Evening star., 1947-08-12
Readers Clearing House

I'D
| egg type) and divide it in about
one-third, and you would have
about the size suitable for two. Cut
the gumdrops into moderately
small pieces, roll well in flour, max
ing sure that all the cut sides are
covered and fold quickly into the
pound cake batter. Bake in an oven
about degrees cooler than the
recipe states, and the resultant cake
should meet with your entire ap-
proval. incidentally, If this Is baked
in a small loaf pan and cut in thin,
tall slices, you will like it much
better than if you cook 1t In an
8 by 8 pan.
I enjoyed the recipes for cheeze
blintzes from the many contributors
and have appropriated them all for
future use. Thank you!
(Fronn S. L. r., Washington.)
Use two sheets (pans): -Four eggs
(separate), 2 cups brown sugar, /
Tablespoon water, 2 cups flour, /
teaspoon salt, / teaspoon baking
powder. Add l cup of gumdrops cut
and y cup nuts df you like them) /.
Mix the last two ingredients with
"a cup flour. Add beaten egg whites.
Flavor with vanilla and lemon or
brandy extract. Bake slowly.
Frosting-One tablespoon grated
orange rind, 2 tablespoons butter, 2
tablespoons orange juice. Powdered
sugar or 4 x. This is very moist and
a very novel cake.
BUILT-IN IRONING BOARD?
KEEPING YEAST? HINTS.
from Mrs. A. M. H., RiUerdale.)
We are making plans for building
a home very soon and am in
terested to know about experiences
with built-in ironing board. The
laundry will be in one end Of the
kitchen and I wonder if this type of
ironing space is preferable to an
extra broom closet to store the
board.
Also, I would like to know If any
one can tell me how long you can
keep an yeast cake in the refrig-
orator and still use 1t.
I find a little minced raw onion
added to mashed potatoes improves
the meal, especially with veal,
chicken or beef gravy. Also mix
flour and water in a jar, it's so easy.
CHERRY DILL. PICKLES.
(Fron, Mrs. L. B. H., Cheverly)
For Mrs. w. H. w., Bethesda,
who wants recipe for a sweet
pickle, the following is favorite Of
mine and is called Cherry Dill
Pickles. Boil and cool " gallons
water. / cup salt and y cup vine
gar. l peck cucumbers. Wash and
place in a large jar alternating
with dill and cherry leaves (any
kind of cherry leaves). Pour over
the above liquid and let stand two
weeks. After two weeks wash and
slice cucumbers about l inch thick.
Make q sirup of twice as much
sugar as vinegar az cups sugar and
6 cups vinegar add / tablespoon
whole cloves, u ounce stick Gin
namon. Boil and pour over cucum-
bers while hot. Makes 6 quarts.
LONGER SKIRTS.
l. from E. W. S., WGshington.)
If a dress has large patch pockets,
or large pockets inserted in the side
seams, rip out carefully, press out
(sew up your sideseams again), and
you will have enough goods to make
a two-inch false fold at the bottom
of your skirt. Also, If your dress has
a dickey, rip, press and by careful
cutting you will get a strip wide
enough for a false fold. Always
press, baste and press again: For
the girl with two suits hanging up,
If your skirts are ample enough to
slip down on your hips two inches,
your side seams can be let out, and
you can wear your jacket buttoned
all the time as SO many do, make
a ~ inch yoke of the same weight
and color material, reattach the
belt, and your skirt will thus be
Heightened. For teenagers buy
enough of the already made ruff
fling, and set at bottom and sleeves,
or bottom and neck line, and you
have a cute new dress. Another way
is to buy contrasting material and
make fold for the bottom of your
skirt, or insert the desired length
to make q band, and make buttons
and belt of the same contrasting
material, thus tying it all together.
Another way Is to buy contrasting
material and make q jacket or top,
rip of the waist, and use the waist
of the dress to lengthen the skirt,
make q new belt for the skirt, and
make pocket or trimming or but
tons for your new top. I have done
all these, and will not have to buy
'lanything new for next winter Or