Evening star., 1949-01-20

I would like to have the chives
recipes that Mrs. D. E. E. offered,
few weeks ago in The Star.
hope she also has the Egg Roll
recipe. In exchange I can give her
o genuine, Italian Spaghetti recipe
and q few others.
CIRCULAR SKIRT.
(Fronl Mrs. B. E., Washington
To Mrs. P. B. McC., Columbia,
6. c.: Here are directions for a
circular skirt which can be made
without q pattern. The waist can
be made any desired size and the
hips always fit exactly, as 1t Is
bias and falls just right. Materials
2 yards SO inch fabric, 7 or 8 inch
upper, hooks and eyes. Fold ma
terial in half, forming square.
Using q chalk and string (36 inches
In length) as compass, hold END
of string at top of material, draw
q semicircls. Gauge distance OF
waistline approximately V OF waist
measurements plus IL inche0. For
size u (26-inch waisD place marker
8 inches from upper left-hand cor
ner on each side. With chalk and
string draw a small semicircle. Cut
strips 4 inches to 6 inches wide for
waistband. Stitch side seam, insert
upper. Attach waistband, allowing
band to extend / inch for underlap.
Sew on hooks and eyes. Turn up
hem. This Is really a very simple
skirt, so I hope these instructions
don't sound too complicated.
If this isn't too long already I'd
like to say a word to all those who
sew. If you are sewing something
about which you are in doubt make
it first In unbleached muslin. Be
lieve me, you will save lot in time,
money and energy in the end, espe-
cially II you are using expensive ma
terial.
DRESS DESIGN.
(Fror, Mrs. w. M. H., BetheSdd.)
For Mrs. P. B. McC., Columbia, s.
c.: For guidance in pattern making
I recommend the book Modern
pattern Design" by Harriet PapinI
published by Funk and WagnaAs,
New York. If you are unable to at
tend a school suggest you write to
the National School of Dress De-
sign" 1915 S. Michigan avenue, Chi
cago 5, Ill, for their booklet. This
school offers correspondence course
in designing and pattern making in
clearly written and easy to follow
lessons.
BAKED BEANS.
(From Mrs N. L. H., Washington.)
To Mrs. r. M. W., Washington: I
would like you to try my recipe Tor
baked beans. I have used it for
about 80 years and have had
many compliments. We are four
and find one pound plenty for a.
main dish. Often serve only beans,
wa enjoy them. Wash and soak
beans overnight. Use the Great
Northern beans. The flavor is much
better, we think. Place beans in
roaster. Be sure the roaster is large
enough so the juice cannot boil
over into oven. This is very hard
to clean after being baked on all
day.
Take about a cup sugar and burn
only to the brown stage. Be careful
to burn only to the brown stage. II
sugar burns to the red stage, beans
will have a bitter flavor. Watch this
sugar burning very carefully. This
is really your secret Of flavor and
color. When sugar reaches the
brown color Gust past the amber
color add about a pint OF hot
water. Let boil until sugar is dis
solved from spoon and pan. Use
heavy aluminium pan for this. never
enamel. Cut rind from one pound
salt pork and place layer OF pork
on top of beans. Now pour your
sirup over. Add enough water to-
come to top of beans. During baking
never allow water to get out OF
sight. Our family likes little more
salt than the salt from the pork
Place cover over roaster. Put heat
at $50 degrees and bake about six
hours. This may sound complicated,
but 1T isn't, really. just watch the
color OF sugar when burning and
don't let water cook away, while
baking. I would be interested to
know how you like this.