Evening star., 1948-08-22
ANSWERS TO QUERIES.

from Mrs. E. B. M, Washington.
For L. c. w. a recipe for a good
pineapple pie: Pineapple pie-Mix
u cup sugar and 8 tablespoons corn
starch; add 2 well-beaten egg yolks,
4 tablespoon butter, and IA cups
milk, and cook until thick, stirring.
Let cool. Put into baked pie shell
and cover with the following, which
has also been cooked until thick and
allowed to cool: One cup crushed
pineapple, cup sugar mixed with
3 tablespoons cornstarch. II desired
. meringue can be made from the
whites of the eggs, but the pie is
also good without meringue.
Z For Mrs. F. r. c., who asked for
apple dumplings with a sauce, ]
biggest: Apple dumplings-Make
secipe of pie crust. using 3 cups
four, 112 teaspoons salt, and ! cup
Vegetable shortening, having the
snortening cold when it is cut in;
use only as much cold water as is
necessary to moisten. Roll the dough
3n fcured board and cut into pieces
large enough to make dumplings OF
5esired size. Have a quantity Of
5art apples peeled and diced put
mounds of them on the dough and
add sugar, dots of butter, generous
aashes of cinnamon, nutmeg, and
mace. Fold the dough around the
mounds, sealing as tight as possible.
Place, sealed down, in pan or glass
Saking dish at least IL inches deep,
preferably 2 inches, the dumplings
rouching. Put in $50 F. oven while
making the sauce, as follows: One
a1ird cup butter, cup sugar, gen
Erous dashes cinnamon and nut
meg. 2 cups hot water. Bring to
soil and cook until dumplings have
oeen in oven about 10 minutes; re-
luce heat to $50 F. and pour the
;auce over the dumplings. 1t may
oot be possible to get it all in at
srst, but keep adding it. as you
baste the dumplings, until it is all
used. Bake until dumplings are
golden brown.
For Mrs. J. NJ ]. who asks about
saving umbrellas recovered: II she
aas 16-rib umbrellas and will meas
ire the cover from center to tip OF
lib. she can probably get covers at
Umbrella counters of most depart
nent stores. and easily put them on
,erself. They are not expensive. and
she umbrella is then as good as new
again.
For the reader who some time ago
lsked for desserts:
Lemon Cake Pie-One cup sugar,
.reamed with tablespoons butter;
add beaten egg yolks, and table
spoons -four mixed with l cup milk.
Add. also, Juice and grated rind OF
l lemon, and lastly stir in the beaten
whites of 2 eggs. Bake in buttered
casserole, having oven at 45O F.
when mixture is put in, but reduc-
jng heat to 325 F. almost lmmedl-
.tely. Cook until Drowned and Gus
ard is set, which can be ascertained
+ the casserole is moved bit. Re-
member, it will continue to cook as
il cools. Can be made day IN
advance of its use. Serves 4.
Banana Pudding-Make a custard
if l cup of sugar, 3 eggs Cor just
;he yolks) beaten well, tablespoons
,ornstarch, IL tablespoons butter
and 3 cups milk. Cook until thick
and let cool. Slice layer OF ba-
nanas in a casserole or bowl, add
Gayer of broken sponge or pound
cake, then cover with the filling;
alternate layers, ending with filling
IN the top. Can use whites as a
meringue, but this is unnecessary
and prefer not to heat the oa-
aanas.
Date Nut Pudding: One cup con-
fectioners' sugar, 2 tablespoons
-four. u teaspoon baking powder, 2
eggs, / teaspoon vanilla, l cup
chopped dates, "a cup chopped black
walnuts or more nuts II pecans are
used. Beat whites; add sugar, nuts
and dates; then beaten yolks and
vanilla. Fold in -four and baking
powder. Bake 80 minutes in $50 F.
oven in square cake pan; while hot,
break in pieces with hands or fork,
and when cooled mix with whipped
cream. Serve in sherbert glasses.
This recipe for bread pudding is
a bit unusual.
Bread Pudding: Three eggs, sepa-
rated; 3 cups milk, cups bread
cubes which have been toasted, l
cup sugar, "a teaspoon nutmeg.
grated rind of / lemon, "a teaspoon
lemon extract, 2 tablespoons butter,
- teaspoon salt, raisins If desired.
Beat egg yolks and sugar, scald milk
and add toasted bread cubes. Com
b!ne these mixtures and remaining
ingredients and fold in beaten egg
whites. Bake at 1926 F. in buttered
casserole set in a pan of water until