Evening star., 1949-01-27
DENMARK;
VANILLA COOKIES?

fFrom MfS. U. l.. H., CIeUetdHd.I
In reply to Mrs. M. L. T. of Ar
lington, who wishes information on
travel in Denmark. I suggest she
write to Holiday Information Serv-
ice, in care of Holiday Magazine,
Ledger Building, Philadelphia, Pa,
and ask them for their article called
Pages" How to Plan Trip to
Denmark" They have a complete
brochure in brief on almost any,
where one can travel and besides
the written-form page" they will
also help in answering different
questions.
Would like to add Mrs M. L. T.
find Denmark and any other Scan
dinavian country for that matter,
the most satisfactory countries to
visit on or about continental Europe.
I don't know how the food in Den
mark is today, but in 1888, just be-
fore the war, it the very best OBJ
tainable and their coffee noted for
quality. There they drink coffee
with cream rich from their Danish
red cows, as the English take their
tea. The climate is ideal, warm
enough during the day for light
suits, topcoats with fur jacket or
scarf for water trips. The air is
clear and bracing, never any hu-
midity nor dirt in the atmosphere,
such as we "enjoy" in our larger
cities here at home. I am thinking
of beautiful Copenhagen now,
where I could stay indefinitely and
at peace.
My subscription will soon run its
course for The Star, and I shall say
au revoir for now, with great re-
luctance as I enjoyed my "trip to
Washington" through its medium.
1t will always remain an amazing
thought that a paper coming from
the heart throb of our Nation de-
votes time and space to the every
day questions and answers of their
women readers.
In closing, does any one have a
recipe for big. soft vanilla cookies?
Please, and thank you!
X X
STRAINED FOODS.
from A. K. H., WaShington.)
To the lady who inquired about
liquidizers and blenders. am
sorry to be so late in answering. I
have seen two kinds. I bought one
before I saw the other one. Mine
is blender and requires small
amount of water with the food to
operate. The liquidizer will grind
coffee, nuts. etc. Mine will not
grind anything dry, but is excel
lent for everything else, and as I
have to eat strained foods I
wouldn't be without 1t, as it saves
a lot of work. I have discovered
something that others who buy
canned baby foods might like to
know. One large can OF beets (the
regular l pound ounce size) at
Is cents can, will make the same
amount of strained baby beets as
three jars of the baby beets for
which you pay 10 cents a jar and
1t is better. True of any other
foods also.
BAKED BEANS;
COOKING LIVER.
(From Mrs. H. w. c., Bethesdd.J
For Mrs r. M. W., Washington:
I am very glad to offer the recipe
we use for baked beans. 1t is
adapted from the Navy cook book
from directions in All Hands NO
vember, 1946), for l pound beans
instead of IL pounds.
One pound Navy beans, 4 cups
boiling water, 2ia teaspoons salt,
l tablespoon dry mustard, Il pound
salt pork, l onion, chopped. Pick
over and wash beans. Soak in cold
water about 6 hours Do not drain.
Add boiling water Simmer about |
hour. Drain and save excess liquid.
Add seasoning and place in baking
pan. Bake at 800 degrees to S
hours adding liquid from boiled
beans as needed, or simmer Az to
5 hours, adding seasoning and bake
l hour.
We like our beans better when
baked in our large-handled cas-
serole French style). Stir the top
beans down as they brown. Like
soups. steWs. etc, baked beans are
better the second day, so I bake
them one day. to use the next.
Good molasses dark is best.
For Mrs G. j.. Washington: I
should also like to suggest my meth
cd for cooking liver, which may
have come from RICH. know it is
a recently acquired bit of know
how. within the past 10 years, and
produces delectable beef liver, and
no regrets for calves liver. Skin
slices of liver, dip each slice in
milk. 2 tablespoons will be enough
for l pound, and fry gently in bacon
fat, in a heavy iron frying pan.
Have pan fat hot to start, but cook
at lower heat, about 5 minutes for
each side. I add the leftover milk
to drippings In pan, for potatoes.