Evening star., 1947-03-10
SEWING: PIE CRUST;
RECIPES WANTED?
HOW TO MANAGE?

From Mrs. D. M, Arlington)
To the lady who wants to learn to
sew well. suggest the Red Cross
Sewing Rooms. located throughout
the Metropolitan area. I really
learned to sew there. They were
kind and helpful and I know they
are in great need of workers at this
time.
To Mrs. j. w. NJ, my pie crust
shrinkS when roll it too thin, also,
always use as little water as pos
sible. My mother. who is justly
famous for her crusts, uses such a
small amount of water, that it looks
like a heap of large crumbs when
she dumps it onto the pastry cloth
and rolls it into a crust.
I want to thank Mrs. L. E. A. of
Arlington for her biscuit supreme"
recipe
1 would like a recipe for sweet
and sour pork, also one for shrimp
with lobster sauce, but most of all
I want one for rich, old-fashioned
cream Of tomato soup that tastes
like tomatoes. have cut down on
the soda until I didn't use any and
it still was too bland.
POUND CAKE.
From Mrs. r. A. G., Washington.
I'd like very much to have Mrs.
j. R. P. try my recipe for pound
cake. think it's delicious and
well worth the little extra cost of
the ingredients. Cream one-half
pound butter with two cups sugar.
Beat in six eggs, one at a time.
One-half cup milk added alter
nately with following sifted dry
ingredients. Two cups cake flour,
] teaspoon baking powder, / tea
spoon vanilla. Pour into we'll creased
tube pan and bake in 300-degree|
oven for one to one and one-quar-
ter hours. I only ice my pound
cakes on special occasions. They
are so good without icing. I hope
Mrs. J. R. P. has an electric mixer
because this cake takes lot of
beating.
X X X X
NORWEGIAN FISH BALLS?
From Mrs. w. r. p, Arlinston.)
Some time ago kind reader of
yours gave instructions on making
"Lefse" a Scandinavian bread. I
wonder if this lady by chance would
know how to make the real Norwe-
gian Fish Balls, fish puddings and
"sey kaker" "a fish cake)? I would
so much like to know how and what
kind of fish to use.
ALMOND FILLING?
From Mrs. H. L. S., Washington.
Can any one tell me how to make
an almond filling? My fruit cake
recipe calls for spread of almond
paste over the entire baked and cold
cake before applying the butter
icing. I have endeavored to pur-
chase the almond paste at local
stores and I am told that this paste
is imported and is not on the market
at the present time.
PREPARING PRINTS?
fFroB, A. j. B., Alexandria,
Can some one advise me how to
process a print and prepare it for
framing SO as to simulate an oil
painting? Specifically, I have pur-
chased prints at the National Art
Gallery which are copies of their
beautiful paintings. I have tried
spraying artists varnish on the sur
face but still the finish is too smooth.
The effect attained by some of the
art stores in framing their copies
is what I desire. Incidentally, the
art stores could recommend to me
only the spray, varnish system. I
also need help in making the
frames.
SHRUNKEN SWEATER;
CHEESE CAKE?
From Mrs. S. T. M, Siluer SPRING.
For the lad. whose sweater shrunk,
it is my understanding that Moth
ing can be done about it. Wool
fibers have microscopic barbs on
them and when wool fabric is put
into hot water the fibers draw to-
.gether and the barbs on the fibers
interlock making it impossible to
pull the fibers apart again. Thus it
is impossible to restretch the fabric.
Please tell me how to make cheese
cake so it turns out like that bought
at bakery? am very fond of bak-
cry cheese cake but every one I
make, and I have made many from