Evening star., 1947-09-18

To Mrs. F. c., Washington. Thanks
Mrs. F. c.. for your frozen custarc
recipe. Made 1t today and it was
fine. I never miss reading RICH ano
always enjoy 1t.
KNITTING PROBLEM?
(From P. A. M, Washington.J
Will you please tell me how to in
crease the size in knitting sweaters?
The books give sizes up to SO.
want to make size A but don t
know how to proceed. There must be
some scale or rule. I shall be very
grateful for this information.
II II
CLOCK PROBLEM?
(Fron1 Mrs. X. w. R., Washington. J
I read with interest every day
your page and have gained some
very helpful information. wonder
If some reader can be of assistance
to me with my problem?
I have an old Seth Thomas clock
which I would like very much to
use. In moving, the bezel (the frame
that holds the glass; was lost. I
have taken 1t to several clock repair
places and one even sent to the
company that made it, but they were
unable to replace the part. thought
perhaps some reader could assist
me in finding place that could
supply the part.
I shall appreciate any help 7 may
receive and hope I may be able to
contribute in the future. I am espe-
cially grateful for the ladies who
gave me the addresses of where one
might obtain cook books for Spanish
dishes.
ICE PICK.
from E. L. ~, Washington)
To add to the uses of the old
fashioned ice pick. I use it to start
holes before setting screws for
household gadgets and screw eyes
for picture cords. I also use it to
turn screw eyes and cup hooks into
place. And to drill holes or mark
wooden articles (such as junior
sled or dads spade), just heat it
red hot on the gas flame and brand
the article.
FRENCH FRIED ONIONS
CATSUP RECIPE.
(From Mrs. r. r. w., Washington J
To me the RICH is the best part
of The Star which is q very fine
newspaper, but I wish they would
keep it apart from the sport section
which my husband wants at the
same time I want RICH.
For H. w. to French fry onions
slice large sweet onions in II to Il
inch slices. Separate rings, place in
bowl and cover with milk, let stand
80 minutes. Mix -four, salt, pepper
Il add n teaspoon sugar., lift onion
rings from milk with fork and place
in flour mixture and turn to see that
each ring is well covered. Then fry
in deep hot fat and enjoy. II drain
mine on paper towels.)
For E. T. Here Is the best catsup
recipe I have ever found. 1t is from
the Better Homes and Gardens
Magazine for July, 1947, and I have
just made 8 pints.
Best Tomato Catsup: One cup
white vinegar, III teaspoons whole
cloves, ~ teaspoons broken stick
cinnamon, l teaspoon celery seed,
8 pounds ripe tomatoes (about Is
medium tomatoes, l tablespoon
chopped onion, a teaspoon red
pepper, / cup sugar, 4 teaspoons
salt.
Combine vinegar and spices.
Cover. Heat to boiling. Remove
from heat, let stand. Scald and peel
tomatoes. Mash, add onion and red
pepper. Heat to boiling. Cook Is
minutes, stirring occasionally. Put
them through food mill or course
sieve. Add sugar, heat to boiling
cook until mixture is reduced one
half, As to so minutes. Strain vine
gar and spice mixture. Discard
spice. Add vinegar and salt to
thickened tomato sauce. Heat to
boiling. Simmer to desired con-
sistency 30 to 40 minutes, stirring
frequently. Seal in hot, sterilized
jars. Makes 2 pints.
y
SALT RISING BREAD,
From Mrs. w. L. w., Washington. J
Here is recipe for salt rising
Lread by Mary Meade, Chicago Trib-
inc Cooking Editor. One cup scalded
milk, tablespoons sugar, IL tea
spoons salt, 4 tablespoons white
corn meal, cup lukewarm water,
tablespoons melted fat, 5A cups
flour approximately.
Add l tablespoon sugar, the salt
and corn meal to scalded milk. Turn
into 2-quart container and place in
pan of hot water, at 120-125 degrees
Let stand for about hours or until
mixture starts to bubble and fer
ment, keeping the water at about
this temperature. Stir in lukewarm
water, the other tablespoon Of sugar
shortening, and cups of -four. Beat
thoroughly and again place in hot.
water bath. Let rise till very light
and bubbly. Turn into a warm mix
ing bowl, stir in remaining floul
gradually to make a dough stiff
enough to handle easily. Kneac
until smooth, for 10 or IS minutes
Divide into halves, shape into loave.
and place in creased pans. Brush
with melted butter. cover and lei
rise in a warm place until more
than doubled in bulk. Bake at 37s
degrees for 10 minutes, then lower
heat TO $50 degrees and bake 25 min.
utes longer.