Evening star., 1947-12-03
BELLING CAT;
ISING CROCHET SQUARES.

fFTOW NJ. n. D., ATtlTtytOh./
To Mrs. c. 3. S.: Don't bell your
cat. Catch her with one bird and
then take it away from her. Dip it
in soap solution and sprinkle law
ishly with red pepper and give it
back to her. Or tie 1t around her
neck for an hour or So One of our
best local vets recommends this,
and 1t worked with my cat. And
don't worry too much about the
birds, they can fly!
To r P. M; This very day I
pulled out two squares I had made
for spread (pinetree pattern) and
found them most effective anti
rnaccassar and seat pad on maple
cricket chair. If your pattern isn't
too lacy you might do something
similar, possibly adding solid
border to shape small design.
COMMENT.
fFrom M. N. B., CheUy ChaSe,)
I was amazed at the number who
wanted slips! They were such nice,
friendly letters, too. So sorry my
supply ran out. I have answered
each one (by card) where the ad-
dress was available
CANDIED SWEET POTATOES;
-.' TIPPING.
from Mrs E. L. c., Washington
For candied sweet potatoes: I
boil. peel, put in long pan ChalvedD,
Cover all over with sirup, sugar,
water and butter Say you have
sweet potatoes. Halve lengthwise,
put in pan (buttered). Make sirup
. by boiling minutes y cup sugar,
about 4 cup water; add 3 table
spoons butter and 3 tablespoons Of
corn sirup. Pour over potatoes,
bake Is minutes. baste two or three
times. This makes potatoes glazed.
am not beauty operator, but
feel your tip for a permanent
wave should be what you can af-
ford. I always give 81.
4 X X
BRIOCHE.
from Mr.. D. MacD., Washington
Some one requested a recipe for
brioche. Elaborate as 1t may seem
1t is not nearly as elaborate as my
mothers famous recipe by Dillie. A
much more simple one is to be found
in book of recipes sponsored by the
Department of Agriculture and
much more like the brioche served
in hotels and French restaurants in
Washington-if and when. There is
no substitute for butter and only the
freshest and highest grade eggs
should be used.
Brioche-Juliet Corsons recipe:
Make a leaven by mixing together
soft dough, "a pound Of sifted
flour and ounces of compressed
yeast. dissolved in a gill of luke
warm water. Put into a Toured
saucepan, put on cover and put in
another pan containing hot water,
to swell the leaven to twice its
size, but do not scald. Then put on
pastry board y pound sifted flour,
2 tablespoons water in which 4
tablespoons and teaspoon of salt
have been dissolved, eggs and 10
ounces of butter, cut them in small
pieces and knead them together
until a smooth paste is formed
Then knead in 4 more eggs, one at
q time. After the eggs add the
leaven and knead it we'll into the
dough. Then put 1t into Toured
bowl, cover with a towel and put 1t
in a warm place. Let it rise for
4 hours, at the end Of 4 hours knead
It and let rise again for 2 hours.
Form in one ring or ball-llke buns,
brush with beaten egg, place in
Toured pan and let them rise again
to twice the original height, keep
ing a folded towel over them. After
this final rising. bake in a moderate
oven for about half an hour.
**
ANSWERS TO QUERIES.
from Mrs. D. r. G., WdShington.) ~
Would like to answer a few re-
cent requests. First about the iron
with legs. To me it Is the best iron
I have ever used and I doubt II
could use any other now. 1t is very
easy to accustom. oneself to using
the legs. though awkward at flrst
when you want to stand it on end.
Having three small children to
watch 1 never worry if l have to
leave the iron to 60 to one OF them.
for you can leave the iron standing
on the material and never scorch.
NV iron has the light in the front
of the handle, but they are not pro-
ducing them now, or they are scarce,
as my sister has looked everywhere
for one with the light. They are
also well built and heat quickly. My