Evening star., 1947-03-06

minutes OF baking, place in pie shell
Ia piece of wax paper and dried beans
(to serve as filing. Then quickly
remove the beans and wax paper
and return pie to oven for brown
ing. I used little over a pound
anu since the beans became Drowned
in baking. I doubt if they could be
used for other purposes. So I'm just
keeping them on hand in jar to
be reused for pie shells. True, it is
extra trouble, but well worth it to
those who hate, as I do, to have
something good-tasting spoiled by a
sad appearance.
Used jars once containing baby
food may be filled with baby's des-
sert. One package jeilo or junket
makes just four jars, as would any
other recipe using one pint liquid.
I find this keeps baby's servings of
dessert consistent with other foods
and takes up very little refrigerator
space!
X X X \
WHITENING MITTENS.
From Mrs. p. H. K, Washington.
In answer to Mrs. M. H. T. about
getting those mittens white again.
had accidentally bleached white
shawl and had the same experience.
BY rewashing the shawl and adding
a few drops OF household ammonia
the shawl was lovely and white
again.
PAPER FOR WATER PAINTS?
(Frons Mrs. J. w. r., Washington. J
I am very much interested in
water paints and have done some
work on rough paper and card
board. Would some one give me
some information on what type
paper is best, etc. I'd appreciate it
very much.
Can pass on many Southern dishes
to some one who wants them; apple
cake, corn pone, Southern string
beans, yam delight, Southern Sum-
day dinner and many others.
X Il X X
CANDY RECIPES.
from Mrs. II. T. R., Leesburg.)
I am sending in the candy recipe
that Mrs. E. j.. F. of Washington
asked for. I have used it since 1882.
1t never fails; she can make all kinds
of filling and dip in chocolate or roll
in sheets and spread with peanut
butter and roll and slice. I am an
old lady, IS, but I look for the hl.l
the first thing!
Chocolate Creams: Beat to stiff
froth the whites of two eggs and
then beat into this two cupfuls OF
confectioners' sugar. If the mixture
does not seem firm enough to roll
into small ball or sheet, add more
sugar, flavor with half a teaspoonful
of vanilla. Shape mixture into small
balls and place on a slightly but
tered plate for about an hour. /
Melt unsweetened chocolate by
placing it in a small bowl or large
cup and standing the dish contain
ing it into saucepan with a little
hot water in the bottom. Set this
over the fire until all the chocolate
Is melted, then remove to sink or
work table and dip the creams one at
time in the hot chocolate, placing
them on buttered plates or waxed
paper until the chocolate coating is
dry. Setting into a cool place
hastens the hardening process. You
can take little Jumps and make them
flat and fill with nuts, jelly or any
thing you like. Roll up and harden,
then dip in chocolate. Roll some in
sheets, spread with peanut butter,
roll up and slice.
(From Mrs. T. S. B., Haymarket.)
To Mrs. E. J. F., Washington. Here
is my recipe for making candy. II
take box of Ak sugar, add a tea
spoon of vanilla and enough cream
to make a thick dough as for bis
cults. Roll this out very thin and
spread over with peanut butter. Roll
up like a jelly roll and slice. 1t is
really delicious. We especially send
it to my brother who is in Japan
He Is very fond OF it.
(Fron, Mrs. w. /. r., Jr, PiscataDay,
Md.
One pound sugar, "a pound butter
or magazine, dash of salt, l teaspoon
vanilla, little cream or evaporated
milk. Mix all ingredients, except
cream, as for biscuits, using hands;
add cream by sprinkling, probably
no more than tablespoonful. Mix
until very creamy but do not have
it sticky. The secret seems to be in
this final mixing. To make a richer
candy more butter or magazine may
be used, but not more than ls pound
to pound of sugar. Let set to season
(an hour or sol. Pat out about "a
inch thick, spread with peanut but
ter, roll and slice. Variations-add
melted chocolate to half of creamy
mixture; have black and white roll.
Divide mixture-add about drops
of oil of peppermint or perhaps u
to teaspoon peppermint extract to
white add chocolate or moistened
cocoa make as strong with choco-
late as desired) to other half; then
roll as above described.
This same creamy mixture can be
used for all kinds Of candy by add
ing fruit cherries, pineapple), nuts
almost any kind, coonut, differ
ent havorings, colorings, etc. Shape
into bite size pieces, let set to become
firm. Melt bitter-sweet chocolate
bits In small container over hot
water. dip candy. let 1t harden You