Evening star., 1947-12-17
Readers Clearing House

} >>OSAO~ xx
epic written In old English, written
in Wessex about 1000 and there is
question over single authorship;
and of the later medieval period
is Mallory's Morte d. Arthur, which
is 4 collection OF romances.
PATTERN.
from Mrs. A. r. D., Vienna.)
If Mrs. E. B. McN., Washington,
will write to The Spool Cotton Co.,
54 Clark street, Newark, N. j., she
might be able to get the pattern
book she wants. I have a book
with 4 spinning wheel pattern but
don't know If it Is the same. The
book I have was copyrighted 1898
and says Third Edition H 4129.
If she can't get the book I will try
to copy the directions for her.
PINEAPPLE APRICOT JAM;
ANSWERING PIE TROUBLE.
(Fron, Mrs. J. c. E., Arlington.)
For Mrs. H. T., Arlington. Pine
apple, apricot jam or marmalade
about II glassfuls. Wash l pound
dried apricots. Soak them IL hours
in water to cover by l inch. Bring
them slowly to the boiling point.
Strain them. Reserve the juice.
Put them through ricer. Add the
Juice, and the contents of one
(No. y can crushed pineapple (21a
cups. Allow for every cup of pulp
and juice y cup sugar. Add three
tablespoons lemon juice. Boil the
marmalade Cor jan) for Is minutes
or until it thickens. Stir it fire.
quently.
This recipe is from "The Joy Of
Cooking" book which I am con-
vinced should be on every good
cooks recipe shelf.
To the lady whose custard pies
are runny. Bake your pie shell for
about 10 minutes in a 500-degree
oven. Remove it long enough to I'LL
with custard. Bake at 325 degrees
for about 80 minutes, or until Arm
to touch, or until q silver knife
comes out clean. You can make q
good vanilla custard pie with
baked shell or cracker crumb shell
and q cooked prepared vanilla pud-
ding mix. While not as good as
homemade custard, it is good for
an emergency dessert. Try adding
raw bananas placed in the pie shell
before you pour the warm pudding
in. Very good and requires no fur
ther baking.
STRIP DUMPLINGS:
CANDIED SWEET POTATOES.
From Mrs. w. D. H., Arlington)
To the lady who wanted a recipe
for strip dumplings. I tried your
refrigerator rolls and they're Won
derful.
Strip dumplings: Very simple
Just make a dough of sifted self
rising flour and water Make the
dough the same consistency you
would for biscuits. Then roll on
Toured board very thin. Cut in 1la-
inch strips. Then cut across in III
or 2 inch strips. Have your pot just
at the boiling point. Lay the strips
in the broth, close together but not
touching until you have covered the
top. Then sprinkle very lightly with
salt and pepper. Cover and let boil
gently for five minutes. Uncover
and push the dumplings gently un-
der broth with spoon. Then re-
peat process until you have put as
many dumplings in as the broth
will take. Then cover and cook 20
minutes. Uncover and push the
dumplings down often. Hope you
have luck with them. They really
melt in your mouth.
For Mrs. ]. w. W., who wished
the recipe for candied sweet po-
tatoes. Six small potatoes, u cup
honey, u cup brown sugar, u cup
butter or margarine, "a cup hot
water. Cook peeled potatoes in boil
ing salted water for 10 minutes. Cut
in 1a-inch strips crosswise. Place
pieces in creased baking dish. Cook
honey, sugar, butter or margarine
and hot water together for five min
utes. Pour sirup over potatoes and
bake in moderately hot oven, 375
degrees, about 80 minutes or until
Drowned.
II II
SCRAPPLE.
From Miss E. V.D. B., WASHINGTON
Recently I read a recipe for
scrapple. I am Of the third genera
ton in our family that has made
it by this recipe.
Boil a piece Of beef or pork until
very tender. Grind fine, cut liver
pudding into pieces and put in the
hot broth Git will dissolve). Grind
onions and cook in broth until done.
Stir into coarse yellow cornmeal
until thick enough after sailing and
lpeppering to taste. Put into creased
pan and when cold cut into thin
slices and fry. Some PENNSYLVANIA
people eat 1t with catsup but we
like it with jelly.
STONE POLISHING?
(From Mrs. L. A. G., WASHINGTON
Is there rock hound" In the
H.