Evening star., 1949-02-16
Readers Clearing House
FAVORTTE VIOLETS.
(From Mrs. G. F., Kensington.)


(From Mrs. G. F., KensingtonJ
Several weeks ago there was a
request from A. c. of Hyattsville
for IL varieties of African voilets.
u have read the Clearing House
every evening since and am sur
prised that there have not been
more replies. although the ones
sent in have been most interesting.
It may be because of the difficulty
for an enthusiast to limit her
favorite varieties to IL. With the
exception of one or two I have all
of the varieties listed so far in the
answers and many Others. These
are my favorites: Blue Girl
(patented); Red-headed Girl;
Red Spoon: Spooned Neptune;
Gift Orchid; Crinkles; Ruffles;
White Lady (patenteO; Lavender
Lady; Dupont Lavender Pink;
Pink Beauty (patented); Blue No.
80.
This list includes distinctive
variety in color and form of
foliage as we'll as blossoms and
these IL grouped together make a
beautiful display.
agree with Mrs. N. M. F. OF
Rockville that home grown plants
thrive better than greenhouse
ones. I have purchased many
young plants from both sources
and my handsomest mature speci-
mems are those that were home
grown.
ECONOMY HINTS.
(From, Mrs. S.F.B., District
HeightsJ
The Salvation Army Alley store
is the best place to find old dis
carded lamp shades. I picked up
three for so cents.
Now for some food hints. So
many forget the low-cost meats.
I buy brains. frozen in the yellow
and red package for IS cents
pound. soak the brains in cold
salt water for an hour. Clean the
membranes and you can Ak them
by boiling for 20 minutes. Mash
it and add chopped onion. Or
they may be prepared as patties.
Clean brains, add bread crumbs,
two eggs, salt and pepper and mix
thoroughly. Fry in bacon grease
until brown, turn and brown on
side. Serve with catsup.
Lamb breast may be barbecued
as spare ribs. Place ribs on rack,
put in oven at 400 degrees for half
hour, reduce heat. have baked
the breast at 300 degrees, but they
are just a little too greasy. So I
believe that the high heat would
cook the fat more quickly and
then bake in slow oven. Cover
with another cookie sheet. use
a barbecue sauce the last hour Of
baking. also rub the lamb breasts
with garlic.
I tried the lamb shank recipe
featured in The Star and it was
delicious. Only I would advise
those who want to try the recipe
for the first time, don't add the
three cups of water at one time
as called for. I used "a cup and
had more than enough for gravy.
Also chicken necks and backs
make delicious soup. use one
quart of water for every two
pounds. Add celery, carrots. onion
and parsley. Made deep dish
chicken pie this week. Prepare as
for soup. When the chicken is hot,
remove from bones. Use one cup
chicken for every cup OF cooked
potatoes. My recipe comes from
the Country Gentleman:
Starting with 3 cups OF diced
cooked chicken and 3 cups sliced
cooked potatoes. alternate layers
Of the chicken and potatoes IN
creased casserole. Brown ! table
spoon II used a medium onion)
chopped onion, in 2 tablespoons OF
hot fat. Add u cup Of flour.
teaspoon salt and " teaspoon OF
pepper. Blend well. Add 2 cups
chicken stock. Cook until thick.
Add / teaspoon of chopped par
sley. Pour sauce over chicken and
potatoes in the casserole. Top
with biscuit dough which has
been rolled and cut with a biscuit
cutter. Bake in hot oven 425 de-
grees for Is to 20 minutes or until
the biscuits are well Drowned and
the chicken bubbly.
To make biscuit. sift together
cups of sifted flour, 3 teaspoons
of baking powder and u teaspoon
of salt. Cut in "a cup shorten
ing. Add approximately "a cup
of milk Il used u cup so be care
full in adding the milk stirring
quickly until a soft dough IS
formed. Turn out on a lightly
Toured board and roll Ha-inch
thick. Serves 6 to 8. I add cooked
carrots to my pie. !
Chicken wings are grand when
fried. I served my family OF f1ve
two chicken dinners for the total
sum of $1.20. Used 3 pounds
chicken necks and backs, 3 pounds
for so cents, 2 pounds of wings at
2 pounds for TO cents. I buy the
chicken in the store called by the
name that means ogre.
XVT1L,.