Evening star., 1948-07-05
Readers Clearing House
LAWN MOWERS.

LAWN MOWERS.
From Mrs. J. r. D., FairIDay Hills.)
own one of the lightweight
mowers about which there was some
inquiry. These mowers are all the
manufacturers claim them to be,
in my opinion.
If 1t is a question Of choice be-
tween . regular lawn mower and
the other I would advise the former
for the reason that as the maker
states this one does not operate
when the ground is wet, for it is also
a cultivator and the points will dig
in the wet soil and prevent salts
factory operation. It cuts = swath
the size of the mower the same as
q regular mower cuts, according to
its size, whether q IA or l6 inch.
I find it big help in cutting banks
and in trimming; also when the
grass is not ready for another cut
ting but weeds have sprung up and
made the lawn look unsightly 1t
then is q small matter to run the
mower over the lawn and cut the
weeds down. I would not want to
be without my mower, and feel 1t
has been worth the money invested.
I hope I am not too late with this
information. I would like to add
that I have had the mower Two
years and SO feel qualified to make
my statement.
CLOTHES FOR BABY?
From Mrs. H. D., WGshington.)
Can any one Of you tell me what
kind of clothes a new baby should
wear in the summertime? I'm ex-
pecting a baby in August and don't
know what he should wear when
leaving hospital and what to wear
afterward. Should baby wear jack
ct and cap during hot weather? I
think babies are hotter than we are
and it is hard to say whether baby
is hot or cold. Please give me ad-
vice, all you can, and will appre-
ciate it very much.
SPOON BREAD.
From Mrs. r. E. r., Fort Medde.)
For Mrs. K. H. B., Washington.
It's my guess that spoon bread
recipes haven't changed since your
childhood, but that cornmeal has!
As a spoon bread maker Of long
standing, must admit that would
quit making that delicious and
handy dish if had to depend on the
meal sold in the stores in and around
Washington. Even though the meal
is in packages labeled "coarsely
ground" and water ground" talcum
powder would be just as responsive
in the mixing bowl! Scalding such
meal with water seems hardly to
dampen it.
am lucky enough to have good
Missouri friend who sends me meal
that is coarsely ground and yellow,
made from corn which she not only
raises but also grinds. A cup Of such
meal scalded with a cup OF water
results in a thick mixture which
can be poured.
If different recipe will solve Mrs.
X. H. BIS problem, however, there
couldn't be a better or easier one
than the following, from 200 Years
of Charleston Cooking"
Old Virginia Spoon Bread: One
cup white cornmeal, l cup boiling
water, tablespoon butter, l tea
spoon salt, / egg, well beaten, cup
rich milk. 112 teaspoons baking
powder Scald the cornmeal with
the boiling water, then stir in the
butter, salt and well beaten egg.
Add the baking powder and milk.
Turn into a well-buttered pan and
bake for 40 minutes in moderately
hot oven O375 degrees). Serve hot
with butter. This is an especially
delicious bread and it is not at all
difficult to make. This recipe makes
eight large portions.
From Mrs. c. H. r., Washington.)
In request from Mrs. K. H. B. I
am sending following recipe for
Southern Spoon Bread: Three
fourths cup corn meal, 4 cup -four,
piece of lard size of an egg, 2 eggs,
cup sweet milk, l cup boiling Wa
ter, l teaspoon sugar, teaspoon
salt, 2 teaspoons baking powder. Put
meal and lard in mixing boil, pour
boiling water over it. Next beat in
eggs. Add milk, flour, sugar, salt and
baking powder. Bake in hot oven
375 degrees to 400 degrees.