Evening star., 1948-02-06
YOU FIGURE TT OUT.


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POTATO DOUGHNUTS?
(From1 Mrs. A. M, Boyds.)
Where can I find a recipe for
doughnuts made with mashed pota-
toes Or potatoes of some kind? I
have searched everywhere, but to
OXALIS;
GUMBO HINT.
From Mrs. r. Z. r., Riuerdale.)
To Mrs. G. ]. w., Washington:
Oxalis, or American shamrock, isn't
a plant, but a bulb, and can be
bought at any nursery. Sometimes
the dime stores have them.
Any gumbo can be made without
a meat base. Just make the regu-
lar way, using shortening to brown
your flour. Just before serving add
several bouillion cubes-chicken Is
better, gives a better flavor. In the
South okra is only used in okra
gumbo (file for the other kinds.
SUGGESTION.
From Mrs. D. E., Churchton.)
Recently there have been a good
many requests for help regarding
repairing of houses or similar type
problems. Perhaps the readers. might
get a more professional answer by
writing to First Aid for Ailing
Houses" which appears on the first
page of section B of The Star
every Saturday. In fact, that whole
page is most interesting to home
owners or prospective owners and
almost makes up for the absence
of RICH on Saturday.
WEAVING LESSONS?
from S., Washington.)
Mrs. N. v. D. S., Green Acres, re-
quests information concerning weav-
ing lessons. I, too, would appre-
ciate this information. Please ad-
dress me through the RICH.
SWEDISH BUTTERNUT CAKE?
VERSE; SUGAR HINT
From Mrs. r. D. ", Cherry Chase
Could some kind reader please
give me a recipe for Swedish But
ternut Cake? 1t is baked In baked
pastry shell.
Maybe some one will enjoy this
poem.
COMPENSATION .
find that with the passing years
My pace is just little slowed
I may not go SO far nor fast
But see more along the road.
Hints: Keep powdered and brown
sugar in your bread box If you don't
want it to get hard.
YEAST BUCKWHEAT CAKES.
From M. d. Ellis, ViennG.)
For. r. B., Ft. Belvoir. Yeast Buck
wheat Cakes. One cake yeast, 2
cups lukewarm water, cup milk,
scalded and cooled, 2 cups buck
wheat flour, 2 tablespoonful light
brown sugar, l cup sifted white hour,
IL teaspoonfuls salt.
Dissolve yeast and sugar in luke
warm liquid, add buckwheat and
white flour gradually, and salt.
Beat until smooth. Cover and set
aside in warm place, free from
draught. to rise about one hour.
When light, stir well and bake on
hot griddle.
If wanted for overnight, use "
cake of yeast and an extra half
teaspoonful of salt. Cover and keep
in a cool place.
This recipe does not call for soda
but one may use it If one wishes.
Now will r. B., Fort Belvoir, please
tell me where one can obtain pure
buckwheat flour, as I prefer this
to ready mix kinds?
From Mrs. C. S. H.. Washington.)
To r. B., Fort Belvoir. For the
raised buckwheat cakes use 4 cups
buckwheat flour, yeast cake. l
teaspoon salt, tablespoons sugar,
y teaspoon soda.
Put -four in large bowl with salt
and sugar. Make hole in flour and
put in it cup of lukewarm water
into which the yeast is dropped.
When yeast is dissolved stir batter,
adding water until a thick batter
is made. The amount Of water de-
pends on quality of flour and
whether you like thick or thin
cakes. Let these rise several hours
or overnight, then add soda IN 4
cup warm water and bake on a
creased griddle. If these aren't just
as you want add more or less sugar
and try different kinds Of flour as
there is almost as much difference
in buckwheat. hourS as there Is be-
tween white and yellow cornmeal.
hope you have success for there
is nothing better than good buck
wheat cakes.
From Mrs. L. V. G., WaShington,)
I am an old lady of 10 years and
this recipe was one my father used
in 1870 when he kept bachelor S
hall" long before he and my mother
were married. 1t is delicious and so
easy. still make these cakes in the
old stone pitcher he used.
Soak yeast cake in small amount
of tepid water. Place in receptacle
a quart of buttermilk, 2 level table
spoons salt, tablespoons Of good
molasses and beat into this enough
buckwheat -four to make a fairly
thick batter. Add yeast and beat
until we'll mixed and smooth. Cover
and in morning add level teaspoon
soda and stir well. If too thick may
add moisture of any kind, preferably
more buttermilk. Bake on hot, we'll
CREASED griddle, cover any left and
at night make again in same bowl
using the old batter for start
instead of new yeast. These are
even better in second mixture than
first.
This is a recipe handed down
through my family for $50 years,
through Maryland into Kentucky
and on into Missouri.
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