
cracking glaze very long. You should
have a candy thermometer also:
Make a sirup with cup sugar,
Y cup corn sirup, u cup water.
Cook, stirring until sugar dissolves,
afterward simply washing down the
crystals, until the candy thermometer
registers 800. Then put pan in cold
water so the pan itself won't 60 on
cooking the sugar after you take it
off the fire.
Add crimson vegetable coloring
and a couple Of drops of cinnamon
f1avoring. Stick a wooden skewer
into the bottom of the apple, dip
into the sirup and take it out quickly
and twirl the stick between your
palms to distribute the sirup evenly
all over the apple. When cool enough
not to run down and drip, stand 1t in
an inverted colander so the candy
coating can't touch anything.
GRAPE BUTTER.
from Mrs. A. v. F., LeeSbnrg, Va
Mrs. H. w. G. of Alexandria asks
for grape jelly recipe. I have
never made jelly, but have made
gallons of this grape butter which
is foolproof as well as delicious.
Stem grapes, wash three times or
more, measure cup for cup or pint
for pint of grapes and sugar. Put
grapes in pan and crush. Add sugar
to grapes, do not stir. Place pan on
stove on slow burner and allow
grapes to come to a boil. Watch
closely and simmer for exactly 20
minutes, Have glasses ready to fill.
Remove from fire and run through
q sieve. Stir with a spoon to force
all the butter from the seeds. Set
aside, stir grape butter and pour In
glasses. When cool store in dark
place.
This is so simple and easy my
daughter of II years had perfect
results when she made 1t.
LEMON PIE; CREAM OF TARTAR.
,(Front Mrs. B. H., WaShington.)
For Mrs. I. c., Patuxent, Md: I
hope this is the lemon pie recipe you
are seeking. 1t does not have the
usual pastry crust, nor Is it baked
in a pie pan. This is baked in a
casserole, and has a lemon-custard
like bottom with sponge cake top.
Cream two tablespoons Of butter,
add q cup sugar gradually. Cream
well. Add two well-beaten egg yolks,
two tablespoons of flour, the juice
and grated rind Of one lemon. Mix
well, then add one cup OF milk.
Fold in the two stiff1y beaten egg
whites. Pour into a creased cas-
serole, set in a pan of hot water
and bake in a slow oven (300-375
degrees f. for As minutes or until. q
delicate brown crust forms on top. !
To the reader who Is interested In
the function of cream of tartar In
cooking may offer this informa-
ton.
In angel food cake cream Of tar
tar is added to prevent shrinkage
OF the cake during and following
baking. It also acts as q bleaching
agent. The use Of cream Of tartar
also results in a more tender cake.
It may also act as a favoring.
Cream of tartar, as you probably
know, is an acid salt of tartaric acid.
It is frequently used with soda to
neutralize the alkai effect of the
soda. Cream of tartar is also an
ingredient of baking powder of some
types. (These are known as tartrate
baking powders.)
Then, too, cream Of tartar is also
used in making candy. 1t is used
to keep the candy from becoming