Evening star., 1948-08-02

tSf1Hs 1909 "a ~ Ley S'eSCS S"~oS'/
Help! have been given a lovely
old chair, solid oak with a dark
vanished surface. I want to dc
the chair over and give it bleached,
picked finish, but do not know how
to proceed beyond using varnish
remover. feel sure some RICH
readers with experience at such a
Job can tell me what to do.
AFRICAN VIOLET.
(From Mrs. Fl. B., Wdshtngton.)
For Mrs. D. G. W., Washington: I
note with interest your plea to help
you with your laying" African vio-
lets, and hasten to answer.
I truthfully do not think your
plant is aging and falling over be-
cause of 1t. All plants turn toward
the light and when there is a de-
cided leaning, just turn them COM
pletely around, so that they lean
toward the room, and be patient,
for they will again turn toward the
light. You must be consistent and
keep turning them, so that the
plant grows evenly and all the
leaves fall gracefully around the
pot.
II you have not repotted it re-
Gently, 1t would be wise to do so
now, banking the soil up around the
stem. + also prop the stem up with
toothpicks, to keep it from wobbling
and help the roots take hold easier.
Most of my very young plants have
toothpicks holding them rigid, as
their roots are very shallow and can
easily be dislodged.
I hope this information is what
you desired. I am more than happy
to help out fellow African violet
grower!
UNUSUAL RECIPES.
(Fron Mrs. M. P. S., Arlington.)
Scalloped Eggplant: One egg
plant; salt and pepper; y cup fine
cracker crumbs; IL cups hot milk;
4 tablespoons butter or margarine.
Wash eggplant and boil whole, until
tender. Drain, pare and dice. Place
a layer of eggplant in a buttered
casserole, sprinkle with salt and
pepper, add layer of crumbs and
continue until all are used. Pour
over this the hot milk in which
butter has been melted. Bake in
hot oven (425 F. Is or 20 minutes
or until brown. A little finely
chopped onion or green pepper may
be added If desired. Serves 8.
Creole Pilaf: One and II cups
diced cold cooked veal or lamb; l
cup boiled rice; III cups cooked
tomatoes; / large onion, diced; z
green pepper, chopped; 2 large
stalks celery, diced; / teaspoon salt;
u teaspoon pepper; buttered
crumbs.
Combine veal, rice and tomatoes
and cook 10 minutes. Add onion,
green pepper and celery. Season.
Place in baking dish and cover with
buttered crumbs. Bake in moderate
oven $3.50 FD hour. Serve hot.
Serves 4.
Stuffed Cabbage Leaves - One
pound beef chuck, ground; cup
soft bread crumbs; 4 tablespoons
drippings; / medium onion, minced;
"a teaspoon ground sage; II tea
spoon salt; "a teaspoon pepper;
6 large cabbage leaves; l cup cooked
rice. Mix ground meat, crumbs,
drippings, onion and seasonings.
Place cabbage leaves in boiling
water; turn off heat and let stand
5 minutes. Divide meat mixture
evenly and place in center OF cab
bage leaves. With spoon make a
depression in center of meat and fill
with cooked rice Fold over outer
edges of leaves and fasten with
string or toothpicks. Place in fry
ing pan, cover with boiling water,
cover pan and cook over low heat
80 minutes. Serve six.
Liver Ring-Two pounds liver;
boiling water; 1z-cup diced onions;
! tablespoon bacon fat; cup bread
crumbs; 3 eggs, beaten; X cup
tomato catsup; l cup milk; 2 tea
spoons salt; pepper.
Cover liver with boiling water and
simmer minutes. Brown onions
in bacon fat. Grind liver; remain
ing ingredients and mix thoroughly.
Fill creased ring mold with the
mixture and bake in moderate over
$3.50 degrees F. Ia hours. Fill
center with vegetable. Serve eight.
To Mrs. J. N. r., Lexington Park:
/ used two kinds of ice cream mix,
one a thick paste in a jar and the
other a powder in box, both sold in
chain groceries. One was too faky
and the other too heavy, but when
mixed. partially frozen, whipped,
then frozen together. the resulting
cream was similar to the commercial
variety.