The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-09-18
The Homernaker's
Corner
By MARY DOUGLAS

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necessary it was to keep your re-
frigerator defrosted during these
hot days, and now here comes along
several helpful suggestions by Miss
Helen Irene Smith, Home Manage
ment Specialist at the University of
Maryland, on the subject, and so
pass them along to you just as they
came in the University's release to-
day.
Defrost your refrigerator often at
this time of the year, the greater the
accumulation of the frost, the more
your refrigerator has to work, and
the larger your electric bill
Don't fill the refrigerator too full
if the temptation to do so prevails
during this hot period. You need
to allow space for air circulation if
it is to serve you well.
Keep the refrigerator clean. This
may not prolong its life, but it will
increase efficiency. Foods will keep
longer where mold or bacteria are
not allowed to collect.
Be sure the refrigerator is level
and resting solidly on the floor. A
refrigerator that rocks back and
forth, or that does not sit level, may
not work at top efficiency. Take
good care of the door gasket. A
gasket that does not fit tightly re
duces efficiency and increases costs.
New ones can be secured.
Nearly all refrigerators have what
is known as a condenser. This is
combination of tubes and fins very
similar to an automobile radiator.
The condenser is cooled by fan in
most refrigerators, and the circula-
ton of air eventually leads to an ac-
emulation of lint and dust. This
accumulation cuts down efficiency
and should be cleaned twice a year.
A vacuum cleaner with nozzle at
tachment or brush may be used to
clean between tubes ind fins,
The Riddles are trooping In from
school these days, looking for the
cookie jar to fill that hungry tooth,
So here is a recipe for plain cookies
that has many variations.
Vanilla Rolled Cookies
312 cups of all purpose flour
teaspoon of baking powder
&c
! cup of shortening
IL cups of sugar
well beaten eggs
liz teaspoons of vanilla
Sift flour and measure. Add bak-
ing powder and salt and sift again
Cream shortening. Add sugar
gradually and continue to beat I'M
til light. Add well beaten eggs and
blend thoroughly. Add vanilla.
Combine the dry ingredients and
the creamed mixture. Mix thor
oughly and chill.
Roll as thin as possible on lightly
Toured board and cut with a cookie
cutter. Or form into small balls of
dough and place on creased bak-
ing sheet, flatten with the bottom of
glass tumbler, first creased then
dipped into sugar; or with the palm
of the hand, floured; or with the
tines of a silver fork, pressing the
balls down twice with the markings
at right angles. Sprinkle with sug-
ar. chopped nuts or cocoanut. Bake
in hot oven (400 degrees) 6 to 10
minutes. Makes about dozen thin
cookies. Here are some variations
ButterscOtch Rolled Cookies
Substitute firmly packed brown
sugar for the granulated sugar.
Chocolate Rolled Cookies
Sift l teaspoon of cinnamon with
the dry ingredients Add 3 squares
6 ounces) of unsweetened choco-
late. melted and cooled, to the hort
ening, sugar and egg mixture. Re
duce the vanilla toll teaspoonful.
Raisin or Nut Rolled Cookies
Add cup of chopped raisinS or
chopped nuts to the sugar and egg
mixture.
Date Nut Rolled Cookies
Add "a cup of chopped dates and
nuts to the sugar and egg mixture.
COcoanut Orange Rolled Cookies
Omit vanilla and add 2 teaspoons
of grated orange rind. Add 2 cups
of grated cocoanut to the sugar,
shortening and egg mixture.
Pinwheel Rolled Cookies
Divide the dough into 2 parts,
flavoring l part with 2 squares q
ounces) of unsweetened melted
chocolate, which has been cooled
after melting. Leave the other part
plain and roll each part as thin as
possible; place one sheet on top of
the other, then roll up with the
hands &C for ielly roll. Chill, and