Evening star., 1948-03-02

could get good enough information
on how to care for one from the
clerks. Could some one who has
successfully raised a canary tell me
how to tell a healthy bird who
sings well and give me suggestions
on how to keep him healthy and
happy?
CORN MEAL MUSH.
from Mrs. H. j., Siluer Spring.
In answer to Mrs. w. A. L., Wash
ington about the hard skim forming
on top Of corn meal mush. Ithink
my plan for keeping all cereal that
way will help. I always cook oats
or cream of wheat three hours, nat
urally on the day before I serve it.
When it cools and am ready to put
1t into the refrigerator, I pour
about an inch of water over the top.
That keeps the top soft and pour
it off the next day before I reheat
1t. I'm sure it would work for
mush.
CAKE RECIPE.
EMERGENCY MEAL.
from Mrs. S. H. p, Washington
Rich Moist Cake: Four eggs, or 8
whites for white cake, cups sugar,
cup butter or margarine, / cup
milk, 3 cups cake flour, 3 teaspoons
baking powder, l teaspoon vanilla,
u teaspoon salt. All measurements
level. Cream butter and sugar, add
-four and milk alternately, add
whole eggs one at time beating
until we'll mixed. Add baking pow
der to sifted flour and salt. Vanilla
last. If only whites of eggs are used
beat until they stand in peaks and
fold in last. Bake at 375 degrees
rs to 80 minutes. (2) 9-inch layers.
To the lady who asked for easily
prepared foods for an emergency
shelf My home has always been
one in which an emergency meal
was the usual instead of unusual.
Young people and husband bringing
home some one for meal. One of
my specialties is creamed chicken
and waffles. That one ''goes over"
for any time Of day The chicken
canned variety if not cleft over"
from dinner the night before. One
average can of chicken, plus a can
of cream of mushroom soup, use
only " the amount of liquid called
for on soup can. Either water or
milk. Put soup on to heat, add
in V,ondi1rvro cizo f1iaPaS
When hot its ready to serve. Make
waffle batter or use the new "mix."
Bake at table and pass the chicken!
One can of chicken and soup will
serve to generously. For larger
numbers double the recipe. Or ex-,
tend it with the full amount OF
LIQUID adding 2 to hard boiled eggs.
A few leftover" green peas plus
some chopped pimiento make
chicken a la king. Any leftover
meat such as veal or lean pork also
make a nice creamed dish. If one
cares to use tuna fish, the faxed
kind, or Clipped beef they are nice
and tasty. Also one can just as
easily use toast to serve the creamed
dish on instead OF WaIIleS. Will
such a meal any kind of salad is
nice. Canned or fresh fruits. Serve
on lettuce or other greens. Jelly
or lam, either home made or bought
variety are a nice finish.
With good quality canned foods or
If one has one of the new refriger-
ators for storing frozen foods they
may be kept in a fine variety. On a
hot day in summer use the chicken
or tuna fish in a salad. That can be
stretched by adding elbow macaroni,
hard cooked eggs, small amounts OF
leftover vegetables etc. To stock
an emergency shelf, put in canned
chicken, tuna fish, salmon; dried
beef in glass jars, variety OF
canned vegetables, relishes, pickles,
olives, several kinds of salad dress
ings, cheese, several kinds in glass,
jelhes jams, canned puddings, plum,
fig, date, etc. The canned date and
nut breads make excellent sand
wiches put together with butter or
cheese. Or add slice of pineapple
or peach half and dab of cream