Evening star. [volume] (Washington, D.C.) 1854-1972, 1948-08-16
ROSE BEADS:

ORANGE MARMALADE BREAD.
from Mrs. w. T. D.. Alexandria. J
I enjoy your page so very much
and find so many helpful hints. At
last 1 am glad to be a contributing
member of this so popular club!
For E. l.. c.: To make rose leaf
beads: Gather roses on a sunny
day, using only fresh leaves. Chop
these fine and put in saucepan
and barely cover with water. Heat
for an hour, but do not ever boil
Cool over night and reheat next day
Do this for three days (three cook
ipgs). Add more water If necessary
but 1t should be a pulp when fin
ished cooking so be cautious in add
ing water. If you want the beads
black, use a rusty can for cooking
instead of a saucepan. Make the
beads by working the pulp into balls
with the fingers. When well worked,
and this is important, let them
partly dry. Then press onto a
bodkin or large needle, being sure
to make the hole in the center of
the small ball. AS they dry be sure
to move the beads on the bodkin
frequently insuring easy removal
when dry. Otherwise they will stick
and perhaps break when removed.
The method is not difficult and
needs only a little extra patience to
become expert at doing the beads.
They will retain a delicate fragrance
for years, especially when held in
the hand for a few minutes. Good
luck!
Now for Mrs c. S., who wants an
easy and small loaf of orange bread
I had her same difficulty in years
past with huge amounts in recipe
and complicated methods. But I am
an incurable experimenter so here's
one result.
Orange Marmalade Bread: One
cup orange marmalade, IL cups
water, u cup orange juice Canned
will do), 2 tablespoons shortening,
melted: 2 eggs, well beaten; 3 cups
flour, teaspoons baking powder, Y
teaspoon salt.
Put marmalade and l cup water
In saucepan and cook until MARINA
lade is melted and thin sirup re-
suits. Sift -four, salt, baking powder
into bowl. Add beaten egg, melted
shortening, orange juice and l2 cup
water. Lastly add slightly-cooked
sirup. Turn into creased loaf pan,
bake IA hours at $50 F.
(Fronl Mrs. A. F. L., Takoma Park
After squeezing oranges for morn
ing fruit juice, put rinds in pan and
cover with water. Cook until tender.
Grind, add l cup of sugar to l cup
pulp, and about cup of water rinds
we're cooked in. Cook until THICK like
marmalade. Cool, put in jar and
store in refrigerator. Keep for
Now the bread part: One egg
beaten, cup orange pulp, prepared
as above, y cup sugar, 3 rounding
teaspoons baking powder, 3 cups
-four, cup milk, Y teaspoon salt,
Mix, pour into creased and Toured
loaf pan. Let stand for 20 minutes.
Bake at 375F. until brown, or about
three-fourths of an hour.
Requires no shortening.
From Mrs. E. T. D., Groom Station
1 hope Mrs. C. S., Chevy Chase,
will like the following orange bread
recipe and find it as successful as
1 have.
Orange Bread: Two cups all pur-
pose -four, l teaspoon baking soda,
l. teaspoon salt, y cup sugar egg,
well beaten, q cups strained orange
Juice, 2 tablespoons lemon juice, /
teaspoon grated orange rind, z tea
spoon grated lemon rind Il cup
shortening.
Sift flour, then measure it. Add
soda, salt and sugar, and resift.
combine egg, orange juice, lemon
juice, rind and melted shortening
Add dry ingredients to wet ones,
stirring only until mixed (do not
over stir. Pour into we'll creased
loaf pan. Cover and let it stand 20
minutes.
Bake at 35OF. until done when
given muffin tests. Nuts az cup
may be added to the mixture in step
3 if orange nut bread is desired. I'm
going to try y cup of coconut next
time for "Ambrosia Bread"
X " X
CHOCOLATE ICING?