Evening star., 1947-10-03
ANSWERS TO REQUESTS.

ANSW Efto ~ NGaCIo ID
from Mrs. A. r. L., Washington
For Mrs. J. T. j., Arlington: Here
are various mint ice and sherbert
recipes.
Mint Sherbert. Take a dozer
sprigs of mint and pour boiling
water over them. Let stand until
cool. Soak teaspoon OF unf1avoreo
gelatin in cold water. Pour l cup
boiling water over it. Cover ~
cups sugar with water and boil to g
sirup. Let cool. Add juice OF three
lemons, mint tea and gelatin
Strain. Add enough water to make
quart. Freeze.
Pineapple Mint Sherbert I. One
TEASPOON gelatin, u cup water,
cup pineapple juice, l cup crusheo
pineapple, 70 cup sugar, 2 egg
whites, 2 tablespoons prepared mint
sauce Cor l tablespoon fresh mint
and 2 tablespoons lemon juice.
Boil water, pineapple juice ano
sugar for three minutes. Add soaked
gelatin and dissolve. Cool and ado
crushed fruit and mint. Freeze one
hour. Turn into bowl and add un-
beaten egg whites and beat unit
very light. Return to tray ane
freeze. Other fruits may be sub
stituted for pineapple.
Minted Pineapple Sherbert II
One cup milk, u cup chopped MIN
leaves, l cup zone Bounce can
crushed pineapple, u cup sugar, 4
cup light corn sirup, l cup top milk
Scald l cup milk; pour over min
leaves. Cover and let stand ons
hour. Strain, add remaining In
gradients. Tint pale green with veg
etable coloring, mix thoroughly
Freeze firm; turn into chilled bow
and beat thoroughly. Return tt
tray and refreeze until firm. L
fresh mint is not available, use
drops peppermint favoring and az
not beat the milk.
Mint Ice. Soak Tablespoon
finely cut mint leaves and gratee
rind of one lemon in the juice OF
lemons and 2 oranges for y hour
Boil u cup water and 1 cup sugal
for five minutes without stirring
and pour over juices. When cold
strain and add enough water u
make a quart. Freeze in refrigera'
tor tray. Nice to serve with mea
course.
For Mrs. v. NJ, Washington
Pecan Pralines. This is New Or
leans recipe, although the sugar i
not caramelized as you Stated. On
cup light brown sugar. cup sugar
u pound chopped pecans, 5 table
spoons water, l tablespoon butter
Combine sugars, water and but
ter. When mixture begins to Dol
rapidly, add pecans. Boil, stirrin
constantly, until mixture forms larg
bubbles on top and cooks sugar. Re
move from fire. Drop by teaspoon
fuls on well-buttered marble sla
or platter.
Pralines: A slightly different re
cipe. Two cups brown sugar, !
cup water, l teaspoon vanilla ex
tract, l cup pecans, chopped. Coo
sugar and water together to "a
degrees (soft-ball stage). Remov
from heat and beat until creamy
then add the vanilla and nutmeats
Pour in large round waters Of
waxed paper.
For K. v. S., Washington. Sc
Foam Candy. Three cups ligh
brown sugar, 4 teaspoon salt, y Gu
water, 2 egg whites, l teaspoon va
nilla extract.
Dissolve sugar and salt in tn
water. Cook, without stirring, t
255 degrees hard-ban STAGE. Re
move from heat and pour over beat
en- egg whites gradually, beatin
until candy cools and will hold 1t
shape. Drop by spoonfuls on wake
paper, or spread in buttered pan an
mark in squares.
For Mrs. w. H. R., Silver Spring
You asked the reason for a cak
being heavy and with unbake
streaks. According to a chart in tn
Better Homes and Gardens Coo
Book, heavy streaks may be due t
] too much shortening or egg, or tn
cake may not have baked until don.
] Another baking tip list I hav
stated that soggy layers may b