Evening star., 1947-09-17
GARDENIA PLANT?

From Mrs. E. s., GditherSburg.)
Could some one advise me on a
gardenia. I am having trouble with
the leaves turning yellow. And when
the buds get ready to come out they
fall off. I would appreciate any
advice on It,
X
HINTS.
From Mrs. A. N. A., Washington. J
The many new ideas and recipes
in this column are always helpful
and interesting. Here are few
more others might like.
Okra and carrots together are
delicious. Use equal parts; wash,
clean, slice, or leave whole. Cook
carrots first; when half done, put
okra on top of carrots and cock
till both are tender. Cook with
just enough water to be dry when
done, or drain if necessary. Add
butter and salt or thin cream
sauce.
Radishes sliced and salted are de-
licious. Serve at once; good with
fried potatoes and cottage cheese.
Sometimes vegetables seasoned
with butter are a bit juicy or watery.
Stir just a tiny bit of -four into
them with the butter and cook a
minute or SO longer.
With the high price Of butter,
many vegetables are good seasoned
with bacon fat. Even potatoes are
good with bacon fat or the drip
pings or fat from other meat.
Stewed tomatoes. or canned, are
different and good if you stir up a
spoonful or two of -four with sweet
milk, instead of water, and stir
it into the boiling tomato to thicken
it. If you have dried basil, stir
in a pinch or more to suit taste.
Also season with enough salt or
sugar to suit taste.
Sour cream is good on potatoes
boiled in their skins and peeled.
Pass the sour cream and let each
one put 1t on his potato, and also
use salt to taste. For this use
only the cultured sour cream from
dairy. Pasteurized cream, turned
sour, has a strong flavor.
Jelly made with apple parings,
ounce, or even grapes, will jell
better If enough citric acid powder
is added to make the juice a little
tart before the sugar is added, per-
haps 4 teaspoon of powder to 3
or cups juice. This powder comes
with acidulated gelatin, or can be
purchased at drugstore.
Grape jam or juice will not form
hard crystals if little apple, apple
parings, or apple juice is added
while cooking. Delicious preserves
are made with rinds from water
melons, honey dew or cantaloupes.
Trim off hard outside edge, inside
colored meat can be trimmed off
or left on. Cut in pinch pieces,
put in kettle with enough water to
barely come to top of melon. Cover
and cook till rind is tender. Drain
and save water. Chop or grind
1inds quite fine; I like to chop in
kettle with an empty tin can that
has had both ends cut off Mix
chopped rind and the water you
saved; measure and add equal
amount of sugar; add three or four
sticks of stick cinnamon to each
quart of mixture, and cook slowly
for an hour or SO till very thick,
stirring often. Other spice, cloves
or allspice may be added. If you
like lemon, use sliced rind and a
little juice instead of cinnamon or
spice, added while cooking pulp and
sugar. If you like candied ginger.
this preserve is delicious favored
with ground ginger spice. When
preserve is cooked thick, put in
jars. cover with paraffin and seal,
or just seal hot in fruit jars This
is delicious with bread and but
ter, toast or waff1es
OUT-OF-PRINT BOOKS?
From G. L., Wdshington.J
There have been few requests for
out of print books. I would like to
know who the author of Duchess
Molly Brown" is. The book was
printed in 1882. There's a picture of
the author on the front page. but
no name, and no preface. 1 would
like to hear of an out-of print book
club. I have made a nice start.
NE
PAPER MACHE?
From Mrs. M. T. T., Washington. J
I am regular reader of the RICH
and would like to know how to make
papier mache. I would like, also. to
know If papier mache will harden in
q short time and II 1t Is waterproof.