Evening star., 1948-07-16
Readers Clearing House
FROZEN LEMON PIE.

FROZEN LEMON PIE.
from Mrs. E. o. G.. Rockpille.)
For Mrs. H. A. B. who desires
fancy dessert recipes. Here is my
contribution. 1t has never failed
to please my guests. Frozen Lemon
Pie: Three egg yolks, 70 teaspoon
salt. II cup sugar, "a cup lemon
juice, u teaspoon grated lemon
rind. Cook above ingredients over
hot water until mixture cools the
spoon. Remove from fire and cool
Beat 3 egg whites stiff, add table
spoons sugar and beat. Fold into
lemon mixture. Whip n pint of
cream and add to above mixture.
Crush graham crackers to make
y cup. Sprinkle half the crumbs
in the bottom of your refrigerator
freezing tray. Spoon lemon mix
ture over crumbs carefully. Cover
with remaining crumbs. Cover
with waxed paper and freeze until
firm at ordinary refrigerator tenn
perature. l make this one day to
serve the next.
RECIPES WANTED?
From Mrs. w. E. F., Arlington.)
o. B. D.. Arlington, sent in a
recipe for cucumber pickle. In her
last paragraph she wrote IF you
would like it. I also have a grand
recipe for Kosher dill pickle"
would appreciate this recipe, as I
have been unsuccessful in finding
any. I also would appreciate recipes
for gherkin and a pickle consisting
of cauliflower, white onions, cucum-
ber and pepper.
LEMON BISQUE.
From Miss L. M. j., Washington
The RICH is the first thing I read
in the daily Star. How happy I
was to see 1t come on Sunday, too.
Sincere best wishes and lots Of
luck toward keeping the Woman's
Page just as it is. It's wonderful.
l am inclosing recipe fol- Lemon
Bisque which Mother and Dad enjoy
so much. I am sending this for
Mrs. H. A. B., Washington. who
requested some dessert recipes.
Lemon Bisque: One 13-ounce can
evaporated milk, l package lemon
gelatin, IA cups hot water, "a cup
honey, tablespoons lemon juice,
grated rind of l lemon, l cup fine
graham cracker crumbs 12), a tea
spoon salt. Pour evaporated milk
into freezing tray of automatic
refrigerator, let stand until ice
crystals begin to form. Chill bowl
and beater. Dissolve gelatin in
hot water, add honey. salt, lemon
juice and rind. Let stand until
thick and soupy.
Beat chilled milk in cold bowl
until it is quite thick, whip gelatin
into it. Spread half of graham
cracker crumbs in large baking pan
9la by II inches. Pour in lemon
bisque mixture. Top with remain
ing crumbs. Chill about hours
before serving. Serves u gener-
ously.
LEMON SIRUP.
from Mrs. J. K, Wnshington.)
Mrs. F. K. Washington: I have
found the following recipe for lem
cnade sirup, taken from my trusted
cook book, to be very satisfactory.
Boil for five minutes 2 cups sugar.
cup water, rind of 2 lemons cut
into thin strips, Is teaspoon salt.
Cool and add juice of 6 lemons.
Strain the sirup and store in COW
cred jar. When ready to use, add
2 tablespoons sirup Cor little more
according to individual taste) to /
glass ice water or charged water.
For variation, add tablespoon sirup
and tablespoons orange, apricot
or pineapple Juice to l glass ice
water or charged water.
From M. S.. Silvsr Spring.
For Mrs. F. K, Washington: I'll
Mrs J. K. will look on page SO of
the July Better Homes and Gardens,
she will find two recipes for lemon
sirup, for storing in refrigerator
They sound like what she wants.
X
POINSETTIAS?
From Mrs. S. w. S.. HyattsDille.)
I have two Poinsettias that n
would like to know how to take
care of so they will bloom Christ
mas.
BUNK BEDS?
from Mrs. E. w. c., Arlington.)
Have any readers purchased Navy
surplus bunk beds? Do your sheets
catch in the springs where they
are set into the frame? What did
you do to overcome this Obstructive
condition? Will appreciate help,
for I know each time my beds are
used, a sheet is being snagged.
Thank you.
VATIJE OF PRINTSo