Evening star., 1947-12-24
ANSWERS TO REQUESTS;
ITALIAN COOK BOOK?

"A
ITALIAN COOK BOOK?
| From Mrs. J. w. S., Annapohs.)
To the reader who requested a
recipe for Chinese egg rolls, here Is
an authentic recipe that I'm sure
she'll find very satisfactory. The
ingredients marked with an asterisk
can be bought in most Chinese stores
and some restaurants.
Pancake batter: Two eggs, "a cup
ma tai foon water chestnut flour,
sifted";; ! cup wheat flour, cup wa
ter COR more, oil or fat for frying.
Filling: One and half cups bam-
boo shoots, canned, cut in Jullenne
strips; cup " pound fresh
shrimps. shelled and finely minced.
cup (1a poun6 roast pork meat,
cut in julienne strips, p cup water
chestnuts' peeled and cut in juli-
enne strips; y cup spring onions,
finely chopped; l teaspoon salt, a
teaspoon pepper, teaspoon season.
ing powder, l teaspoon sugar, ~
cups stock. oil or fat for deep frying
Beat eggs with chestnut flour. stir
In wheat flour alternately with water
to make a thin batter, being careful
not to make it too thin. Allow to
stand at least S minutes. Use 7-inch
pan. Heat fat in pan and then pour
off all fat, as pan must not be greasy
Pour / tablespoon or little more
OF the batter into pan and tilt in all
directions to let batter spread. Make
10 to IL pancakes, fry on medium
flame until done but not brown on
either side. Be sure to save some
of the batter for sealing rolls. Place
pancakes on a board, do not stack
them, and cover with cloth. Now
prepare ingredients for filling.
Canned bamboo shoots and water
chestnuts must be drained and dry
before preparing. Mix ingredients
well together and moisten with
stock. To fill pancakes, lay one at
time on board and fill with y
tablespoons filling Roll up filling
tightly in pancake; when half rolled,
tuck in ends and finish rolling. Close
by moistening with little Of the
saved batter and pressing down the
edges so no filling will come out.
Have deep fat at $50 to 370 degrees
and drop in the rolls. Cook until
they start to color, lift out, drain and
cool. (Some cooks have a pot OF
boiling water ready and when rolls
are cool draw them very quickly
through the boiling water. They
must not remain in the water longer
than / or 2 seconds, for the boiling
water removes some Of the surface
fat) When cold and dry the rolls
are again fried in the boiling fat
and remain in it until light golden.
Remove to warm platter and cut
each roll into three pieces to make
them handy for eating. Plum sauce
and mustard are served with these.
Serves four to six.
To the reader who wanted infor-
nation concerning the small port
able type electric mixer. I have been
very pleased with mine. 1t mixes
everything except very heavy bat
ters and fudge I keep my mixer
hanging on the kitchen wall near
my work table and It's so handy
that I use it for things I used to
beat with a fork or spoon. 1t is
pleasure to clean, too; no bowls or
elaborate agitators to fuss with. Lots
Of happy mixing to you!
Recently a reader wrote that she
presumed an auto ice chest was
large jug filled with ice" This is
incorrect as there are really such
things as iceboxes made specif1call!
for travellers and fishermen. We
made a 4,0O0-mile trip this summer
with a young baby and our ice chest
was a blessing. Our "chest" holds
enough ice to last "a hours or longer
1t has a separate waterproof COM
partment for food. Drinks and milk
bottles can be placed right next to
the ice. Again say, 1t Is blessing
to travelersl
Now, can any one help me? I'd
like to purchase an authentic Italian
cook book but haven't been able to
find what I want. I'd appreciate
any information the RICH can give
me. Thanks to those who make this
page possible. It's the first thing I
read when the paper is delivered.
| X X
BACON FAT;
SEWING HINT.
From Mrs. r. D. D., HyattsDiHe.)
For Mrs. H. S. W., washington re
Bacon Fat. I would like to offer
the following suggestions. Sub
stitute bacon fat for butter in
cream sauces over vegetables. You
will especially enjoy creamed
potatoes or onions this way. Fry
slices of raw potato about one
eighth inch thick, turning the pan
full several times as the bottom
layer browns. Also good for potato
cakes. When baking fish, escalloped
potatoes, macaroni and cheese and
similar dishes substitute bacon fat
for butter or margarine.
With so many people doing their
own sewing these days, it is well to
remember that pressing as you go
will give a more professional look.
Press each seam or dart before join
ing to the next piece, A stream iron