Evening star. [volume] (Washington, D.C.) 1854-1972, 1947-03-19

long Time, but have had nothing 10
contribute. However, this is a good
French dressing: Two-thirds cup
sugar or less, a cup vinegar, =
lemon. teaspoons grated onion, l
teaspoon paprika, l teaspoon salt.
Mix all together, then add z cup
salad oil, 70 cup catsup and beat
well with rotary beaten.
X X
BROWN SUGAR PIE.
From Mrs. J. A. B., Washington.
Some 10 or II years ago my niece
used to enthuse ABOUT brown sugar
pie made by the mother of one of
her classmates at Maryland Univer-
(sity. 1t would interest me to know
if this, her recipe, by any chance is
the recipe sought for by Mrs. j. A.
W., Takoma Park.
Brown Sugar Pie: One pound
brown sugar, eggs, teaspoon but
ter, vanilla to flavor. Beat eggs till
light, add sugar, beat till dissolved.
Add vanilla and melted butter, pour
into unbaked pie shell, bake in hot
oven till crust is set. Lower heat
and bake slowly till pie is firm.
X X X
USE OF SHORT CANDLES.
MEALY BUGS.
From Mrs. E. L. H., Washington.
In answer to recent inquiry rel
ative to the use of short candles
which are usually discarded, would
like TO submit my method of utiliz-
ing them. I use mine to about 4
inches and when I have a large
enough supply to warrant melting
them down, I trim off the black
end of the wick, otherwise it will
stain the melted wax. I use only
white candles, so always have a
good supply of short candles. Place
candles in an OLD pan over low
flame and when entirely melted
pick out the WlckS which can be
dried and used in the new candles.
many fancy molds. I use a small,
fancy muffin tin. Pour the melted
wax in the tin and when set enough
to hold the stiff wick in place I
put it in the center. When pan
is cool, place in the ice box over
night. To unmold, place bottom
of pan over a flame quickly and
the candles may then be lifted out
by the wick. also use small paper
cups especially made for cup cakes
and when hard peel off paper and
discard, which is much easier than
cleaning the wax from a fancy tin
if they are to be used for mullins
again. 1t might be wise to invest
in a tin just for this purpose as
the odor and the wax are a little
difficult to remove The candles
floating in a low bowl on water in
which evergreens have been placed,
make a most attractive center piece
in lieu of flowers. I might add that
the candles burn better and longer
if made in a small, deep mold
rather than a wide, shallow one.
The remnants of these can be in
cluded in the next melting pot, ana
so on.
tlOICtS tuCdiy UukSD !.
Relative to the treatment of mealy
bugs, which so often infest violets
and other house plants, I have
been fortunate in securing some
pure DOT and put it through a
sieve to make a fine powder and
dust it lightly over the leaves and
parts of the plant so infested. Sure
cure. Also dust very lightly the
top of the soil. One treatment and
they are gone.
* X X
SUGARLESS ICINGS.
From Mrs. X. o. S., Washington
Some one requested the recipe for
sugarless icing. A prepared pud-
ding mix may be bought in several
favors and be made into icing by
reducing the milk added by half
a cup. One brand even has this
suggestion printed on the back of
the box, but it works equally well
with several other brands I have
tried. The f1avors most commonly
seen are butterscotch, vanilla and
chocolate. Of course, be sure and
get pudding mix that already con-
tainS sugar as there are few
brands that have to have sugar
added.
A neighbor told me she used a
melted chocolate bar to ice her
cake Now that candy bars are
becoming more plentiful, it shouldn't
be hard to lay in a supply. She
just melted the bar over hot water.
However. I haven't tried this lat
ter method, but I can guarantee the
first pudding mix method.
From Mrs. r. S. G., SiIuer Spring J
To the reader who requested icing
recipes using sirup or very little
sugar, I would like to submit three
which I have used and found most
satisfactory.
Maple Icing: In small saucepan,
heat 3. cup dark corn sirup to boil
ing. Meanwhile, beat 2 egg whites
stiff, but do not dry. Add pinch
salt: slowly pour sirup over whites,
beating until icing peaks. Fold in
y teaspoon each vanilla and maple
f1avoring.
SnO-Peak Icing: Three-fourths
cup white corn sirup, 2 egg whites.
pinch salt, l teaspoon vanilla.
Heat strip to boiling point. Beat
egg whites until stiff but not dry.
ADD salt; then slowly pour sirup
over egg whites, while continuing
to beat until icing is fluffy and will
hang in peaks from beaten. Fold in
vanilla.
Sea Foam Frosting: Combine l
cup dark corn sirup, y cup brown
sugar, 4 teaspoon salt, 2 tablespoons
strong coffee. Cook to thread stage.
Gradually pour over stiff1y beaten