Evening star., 1950-04-07
Conducted BY
BETSY CASWElL
IRONING.

From Mrs. J. J. H., HsaftsriHel
To Mrs. P. B., Annapolis:
II you use the bottled IN.
slant starch. according to diree.
tions. You should not have any
trouble at al in starehins nor in
sticking to the iron. It helps too.
If your article Is completely dry
before you sprinkle 1t for ironing.
From Mrs. WJ.B.. washinctonJ
II you are using prepared starch
sold in the stores. ! don't know
why your iron should stick.
Add one half teaspoon OF short
ening or butter to your starch.
while boiling. II you make It at
home. You may be using . new
piece Of material. purchased by
the yard and 1t might have .
starch filler in it. An old piece
Of cloth that had been well washed
or an ironing board cover, sold
to At your board. would help,
also prepared starch. sold in
stores. Also while iron is hot,
rub it over salt. Sprinkled on a
paper. do that Q few times TO
make iron smoother.
KEEP SUGAR MOIST
from Miss G. McA., Washington.
II an apple is put in q contain.
with brown sugar 1t will help keep
the sugar moist.
LEFT OVER LAMB RECIPES.
From Mrs. r. J. G.. Washington
Stuffed peppers: For Mrs. J. -.
j., Silver Spring: This can be use
with beef or pork a. we'll ~ lamb.
Serves Ave or six.
Cut small onions and fry me-
dium slowly until brown. Take A
large bowl and into 1t place z or .
cups cooked rice. l whole ese
beaten. all the fried onions and
diced lamb. also leftover gravy
and season. Grease oblons baking
dish and place 10 pepper halves.
Fill each pepper full with above.
Open small can tomato sauce
and spoon some over each pepper
until used up. Add enough water
to almost cover. Bake / hour and
IS minutes in medium oven. Serve
with l vegetable and salad.
Chop suey: Serves four TO six.
Note. prepare cooked rice and
serve with this dish. Cut up into
thin half moons. 8 large onions
and fry slowly until brown. Add
! cup warm water and clean out
frying pan. Place cooked onions
and gravy in four-quart sized pot.
Add l cup diced celery. ! green
pepper cut up very small. ; cups
warm water. season and cook Is
minutes to I hour. Add water
when necessary. Add diced lamb
and gravy. cook 80 minutes more.
Add enough water and gravy
coloring to make an abundance
OF gravy. Thicker contents and 1t
is ready to serve very hot over
a generous portion Of Chinese
noodles. Cooked rice can also b
used.
Casserole (beef or pork: Cut
three small onions up and fry un-
til brown. Take 4 large bowl and
into it place 2 or 3 cups cooked
rice. l whole egg beaten. and all
the fried onions. also diced lamb
and leftover gravy and season.
Grease oblong baking dish or cas-
serole. Put the above into the dish
and pat down to . level. Spoon
small can OF tomato sauce into 4
design Of individual servings on
top Of ingredients. Add water to
almost cover. Bake hour In me-
dium oven. Delicious with green
vegetables and salad.
This recipe for fluffy rice goes
with the others:
One cup washed rice. ! cups
cold water. "a teaspoon salt. Place
rice In sauce pan with cold water.
Bring to 4 boil. then reduce heat.
Let rice simmer slowly until all
water has been evaporated and
rice is dry. Takes about 80 min
utes. Serve at once. Do not stir
rice at any time.