Evening star., 1952-04-10
Report to the Hon1en1oker
Fruit Wines Are Newcomers;
Freeze Eggs for Later Use

you can make up a complete as
sortment in no time at all. Use
cups of the wine (any one),
cups of sugar and Il bottle of fruit
Ipectin. Measure the wine into
the top part of a double boiler.
Add sugar and mix well. Place
over rapidly boiling water and
stir until sugar is dissolved, about
u minutes. Remove from heat
and at once stir in pectin. Pour
into glasses and paraffin at once.
Freezing Eggs
Freezing eggs. say the home
freezing specialists of the United
States Department of Agriculture,
is the best way to preserve eggs.
Can you remember back to the
days when we used to put them
down" in water glass, salt, saw
dust and other preservatives? It
was a messy business digging
around in deep crooks trying to
fish up enough eggs for a cake.
The frozen eggs. they say, will
keep in good condition for nine
months to a year. With eggs so
plentiful and reasonable in price
it would be we'll worth your while
to try this method Of preserving
eggs against the time when prices
start to skyrocket The eggs are
first removed from the shell. Then
freeze the whole egg or the whites
and yolks separately. The whites
are the easiest to handle because
nothing is added to them, al
though they do recommend run
ming the whites through a sieve
for uniform texture. To prevent
the yolks from becoming gummy
in the freezing process it's neces-
sary to add sugar, sirup or salt
depending on how they will be
used. For example, add salt to
eggs for scrambling and sweeten-
ing if they are to be used for
desserts. The label on each car
ton should tell the date when put
into the freezer. the quantity, and
the salt or sweetening added. Lack
of space prevents me from giving
detailed instructions on the pro-
cedure. However, if you are in
terested in freezing eggs for next
fall and winter you may obtain
the mimeographed sheets from
Helen Douglass, Office of Informa-
ton, United States Department
of Agriculture, Washington Is,
D. c.
Here and There:
Butterscotch rolls in a jiffy:
Combine 3 tablespoons of melted
butter or margarine with 70 cup
of brown sugar and 3 tablespoons
Of chopped pecans. Spread this
mixture over the bottom Of a
1-quart loaf pan. Place 8 brown
n serve rolls, tops down, over the
sugar mixture. Bake in mod
crate hot oven for IS minutes.
Let the rolls stand in the pan for
a minute after removing from
oven. Then invert the pan to re-
move rolls so the butterscotch
pecan side is up -. Almost a
million railway cars of fresh fruit
and vegetables are shipped an
nually to city markets, and are
nearly all bought and sold on the
basis of the United States Depart
ment of Agriculture's Production
and Marketing Administration Of
fetal standards. More than half
are inspected and certified for
grade at shipping points by Fed
eral-State inspectors Sun
day or holiday supper, in a wink,
is no trick at all. Spread deviled
ham paste on split, toasted, and
buttered English mullins. Top
with creamy scrambled eggs {.
Did you know that macaroni foods
get their brittleness from dry
ing? They are put in a tightly
closed room in which air at ordi-
nary temperatures is circulated by
large fans. Temperature and hu-
midity are carefully controlled by
skilled operators. Small durum
products are dried for several
hours. 1t takes many days to dry
the heavier forms Add o
handful of toasted salted almonds
to your favorite tuna salad. Then
spoon into avocado halves. Makes
a super salad to serve at your next
foursome luncheon. Accompany it
with hot cinnamon rolls and po-
tato chips. For dessert serve va
nilla ice cream and chocolate
sauce with crushed peppermint
candy Shell color has no
effect on food value, flavor, or the
interior quality of an egg. There
is no advantage to consumers in
paying a premium for white or
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