Evening star., 1947-06-05

Three eggs, " pound butter, u
pound sugar, 2 cups flour, 2 table
spoons ground ginger, l teaspoon
ground cinnamon, l pint milk OF
sour cream, teaspoon baking pow
der, ! pint molasses. Cream butter
add sugar, beating until light Add
beaten egg yolks. Stir in molasses,
then add milk. Add sifted flour and
baking powder and beat until
smooth. Add ginger and cinnamon
and stiffly beaten egg whites. Pour
into two well-greased shallow tins
and bake in moderate oven 40 min
utes. Sprinkle with white sugar and
serve, either hot or cold.
It sounds so good think I'll make
some myself!
y + X
CHICKEN CHOW MEM?
From Mrs. M. De B., Washington J
I would like a recipe for Chicken
Chow Mein, without the sprouts, if
possible.
4 4 4
ANSWERS TO QUERIES.
From Mr.. r. H., st. Andrews, Tenn. J
I do not know if men are per-
mitted to contribute to the Clear
ing House and even so these in
quiries may have been answered
without my knowledge, since it is
not possible for me to read The Star
every day. However, referring to the
issue of Friday, April 4, for Mrs.
F. G. of California, Md:
I cannot tell her where she could
get a book Of instructions relative
to the care and maintenance of the
Sterling sewing machine. In many
communities there are man who
service and adjust sewing machines
There Is one, in this county whose
name and address I can supply, but
the expense of transportation both
ways for the machine, or sewing
head would be considerable.
For F. E. c., Riverdale. The Baker
international Play Bureau of Bos-
ton publishes two books dealing
with songs and material for Gay
Nineties"' reviews.
sFOOLPROOF' FROSTING.
From Mrs. A. c.. W., Washington. J
Mrs. P. c. R., Arlington, asked for
a simple chocolate frosting. Here
is recipe clipped from news
paper years ago. It is the easiest
one I have ever seen. We use 1t
often.
Never fail chocolate icing-One
cup Ak sugar, Q squares bitter
chocolate. whole egg (unbeaten), a
small lump of butter, l teaspoon
vanilla. Put cold water in the lower
part of double boiler. Put all the
ingredients in the upper part and
stir with spoon. When the water
underneath boils the icing is done
From Mrs. E. O. G., Rockuillc.)
To Mrs. P. C. r., Arlington. Fool.
proof chocolate icing, One cur
granulated sugar, Il cup cocoa, Y
cup milk, 4 cup butter or marga-
rine or even part vegetable shorten
ing, l teaspoon vanilla. Bring to q
rolling boil and boil exactly two
minutes. Beat until of consistency
to spread.
II II X
FRENCH ONION SOUP.
(From Mrs. c. M. D., Washington. J
For Mrs. II. S. W., French onior
kettle soup: Two cups sliced onions
4 tablespoons butter. Brown very
slightly, cover and simmer unit
tender over low flame When nearly
done, add 4 bo,,illon cubes. dis
solved in cups of hot water (one
cup for each cube and one for each
cup of onions) add teaspoon salt
shake pepper. If you prefer, yot
may substitute / can of consommt
or beef bouillon plus one can o.
water for the bouillon cubes. Only
use 6 cups of water when you us;
the cubes. Only one can of watel
if yoususe the canned consomme ol
beef bouillon. You do not have te
brown onions, there is danger Of
scorching. Merely let them steam
or simmer until tender.
If you have a pressure cooker
onions will cook In five minutes. A
pressure cooker is not essential fol
this recipe. Any good-sized pan will
do. I found this recipe in a pres
sure cooker cook book and at first
I made 1t only in my cooker, bui
now I use any pan available.