Evening star., 1947-02-24

course, II a larger QudIltlCy Is COOkeO
the time for cooking will be longer
That is where the butter comes in
handy. AS soon as the liquid is
absorbed the butter will sizzle and
it will be time to turn off the heat
Do not lift cover too often and
never stir. When rice is cooked
remove cover, and replace with q
thickly folded turkish towel. This
will absorb the steam and each
grain of rice will be separate. To
reheat leftover rice, pour on little
BOILING water, let 1t be absorbed
over medium heat, and again cover
with towel until grains are separate.
OF course, water Is the usual liquid,
but a can of conSomme or bouillon,
with little water added to COM
plete measurement, makes delicious
Pilaff, to be served with lamb or
mutton, or canned tomato sauce
with fried onions stirred in rice
after cooking makes very good
Spanish rice. Curry sauce can be
mixed in after cooking, delicious
with fried shrimp. Just use your
imagination, but remember to meas
ure 2 of liquid to l Of rice, and
to cover with towel after cooking
in order to draw up the grains.
Couldn't we have a whole page
of Clearing House on Sunday? 1t
would be the women's equivalent OF
the mems sport page.
(Frons Mrs. C. S. D., Washington.)
First of all must tell you how
much I enjoy RICH. I am inclosing
an excellent recipe for baked Gus
tard. 1t has never failed for me.
I always use custard cups. Six eggs,
cup sugar, l quart milk, vanilla
tabout teaspoon), ground nutmeg.
Beat eggs, sugar and milk and va
nilla.. Fill custard cups, sift little
ground nutmeg over the tops. set
them in a moderate oven in a
shallow pan half filled with hot
water. In about 20 minutes try
them with the handle Of q teaspoon
to see if they are firm. Judgment
and care are needed to attain skill
in baking custard, for If left in oven
minute too long or If the fire Is
too hot the milk will certainly whey
A small lump Of butter may be
added if you want to enrich the
custard.
| X X :; X
STO. IN.
| From Mr.. H. w. H., WGshington.)
I hope this recipe for Stolen Is
the one Mrs. M. c. F. is looking for
It is the genuine German Stolen
cake; recipe has been in our family
for over rs years. 1t was given to
my mother by a German friend
who claims that no Christmas in
a German family is complete with
out it's Stolen cake. It is as essen
tial as the Christmas tree or ths
turkey dinner. Back home our Ger.
man pastry shops featured the
Stolen as their speciality at Christ
mas. I have not seen any in the
D. C. bakery shops. I have learned
Stolen is not made in all sections
of Germany.
Three quarts -four (all purpose)
2 cups sugar (granulateO, y pound
butter or margarine, 2 level table
spoonfuls salt, yeast cakes,
package seeded raisins, 4 pound
altogether Of citron, lemon and
orange peel cut very fine (add more
if desired, Il pound unsalted al.
monds, blanched and ground,
quart of milk. Warm the milk and
from that take one cup and add
to the yeast with enough flour to
make a sponge. Cover and let set
q half hour. Add the butter to the
sugar and flour and salt. Mix well.
(This must be done in same way
you mix pie crust. Then add the
fruits and almonds and raisins, mix
well, then lastly add the sponge.
1t must be a soft sponge and is best
to use a bread mixer. Cover and
set in warm place. If the milk
seems bit too much don't use It
all. This Stolen must be set the
night before same as you do bread,
Then in the morning shape into
loaves, put in 4 large bread pans.
Il let rise an hour or more in the
pans. Bake for so to 60 minutes
at $50 degrees. Take from the
o,,xr ord uyl,fIe cfitI hot br1Isl1