Evening star., 1947-04-28
USING DRIED MILK.
From Mrs. r. o., Bethesda.

from Mrs. r. o., Bethesda.
Mrs. w. AS request In The
Evening Star, for help in suggesting
the best way to get more milk,
economically, into her family's diet
interested me very much. / have
done quite a bit of experimenting
in the use of dried milk solids, and
I am convinced that the most eco
nomical source of milk is nonfat
dry milk solids (dry skim milk. 1t
contains all of the nutrients of
whole fresh milk except the fat
which is the most expensive part
of any dairy product.
1 have used various nonfat dry
milk products in home cooking, such
as cream soups, creamed vegetables,
mashed potatoes, meat loaves,i hot
cereals, bread, rolls, other hot
breads. cakes, hot cocoa, etc. One
cup of dry skim milk in l quart
of water makes quart of separated
milk Many times for convenience
I mix dry milk with flour or other
dry ingredients, then use slightly
less water than the amount Of milk
called for in the recipe. When cook
ing for children who do not like
milk to drink, one can double or
triple the amount of dry milk solids
in most recipes and thus maintain
adequate milk in their diet.
The American Dry Milk Institute,
221 North La Sale street, Chicago,
ILL.,, upon request supplied me with
information and interesting uses of
dry milk.
(Frona Mrs. w. A. R., Washington J
If Mrs. w. A. will phone Hobart
$500 walsh House, and ask for
February, March issue of Red Cross
Better Nutrition" I'm certain many
of her questions re milk will be
answered adequately.
X X X X
RESTORING FUR PIECE?
From Mrs. C. H. G., Greenbelt.)
Could some one please tell me
how to restore a fur piece at home?
I packed mine in the cedar chest
and when I took it out the fur was
bent the wrong way.
X X y X
SWEET AND SOUR CHICKEN9
From NJ. P. c., Alerandrta.)
would like very much to have
the recipe for sweet and sour chick
en- (pungent).
MERINGUE; KEEPING MARSH
MALLOWS; COOKIE JAR.
(From Mrs. v. A. B., Greenbelt.)
In reply to Mrs. S. W., Mount
Rainier, request for reason liquid
appears between meringue and crust
Of cream filled pies, I would suggest
the addition Of 1s teaspoon cream of
tartar and dash of salt to 2 egg
whites. Beat until foamy then
gradually add 2 to tablespoons
granulated sugar. find this makes
a very marshmallowy texture to the
meringue and the liquid will not ap-
pear. I do hope you try this. Never
bake the meringue in hot oven
A temperature of $50 to 300 degrees
is very satisfactory.
To keep marshmallows fresh, pack
in a glass coffee container, one
which has tight cover.
To Mrs. J. L. NJ, Washington
Have you tried washing your cookie
jar with a solution of baking soGs
and water? You may let it stand
for several hours, then be sure to
removed the cover for several days.
II have had excellent results with
this method.
X II X
DIPPING CANDY?
(From Mrs. w. E. M, Arlington.)
Could some one tell me what to do
in dipping candy to keep the choco-
late smooth and firm?
I've tried adding wax to the reg
ular chocolate but the coating is not
firm and after a few hours the wax
seems to settle in spots. I shall ap-
preciate any help one might be able
to give me on this subject.
X X X
BABY'S EARS.
(Fron, Mrs. d. E., Churchton, Md. J
To Mrs. T. L. D. I had the same
trouble with my baby's ears, and for
a few weeks I kept a net cap on
him, made and sold especially to
hold babies ears close to their heads.
I took it off at night and it never
seern IN jrritate him