Evening star., 1948-05-31
CREAM PUFF;
AFRICAN VIOLET?


(Fron Mrs. J. NJ. j., Siluer Spring. J
Before I ask for any more help
I want to say thank you to the
readers who have sent replies to
my queries and also to the staff
who have sent me personal replies
for some Of my questions.
For Mrs. c. B., Washington: Here
is a cream puff recipe that I have
used and have always had success.
For medium sized puffs: Butter,
margarine or vegetable shortening,
"a cup; water, y cup; flour, u cup;
salt, 4 teaspoon; eggs, 2, unbeaten.
Before you start to mix be sure eggs
are at room temperature. Grease
large baking sheet. Start oven for
baking temperature of 425 degrees.
Sift flour. measure; add salt, slft
again. Combine fat and water in
!112-quart saucepan. Bring mixture
to vigorous boil over medium heat.
Turn heat to low; add flour all at
once. With spoon beat fast until
mixture leaves sides Of pan and
forms stiff ball (about 2 minutes
Take from heat; drop in l egg, beat
hard until batter is shiny smooth.
Add second, beat we'll. Batter
should be stiff; drop by tablespoons
on baking sheet about inches
apart, shape into rounds. Bake in
hot oven (425 degrees) about 80
minutes or until puffed high and
golden brown. Cool.
Before serving, cut off tops of
cooled puffs. Fill with whipped
cream or vanilla, chocolate or but
terscotch filling. If you use the
packaged pudding mix. use 212 cups
milk. The puffs also could be filled
with ice cream and have chocolate
sirup poured over.
This may sound bit difficult, but
I found it very easy, especially the
second time.
I have seen many questions and
answers about African violets, but
none seem to answer my problem
My plants have grown nicely, but
the stems On which the flowers are
seem so long. The flowers stand
high above the leaves. And, worst
of all, the flowers drop off before
they die. In fact. they seem to drop
off soon after they open. What is
wrong? The plants look healthy
Thanks for any help.
Xxx
STARCH.
From Mrs. E. C. H., BrentWood.)
I usually guess at the amount of
starch to use, but last time I had
Mrs. F. j. D. Cheverly in mind, SO
measured u cup lump starch, q
cup cold water. mix we'll then pour
in 3 pints boiling water, stirring
all the while. Add one rounded tea
several minutes, stirring and watch
ing, or it will boil over. When
put to cool. cover with a top so
a scum will not form. This will
need thinning. I use a large pan
for starching. put in bit of starch,
add water until it is the consistency
I want. After starching a few gar
ments, add more starch. etc.
Any starch I have left over I put
in fruit jar with a top, put in
the refrigerator and use as needed
Will keep several weeks. Saves
making every week, is especially
helpful If you have only a piece
or two to starch each time.
Your success depends on cooking
and borax. An important thing is
to have a clean iron. When the
iron Is warm take a damp cloth
with bit of cleanser on it and
scrub the face of the iron we'll and
wipe off Always keep a rag with
bees wax or paraffln on it, to run
the iron over occasionally, and you
will be surprised how smoothly the
iron glides along.
REMOVE HAIR TONIC STAIN?
From Mrs. j. r. B., SilDer Spring.
I am wondering if any one can
tell me how to remove a spot made
on a cherry-wood bed by some hair
tonic. There is quite large spot
made by some ones head while
reading in bed. I have tried CAM
phor, but it only made it worsea The
suite is a fairly new and quite a
good one. so am anxious to know
how to remove this unsightly spot.
X X
INFORMATION WANTED?
From Mrs. J. E. p. Washington
Can anyone give me the name
and publisher of any instruction
books on making items of maltese
crochet or hairpin lace? I have
the two sets of instructions pub
Iished by the "Woman's Day" one
in the April, 1948, issue and the
other in the approximately July,