Evening star., 1948-03-01
FINISHING KNoTTY PINE.
From A. p, Wdshington.)

Answer to request regarding I'M
ishing knotty pine. I finished our
knotty pine-paneled walls with shell
lac, used two coats of a mixture
of about half white and half orange
diluted with alcohol. Thin coats
are better than heavy, therefore,
thin with the alcohol. This gives
a light honey finish. AL fin
ishes darken in few years. We
applied two coats of liquid wax with
lambs wool applicator several
days later. This was less work than
paste wax and the finished job was
lovely and admired by all. Several
small set-in the wall cabinets, the
back and shelves Of which were
plywood edged with a 2-inch mold
ing were attractive for miniature
objects.
DOUGHNUTS.
(Frons Mrs. N. J. S., Washington J
For Mrs. A. None and fourth
cups sugar, 3 tablespoons butter,
3 eggs, beaten; / cup milk, 4 tea
spoons baking powder, / teaspoon
each nutmeg and cinnamon, l tea
spoon salt, l cup mashed potatoes,
flour to roll. Cream half Of sugar
with butter. Add remaining sugar
and milk to eggs. Combine the
mixtures. Sift dry ingredients and
add to mashed potatoes. Mix all
thoroughly. Put on well-fioured
board, roll and cut. Fry few at
q time In deep hot fat.
from Mrs. L. H., Silver SPRING.
One cake yeast, cup warm milk,
n cup sugar, cup mashed potatoes,
3 eggs, v tablespoon salt, " cup
shortening, 4 to 5 cups flour. Dis
solve yeast in milk in large bowl,
add sugar and potatoes and let rise
for 80 minutes. Beat eggs to mix
ture, add melted shortening, salt
and flour and mix well. Let rise 2
hours. Roll out and cut with dough-
nut cutter and let rise about / hour
and bake in hot grease. This recipe
can also be used for biscuits or
hamburger rolls.
from Mrs. J. L. c., Fort Myer.)
For Mrs. w. A. L., Washington.
am sending you my recipe for
doughnuts and also the glaze. They
are like the ones from the bakery
and we like them much better than
the bought ones. Hope you like
them, too.
Raised Doughnuts - Two cakes
compressed yeast, u cup lukewarm
water, 1 teaspoon sugar, " cup
shortening, 2 teaspoons salt, a cup
sugar, / cup scalded milk, 2 eggs
beaten, S cups sifted all-purpose
-four. Crumble yeast into small
bowl. Add lukewarm water and
add one teaspoon sugar and set in
q warm place until it becomes light
and spongy. (About Is minutes) {.
Combine shortening, salt and u
cup sugar In large bowl and add
milk. Stir until shortening is
melted, then cool to lukewarm. Add
yeast and eggs and mix, Add flour
and knead to smooth dough. Cover
and let rise until double in bulk
(about 2 hours. Roll Y inch thick
and cut with 1a-inch doughnut
cutter. Place on a creased pan Cor
waxed paper), 1 inch apart and
let rise until double in bulk (about
80 to As minutes). Fry in deep hot
fat $3.50 degrees or until fat will
brown a 1-inch cube of bread in
so seconds, until brown turning
once. Drain on absorbent paper.
Makes 21z dozen.
Glaze: Make a thin icing in a
shallow dish of powdered sugar and
mix. Turn the doughnuts over in
it while hot and let them drip a
little. Be careful not to add too
much milk before you have all the
sugar mixed, as it takes only very
little milk. 1t is better to have one
person fry the doughnuts and one
to dip them so the grease won't get
too hot or the doughnuts too cool
to handle.
II X X II
'SEE-SAW, MARGERY DAW'
From Mrs. E. E. M, Landoper.)
See-saw, Margery Daw
Johnny shall have a new master
He shall have but penny q day
Because he can't work any faster.