Evening star., 1947-01-23
Readers Clearing House

= RedQerS
tin which was sealed with adhesive
tape. The tin was a little large for
the cake so it was padded with more
wax paper to prevent the cake from
getting broken in transit.
(Fron1 Mrs. W. F. S., Arli1,gton.)
In answer to a request from Mrs.
M. F.. T. in The Star for January I
would like to make a few sugges-
tions. In her food box to Scotland,
a fruit cake would be excellent. If
sealed in transparent paper or in
closed in a can, it should keep very
fresh. Packages take from three to
four weeks to reach Scotland, and
fruit cake should certainly keep
well for that time. have. found
that the prepared pudding powders
were very much appreciated, also
chocolate, raisins, dehydrated soups,
lam, Jars of cheese spread, powdered
and canned milk, tea bags to fill up
small spaces in the box, small cans
of concentrated lemon juice, and
toilet soap, sealed in transparent
paper so that perfume won't pene-
trate the food box. These are rev
of the things I have sent in the past
which have been received with en-
thusiasrn.
From Mrs. P. A., WashingtonJ
Many things we take for grant
ed are real luxuries in Great
Britain. I might mention first can
ned fruit, A group of us sent par
eel to a friend and this is what she
wrote. "I do not know which one
of you parted with that precious
tin of peaches, but it made a special
dessert for our anniversary. These
are the first peaches I've tasted
since leaving home (Canada. They
retailed at so cents each here, so
you will appreciate what an event
dinner proved to be-"
The ration of butter or margarine
is 2 ounces a week over there. I
would suggest pound tin of vege-
table shortening Canned tuna or
salmon is always welcome, or can
ned meat. Their ration of meat Is
% cents worth week. And then
dried fruit and nuts are welcomed,
raisins, figs, dates, perhaps dried
peaches and apricots. Candy also
may be tucked in the corners. For
packing, use some writing paper
and envelopes, these have been hard
to come by, and I believe still are.
I sometimes inclose some concen-
trated fruit Juice, and also a pound
of sugar packed in g. tin.
COCONUT CAKE RECIPE.
CHOCOLATE ICING?
(Fro1n Mrs. v. H. L., WaldortJ
One cup butter, cups sugar
mixed well with hand, 3 cups -four,
3 teaspoons baking powder, l tea
spoon salt, / cup milk, 6egg whites,
l teaspoon vanilla.
Mix sugar and butter with hand
until creamy. Mix dry ingredients
together and sift three times. Then
mix in alternately with milk. Add
egg whites last, beaten, and then
add vanilla. Makes two or three
layers. Bake in 375-degree oven. I
put together with whipped cream,
which makes 1t moist. Smooth
whipped cream on both sides OF each
layer of the cake before spreading
icing. I use the minute FROST
ing. One and one-half cups sugar,
2 egg whites, tablespoons Of water,
IL tablespoons white sirup, ! tea
spoon vanilla.
Put all in double boiler except
vanilla. Beat with rotary egg beater
seven minutes or until it stands in
peaks and add vanilla and beat a
little. Sprinkle fresh, grated coconut
on top of the icing.
I've had many compliments on
this cake as it was handed down
from my mother. Hope some one
will find it good, too.
Will some one give me a good
boiled chocolate icing?
+ y X
SALAD BOWL.
(Fronl Mrs. A. P. G., Arlington.)
In reply to M. G. F., have a
beautiful salad bowl with a satin
like finish, but it is not mahogany,
but light wood. I was instructed
by a columnist in another. news
paper as follows:
Clean salad bowl Immediately
after using by wiping with cold
water, scrubbing with lukewarm
water and soap, rinsing with cold
water. Use very little water and
never soak the bowl or immerse it
in water. Dry thoroughly, but don't
stand it on end while drying as this
may cause it to warp. Keep it away
from heat, and store it in a dry
place. Never chill it in a refrigerator.
Don't polish, rewax or apply shellac.
If it should get rough in spots, you
can smooth it with sandpaper. I was
told that salad dressing could be
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