Evening star., 1947-07-21
RUM BUNS AND PIE:

COPPER WAKE; DRESSING.
From Mrs. E. H. p, Washington
At last I have an opportunity to
help some one, three people I hope,
I've received so much help from the
Clearing House I've felt guilty at
times having nothing to contribute.
And may I put in a plug right here
for your page, it's simply wonderful.
Mrs. G. E. D., Arlington, requested
recipes for rum buns or rum pie.
The rum buns are made as follows:
Two yeast cakes, "a cup warm
water, cup milk (scalded), II cup
butter, 2 tablespoons rum, p cup
sugar, l teaspoon salt. cup raisins
(scalded and choppeO, egg yolks,
l egg white, cups flour (approxi-
mately). Soften yeast in warm water.
Scald milk, add butter, sugar and
salt. Cool, add flour to make thick
batter. Add yeast which has been
|softened, egg yolks and white beaten
together, and raisins. Beat we'll, add
rum, and set to rise. When double
in bulk, add remaining flour to make
a soft dough and knead well. Place
in creased bowl, cover, and let rise
again till double. Punch down,
pinch off into small pieces and place
in creased muffin tins. Let rise
again and bake in 375 degree oven
about thirty minutes. While still
warm, but not hot, spread with the
following rum icing Mix together
l cup Ak sugar, l tablespoon rum,
pinch salt, enough cream to spread.
This recipe may also be used for
coffee cake: Roll dough out thin,
sprinkle with raisins, rum and sugar.
Roll up and cut in one inch slices
with scissors. Bake in 375 degree
oven for about As minutes.
I've read and tried many recipes
for Rum Pie but this, I think, is one
of the very best. 1t serves II.
Part /. Two cups milk, 4 tea
spoon nutmeg, 4 eggs, 2a cup sugar,
4 teaspoon salt, tablespoon gela-
tin, Is cup rum.
Part 2. One large pastry shell,
4 cup heavy cream, l tablespoon
powdered sugar, pound milk choc-
olate, q cup water, 1 teaspoon rum.
For the filling (part u. Heat milk
and nutmeg in double boiler.
Beat egg yolks with sugar and salt
until eggs are light. Pour hot milk
over egg mixture, return to double
boiler and cook till the consistency
of cream. Remove from fire, stir in
gelatin dissolved in a little cold
water. When cool add rum and fold
in stif1y beaten egg whites. Fill
pastry shell and place in refrig-
orator.
For the topping (part p. Melt
chocolate in the water, stirring con-
tinuously. Whip cream and flavor
half cup of the whipped cream
with rum. Add sugar to the rest Of
the whipped cream. Add rum
favored whipped cream to the choc-
olate.
Cover pie with a one-third-inch
layer of sweetened whipped cream.
Spread chocolate mixture over all
and return to icebox for further
chilling.
If Mrs. E. w. L., Arlington, will
treat her copper and stainless steel
cooking utensils this way I think
she'll hang hers in a row in her
kitchen just as do. I use a quick
swish of the little pads with the
SOAP in them for the inside and out
side, rinse with hot water, sprinkle
the bottom with salt and rub them
well with a dry cloth moistened in
vinegar. I keep a box of salt and
bottle of cheap vinegar with my
cleaning things and give them the
once-over every time they're used
and they stay shining and beautiful.
Incidentally, in case mothers OF
small children are interested, these
pans are marvellous for heating or
boiling the baby's milk. Nothing
will stick to the bottom, unless, of
course, you're very careless. Espe-
cially with the natural gas, it takes
a very low flame. My husband
laughs at me and says why don't !
Just put them out in the sun?
Mrs. H. G.. NJ, Upper Marlboro:
The only salad dressing have ever
heard of which doesn't take oil is
he one which combines honey and
,.emon juice in equal parts, and, OF
course, the variations of the one
7ou mentioned using sour cream.
The honey and lemon juice is fine
or fruit salads, and good even on
! olain lettuce with a generous
sprinkle of freshly ground pepper.