Evening star., 1949-12-16
BACK ISSUES OF THE STARp
KEEPING HAIR?
DUTCH OVEN TOP?

DUTCH OVEN TOP?
(Fron, Mrs. J. T. p, Wnshington)
Where, if anywhere. could I
secure a Page Bio Of the city
edition of The Star, February 81,
1916? My older sons birth an
nouncement was listed there, and
I would like copy for his record
book. I'm not interested in
photostatic copy of the page. This
may seem much too late to get
copy of a newspaper published so
long ago, but I tried several
sources back in 1916 and was un-
successful then. :
I have some locks of hair from
my sons first haircut and would
like to know the best way to
preserve and keep them.
How does one remove strong
odors, especially that of house.
hold bleach used in laundering.
from the hands? :
Where could purchase
Dutch over top to replace one
that has been broken? The
Dutch oven holds 4 quarts and is
10 inches in diameter. It is made
from cast iron. If I am not able
to replace the top, would 1t be
possible to have the old one re-.
paired. since only a small piece
is broken off and I have saved
the piece?
X \ \, +
ICE BOX ROLLS. e-
(From L. H.. Washington)
Two eggs, / cup cold water, I
cup boiling water, 2 yeast cakes.
cup shortening, 4 tablespoons
sugar. granulated; 2 teaspoons,
salt.
Soak yeast cake in cup Of cold
water. Cream shortening and sug-
ar. Add beaten eggs and then
the boiling water that has cooled
Add the cup of cold water in which
the yeast cakes have fully dis
solved. Add salt to flour. Add
enough flour to make q stiff
dough. Mix until smooth. Put
in icebox over night. When ready
to bake allow two hours for dough
to rise. Bake in hot over, 400 to
ATS degrees, for Is or 20 minutes
This dough can be kept for days
and a little used at a time. I
make small balls, three, about tho.
size Of very large marbles and put
in muffin tin which makes q very
attractive bun. The dough has
no end of uses, as all kinds Of rolls
can be made from it.
(From Mrs. D. P, Wasfington)
To Mrs. M. Meg: Yeast rolls
This recipe is very good and never
fails. ..
Never-fail rolls: One yeast cake.
"a cup lukewarm water, "a cup
shortening. IA teaspoons salt. 2
tablespoons sugar, / cup boiling
water, egg, pa to 3 cups of sifted
-four g cups makes q better
dough-.
Dissolve yeast in "a cup luke
warm water. Place in separate
bowl u cup shortening, ~ tea
spoons salt, 2. tablespoons sugar.
Pour over these / cup boiling
water and stir until they are dis
solved. When these Ingredients
are lukewarm add the dissolved
yeast and beat in egg with a fork.
Stir in sifted -four to make soft
dough. tThree cups is best.)
Place the dough in large bowl.
cover with a plate and put in
icebox. The dough will treble In
bulk. Chill from 2 to IL hours
(the longer the better). 4 Pinch
off small pieces of dough with
Toured hands and place in creased
muffin pans. filling pans about
u full. Cover tops with melted
shortening. Permit rolls to rise
about 2 hours in a warm place.
Bake in hot oven, 425 degrees, for
about 20 minutes. Makes about
eighteen 2-inch rolls. .
X X
KOSHER STYLE PICKLES. p;
From Mrs. H. L.W., Falls ChurchD
Recipe for Kosher style green,
tomatoes and pickles for contents
of 1-quart jar. On bottom Of
jar and throughout jar while
packing in pickles or tomatoes.
sprinkle picking spices. garlic.
about 3 tablespoons of spices to
the jar and about 3 cloves garlic
sliced, a few stalks Of dill and
a few bay leaves. When jar is
filled, put a tablespoon salt on
top and fill the jar with cold
water. Some people make salted.
water. but I just put in a table,
spoon of salt to each jar and
,hen fill with water.