Evening star., 1948-06-04
Readers Clearing House
CROWN IMPERIAL LILY,

O
CROWN IMPERIAL LILY.
(From Mrs. J. B. M, Slper Spring. J
Write to Rocknon Nursery, Nor
row, Ohio, for folder, Late Spring
Planting" In it they have listed
''Frittilaria Imperialis" In four COL
ors. I have my order In for all
four colors. They, Of course, will
send them at the proper planting
time. Whether that will be now or
in the fall I shall not know until
I hear from my order.
(Fron, Mrs. J. E. p, Washington. J
In reply to Mrs. c. H. j., who in
quired about Grown Imperial Lily:
1t is a species of frittilaria and Is
a huge bulb not too common today
but favored by our grandmotheYs.
I have fine clump of Rubra Max
ina. the blood red kind; were 3 feet
tall this spring, have already died
down after elaborate bloom. They
were bought from J. Heemserk, Sas-
senheim, Holland. While few Amer
can catalogues quote it, it can be
purchased from Wayside Gardens,
also Stassen Floral Gardens. The
bright red is more effective than
the yellow Lutea or the brick-dust
Crown upon Crown. It Is a rather
stunning, very early blooming bulb
despite the coarse foliage and un-
pleasant odor.
X 4
CHINA PAINTING.
from Mrs. Z. W. S., Washington
For Mrs. c. c., Mayo: I am very
grateful to the RICH contributor
who, about months ago, gave us
the name of the dealers in china for
hand painting. I sent for catalogue
to the w. A. Maurer Co., 316 West
Grand avenue, Chicago 10, Ill.,, and
they furnished me the names of two
ladies who teach china painting
who live in Takoma Park. One
teaches the natural flower and fruit
painting, and the other teaches the
formal patterns. These ladies have
their own kilns and Will fire china
for you. You will need some lessons
If you have not handled this type
of paint heretofore. I suggest you
send for catalogue and If you want
the names Of the teachers call RICH.
APPLE CANDY.
(Fron Miss Z. A. R., Washington
In response to the request Of
Mrs. w. w. S., Washington, may I
submit a recipe by Betsy Caswell
which appeared several years ago,
for orange marshmallows. I sub
stituted apple juice and found it
very tasty. OF course, don't know
what kind of apples Mrs. S. has
and whether they would give juice
with the same flavor as the Shen-
andoah apple candy. I used bottled
apple juice.
Two tablespoons unflavored gaa-
tin, cup orange juice Substitute
apple juice, 2 cups sugar, l egg
white, teaspoon grated orange peel
Cor lemon), powdered sugar.
Soak the gelatin in u cup juice.
Add the other u cup to sugar and
boil to hard ball stage (253 degrees
F.. Stir this into the soaked gela-
tin and beat until dissolved. Beat
egg white until stiff. Gradually beat
the gelatin mixture and peel into
egg white and continue beating un-
til cool and stiff. Pour into square
pan that has been buttered and
busted well with powdered sugar.
When firm, cut into squares with a
sharp hot knife. Roll in powdered
sugar. Keep in a covered container
in refrigerator to retain moisture.
* x&
CHINESE SHRIMP.
(From Mrs. E. O., Falls Church,
For Mrs. L. v. Washington, I will
quote the recipes believe you want
from one of my Chinese cook books:
Red-Stirred Shrimp-Two pounds
fresh shrimps, l tablespoon corn
starch, 2 tablespoons soy sauce, q
tablespoons sherry, 3 or 4 slices
fresh ginger Gf available, if not
dried), 3 tablespoons lard. Also one
scallion finely chopped.
Shell shrimps, remove sand, rinse
in water and drain. Mix shrimp
meat with starch, soy sauce, seal
lion, sherry and ginger. Heat lard
In skillet till very hot, add the sea-
soned shrimp meat and stir vigor-
ously. Fry for three to five min
utes, depending upon whether the
shrimpS are small or large. With
soy sauce no salt is required.
There is no recipe for separate
sauces for either shrimp or lobster;
however this one sauce for lobster
is used in steamed Holsters which
are steamed with the sauce poured
on the lobster which has been split
down the center before steaming.
I see no reason why it cannot be
used as a separate sauce.
Two tablespoons soy sauce,
tablespoon sherry. l scallion finely
chopped, 3 or 4 slices fresh ginger,
2 tablespoons water. Heat thor
oughly.
There are the popular sweet-sour
Chinese sauces used mainly on pork
or fish. You will find How to
cook and eat in Chinese" by Buwei
Yang Chao (John Day CO.. |
an excellent Chinese cook book if
you read the introduction thor
oughly.
The last line of your request
reads "and lobster Cantonese STYLE"
I have no recipe for lobster Can
tonese style. The term Cantonese
style" over here usually means Can
tonese fried rice, which includes
Shrirnn eppS scallions ate YOU