Evening star., 1948-09-17
TRAILER LIFE.
From Mrs. I. P. f., Washington

From Mrs. I. P. f., W1Shington.)
For M. B. M: 1t will be worth
while for M. B. M. to thoroughly
investigate the status OF trailer
camps in whichever county-or
State, even-she may be considering
for her trailer home.
know that some counties in
Maryland are most opposed to
trailer camps-and legislation is
being sought to outlaw any and all
trailer camps-good or bad. Prop
erty owners have some justification
for supporting opposition to trailer
camps. The occupants OF . trailer
pay no taxes yet they are entitled
to full benefits Of all tax supported
services such as police department,
health department, fire department.
public schools and 50 on,
While do not wish 10 oppose
this type of living, I do feel that
M, B. M. should. consider this angle
carefully, rather than get located,
and too soon discover that her camp
is outlawed.
From r. A. c., Wnshington.)
Have lived in a trailer for two
wears and like 1t very much. We
have one of the all-metal ones and
I disagree with one of the writer's
when she says they are warmer IN
summer, etc. 1t depends entirely on
the insulation. The better trailers
have broiler type stoves in already
and I know of at least two makes
that have thermostatically-con-
trolled heat.
We have pulled our medium size
trailer several thousand miles with
a six-cylinder car and have never
had any trouble of any kind.
CREAM PIE.
From Mrs. r. N. L, Arhngton.)
To Mrs. E. c. F., Washington: ::
In answer to your question about
cream pie. I will give you my
recipe and also tell you why your
pies do not get firm. II you are
going exactly by recipe for cream
pie, it probably says to cook 1t 10
minutes over boiling water. This is
not long enough. I always cook
custards and cream filings longer
than the recipes say, and always
have beautiful, firm pies which
stand up nicely, after being allowed
to cool before serving. The recipe
is as follows:
One cup sugar, "a cup flour or )
tablespoons cornstarch, II teaspoon
salt, 2 cups milk (scalded), 8 eggs
separated; 2 tablespoons butter, !
teaspoon vanilla, l baked (9-inch)
pastry shell. Mix together 2s cup
sugar, flour and salt; gradually stir
in milk, cook over boiling water 1C
minutes, stirring constantly until
mixture thickens. (This last is the
important point-it must cook until
it thickens). Stir small amount
into slightly beaten egg yolks, then
gradually pour into thickened milk
and cook about 2 minutes, stirring
constantly. (Here, too, cook
longer than minutes, until ii
seems thick. Add butter and va
nilla and cool slightly. Turn into
baked pie shell. Cover with
meringue made by gradually beat
ing remaining 1s cup sugar into
stif1y beaten egg whites. Bake If
moderate oven $3.50 F., about Il
minutes, OF until delicately Drowned
chill. If made with 2 eggs, use q
cup sugar. If desired, omit meringue
and use sweetened whipped cream
Yield, l one-crust (9-incO pie.
Hope this solves your problem, a;
I feel sure the trouble Is IN not
cooking it long enough, especially
after egg yolks are added. One
must not cook it too long, however
as it can be too thick.
y r +
CREAMY FUDGE CAKE?
From Mrs. L. v. E, Arlington.)
A short time ago recipe fol-
creamy fudge cake, sent in by Mrs
F., L. M. of Alexandra was printed
I tried it yesterday and 1t is q very
good tasting cake. would like to
know a little more about the mixing
however. Do you add the melted
chocolate and hot-water mixture to
the -four, shortening and milk mix
tl,re, beat minutes and then ado
egg whites and beat l more minute