Evening star. [volume] (Washington, D.C.) 1854-1972, 1954-02-23
MRS. G. X, VIENNA

While the following recipe Is
not quick and easy, nor mex
penSive, it is aSSuredly ex-
tremely fine and well worth
the time and. effort involved
in it's preparation - particu-
larly so since it keeps for a
long time in the deep-freeze
and we'll in any location: One
beef tongue (fresh. not cured).
boi.. cool, trim and chop fine.
wherever this recipe says
chop it means that; do not
grindD Two cups good beef.
cooled and chopped very fine:
/ pound beef suet. chopped
very fine; 4 cups chopped ap-
pies, 2 pounds seeded raisins.
/ pound currants. "a pound
citron. finely shaved; / cup
currant jelly. juice Of two
lemons and grated rind Of
3, 2 cups sugar 112 cups
candied orange peel. shredded
fine; " pound candied lemon
peel. shredded fine; / tea
spoon each of cloves, nutmeg
and allspice, tablespoon each
Of salt and cinnamon. quart
cider boiled down to ! pint.
l quart sherry. quart good
brandy. 1 cup sirup from
spiced fruit. (This recipe can
easily be halved; half makes
about as much as can con-
veniently be handled in a gall
lon crock.) Mix all ingredi-
ents except cider and liquors:
add hot cider and (unheated)
liquors. Mix well. (Note that
the meats are cooked but
there is no further cooking.)
Put in stone crock. cover we'll
and stir daily for as many
days as possible 1.-TWO or three
weeks seems adequate). Then
add more brandy, package and
freeze. I have kept some in
freezer for a year and a half
and it is just as good as the
day it went in. Can be kept
for a long time in jars in the
refrigerator and probably. al
though I have not tried it,
sealed up in mason jars. For
the final touch, when making
the pies, butter the bottom
crust literally and put Jumps
of butter on top Of the filling
before laying on top crust.
ITALIAN BREAD?
mrs. r. L., Silper Spring.
was wondering If some one
could give me a recipe for Ital-
ian bread. My husband likes
it so much and none of my
cookbooks has one. Also. does
any one know of a good way to
cook chick peas? We like the
dried ones rather than the
canned ones. cook them with
ham or bacon, but this gets
tiresome. I hope some one
can help me.
-
THANK YOU" NOTE.
I'd. NJ. S., Leon1rdtoDn)
What a generous group of
people are the readers of the
RICH! I received so many re-
plies to my query about con-
testing that ! cannot answer
them all as promptly as I
would like. May I take this
means Of expressing my appre-
citation to those who took time
to write me? For others who
are interested in contesting,
several of the readers sug-
gested a school in Philadel-
phia which offers a course in
contesting. From the enthu-
siastic replies I received, I
look forward to my new-found
hobby, knowing many fine
people in the Washington area
are doing the same. Thanks
to all of them.
r n II
ANSWER TO QUERY.
mrs. M. S., SilUer Spring. j.
From Mrs. E. r., Gathers
burg: There is a household
encyclopedia in a 35-cent
pocket book that has every
thing from house repairs to
how to keep house. It has
everything imaginable in it.
The other book is the Handy
mans Guide" by H. Hubbard
Cobb got mine from the
William H. Wise Co., pub
fishers in New York. If
you get the pocket book / be-
lieve you will get more for
your money. I got mine In a
drugstore.
CHOCOLATE CHIP COOKIES?
mrs. c. E. r., Sedbrook)
Dose any one know Of a
good chocolate chip cookie
recipe other than the old toll
house kind? Something new