Evening star., 1948-09-07
the meringue.
Cold Norwegian Pudding:

SUAu 4NVI ldh
Soak overnight, after washing
well, Il pound prunes. Next day
cook prunes until tender, remove
stones and add IL cups of prune
water in which the prunes were
cooked. heating this juice boiling hot
and adding a cup of sugar. Add
cup of chopped walnut meats or
blanched almonds. chopping either
or both, to small pieces. Add /
tablespoon lemon juice, l table
spoon powdered cinnamon and u
cup cornstarch that has been wet
to a paste with a little of the cold
prune water. Cook pudding until
it looks clear, which will require
about 80 minutes in a moderate
oven. Chill pudding and serve with
whipped cream.
Cinnamon Apples:
Core and peel medium sized JON
athan apples. Cook the peefings
and cores in water to cover for 10
minutes-meantime sprinkle apples
with lemon juice to prevent them
discoloring. Strain water from
cooked peelings and cores and for
every cup Of juice add Il cup sugar
and a dozen red cinnamon candies
(red hotS). Cook to thick sirup,
then put apples in this. cover and
bake 10 minutes in oven. Remove
cover, turn apples and bake until
done. When done they will be a
beautiful crimson and the sirup will
be a jelly when cold. Chill before
serving with whipped cream.
Green Tomato Soy:
When the frost threatens the to-
mato vines-those of you who are as
fortunate as are we in having a
nice garden-pick off all the green
tomatoes and use in making pickles
or tomato mincemeats or to fry in
batter. To make the delicious pickle
known as green tomato soy" you
chop by hand four quarts green to-
matQes after washing and cutting of
the stem end. Chop six medium
sized onions. Mix these with a
pound of sugar, a tablespoon each
of dry mustard; ground black pep
per. salt; and u tablespoon each
ground allspice and cloves. Put
into the preserving kettle with a
quart of cider vinegar and cook
slowly with frequent stirring until
thick and until the onions are thor
oughly cooked. Seal in hot glasses
while mixture is still hot and do not
eat for a month If possible. The
pickle is perfectly good the day after
it Is made but, oh my, how the flavor
increases with the keeping sealed a
few weeks.
Scotch Broth My grandmother's
favorite recipe for BROTH:
Cut into small pieces pounds
neck of lamb, and cook with quarts
water for four or five hours, reduc-
ing the heat to just simmer after
boiling point Is reached, strain and
cool, and when perfectly cold. re-
move all fat by skimming. Have
soaking 4 tablespoons of pearl bar
ley, add this to the stock with 4
tablespoons we'll washed rice. and let
cook gently while preparing "a cup
each grated carrot, grated turnip,
chopped onion and chopped celery.
Add all to stock, and cook slowly for
an hour and a half. Select some Of
the best pieces of the lean mutton
that have already been dipped out
of the stock, cut fine and add. Sea-
son with pepper, salt and q little
chopped parsley, and thicken lightly
with tablespoons butter and lh
tablespoons flour made into paste.
Crumbled Chicken Gravy:
Gut up the chicken. which can be
larger than the fryer size, into the
usual pieces for serving. Beat an
egg thoroughly, adding " cup sweet
milk to make enough liquid so that
each piece Of chicken can be dipped
into it. After the egg dip, roll the
piece Of chicken in fine bread
crumbs that have been seasoned
with salt and pepper. Place the
pieces OF chicken in roaster and al
most cover with hot water. Cover
tightly and roast until tender.
4 4
POLISHING SILVER:
VANILLA SODA:
From Mrs. J. F. L., Washington.j
It makes me very happy that at
last have seen some requests
to which I can perhaps give a
helpful answer. In part payment
for all the information.
/. For polishing that silver that
has no oxidation, tablespoon each
of salt and soda to Q gallon OF
water, heated to nearly boiling In