Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-03-13
HARDWOOD FLOORS;
FUDGE RECIPE,


fFrom Mrs. J. H. W., Branchuille
Md
In answer to S. BIS inquiry re.
garding proper care for hardwood
floors would like to tell her of my
experience. We have recently had
our floors redone and I asked the
men who reflnished them the proper
care for them. They SAID under
no circumstances put water or liquid
wax on the floors. Use varsol to
clean them. 1t works much better
than water and doesn't remove
nearly as much Of the wax. And
above all, they said use paste
wax on the floors as the liquid type
has too much water in it. Also they
said where the floors receive con-
slant and hard wear to wax them
once a week and just take your dust
mop and polish them down with 1t
and then about twice a year rent
an electric polisher and really do
them up right under the rugs and
everywhere.
Also IN answer to the fudge query
. few days ago, I have an excel
lent recipe that If followed closely
makes fine creamy fudge. Place 2
cups sugar, 2 squares chocolate,
Clipped; p cup cream, milk or wa
ter Il use cream or milk, tea
spoons light corn sirup, table
spoons butter, and few grains of
salt IN saucepan and heat slowly,
stirring until the sugar is thor
oughly dissolved. Cover until boil
Ing point is reached and then re-
move cover and let boil without
stirring until soft ball is formed
when a few drops are placed in
cold water Cor 240 degrees is reached
on candy thermometer). Remove
from fire and stir in teaspoon va
nilla and allow to cool without fur
ther stirring until the candy is Just
1ukewarm. Beat vigorously until
creamy and mixture loses it's shine.
Pour into buttered square pan and
mark into squares. Might I add
that the soft ball stage is when the
mixture dropped into cold water
forms a fairly firm ball between the
thumb and finger without crumbling.
Nuts, OF course, are added Just be-
fore pouring out.
FRENCH APPLE PIE.
CORK PURSES?
from Mrs. C.. v. F., WOODBRIDGE,
V1.)
Request and recipe in answer to
Mrs. G. P. Arlington for French
Apple Pie. I use one can of sliced
apples, cup raisins, u cup sugar,
a dash Of cinnamon, tablespoons
quick tapioca. This is for one g.
inch pie two crust (not bake. Mix
and put in your batter crust. Put
on top crust and bake in moderate
oven after Is minutes then have
ready tablespoons xxx Sugar. Mix
q few drops of water and about 8
drops Of vanilla and 3 drops lemon,
either juice or extract. Have this
very stiff so that you just can spread
1t all over top of the pie. Let stay
in over about minutes longer.
Now for my request. Will the lady
who gave directions for making
pocketbook from cork from bottle
tops, please give them again and q
little more clearly? I read them
and didn't quite understand and be-
fore I could read it over again, my
paper was misplaced. am very
anxious to try it.
X X X X
ITALIAN PIZZA.
from Mr.. D. A. B., Chevy Chase,
Md
If it Is not too late to contribute
to the problem of making Italian
Pizza, here is a recipe I just brought
home from Italy and which my wife
finds very successful. It is for the
Neapolitan variety of Pizza and is
taken from the Italians equivalent
of our Fanny Farmer. Ada Boni's
'Touchstone of Happiness" c'Talis-
mano della FeIcita.")
Make a small amount of bread or
pastry roll dough, using two to three
GINS of -four Tha Ito lian ranina