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Readers’ Clearing House
SOUR CREAM RAISIN PIE. (Thanks to Mrs. M. C. W., Washington.) I hasten to reply to Mrs. P. H. of Alexandria in answer to her request for sour cream raisin pie. This recipe has been in the family for years, and I’ve never eaten one just like it any place else. Most of them, as Mrs. P. H. states, are a custard recipe. This is so simple as to be “never forgotten’—and is delicious: One cup heavy sour cream, 1 cup Bugar, 1 cup seeded raisins. Mix ingredients and pour into pastry shell. I don't prick the top crust too much, .for the mixture boils out and over the crust instead of cooking inside the pie. (Thanks to J. M. J., Silver Spring./ Sour cream pie—One cup raisins, Vi cup sugar, 1 cup boiling water. Cook together 15 minutes. Add 1 cup sour cream. 2 teaspoons flour, yolks of 2 or 3 eggs and a small amount of cinnamon, cloves and nutmeg. Cook and pour into baked pie crust. Cover with meringue made of the egg whites and brown. * * * * KEEPING .TAM. (Requested bp Mrs. A. H.. Washington.) I have just opened an 8-pound jar i Of jam. How can I keep same with out it getting rancid or moldy? * * * * ANCHOVY PASTE SANDWICHES. (Thanks to Mrs. E. J. G . Arlington / 1 In answer to the request of Mrs.j C. E. F. for sandwiches using an chovy paste I would like to submit this one of mine. Let one package of cream cheese stand at room temperature for; about two hours with peeled cloves of garlic in it. When there is a Blight garlic taste remove cloves and, mix with about 1 teaspoon anchovy paste. This is especially good for canapes. * * * * SPOON BREAD. (Thanks to Mrs. C. P. D.. Arlington.) We like this so much better than any other I have tried. It is dif ferent. 1 heaping tablespoon hominy grits, 1 cup boiling water, 1 teaspoon salt. Boil five minutes, remove from fire and add 1 tablespoon shortening. V4 cup milk, !2 cup cornmeal, 1 teaspoon baking powder, 1 egg. Beat well and bake in greased dish in moderate oven 25 minutes. | tEditor’s note: Thanks also, ' Mrs. C. P. D , tor your recipes for tomato soup cake and sour cream pie. which we cannot print for lack of spare./ BUTTER MAKING.* (Thanks to Mrs. E. H. P., Sandy Spring.) I think that, if Mrs. J. A. S.. Ar lington, will have the cream thick and at 62 degrees temperature, she will have no trouble in churning it, * * * * CIDER JELLY. (Thanks to Mrs. A. E. J., Hyattsville.) Here is a suggestion I'd like to pass along: Make jelly of the left-1 over cider that starts to ferment. Use packaged pectin and follow' recipe for fresh fruit juice. Spice and cake coloring may be added for variety. We like 1 teaspoon cloves and 1 teaspoon cinnamon added to 1 quart of juice, but spices are added just before jelly is poured into the, glasses. I enjoy reading your column and hope this suggestion will help. (Editor’s note: Thank you very much for your recipes for sour cream pie and spoon bread, with Fish Needs Glamour To Make a Hit Fish, cooked without any touch ing up. ran become most tire some—but, for the same reason, the rather colorless denizen of the deep is ready and willing to ] be helped out with some grand j accompaniments. For instance: Use leftover cooked fish or i canned salmon or tuna: Remove any bones and flake the fish. Butter a shallow' earthenware baking dish and put the fish flakes into a depth of about 2 inches. Over this pour a good cream sauce. Over the cream sauce place a layer of stale bread crumbs and over the crumbs a layer of grated cheese. Last of i all, some dabs of butter and then a seasoning of salt and pepper, with, if you like it hot, a light : touch of cayenne. This goes into i a medium oven until browm. ! i Peas and carrots in light cream : sauce and potato salad help the casserole of fish to round out a nice main course. And to provide an exotic touch, give it a French name. "Poisson au gratin.” For dessert—a sour cherry or berry pie. I This space is devoted to an exchange of ideas, recipes, housekeeping short cuts and suggestions between the house wives in Washington and vicin ity. Please send your contri bution or resquests to “Readers' Clearing House, the Woman's Page, The Evening Star.” The views expressed in this "open forum” are not neces sarily those of The Star, but are simply an exchange of opinions between readers of the Woman's Page. As it is obviously impossible for this department to test all recipes offered for the column, we cannot assume responsi bility for them. B. C. the added suggestions, and if space permits we will print them at a later date.) * * * * ROAST CHICKEN. < Requested bp Mrs. C. A. N., Washington.) I truly enjoy the Readers' Clear ing House. I have tried some of the recipes and like them a great deal A few years ago I ate roast chicken prepared by a Jewish family. It was perfectly delicious: had some type of herb added for flavor, I believe. I have cooked roast chicken, but nevei’ to taste as delicious as this chicken. I would appreciate greatly any suggestions you helpful ladies have to offer. * * * * USING GREEN TOMATOES. ('Thanks to Mrs. L. E. M., Washington ) For the reader who wants green tomato recipes, here is one of my Has High 1859 6-14 yrs. By Barhara Bell What a nice slimness the raised waist imparts to this charming frock! The top is appealing, too, with its prettily shaped neckline, curved shoulder yokes and the scal loped closing. Barbara Bell Pattern No. 1859 is designed for sizes 6, 8, 10, 12 and 14 years. Size 8 requires 2 yards 35 or 39 inch material, 23s yards braid. Find the gay, young fashions in dresses, sportwear, blouses and suits which you want for a fall wardrobe in the new issue of the Fashion Book, priced 15 cents. You may order a Fashion Book and a 15 cent pattern for 25 cents plus 1 cent for postage. For this attractive pattern send 15 cents, plus 1 cent for postage, In coins with your name, address, pattern number and size wanted to Barbara Bell. Washington Star, Post Office Box 75, Station O, New York 11, N. Y. Victory Model Doll IMS With the world’s toy-making centers darkened by war, today's young ones depend more on Mamma's or Grandma’s clever fingers for their playthings. Here is a life-like baby -doll that offers a lot of fun. both in making it and in playing with it. Dolly has yellow woolen hair and embroidered features, plus a soft, unbreakable body and head. She wall make any little girl mighty happy on Christmas morning. Pattern envelope contains cut-out designs for each pattern; also full directions. Our 60-page multicolored book of Needle Arts containing five free patterns and many other suggestions for dressing up your home and yourself is now available. Send your request for this book to the address listed below, Inclosing 20 cents in coins to cover the cost and mailing charges. Send 11 cents (coin) for Pattern No. 1805 to Needle Arts Dep t, Washington Star, P. O. Box 172, Station D. New York 3. N. Y. pe|s that she may like if she has any canning sugar still. Green tomato marmalade — 6 pounds green tomatoes, 6 cups sugar, 6 lemons, 1'* teaspoons salt. Cut the tomatoes into small pieces and add the sugar. Cut the lemons into thin slices and boil for five minutes into one cup of water to which the salt has been added. Add this to the tomato mixture (tomato and sugar). Heat this mixture slow ly. then cook rapidly, and stir con stantly for about half an hour, or until the marmalade is thick. X have enjoved enormously the exchange of ideas in this column, in cluding the comments on the use of pork liver! (Thanks to Mrs. H. E. F., Washington.) Green tomato pickle—peck green tomatoes, 1 dozen medium sized onions. Slice tomatoes and onions, then pack in a container one layer of to matoes and one of onions, sprinkling each layer with salt until whole quantity is used. Let stand over night. Drain in morning. To 1 quart of vinegar add 3 pounds brown sugar, 1 teaspoon ginger, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 tea spoon cloves, 1 teaspoon alsDice (tied in a bag) and boil 10 minutes. Add tomatoes and onions and cook until tender—about. "« of an hour. Seal | while hot. This is a particularly de I licious recipe. (Editor's note: Sorry, lack of space prevents us from printing j Mrs. H. E. F.'s chow chow recipe J til Ml Mi Mi HARVARD BEETS; HOMINY GRITS. I Thanks to Mrs. N. R. F., Arlington.) I I have used so many suggestions from the Clearing House, I am glad! to at last answer some requests. Harvard beets—2 cups of cooked, diced beets; ■_* cup sugar, 2 table spoons flour, u. cup vinegar, tea spoon salt, 2 tablespoons butter, >4 cup water. Mix the sugar and flour: add water and vinegar. Cook over low heat until thick. Add salt and. butter, | then diced beets and reheat. I suppose Mrs. R. M. M„ Arling j ton, knows that in the South we | .serve hominy grits as a. cereal, but ! not with milk and sugar. When serv ed, butter is stirred in. Then serve ; with sausage, bacon, ham and eggs. ' salmon or some kind of meat or fish. Two other ways which it might be used are: <1» When cold, cut in squares, dip in egg batter and Irv in hot bacon fat. <2i The following is a recipe from an old cookbook I’ve inherited, but I've never tried this' particular one. Hominy bread—Take a pint of hominy, boiled soft; add a table spoon of butter, a pint of milk and1 four eggs; thicken with flour and I bake in a dish. Answering Our Readers' Daily Questionairc By Emily Post Dear Mrs. Post; At what time docs one stop saying "good morning" | and begin saying "good afternoon”? | Is the deadline at noontime, or is < this determined by whether or not one has eaten his noon meal? Answer—Noon is the actual bor der line. but. as you say. one hardly realizes the time of day in terms of morning and afternoon until the di vision is made by stopping one's work for lunch. Dear Mrs. Post: What is a widow supposed to do with her engagement i ring and wedding ring of the first 1 husband when she accepts an en- : gagement ring from another man? : Also, will you please advise what j 'you think of the custom of wearing two bands of colored stones on either i side of the wedding band? Answer—She should permanently remove her wedding ring, but she | may properly transfer her first en gagement ring to her right hand , and, if she chooses to do so. wear it i for life. Or she may perhaps put i both of these rings away for her children. Otherwise, she does what she feels like doing with them. I have never heard of a pair of en gagements rings, which is what two bands would be. On the other hand, there is no reason why you may not make whatever you both choose serve as the token of your engage ment. In other words, the pledge of your engagement does not have to be a nng. Dear Mrs. Post: My daughter be longs to a club which annually gives a tea at the house of one of its members—reason being that the house is very large and more than , adequate. The mother of this mem ber received with the young officers of this club. When leaving a tea of this size, to whom is “good-by" | and “thank you” said? Answer—At a very large tea or | reception it is not considered neces sary to say “good-by” to any one. If you encounter one of the host esses when you are leaving, you shake hands and say “good-by” and “thank yc;\” but you don’t neces sarily go loosing for them. In other words, saying “good-by” at any large reception is not an obligation. ! SASY or delicious choco I 1 late pudding, mix the I #*B''** contents of one pack- I * age of My-T-Fine Chocolate Dessert I I with 2 cups of milk. Cook over low | . heat, stirring constantly, until pud- * | ding thickens. Chill, serve plain or | • withcream.Trytheothereasyrecipes • I on the My-T-Fine package. i I,-I I I I I ' L_Ji Standing tall is a good beauty rule even when you're “dressing for tiro.” A nd the second rule is to play up your face by caring for your shin, taking care with your make up and managing your hair for flattery. The maternity dress above, with its fluted pleating around the yoke, also plays up face value. , An Adolescent Should Shun Sophisticated Ways, Ideas By Patricia Lindsay. It appears to me that the female adolescents of America are too much concerned with their beauty prob lems! They are too impatient about growing up into glamour girls which the screen makes so popular! Common problems are these: Too skinny legs, too dumpy figures, acne (pimpled complexions), too short, concern about which make-up to use. yearning to wear mature clothes, wanting to know how to develop a bust line or how to quickly reduce rounding hips. A girl who is somewhere between the age of 12 and 16, or even 18, must realize that she is changing from a child into a young lady. But she is changing, she has not already changed! Nature has plans for her figure, her face, her height and her per sonality. In some instances she can aid nature: in others she cannot— must only live and wait! Too sxinny legs, for instance, can develop into shapely ones in a year or two; an undersized bust will be come normal when nature realizes it is time for the child to become a young lady—but not until. A dumpy figure <1 am not saying an over weight figure) can stretch out into a tall, shapely one within a year or 18 months of natural growth. A tall, skinny girl can fill out into pleasing; curves in a couple of years. Thosej things nature takes care of and there is no way of changing or rushing her sculpturing. But there are ways to help nature' which most impatient adolescents do not do! During this teen age it is most essential to rest a full nine hour:-, every night; to eat well balanced meals with plenty of fruit and vegetables; to refuse drugstore sweets and between-meals snacks unless those snacks be crisp, raw celery, carrots, cauliflower; or a glass of milk or fruit juice. The adolescent should get plenty of out door exercise and if her time is sadly limited she should wralk to and from school, even though school might be two or three miles! She will be a better beauty for doing so, providing she wears good walking shoes and swings along in good posture. POSTURE—Now that is where she can help nature most. A young miss should carry herself erect— with abdomen in and up, shoulders back and down, head high in nice poise—buttocks tucked under, not sticking out as if she W’ere about to “jive.” Good posture practiced 'hrough these years pays high divi dends in beauty all-through life. And CLEANLINESS! Eignty per cent of adolescents are guilty of faulty grooming. Skin and body ar» not kept meticulously c»ean; hair is ofun neglected. The lesult— j acne skin and dull tresses. No, it is no disgrace to be young one should be lovely, clean and fresh as a whistle, nicely groomed, simply dressed, of pleasing, friendly per sonality and rich vitality! Glamour lies there—not in make-up. sophisti cated hair-dos, mature styles, and late parties! To Market Women are using small clothes hampers as market baskets. Fitted with raffia strap, they can be slung over the shoulder, and it is un necessary then to wait for vege tables to be wrapped. Besides, it doesn't squash soft foodstuffs. On the Cuff The cuffs from 21 pairs of trous ers contain enough wool to make one Army uniform. “GRAY HAIR Every druggist knows that for over 50 years, thousand* of men and women have used Carl Daroschinsky’s famous HairTmt. It'* the “old reliable”—requires no skin test—€ shades—easy to use—economical. Costs only 60£ (double size economy pack* age 35c). For complete satisfaction (or your money back) ask any druggist for DAMSCHINSKY'SKJSIil EH FOR MEAT-SCANT MEALS Ready any time with delicious .STEERO—a steaming plateful of *asty beefy soup, or & rich beefy gravy everybody likes. STEERO is made with REAL beef extract. "~0h, I always fly home when we're having hot biscuits and Land O' Lakes Sweet Cream Butter." Glamour for Two By Evelyn Hayes Many strange things happen to you during that long period when you’re trying to decide whether you really have to name the baby Lemuel after Bill’s grandfather. First, there’s the general rounding out process that gets you down. When you're blooming with baby, it's hard to believe that you ever were a glamour girl—or ever will be again. There are other things, too, that tear down your morale and your glamour. Your skin may become dry, your nails brittle, your hair listless. There isn’t much you can do about those conditions, but there is plenty you can do to make the best of them. Take the matter of your alleged figure. ("What figure?” you ask bitterly.) Well, if you’re going to waddle along pushing your tummy ahead of you as though to sav, "SEE! I’m going to have a baby”—people aren’t going to be able to see much else except that you are. However, if you practice the rules of good posture, stand up tall and carry yourself as if vou were a beauty, you’ll be able to fool much of your public most of the time. Aside from standing tall, hold your head high and hold your stomach in—and we're not kidding. Not only will you look better and feel better if you make a conscious effort to "hold that line,” but you’ll probably improve your muscular | tone as well. One of the bugaboos of good posture is the doctor’s advice to give up your high heels and change to low ones. He doesn’t mean that you have to settle back on the heels of a pair of old saddle shoes. Much better for your posture, your looks and your morale Is to buy as pretty a pair as you can with a good solid walking heel low enough for safety’s ■sake, yet high enough to enable you to walk gracefully. About the same time you switch to low-heeled shoes your feet may bother you and, you know, there's nothing like a pair of sore feet to make you drag along like a little ' martyr. So do a little “footwork,” too. Some gals find that the best way to start the day on the right foot is to pat your feet all over with deodorant powder lightly over the soles and between the toes. They say it does wonders toward making feet feel happier about their un accustomed load. 1 Lucky for you—must be the law of compensation—as you get larger, your face gets lovelier. So do all you can to increase your face value. Make it so pretty that people won't be able to tear their eyes away. Work overtime on your skin, espe cially if it tends to be dry. Use ; a good cream and message it in well. Carry the creaming to your body, too, using it all over before you shower. The soap will remove most of it. leaving just enough to nourish your skin. Or—there's a fine foundation you might try that not only lubricates your skin, but protects it as well. One girl we know used to complain that her face just “drank make-up,” that she always looked shiny, no matter how often she plied the powder puff. Now she swears by this protective foundation, and says her skin never looked better. Also, give extra attention to your hair if it’s a bit dry and listless. Beautiful locks can shed an aura around your features—so try to make them beautiful. Daily brush ing is the first step. Brushing is always important, but doubly so for you little mothers-to-be. Go in for hot oil shampoos, too. Any good mineral oil will do. Heat it, apply j with small pieces of cotton to your scalp, wrap your head in a hot towel for a few minutes, massage a few minutes more, and wash out. The result should be well worth the trou ble, leaving your hair lustrous and shining. If you’re not up'to doing it yourself, any beauty salon will do the job. And right now, let us get our lick in on the subject of your styling your hair. Now, if ever, you want to have a coiffure that does a lot for you. Rynember, your hair should be styled not only to flatter your face, but also follow your gen eral contours. Your contours have changed and so the way you have always worn your hair may not be becoming. Go to a good hair stylist or go to work on yourself. Stand in front of a full-length mirror and fuss with your hair until you achieve something especially flatter ing. something that will make your ■ husband explain, “You never looked | lovelier." Dish of the Day Out of Baltmore to Norfolk go, J ! or rather used to go, the regular nightly runs of the bay boats— and wonderful trips those were, j When the war is won, the civilian j crowds will no doubt return. On those boats a wonderful sea | shore salad is served. While there | may be considerable leeway in i choosing the ingredients, in the center of a base of lettuce leaves there must be a mound of crab meat. The crab meat is mixed with mayonnaise before being made into the mound. Around j : the crab meat are placed 8 or 10 shrimp. Bits of-firm meated left over fish can b“ used, too. And then quarters of hard-boiled egg j and chopped celery. And ripe j olives and green olives. Small radishes, bits of pickled beet and , sprigs of water cress are good. too. With the salad there should be freshly made toast and somehow a cup of good tea or a glass of milk are right at home. Some guests on the boats like pieces of ! cheese with the salad, while ; others prefer their cheese with | fruit for dessert. All in all, this ! is a highly successful light dinner, COLDS; FIGHT MISERY where you feel it-rub 4 ilAt/C throat, chest and backwtthtime-tested ™ VapoRub Close Attention Needed for the Best Work By Angelo Patri Children ought to think about tha work they are doing and not drears about other things to be done by and by. Work that is done with one part of the mind, while the other part is occupied with schemes and dreams of another sort, is use less work. When the mind is directed toward the w'ork in hand, the intelligence is brightened, increased and set full force upon the idea. That must, in the nature of things, improve the work, develop the idea and Increase the power of intelligence and skill. Thinking about the job in hand brings out fresh ideas concerning it and often makes a new idea func tion in place of an older, less force ful, less useful one. Thinking about the work in hand is what brings out the creative forces of the mind and turns the wotker into a creative artist or craftsman. That is one reason, a most im portant one, that I object to the radio going full speed and full force while a child is studying his next day’s lessons. One part of him is engaged with the lessons and the rest of him is playing a football game, dancing, showing off, maybe sharing wild adventure. A lesson must take root to be of any service to the student. It can not do that until the mind takes hold of the idea. Jpoks at it well, remembers an idea to which this or.e can be tied, dusts off that idea, compares this one with it. ties it on, welds it into the associated mass and files it away for reference. That kind of work does not go on while the radio rages and bawls and blares. Study requires a concen trated attention. When a teacher says, “Sammy, Mary, put your mind on your work,” he is warning the children not to waste their time, their growing time. If they are looking about the room, making a gesture under compulsion, they are doing nothing for them selves. They are not adding power to their intelligence, their skill, or their ability in any field whatever. Gestures are only skin deep and do not trouble the brain cells a mite. It takes concentrated effort to do that, and learning depends upon that effort Think while you work is a far better injunction than “whistle while you work.” Creative workers do not whistle while they work. They are profoundly silent. | nURPUPlRil cyl^seJ /- i^// cy////e^ i/crih 6///s/ Jface Jp&ast/efr Thrilling! That’s what the Smart Set says about Park & Tilford “Color Keyed” Face Powder. Its shades are unbelievably flattering—“color- |y l keyed” to your type! Ask to see the Park & Tilford Shade Selector. It shows your glamor shades. Then compare the shade you are now using. See if it is right. Remember, no other face powder offers such accurate shade selection. Park & Tilford Face Powder goes on evenly— stays on for hours—because it is vacuum-sifted. Try it—today! $1,50c and 25c sizes (also 10c purse-size) at drug, department and 10c stores. SMART WOMEN ALSO USE PARK A TILFORD PERFUMES. COLOGNES. LIPSTICKS. ROUGES A PERFUMED DEODORANT *50.00 in CASH PRIZES for Best Letters on 'Why I prefer McCormick (Banquet) Tea" $15.00 1st Prize • $10.00 2nd Prize ' $5.00 3rd Prize and $1.00 each for the next best 20 letters Here Is all You Do: Write us a letter on “Why I prefer McCormick Banquet Tea.” Handwriting, punctuation, spelling and phrasing don’t count. It is your own personal experience we want — why you prefer McCormick Banquet Tea. Please write on one side of the paper only, not over 100 words, please. Contest winners will be announced in an early edition of the Star. The judges’ awards will be final. We cannot return your letters. (All letters will be judged by 3 members of the McCormick Consumer Board.) Contest closes midnight^ Novem ber 6th, so please send your letter today. Important! Please tell us in what state you lived before coming to Washington. P. S. In addition to the cash prizes—every contestant will receive a "secret surprise gift” for his or her kindness in writing us. Send your letter to "Contest Editor" McCormick & Company, Inc. • Baltimore (2), Md.