Evening star., 1947-08-25
CHILD ON TRAIN?

4 y
CHILD ON TRAIN?
(From Mrs. J. S. o., Alexandria,
I have a problem In the form of a
trip by train to Texas with my
almost-year- old daughter. We have
reservations. q compartment and
the baby will have the lower berth.
Has any one had any experience in
keeping an active, busy child in a
berth? She is accustomed to being
left in her crib to play and talk at
nap time until she drops off to
sleep, but I don't want to take
chances that she'll fall or crawl
of the bed. Can any one suggest
an easily carrier barrier that can
be fastened to the berth to prevent
such an accident? I feel there
must be solution and hope that
some one who has had to travel
with a young child can offer the
answer that will make the trip a
pleasure rather than a worry.
hope that our new home there will
be an RICH because I have received
so many helpful suggestions while
we've been here.
BREAD AND BUTTER PICKLES.
(From Mrs. B. B. OBJ, Hyattsuille.) J
To the lady who asked for pickle
recipes, this one is wonderful If you
like them sweet, yet spicy. And so
easy to make: Bread and Butter
Pickles: II cucumbers, Il cup salt,
cup sugar. tablespoon celery
seed, l teaspoon turmeric, 4 onions,
2 cups vinegar, l tablespoon mus
tard seed, / tablespoon ginger. Soak
cucumbers overnight in cold water.
Cut into very thin slices, silver
onions lengthwise. Cover cucum-
bers and onions with salt and let
stand one hour. Rinse quickly with
cold water and drain. Heat vinegar
with sugar and spices to boiling
point. Add the cucumbers and
onions, boil exactly minutes.
Pack Immediately into s sterilized
pint jars, fasten closures at once.
MOTORING WITH CAT?
(From Mrs. X. w. j., Arltnoton.)
I am wondering If any RCH
readers have had experience taking
q cat on q long automobile trip.
We are moving to Albuquerque, N.
Mex, distance Of 1900 miles, and
are wondering how our cat Bambi
will stand the trip. He is 3 years
old, half Persian. If he is likely
to get upset and sick from the trip,
we would have to give him away.
CARAMEL ICING.
fFrom Mrs. A. r. L., Jr,
Washtngton.J
Caramel Icing: For Mrs. M. E. H.
One and a half cups sugar, y cup
light brown sugar, 4 cup undiluted
evaporated milk, tablespoon but
ter, II teaspoon vanilla extract. Boil
sugars and milk to $50 degrees (this
Is 6 degrees below the soft ball stage)
Add butter and vanilla. Cool and
beat until stiff. May be thinned
with more evaporated milk If nee
essary. Frost IL cup cakes.
This recipe is from free booklet
published by the Carnation Co.. Mil
waukee 2, Wis, entitled THE Velvet
Blend Book"
ONION SOUP.
(Fron, F. L. NJ, Washfngton.j
I hope the following will be of help
to Mrs. H. s. W.. Washington, and
her request for a good onion soup
recipe.
There are several ways it can be
made, depending on the amount she
wishes to make. For large amount,
get beef soup bone and cook 1t for
the stock. When cold, remove all
fat and meat. Fry In bacon or other
fat enough onions to make a fairly
thick soup. Drain off any excess fat
from onions before adding to stock.
Add salt and pepper to taste. When
serving, have thick slices of French
bread toasted. Place one piece in
soup dish or rankin and cover with
soup. Top with grated cheese and
serve piping hot. For smaller amount
of either, cook up steak or roast
bones for stock or use canned beef
broth. A bouillon cube added to
either will make q richer soup.