Evening star., 1948-05-04
Readers Clearing House
ACKNOWLEDGEMENT,

ACKNOWLEDGEMENT.
Information and requests sent
in by the folIoUing haze been
forwarded to those for uhom
they Dere intended:
Washington: Mrs. w. B. McD.,
A. K, Mrs. E. G. F., Mrs. M. M.
K, Mrs. H. O., Mrs. E. E. O., Mrs.
E, N. B., M. H., A. e. L., Mrs. L.
T. NJ. Mrs. E. A. E., Mrs. A. L. T.,
Mrs. c. E. D., Mrs. B. j. D., Miss
A. W.. c. N. Il
Alexandria: Mrs. r. K. G.
Arlington: Mrs. G.. B. Berwyn:
Mrs. w. B. D. Bethesda: Mrs.
A. T. K. Mrs. A. J. T. Chevy
Chase: Mrs. c. A. L., Miss M. N.
Cottage City: Mrs. L. T. East
Riverdale: Mrs. A. A. B. Falls
Church: Mrs. F. L. T., N. r. H.
Manassas: Mrs. L. J. c. River
dale: D. M. Silver Spring: Mrs.
j. w. B., B. B., Mrs. A. E. Wood
a bridge: Mrs. j. A. A.
Our thanks to these readers
1ohose contributions tUere similar
to others previously received and
already apaittng space for pub
ltcdtton:'
Canton. Ohio: Mrs. ]. A. L.
Monrovla: Mrs. J. E. H.
ANTS ON PEONIES7
from Mrs. w. L. c., Arlinoton.)
Have recently purchased q new
home and have large yard full Of
hardy flowers. I'm new at this gar
den business, so am turning to RICH
for help.
My peonies are coming up and
budded. The buds are covered with
ants. What can I use to get rid of
them, as I'll have dozens of bios
SONS If the buds survive?
MASTER -MIX?"
from Mrs. L. A., Washington.)
Will one of the readers please send
in the master mix" that appeared
in one of the House and Garden
Magazines in January or February
issues? This mix is one that can be
used for a variety of foods from
pancakes to rich dessert cakes by
addition of several ingredients.
CINNAMON ROLLS.
fFrom Mrs. A. M. G.,
Fredericksburg.)
I have been making delicious rolls
from packaged hot roll mix. I mix
butter and brown sugar with CHINA
mon and heat for short time in
heavy skillet. In the meantime,
after rolls have risen, roll dough
very thin. spread with butter, sprin-
kle with brown sugar and cinnamon,
plenty of nuts and raisins and roll.
Cut about ~ inches wide and set,
cut side up in skillet, not too close
together. Let rise for hour, and bake
in 425-degree oven until brown.
make dinner rolls and these cinna-
mon rolls out of same package.
WYNN " lS1TNJ.
(From Miss N. L. G., Washington.
To Mrs. M. G., Washington, the
best way to make coconut icing with
fresh grated coconut for a large
three layer cake Is as follows. Beat
the whites of eggs very stiff, add
enough Ak sugar (about IA pounds)
to make thick enough to spread, add
about Il pound fresh grated coconut
and spread between layers and on
top and sides of cake. Sprinkle re-
naming Il pound coconut on top
and sides. Do not cook this icing.
You will have delicious frosting.
(Fron Mrs. G. p, Manassas
This is in response to Mrs. M. G.
OF Washington, request for an icing
which can be used with fresh CO.
conut.
Boiled frosting: IA cups sugar,
q cup boiling water, u teaspoon
light corn sirup, egg whites stiffly
beaten, teaspoon vanilla. Com
bine sugar, corn sirup and water,
bring to boil, stirring until sugar
is dissolved Boil rapidly without
stirring until small amount forms
soft ball in cold water.
Pour sirup in a fine stream over
egg whites; beating constantly, add
vanilla. Continue beating until
frosting is cool and of right con-
sistency to spread. I always use
this icing with fresh coconut and
it never has soaked in the cake.
THANK YOU NOTE.
From Mrs. w. E. B., Gaithersburo.