Evening star., 1947-03-28
HOT CROSS BUNS.

ne1ghbOrS praise bnem. Two cakes
of yeast, 2 cups of milk, scalded and
cooled: 2 tablespoons sugar, 71s
cups -four, sifted; " cup butter or
margarine, 2s cup sugar. Q eggs
save white of one for frosting; u
cup raisins or currants, " teaspoon
full salt. Dissolve yeast and 2
tablespoons sugar in lukewarm milk
Add 3A cups -four, to make sponge
Beat until smooth, cover and let
rise until light in warm place free
from draft about hour. Add but
ter and sugar creamed, eggs well
beaten, raisins or currants which
have been Toured, rest of flour or
enough to make a moderately soft
dough and salt. Turn on board
knead lightly. Place In creased
bowl. Cover and set aside in warm
place until double in bulk, about
3 hours. Shape with hand into
medium-sized round buns, place in
wel-greased shallow pans inches
apart, Cover and let rise again,
about hour or until light.
Glaze with egg diluted with water.
With sharp knife cut cross on top
of each, Bake 20 minutes. Just
before removing from oven, brush
with sugar moistened with water.
While hot, fill cross with plain
frosting.
When baking, oven should bet set
at 375 degrees or moderate oven.
POINSETTIA?
from Mrs. M. M, Washington.)
To the lady about the Poinsettia
plant: I, too, hated to store my
pretty plant so kept it in the sun
shine. 1t grew very quickly Gust
green leaves. If I would have
trained it upward it would have
reached the ceiling but I let it twine
about some old snake plants for it
was on a stand between them. It's
thick and beautiful. I've had it over
two years. The plant resembles a
vine and is constantly admired by
my friends. Of course, it's never
blooned again. Since mine has
grown so large and have no room
in my apartment for it I've been
wondering whether I could now cut
1t down and wait for blooms next
December. Any one know? If there's
still a chance for blooms I'd be
willing to store it away If some
one will tell me how to cut 1t down.
X n X X
ANSWERS TO QUERIES.
from Mrs. r. A. F., Washington)
Outdoor Fireplaces: I have sew
eral illustrated clippings of outdoor
fireplaces and barbecues. Inc
building instructions, and speclflca-
tions can be obtained by sendlng
for the following American Home
patterns: No. A-784 and No. A-7S9.
Hooked Rugs: You can buy de-
sign stamped on burlap or canvas
all ready to work a hooked rug. YOU
can purchase also a rug hook, ana
the saleswomen in most of our de-
partment stores will show you the
simple technique of using 1t. Nest
hooked rugs are made IN frame.
These modern frames are not plen-
tifuI. but four wood sticks screwed
or tied at the corners make sub
stantial frame. Any used fabrics,
either wool or cotton, can be hooked,
but don't mix cotton and wool IN
the same rug. Cut the seams ana
rip the hens from old clothing be-
fore using.
Swedish Peasant-type Art: The
American Home for october, l946,
has illustrated articles designed by
Mrs. Gertrude lizard. These charm
ing Swedish decorations are painted
with beautiful vivid colors. There
is a Swedish flower wreath design
which is lovely painted on wooden
trays, etc. The American Home
pattern is No. 808. Another beau
tiful design (American Home pat
tern No. 817 at 20 cents is a copy
from an embroidered wall hanging
In a Stockholm museum.
Gardenia Plants: Gardenia plants
are hard to raise unless handled by
experts. The temperature, humid
ity and ventilation must all three
be Just right. Sixty degrees by day
and SIS degrees by night are proper,
When the temperature rises the
meal bug is much more apt to ap-
pear, the red spider also. For best
results in dry house, spray the
plant every day, but do not place
the plant in the sun again until
the leaves are dry. Frequent top
watering is not enough. The plant
should also be watered from the
bottom about once week, just as
the aZaleas are. About once a
month plant tablets or liquid ma
nure should be applied. Usually
the gardenia, which grows slowly,
needs to be repotted only once in
two years. Late May is the best
time to repot.
Old Fashioned Cream Pie: One
third cup butter, l cup sugar, 2
eggs, y cup milk, ia cups -four, u
teaspoon salt, 212 teaspoons baking
powder.
Mix as one-egg cake. Bake in
round layer-cake pans. Put cream
filling between layers and sprinkle
top with powdered sugar.
Cream Mints: Melt fondant over
hot waite, flavor with a few drops
of oil c 2ppermint, wintergreen.
Glove, G. ION or orange. and color
If desire. Drop from tip of spoon
on oiled paper.
Rose Cream Mints: One and one
half cups sugar. tablespoons white
corn sirup, 4 cup water. white Of
one egg. drops oil wintergreen,
pink coloring.
Put sugar. corn sirup and water
into a smooth granite saucepan,
heat gradually to a boiling point.
and boil without stirring until sirup
will spin a long thread 1888 degrees
F.. Pour slowly onto the beaten
white of egg and beat until mixture
will hold its shape. Add 1avoring
and coloring. Force onto an oiled
paper, using a pastry bag and rose
tube The work must be done