Evening star., 1950-08-13
Readers
Clearing House
Conducted by BETSY cASWELL

(From Mrs. c. B. D., Cheuy Chase
Roquefort dressing: Use one Cor
two depending on how thick you
like your dressing) packages
cream cheese, one triangle Rogue
fort (better than b1ue), tomato
catsup, chilli sauce, garlic herb
vinegar, chopped small onions,
mayonnaise and the flavor stresser
that is used so much now. If you
want a thick sauce use less Of the
liquid. If you want one more like
a French dressing add more. This
can be made without the cheese
and is an excellent 1000 Island
dressing. Without the cheese it
adds much to a crab salad, with
the addition of grated cucumber.
The Boston Cook Book has a
marvellous frosting called orna-
mental frosting. 1t is on page
TOO and is numbered 2. I never
had much luck until I got ther-
mometer, and then found this
frosting the best I ever tried. I
might mention that my copy is a
1888 edition.
With meat going up again, I'd
like to give a recipe I learned at
our school cafeteria. It is de-
licious, and quite a stretcher. For
one-half pound hamburger Call
beeG, use canned tomatoes. chop
ped onions. green peppers and Gel
cry to taste and also to determine
the amount of meat to be
stretched. This will fill about 8
buns. If you make a larger
amount and have some left over
it can be used to stuff baked to-
matoes or green peppers, or can
be added to spaghetti sauce.
Beef or pork liver Il prefer beef
can be lightly Toured, Drowned
and cooked in Spanish sauce to
make very tasty dish. Nice
served with rice or grits.
A nice one dish meal is one
made with one can each, string
beans, corn Il prefer shoe peg as
1t Is crisper), small whole pota-
toes. mushroom soup (undiluted) .
Add dehydrated onions, celery,
parsley and green pepper with
touch OF marjoram. Top with one
or two cans Of Vienna sausages.
Mix. Bake in creased casserole
for from half hour to one hour.
It is a very quick dish that can be
made at the last minute, or early
and kept in the refrigerator. If
supper is late it can just cook
longer. it seems to taste good at
any length of time up to an hour,
and 1t gets little dry after that.
Leftovers or other vegetables
can be used if they aren't too
strong in flavor or won't be over
cooked while dish bakes and
blends f1avors.
For the lady who is interested
in herbs, the Cathedral Herb Shop
has many and also a chart for
their usage.
I have grown from seeds, par
sley. basil. chives and lavender.
All are prennials except basil. All
came up quickly: after being
planted right where they were to
grow. They were not thinned out,
and thrived. All, except the
lavender, which was only three
plants. but they lived and gave a
good crop or blossoms this year.
Parsley, though still living, be-
came very stemmy so I believe
should be planted every other
year.
I bought my seeds from an old
firm in Philadelphia, starting with
a B and ending with an E. I
planted the seeds in spring, but
most perennials can usually be
planted in fall, too. You could
check with the seed company.
I was very interested to see
that Berryman's cartoon on
hoarding had become so popular
that it was being made into a
poster. I don't see how any one
will be able to grab if they have
that cartoon facing them in the
stores. 1t seems that Mr.. Berry
man was pretty smart when he
made the woman fat and the
man puny. I'm wondering how
many will actually resemble the
ones In the picture, when they
go up to the counters to check
their loot! Many, I'll bet. I noticed
that stores could have posters
how about individuals? I know
I'd like to have one in my kitchen.
as a constant reminder that first
things come first.