Evening star. [volume] (Washington, D.C.) 1854-1972, 1948-12-27
ANSWERS TO QUERIES.
(Fron. r. II. c., Arlington

y
full and would like to contribute
what I can, although I know I
am rather late in some cases, since
we have been very busy settling.
I think know the kind Of pressed
veal loaf. Mrs. c. S. of Chevy
Chase means, as my mother used to
make one which I like lot. I have
recipe In my files and I made it
myself a long time ago, but not re-
Gently. Like most of my mothers
recipes this one Is rather vague,
but maybe it will give her some
idea. Mother cooked by instinct as
so many women used to do. She says
the following Get veal shank.
Do not scar, but put two or three
cups of water on meat Immediately.
When meat is done, cut up in small
pieces. Add some bread crumbs
very fine), and pour some Of the
meat liquor over the mixture. Mix
thoroughly and season. Put in mold
and put in refrigerator to set" If
Mrs. c. S. can get an idea of what
she wants from this I'm glad to
pass it on.
I noticed that Mrs. D. B. of Silver
Spring only got few casserole
dishes through the column, although
she may have had others sent to
her direct. However, If she is still
interested, the following are some
which we like very much. In some
cases, I have made them so much
that I am a littl indefinite in my
measurements too, but hope that
they will help her. One which I use
lot of scalloped eggs and cheese.
I hard-cook six eggs. Make fairly
thick cheese sauce, using about 2l2
| to cups of milk, 3 or tablespoons
of flour and about cup of any
good processed American cheese,
cut fine. Cover the bottom Of the
casserole with bread crumbs after
first greasing the casserole. Mix
the diced hard-cooked eggs with the
cheese sauce and pour into the cas-
serole. Cover the top with buttered
crumbs and bake about 20 min
utes in hot oven about $50 degrees.
/ When 1 have leftover chicken I
cut it up in the bottom Of creased
casserole, cover with leftover chick
en- gravy which I have thinned
somewhat If it has thickened too
much, and cover this with hot rice
Slice some cheese over the top and
put in a hot oven $50 degrees. for
about 20 minutes or until the cheese
melts somewhat and browns.
She says that she has had seal
Hoped ham and potatoes, but I Won
der whether she has ever tried po-
tatoes scalloped with sausage? Put
ting layers of bulk sausage in-be-
tween the layers of potatoes gives
very nice change.
| I have two casserole dishes with
lima beans which we all like. The
one with pork chops my husband
prefers to pork chops fixed any
other way. have varied the
amounts as my family has grown,
but here Is the original recipe.
One-ha pound dry lima beans, /
teaspoon salt, tablespoon sugar,
tablespoon chopped onion, N-cup
tomato catsup, 4 -teaspoon dry mus
tard, pound pork chops. Cook
lima beans until they are almost
tender. Season with salt, sugar,
mustard, onion and catsup. Pour
into a large, fiat baking dish. Add
liquid, if necessary, to cover the
beans. Then place the pork chops,
which have been cut through the
fat edge to prevent curling, on top
of the beans. When the pork chops
have Drowned on one side in the
hot oven, turn them over, and re-
duce the oven to low heat. $50
degrees for Ia hours to develop the
flavor.
The other lima bean casserole is
nice way to use leftover ham.
Use canned, dried or fresh lima
beans for this dish, first soaking
and cooking the dried. or precook-
ing the fresh for 10 minutes. Make
I1l2 cups white sauce and add 2
cups precooked or canned lima
and l cup diced cooked ham. Sea-
son lastly, turn into a creased cas-
Sarole, and a grating of onion, and
cover with buttered crumbs. Bake
in a moderately hot oven, 400 de-
grees for 20 minutes or until crumbs
are nicely Drowned. This Is the
recipe as I copied it long time
ago, but I have never used anything
except dried limas myself.
Now I wonder whether any one
can help me. My children are al
ways coming home with the ribs
of their umbrellas bent. I don't
know what they do to them, but
they can wreck them in no time.
When we attempt to bend them
back into shape we always seem to
end up with the rib completely
broken At the present price of
umbrellas it's quite discouraging
when otherwise they are in good
condition. Does any one know of
place in Arlington where such
things can be repaired, or fixed
so that they can be used satisfac-
torily at a reasonable cost? I've
had two put out of commission that
way in the last month and it's get
ting to be an expensive proposition
to keep my family dry these damp
days.
| II Y \
BLACK WALNUT POUND CAKE
From Mrs. M. ~, MiddletoDn.)
For the lady requesting black
waln,,, pound cake. "a cups flour,
"a teaspoons double acting baking
powder, u teaspoon salt, u cup
butter or margarine, cup sugar,
egg yolks, l cup finely chopped
walnut meats, l teaspoon vanilla,
egg whites stiffiy beaten. Sift
-four, baking powder and salt to-
gether. Cream butter, add sugar
gradually, beat until light and
fluffy. Add egg yolks and beat
vigorously. Stir in nut meats. Add
dry ingredients alternately with
milk and then add vanilla. Care
fully but thoroughly fold in egg