Evening star., 1948-12-01

low heat until thick. Add / cup
chopped nuts and cool.
Dough-: One cup shortening, 2
cups brown sugar, eggs, well beat
en-; 4 cups -four, y teaspoon salt, n
teaspoon baking soda.
Cream shortening, add sugar, add
we'll beaten eggs, flour, soda and salt
and mix we'll: Chill well. Divide
dough and roll each out to about "a
inch thick. Spread with filling and
roll in long rolls.
Chill overnight, If possible. Cut
with sharp knife into slices "a inch
thick. Bake for 10 minutes at 400
degrees F. oven.
from Mrs. L. M. X, Washington.)
Pinwheel Cookies: Three fourths
cup butter. cup sugar, 2 eggs, 41a
cups sifted flour, u teaspoon salt,
l212 teaspoons baking powder, "a cup
milk, III teaspoons vanilla, 2 ounces
unsweetened chocolate, melted.
Cream butter until soft Add
sugar gradually, beating until fluffy
Beat in eggs, one at a time, until
smooth. Sift flour, salt and baking
powder. Add -four alternately with
milk and vanilla. Divide dough in
half. To one part. add chocolate
and blend well. Divide dough in
half again and chill for ease of ham
ding. On Toured board, roll choco-
late dough Il inch thick. In rectan-
gular shape. Brush with milk. Roll
light dough same shape. Place on
chocolate dough. Roll tightly and
evenly, like Jelly roll, making rolls
about 10x2 inches. Wrap in wax
paper. Chill at least four hours.
Slice thin. Place on cooky sheet.
Bake in hot oven 400 F) 8 to 10
minutes. Makes about o dozen
cookies. They are very good.
From Mrs. P. c. M, HagerstotDn.)
Refrigerator Date Pinwheels: Two
and one fourth cups chopped pitted
dates, / cup granulated sugar, cup
water. / cup chopped nutmeats, l
cup shortening. cups brown sugar,
3 eggs, well beaten; 4 cups sifted all
purpose -four, Il teaspoon salt, u
teaspoon baking powder.
Combine the dates, granulated
sugar and water in saucepan and
cook over low heat until thick, about
10 minutes. Add the nutmeats and
cool. Meanwhile cream the shorten
ing, add the brown sugar gradually
while creaming. Add the well beat
en- eggs and beat we'll. Add the re-
manning ingredients sifted together,
and mix well. Chill thoroughly. Di-
vide the mixture into two parts and
roll each out separately into a rect
angle little less than Il Inch thick.
Spread each with some of the date
filling and roll up as for jelly roll
into two long rolls. Chill thorough
ly, over night If you can. Then cut
with q sharp knife into slices about
IA inch thick. Bake in a moder-
ately hot oven of 400 degrees F. for
10 to IL minutes. Makes about five
dozen cookies. Stored in a covered
container these cookies will keep
nicely. Truly these cookies are de-
ncious.
Now may 1 ask . question? Have
any OF the RICH readers had salts
factory experience in washing wool
blankets in an automatic washer?
%k ~
YET ANOTHER FUDGE.
from Mrs. r. E. A., CHtton.)
In response to Mrs. A. E. LIS re-
quest for creamy fudge, have yet
to see the following recipe, which is
on the brown box of a well-knownI
brand of cocoa. I have used 1t for
years and have found it to be fool
proof formula, which does not re-
quire any melting Of chocolate or
other tedious processes:
Two-thirds cup cocoa, 3 cups
sugar, u teaspoon salt, IN table
spoons light corn sirup, 1h cups
milk, AZ tablespoons butter, y tea
spoon vanilla, n cup chopped nut
meats (optionaD.
Combine cocoa with sugar, salt
and sirup. Stir in milk; bring to-
boil; stirring frequently. Cook until
small amount of mixture forms q
soft ball when dropped in cold
water, stirring several times during
the cooking process. (The recipe
shows 232 F., but I cook mine to
245 F. and like it much BETTER Re-
move from heat; drop in butter.
Cook to lukewarm; add vanilla and
beat until mixture thickens and
loses its shiny appearance. Turn
into a buttered pan and cut into
squares when cold.
The recipe on the newer packages
of this cocoa do not include the corn
sirup, but I find that without it the
fudge has a tendency to be grainy.
use a cooking thermometer always
mot only for candy but for frying
fish and potatoes), but the cold
water test is certainly reliable also.
The electric mixers are wonderful
for beating fudge, but it must be
watched carefully for that one ex-
act instant when it Is ready to be
turned into the pan.
For Mrs. w. L. b. and Mrs. r.. A.
r., about removing rust stains: I
have found the lemon juice and salt
to be the most satisfactory - the
oxalic acid is also good, but I hesi-
tate to keep anything poisonous
around because of the danger in
volved where there are small chill
dren. The rust remover sold in
tubes at drugstores will remove
rust, unquestionably, but 1t some
times also removes the fabric itself.
The lemon juice and salt can be
used on fast colors-place the gar
ment in the sun to dry and add
more lemon Juice and salt If neces-
sary as it dries, until the stain is
removed.
The RICH is undoubtedly won-
derful institution" I keep two
recipe file boxes-one of recipes and
the other of indexed suggestions on
different subjects that appear in
your column.
LULLABY SONG.
From Miss N. j.. WdShington.)
Oh birdie, 1 am tired now
do not care to hear you sing;
You've sung your happy songs all day,
| haad