Evening star., 1951-04-01
OATMEAL MACAROONS.
From Mrs. Fl. M. Y,
Falls Church

(Ffom MTS. II. M. Y.
Falls Church,
For Mrs. S. r. NJ, Alexandria:
This recipe appeared on the
Quaker oatmeal box about Is
years ago, and I have never seen
it since. AS my family liked them
so much I copied it in my cook
book. I hope this is the recipe you
are looking for. or at least will
help you.
One half cup shortening, at
least half butter, cup granu-
lated sugar, cup oatmeal, the
slow cooking meal gives a more
nutty flavor, ! beaten egg. 6 ia
blespoons flour. " teaspoon salt.
! teaspoon vanilla.
Melt shortening, add sugar and
oatmeal and mix until all is wet
with butter. Mix in beaten egg.
Sift the flour and salt in the oat-
meal mixture. Add vanilla and
mix together.
Drop by spoonfuls on a well
oiled cooky sheet. Bake at 400 de-
grees until golden brown about 10
minutes. The batter win spread
itself and look as if it is boiling
when in the oven. The cookies
must be removed from the cookie
sheet as soon as they come out OF
the oven. AS soon as the cookies
are cool they are crisp and
crunchy.
They don't stay crisp very long
in this damp humidity. ] did not
forget the leavening ingredient
there just isn't any. Good luck. 7
hope you find the right recipe and
I'm sure you will. The RCH has
helped me and thousands Of
others in many ways. We all owe
Betsy Caswell a lot of thanks and
also The Evening Star for running
the column.
Il Il u
APPLE PIE PROBLEM
from Mrs. r. Mel, HyattsuilleJ
For Mrs. A. v. A., Washington:
I believe your whole trouble is
the fact the juice boils out thus
getting along the edge of the crust
and making it stick.
To stop this boiling out moisten
the edge of the bottom crust with
water, then place your top crust
and with thumb press the edges
of the two together well, then do
your fluting or however you finish
your edge.
Also, I have never heard Of
having to grease pie plates for a
pie, as there is enough shortening
in the dough. I use the vegetable
shortening in the blue plaid can.
Also the recipe for pie crust on
the label. I have found this to be
a never fail pie crust. On tele-
vision lately this company has
been advertising a new method of
mixing in which you add boiling
water to the shortening instead of
cutting in. intend to give this a
try as it seems quicker and there
is no guessing on the amount Of
water.
(From Mrs. w. II. A., Alexandria,
If Mrs. A. v. A, will take strip
of white muslin long enough to go
around the pie plate and about an
inch and a half wide, wet it and
wrap the edge of the pie, tuck
ing the strip under the edge Of
the plate.
Because the strip of muslin is
wet it will stay together where it
is joined. I save pillow cases for
this job and since wrapping my
pies before baking I never have
them run over into the oven or
stick to the edge of the pie plate.
She should also be sure to cut a
couple of slashes on top pie crust
so steam can escape.
From A. B. e., HyattsUille.)
The running Juice and sugar
cause your pie to stick. My
mother -in-law taught me to wet
a 2-inch strip of clean, old sheet
and stretch it around edge Of
crust and pie plate, sealing the
crusts together. Be sure you have
steam vents in your top crust.
Cut out a design on top. The
holes in the design will allow
steam to escape. Needless to say
peel off cloth before serving pie.
y r X 4
FIGS?
(Front Mrs. L. F. L., Wnshif1gtonJ
I have one fig tree which has
very nice figs and they are red
inside and make a red preserve.
I take enough sugar to make q
thick preserve.
I don't like the flavor of them.
Some one told me the brown figs
are sweet favored and better. Are
they right?
I am a native of Danfilin
County, Pa, and do not know figs
like Southerners. I haven't found
a cookbook that mentioned figs
Of any kind. I would like to learn
a new way to use them.