Evening star., 1947-01-09
Readers Clearing House
Italian Spaghetti with Meat Balls:

L. AOUO~ =
Italian Spaghetti with Meat Balls:
One pound pork, l pound veal, l
pound hamburg steak, tablespoons
Roman cheese, q dozen eggs
(about), l can tomato paste, l can
tomatoes. large, strained; l small
bunch parsley, / cup cracker meal,
Il cup raisins, teaspoon salt, l
teaspoon pepper, l teaspoon sugar,
2 pounds spaghetti, Il pound salt
pork, y pound beef (chuck). Scar
salt pork and beef until thoroughly
brown on both sides. Put re-
mainder of beef and gravy in large
cooking utensil with tomatoes, to-
mato paste, a little parsley, salt,
pepper and sugar. To make meat
balls, mix pork, veal and hamburg
steak together with cheese, raislns,
parsley. cracker meal, salt, pepper
and sugar. Then put eggs in until
it makes a firm paste, not too
moist or not too dry. Put cakes IN
grease on frying pan and brown,
then transfer to utensil with to-
matoes and cook until meat is done.
Cook spaghetti about twenty
minutes, putting it on to cook in
time to serve both together.
This makes quite large amount,
so could be cut in half for an average
family.
Toll House Chocolate Cookies:
These are from the original recipe
of the Inn at Whitman, Mass.
Many people have had these @at my
house and have liked the recipe
better than any chocolate chip
recipe they have had.
Cream l cup butter Il use vege-
table shortening), q cup brown
sugar, q cup granulated sugar, 2
eggs beaten whole. Dissolve l tea
spoon soda in teaspoon hot water,
and mix alternately with "a cups
flour sifted with l teaspoon salt
Lastly add l cup chopped nuts and
y or l package chocolate chips,
teaspoon vanilla and drop by y
teaspoons on a creased cookie sheet
Bake 10 to II minutes in 375 degree
oven. Makes about 100 cookies.
X X
+@. ACKNOWLEDGEMENT, ~ ,
Information sent in by the 5ol-
Io,uing has been forwarded to the
indipidualS for aDhonh it tUas afa-
tended: ssa-'
Mrs. d. D. ~, Arlington; A. P.
Asf 80
Mount Rainier: Mrs. J. r. X.
Mrs. w. L. S., Herndon; Mrs. M.
E. H., Alexandria, Mrs. G. E. j,
Takonla Park; Mrs. C. F. X, Mrs.
LEI, Mrs. NJ. NJ, Mrs. C. M. c.
Mrs. R. M. c., Mrs. L. r. ~, Mrs.
w. r. M, Mrs. L. r. B., Mrs. J.
C. w., M. H. R., Mrs. r. E. B.
Mrs. M. L., Washington.
Our thanks to these readers,
1uhose contributions 1Uere similar
to others previously reeeiUed:
Mrs. v. M. McA., Mrs. c. E. M,
Mrs. J. d. D., Mrs. J. w. S., Wash
ington;, Mrs. E. A., CheUerly.
Application for that future
RCH book-the prospect is dim
has been filed for Mrs. J. D. d,
Washington.
X X X X
OLD-FASHIONED COFFEE CAKE
From Mrs. G. w. P, ArlingtonJ
Two eggs, Y cup sugar, 2 table
spoons butter, l cup milk, 2 cups
flour, 2 teaspoons baking powder, l
pinch salt. Top of cake: Sliced ap-
pies sprinkled with brown sugar and
cinnamon, with dots of butter all
over top of cake. Apples can be
left off and just cinnamon, brown
sugar and butter on top.
X X X y
LOVERS KNOT STITCH?
(Front Mrs. F. H., Clinton.)
I would like very much to obtain
directions for doing the lovers knot
stitch.
BAKED PIGS FEET AND
SAUERKRAUT
From Mrs. E. P. R., Washington,
One can sauerkraut, 4 pigs feet, 4
cups of water, "a teaspoon poultry
seasoning, l teaspoon salt, 4 cup
flour.
Put sauerkraut in baking dish and
top with pigs feet Add water and
seasonings. Bake 21a hours, at $50
degrees.
Serve with appiesauce. string
beans, and cornbread.
X x X
TRIP TO ERE?
TWO RECIPES.
From Mrs. v. NJ, Washington
7 am arranging trip to Fire and
Northern Ireland in May for s.