Evening star., 1947-02-24
=Readers' Clearing House

the rice very thoroughly to remove
any surplus starch. Place the
washed rice in a saucepan, add the
butter and salt. Cover. Turn the
switch or burner, to high to start
steaming e to 10 minutes. AS soon
as the rice is steaming, stir with a
fork, cover and turn off the burner
Steam without removing the cover
for 20 to Is minutes. Fluff with a
fork and serve. If the rice happens
to be old I steam it a second time
but usually once is enough.
Brown Betty asked for by Mrs. B
K. M, Washington. Two cups OF
canned or Stewed dried peaches, 2
cups bread cubes of coarse crumbs
Il always use cubes) -Four table
spoons butter, u cup mable sirup or
brown sugar, l orange, rind and
juice, u teaspoon ground spices, u
teaspoon cinnamon. Arrange alter
nate layers of cubes and peaches in
a buttered baking dish over each
layer spread seasonings and a little
butter. When the dish is full pour
over all n cup of water, orange
juice and rind. Cover and bake in a
moderate oven u hour. Remove
cover and brown the bread. Serve
warm with the following sauce. One
cup fruit juice, l tablespoon sugar,
2 tablespoons cornstarch. Cook in
double boiler until thick.
Biscuits for Mrs. r. L. c., Balti-
more. One cup all-purpose flour, l
teaspoon salt, 2 teaspoons baking
powder (not double acting), table
spoon either lard or vegetable short
ening. Sift the flour, salt and bak-
ing powder, mix in the shortening
until crumbly, then add milk to
make a soft dough "a good half
cup. Put on a Toured board and
pat out, don't roll, make about 8 or
10 biscuits about 2h inches in di-
ameter, depending on the thickness.
I make the dough quite soft. Bake
biscuits about II minutes at 500 de-
grees.
Before closing let me say how
much I agree with Mrs. j. K, Alex
andria, regarding length of skirts.
Let us women wear what we wish.
Long skirts are dirt catchers. I only
ask that they come below the knees.
X ~
POEM OFFERED.
From E. L. r., Washington.J
I believe this Is the poem that
one of your readers requested about
week ago. I do not know the
name or the author. 1 had in
tended sending it in sooner but
Just didn't get around to it.
A little child with lessons all unlearned
And problems still unsolved before me
With tired. puzzled face to me upturned
She holds slate within her out
my sums are hard. I cannot think to-
Hero is my slate. dear teacher.
Won't you make the answers right?"
Thus do come to the Great Master dear
MY Lessons sssH. too are hard my brain is
Life's problems still unsolved. the way
The ansvers wrong. Thy wisdom
A tired. puzzled child tonight.
Here is my slate. OH make the answers
x X n
BAKED CUSTARD
COOKING RICE.
From Mrs. A. D. r., Washington.
I have enjoyed the RICH for 81
long and have found so much hell
through it that I feel terribly happ.
to be able to contribute one of my
own tried and TRUE recipes in ordel
to help out some one else.
In answer to Mrs. D. G. Ms re.
quest for baked custard which viii
not be tough: Beat two eggs slightly
add one quarter cup sugar and mix
then pour over two cups SCALDEL
milk very slowly, stirring all th'
time. A pinch of salt may be addet
with the sugar if desired. Sprinkle
with nutmeg, or stir in a httl,
f1avoring, such as vanilla or almond
pour into baking dish, place disl
4 in a pan of quite warm water, no
hot, or too lukewarm. Place IL
slightly preheated oven, and baks
at very moderate temperature. Tit
baking takes from two to three
hours, but the slow baking is wha
gives the custard that silky smooth
consistency, and also keeps it from
separating when cooled of. If {
brown crust is desired, turn up hea'
AFTER custard is cooked, for 10 o.
Is minutes. Above all remember
that the slow cooking Is the mos,
important. I set my oven at SLOW
or 275 degrees.
Ialso wish to include my method
of cooking rice, which I have found
to be foolproof. provided the long
grain rice is used. Measure cups
of liquid to l cup of rice, add a
little salt, place in covered pan
When liquid starts to boil, add l tea.
spoon butter or margarine, turr
heat lower so that liquid will not
boil over. replace cover and let cook
for 10 to IL minutes. The rice
should have absorbed all the liquid
by then, and little holes will be
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