Evening star., 1947-12-29
BOTTLED GAS;
SCRAPPLE; PUNCH
(Fron, C. D. B., Fdirtdr.) J

ffTOW =. IL. D., UT JUL
For Mrs. r. w. NJ, Washington,
I would by all means advise a
bottled gas stove. have used 1t
for the seven years have lived in
Fairfax County and find it both
reasonable and dependable. I COOK
for six people and my bill averages
around $3.50. Above all I like the
dependability of gas, as the concern
has never allowed me to run out
and the electricity has been OF
quite frequently within the past
year.
We like the following simple,
tasty way Of fixing scrapple. Five
cups water, / onion minced, =
pound sausage meat in small pieces,
simmered together for 10 minutes
with 2 teaspoons salt, a little pepper
poultry seasoning, chilli powder and
celery seed according to own taste).
Add 2 cups sifted meal and simmer
10 minutes longer, pouring IN loaf
pan.
For a cheap excellently favored
tea punch we have used this both
hot and cold. If used hot add a
few cloves when heating. Two
lemons squeezed on cup sugar. Let
stand hours, 2 teaspoons tea to l
quart boiling water. Let stand 6
hours. Pour tea off leaves and mix
with lemon juice and sugar; let
stand IL hours. This can be diluted
one-quarter and will serve 10 people.
I prefer it full strength but others
like it diluted. For $50 people use
Y pound tea, 5 pounds sugar and
5 dozen lemons.
X r X
TOBACCO CLOTH.
(Fron, Miss L. E., College Park
Answering Mrs. o. w. T.. Alexan-
dria: Tobacco cloth is like thin
cheesecloth. Needs shrinking before
using, but makes good curtains.
- X
PRESSURE COOKER QUERIES?
(From Mrs. F. L. M, Alexandria, j
I should appreciate some good
advice on the subject Of pressure
cooking, at which I am quite a
novice. I have just started using
a pressure cooker, and am a little
puzzled over several meat recipes
I've tried. I am wondering If any
Of the readers of RICH have tried
cutting down on the amount of
water called for in cooking meats,
for example, pot roast. Since [ am
new at this game, have followed
the instructions given right to the
letter, but it seems to me that the
book calls for too much water. The
other night when I fixed a pot
roast, 1t was swimming in pot
liquor, about twice as much as I get
when 1 cook it in my Dutch oven.
We had more gravy than we knew
what to do with. Another time,
beef stew I made in the pressure
cooker was more like a soup. Could
cut the amount of water in half,
particularly If the roast Is a small
one?
The instruction book that came
with my cooker is fine for basic in
formation, but there are very few
recipes, and many of them don't
particularly appeal to us. I have
been thinking of buying one OF the
new cookbooks on pressure cooking,
which have recently appeared in the
stores. Perhaps some reader who
is using such a book would tell me
how she likes it. Do you consider
it an essential supplement to the
booklet that comes with the cooker?
Third, should like to know how
spaghetti sauce turns out when
cooked in the pressure cooker. We
like ours quite highly seasoned, and
SO I generally let it simmer a long
time, or else make 1t the day be-
fore. Could I get rather thick,
spicy sauce by the pressure cooker
method?
CROCHETED DOLL CLOTHES.
From F. S., Alexandria,
This is in answer to a query posed
by one of the readers who wanted
knitted and crocheted doll clothes
patterns.
There is a cable stitch sweater
and cap pattern for doll in the
November, l947, Womans Day Mag
azine. with complete directions in
the "How-To Section"
There are four doll pattern books