Evening star., 1947-12-22
POEMS WANTED?

would appreciate help in finding
two poems. They are very old. First
is Justice and Mercy" and the first
lines go as follows:
GOOD morning. Mercy.
Lo. the air is sweet.
Thee in this place I now rejoice 10
meet
I've long been waiting to converse
with Thee"
I'm interested in finding another
poem, and the first lines go as fol-
lows:
1--WE shall see Him as He is
Not as He was a household stranger
With no house to shield His head"
AILING VIOLET.
From Mrs. w. w. p. Washington
For Mrs. P. B. NJ, Columbia, S. c.,
I used to have an ailing African
violet. but it has recovered. I believe
it is too much water. I only water
mine twice a week. They usually
have to rest between blooming about
6 to 8 months.
ANSWERS TO QUERIES.
From L. G.. L., Leesburg.J
To Mrs. L. ". II you keep steel
wool In covered glass jar. one
with screw top preferably. 1t will not
rust and will last until quite used up.
To Mrs. d. X. B. A reader recent
ly sent in the suggestion Of using
baking soda on damp cloth to re-
move spots from furniture. 1t
worked in a most marvellous way for
me.
CANDLE GREASE TROUBLE?
From Mrs. r. E. B., Washington.
have a very lovely lace cloth (not
crochet that red candle grease
dropped on. Could any of the read
ers tell me, please, how I could re-
move this before washing it? Also
is there any way to stop these sup
posedly "dripless' candles from
dripping?
POEM; SALT RISING BREAD?
(Fron Miss L. P. D., Wdshington.) J
Please find inclosed poem: Just
One Friend" Perhaps this is the
poem Mrs. E. L. K, Takoma Park,
asked for.
JUST ONE FRIEND.
If life gives only one true frleno,
One who is faithful to the end, :,
Then life has given more than golo
The greatest JOY a heart can hold.
If Just one friend is ours to share
To understand believe and care,
Then
Because of just one friend like you!
Could some one tell me how to
make Salt Rising Bread?
FAMOUS GERMAN
SAUERBRATEN
from Mrs. C. L. B., Winchester
Use either cross rib of beef, top
sirloin or bottom round should have
some fat. Have the meat larded
with larding pork dn German they
call it spick. The butcher will
know how. He puts the larding
pork through the meat with a spick-
ing needle. Here are the ingredi-
ents-beef, cider vinegar or cooking
claret, tablespoon salt, 2 table
spoons sugar, IL cloves. 6 bay leaves,
q medium sized onions, sliced, 6
whole peppers (the small black
ones, half lemon, sliced.
Directions for soaking meat prior
to cooking: Place meat in crock or
bowl sufficiently large enough to
allow it to be covered with liquid.
Now pour in liquid consisting OF the
following mixture: Either half cider
and half water, or if using cooking
claret, 2 parts of it and part water.
Add enough of this liquid to just
cover the meat. Then add all the
other ingredients. Leave meat In
this for two days, turning meat over
once in a while.
Directions for cooking: The proper
utensil to use is Dutch oven or
pot-roasting pot. If you do not
have one, Just use large pot with
tight lid. Take meat out of
LIQUID and let drain Place in pot
8 or 4 tablespoons butter, suet or
beef drippings Cor just enough to
brown the meat, put meat into
this sizzling fat and brown all over
as you would pot roast. Then
gradually add all of the liquid it's
been soaked in, including the spices,
etc. Then add ginger snaps, cover
the pot with a tight lid and allow
the meat to simmer slowly for 2
or hours. depending on the
size of the meat. Just before it's
done, place on a pie pan y cup
-four. distribute it evenly over pan,
put in oven to brown, then add to
the meat. Cook 10 minutes. If too
thick add a little water. Strain
gravy and put back over meat and