Evening star., 1947-01-30
Readers Clearing House

than it would have taken IN the
beginning to hand hook 1t.
X X X
TRANSLATION.
(From Mrs. J. E. M, Westn1oreland
Hills.)
II Mrs. L. J. D. will send her let
ter in Dutch to the Netherlands
Embassy, Fifteenth and Euclid
streets NV, they will translate 1t
for her. 7 have had several trans
lated.
CHILD'S PRAYER.
(From Mrs. T. p, Jr. Bethesda.)
I have benefited from so many
suggestions published by your COL
umn that I should like to make a
contribution to it as my thanks
even though request has not been
made for the following child's
prayer. I was taught it when a
little girl and intend to teach it to
my son, now 3 weeks old. 1t has
no title to my knowledge and I do
not know the author, but it Is as
follows:
Now lay me down to rest
Angels guard my little nest
Like the wee birds in the tree
Loving Father care for me.
Glad and well may awake
This I ask for Jesus Sake: ~ Z
Amen.
X *As
POPPY SEED CAKE.
From Mrs. M. r., Mount Rainier.
Cream q cup butter or butter al
ternate with 2 cups sugar. Add 4
eggs, one at time. Beat thoroughly
after adding each egg. Add u cup
milk, / cup boiled, riced potatoes,
and cup poppy seed, ground. Sift
cup cake flour, measure, and sift
with teaspoons baking powder, "A
teaspoon salt, and n teaspoon salt,
and "A teaspoon cinnamon. Add to
first mixture. Add l teaspoon va
nilla f1avoring and n teaspoon ma
pie f1avoring. Add cup ground al
monds. Blend. Pour into WELL
oiled pan. Bake in moderate oven
(375 degrees F) for hour.
Orange Icing: One and one-haif
cups powdered sugar. L tablespoon
lemon juice, 2 tablespoons butter or
butter alternate, 2 tablespoons
orange juice.
,Sift sugar. Add butter or butter
alternate. Beat until creamy. Add
fruit juices. Mix thoroughly.
From Miss C. c., Washington.)
Poppy Seed Cake: One and one
half cup sugar, % cup shortening,
n cup poppy seed, cup milk (soak
the last two ingredients overnight)
2 cups flour, 2 teaspoons baking
powder, 4 egg whites stiffiy beaten,
added last to mixture.
Filling: One cup milk (scant), 1s
cup sugar, 1 level teaspoon corn
starch, 4 egg yolks. Cook in double
boiler until thick and spread be-
tween layers.
A double boiler icing Commute
type) of any flavor is delicious. This
is a delicious cake and fool proof. "
Good luck.
From Mrs. G.-F., Arlington.)
Poppy Seed Cake: Three-fourths
cup poppy seed, a cup milk, IL cups
granulated sugar, q cup butter, 8
cups flour, 2 teaspoons baking pow
der, egg whites.
Soak poppy seed in milk for 2
hours. Cream sugar and butter
thoroughly; then add poppy seed
mixture and cream again, then add
flour mixed and sifted with baking
powder and egg whites, beaten stiff.
Bake in 3 layers in moderate oven
about Is minutes.
Filling: One and one-half cups
milk, tablespoons cornstarch dis
soled in IL tablespoons milk, n cup
sugar, 4 egg yolks, u cup chopped
nuts, vanilla.
Wet cornstarch with a little of the
milk, and place in double boiler with
the rest of the milk and cook until
smooth; beat yolks to lighter
cream with the sugar, pour hot milk
gradually over, return to boiler and
cook until it coats the spoon, STIR
ring constantly. Remove from fire
and when cool, add nut meats. Cover
with chocolate butter frosting or
caramel frosting.
Chocolate Butter Frosting: Two
tablespoons butter, cup confec-
TONERS sugar, u teaspoon vanilla. ]
ounce chocolate melted over boiling
water, or "a cup cocoa.
Caramel Frosting: One and one
half cups brown sugar, 2 tablespoons