Evening star. [volume] (Washington, D.C.) 1854-1972, 1948-01-21
CREAM SAUCE;
SAND TARTS;
HOME CANNING?

(From Mrs. c. P. E., Arlington.)
hope this will be some help to
M. g. s. of Chevy Chase. have
found that the use Of cornstarch
In place of flour, in the proportion
recommended by the maker on the
box, makes very smooth cream
sauce. Also this may be d lazy trick,
but 1t works-instead of adding the
-four or cornstarch to your melted
butter, try heating the milk, or
whatever liquid you use. and the
butter together until the butter is
melted, reserving some of the liquid
cold to make thickening with the
starch or -four. Pour this thicken-
ing into the hot liquid and melted
butter combination, stirring con-
stantly. Your result should be a
nice, smooth, ''unlumpy" cream
sauce. A word of caution; don't
let your liquor come to a boil be-
fore adding thickening!
For Mrs. e. C. B., Washington,
who wanted a sand tart recipe, this
is from the Pennsylvania Dutch
Cookbook and is supposed to be the
Real Old German Style:
Sand Tarts: Two and one-half
cups sugar, Q cups butter, 2 eggs,
well beaten; white of one egg, 4 cups
-four, pecan nutmeats. Cream but
ter and sugar. Slowly add -four,
working in well. Add beaten eggs
and mix thoroughly. Chill over
night. Roll out thin on lightly
Toured board. Brush cut-out cookies
with slightly beaten egg white,
sprinkle with sugar and little Gin
namon and press one-half pecan
into center of cookie Bake in mod
crate oven about 10 minutes.
Now that I have taken care Of
my obligation I would like to say
thanks a million" to all those who
helped me with their wonderful
ideas, methods, recipes, ETC., even
though this is my first contribu-
ton to RICH. That's the beauty Of
this column So many of us have
been helped without ever having
written a word!
May inquire if any readers have
ever used tins for canning? I would
greatly appreciate any information
regarding equipment required and
where it may be obtained. I'm an
Army wife. and since we never stay
In one place for any definite period
of time I have refrained from put
ting up any vegetables. fruits or
jellies for fear of having to pack
the jars for moving or storage, and
yet I'd like to be able to take ad-
vantage of the lower cost of home
canned foods, to say nothing of the
wonderful flavor, and the feeling
of pride on beholding well stocked
preserve closet!
From Mrs. N. w. c., Arlinqton.)
To Mrs. E. c. B.. who inquired
about recipe for sand tarts. Here
are two recipes I found among, my
files, neither one of which I've tiled.
The first one is from cooking book
let put out many years ago by a
still famous baking powder firm,
the second one Is from THE Service
Cook Book No. g." by Mrs. Ida
Bailey Allen.
Sand Tarts: One cup butter, IL
cups sugar, g. eggs, tablespoon
water, Y teaspoon baking powder
Cream of tartar type), flour to roll
out. Cut in squares, sprinkle with
granulated sugar and powdered Gin
namon before baking in hot oven.
Sand Cookies: Two cups butter or
margarine, IL hard cooked egg yolks,
~ cups light brown sugar, 2 tea
spoons cinnamon, Y teaspoon nut
meg, cups cake flour. whole
blanched almonds, 4 teaspoon nut
meg, 4 cups cake flour, l egg
white, tablespoon powdered
sugar, 4 teaspoon cinnamon. Stir
the butter or margarine to a cream,
then mash the egg yolks and work
them in; cream in the sugar and
spices. Work in sufficient flour to
make the dough stiff enough to
handle (about 4 cups. Cover and
set aside to chill overnight. Then
turn part of the dough int6 slight
~ Toured board, till A-mch thick
and shape as desired with cookie
cutters. Place the cookies on an
oiled sheet and brush them over
with slightly beaten egg white mixed
with u teaspoon of water, table
spoon of powdered sugar and =
teaspoon of cinnamon. Decorate
each cookie with a whole almond
or sprinkle the cookies with
chopped almonds Bake in a mod
crate over $780,. F. I hope one OF
these will help YOU.
To Miss M. H., who inquired about
making a smooth cream sauce. Melt
your butter or other fat, add your