Evening star. [volume], August 26, 1946, Page B-7, Image 24

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
With Needle and Thread
R2448j
By Peggy Roberta
A perfect autumn blouse to wear
with a suit or with a separate dress
up skirt. An embroidered daisy is
centered with a real button to pro
duce an unusual effect.
Pattern envelope contains hot-iron
transfer, color chart for working,
stitch illustrations, pattern for blouse
including sizes 14,16, 18.
Just out! Our new 60-page multi
colored "Book of Needle Arts” con
taining five free patterns, and many
other suggestions for dressing up
your home and yourself, is just off
the press. Send your request for
this book to the address listed below,
inclosing twenty cents (20c) in coins
to cover the cost of mailing charges.
Send 15 cents (coin) for Pattern
No. R 2448 to The Washington Star,
Needle Arts Department, p. o. Box
100, Station G, New York 19, N. Y.
Please include your postal zone
number.
r
1557
H-ll
By Barbara Bell
A smart, figure-paring junior
frock. The square yoke and deeper
armhole give the smart broad
shoulder look, and there’s a keyhole
neckline, a popular 1946 fashion.
Barbara Bell Pattern No. 1557 Is
designed for sizes 11, 12, 13, 14, 16
and 18. Size 12 requires 2% yards of
35 or 39-inch fabric.
For this pattern, send 25 cents, in
coins, your name, address, pattern
number and size wanted to Barbara
Bell, The Washington Star, P. O.
Box 99, Station G, New York 19,
N. Y.
Send today for your copy of the
FALL AND WINTER Issue of
FASHION—that exciting and dif
ferent pattern magazine. 52 pages
filled with easy-to-make styles . . .
specially designed fashions . . . tips
on wardrobe planning , . . tricks
with accessories . . . free belt pat
tern printed inside the book. Price
25 cents.
Clearing House
(Continued From Page B-6.)
pan), have it well greased. Press
down carefully to cover easily to
sides. Never stretch it. Press pastry
close to sides—have it large enough
to have outer edge turn over rim
in narrow fold; crimp with fork.
This should make pie crust stay put;
I hope this is a good guess. I
think packaged chocolate'ice cream
or fudge mix will give a fluffier
chocolate pie filling. Directions on
package. Saves a lot of watching,
mixing.
* * * *
RECIPES WANTED?
(From Mrs. G. W. G., Jr.,
Bolivar, W. Va.)
Can any one give me a good icing
recipe to use on a' cake that is to be
decorated? I can make the icing
for the decorations but have diffi
culty getting an icing that is smooth
all over the cake.
I would also like to have recipe
for blackberry Jam cake and mara
schino cherry cake.
* * * *
VICH YSSOISE ?
CUTS OP MEAT?
(From Miss S. L. H„ Washington.)
Does some one have a recipe fbr
Vichyssolse which she will share
with me?
I would appreciate being briefed
on the names of the various cuts of
meat, their location on the animal,
the best use to which they can be
put and how to recognize good
quality.
The woman's page is a daily
source of interest and pleasure to
me. I would like to see it published
over week ends.
* * * *
CONDITION OP FLOORS?
(From Mrs. D. M. B., Bethesda.)
Could any one explain and offer
a remedy for the condition of the
floors in my home? In summer
they appear to be in excellent con
dition, but as fall progresses into
winter they become steadily whiter
as though we had applied some wax
product that had left a white resi
due. We rented the house during
the war—possibly the floors received
some treatment unknown to us.
* dr * *
DELMONICO POTATOES;
"ERSATZ” DESSERT.
(From Mrs. D. E. W., Washington.)
For Mrs. E. M. M„ Arlington, here
is a recipe for Delmonico potatoes to
serve four:
Two cups diced cooked potatoes,
2 cups medium white sauce, salt
and pepper, buttered crumbs.
Mix potatoes, white sauce and
seasoning. Pour into greased bak
ing dish, cover with crumbs and
bake in hot oven (450 degrees) 15
minutes.
May I suggest an "ersati” dessert
for those who miss the packaged
gelatin desserts that have been ab
sent from the grocery shelves for
so long? Following the foundation
recipe on each envelope of plain
gelatin, use fruit flavored soda pop
for the liquid, adding sugar or white
com sirup to taste.
* * * a
POEMS?
(From Mrs. E. L. G., Takoma
Park, Md.)
Could any of the readers give
me the title and the complete poem
which begins as follows:
This day will brin* aome lovely thin*—
I say It over each new morn.
I believe the author is Mary
Carolyn Davies.
(From E. E. S., M.D., Washington.)
I would like the words of the
Irish ballad, “McNamara’s Band.”
(From Mrs. P. O’L., Green
Meadow, Md.)
Mrs. T. R. c. jr., might also like
the fragment from Poe’s “To One
In Paradise,” which begins:
Thou w»st that all to mo, love,
For which my soul did pine:
A green Isle In the sea. love,
A fountain and a shrine
All wreathed with fairy fruits and flowers,
And all the flowers were mine.
Since its beginning the RCH has
been one of my favorite sections of
The Star (the others being Mr.
Carmody’s movie and theater re
views and the Berryman cartoons).
I am one of the hundreds hoping
that you will soon be able to put
out a book of selections from the
Clearing House.
* * * *
CANNING PEACHES.
(From Mrs. B. G., Washington.)
In answer to Mrs. S. W.’s request
for canning peaches, I use the oven
method and find it very easy and
sure. Due to the sugar shortage,
white corn sirup may be added to
water with which to cover peaches.
Scald and dip peaches in cold
water and skin them. Place in jars,
fill to within two inches of top with
sirup. Screw tight and loosen lid
one-half turn. Place in long bread
pan, put in oven 250 degrees for 1%
hours. Remove and screw tightly.
* Jr * tfc
CRACKLIN’ BREAD
(From Mrs. H. V. H., Washington.)
Make corn bread In proportions
of 1 cup white mill ground corn
meal, y, teaspoon salt, 1% teaspoons
baking powder and 1 cup milk. Add
about Vi cup cracklings and per
haps some drippings if cracklings
are dry. Bake about 25 minutes in
a fairly hot oven—400 degrees or
drop on a griddle and cook about
15 minutes, turning when the first
side is brown.
The fat removed from pork chops
makes excellent cracklings. Add a
little water, cook slowly until
cracklings are light brown and then
drain. Fat from ham that is not too
salty can be used, but PLEASE
omit salt from the corn bread
recipe.
* * * *
LOUD RADIOS.
(From F. G.. Washington.)
Here’s one that agrees with Mrs.
C. C. P., Washington regarding
radios. It does annoy me to have to
listen every day to programs the
neighbors sets are blasting—"Soap
Operas,” "Ball Games,” etc. I, for
one agree to discontinue the “Soap
Operas,” if people will keep their
radios turned down. I live in a du
plex apartment (walls very thin).
One lady has her radio on full blast
in the living room. She is either on
her back porch or in the back yard.
Can hear her radio so clearly I can
not hear my own!
* * * *
LEMONADE?
(From V. S., Washington.)
Could any one give me a recipe
for a small amount (perhaps about
a quart) of lemonade? I am
ashamed to say I never can get the
proportions right and the recipes
given in cook books are for such a
large amount.
NESSELRODE PUDDING.
(From Mrs. D. H. B„ Washington.)
Three cups milk, 1V4 cups sugar,
»4 teaspoon salt, 4 egg yolks, slightly
beaten, V/2 cups strained European
chestnuts (puree), 6 cooked Euro
pean chestnuts, broken small; l/2
cup broken candied fruit, '4 cup
maraschino sirup, 1 pint cream, 3
tablespoons sherry.
Heat milk, sugar and salt in double
boiler, pour over eggs, return to
double boiler and cook until mix
ture coates a metal spoon (about 8
minutes). Strain and cool. When
cold beat in the strained chestnut,
cream and sherry. Soak broken
chestnuts and candied fruit in the
sirup. Freer,e with stirring (3 parts
ice to 1 part salt). Drain fruit
and add to mixture before putting
into mold; pack in 4 parts ice to
1 part salt. It may be served with
whipped cream or sherry sauce or
garnished with halves of candled
chestnuts, pieces of angelica or
candied fruit. Total time, 3 hours.
Makes about 2 quarts.
This is wanderful if any one has
the time to make it.
* * * *
CHILI SAUCE.
(From Mrs. F. H. H., Accokeek, Mi.)
May I submit this recipe for a
delicious, easy to make chili sauce
that’s not too peppery?
Twenty-four large tomatoes, 4
D'M*C CottSU^
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onions, 1 green pepper, 3 cups
sugar, 3 cups vinegar, 4 teaspoons
cinnamon, 3 teaspoons salt. Peel
tomatoes, slice onion and pepper
and add other ingredients and cook
about two hours. Stir occasionally.
Mash with potato masher. Makes
about four pints.
« * * *
USES FOR DILL?
KEEPING SAUERKRAUT?
(From Mrs. E. G., California, Mi.)
I am very fond of dill cucumber
pickles but have never raised the
dill before. I am anxious to know
if I should use the dry seed and
and if so how it can be saved for
future use? Also, do any of you
RCH readers know of any other
way in which I can use the dill for
flavoring?
Alsa can sauerkraut be kept in
definitely in a six-gallon earthen
ware crock in which I made it? My
friends tell me that it will keep all
winter without canning if stirred
each day, but all the recipe books
say it should be canned in air
tight Jars. When buying it at stores
I cook it very little, as we like the
flavor better if it isn’t too well done.
* * * *
THANK YOU’ NOTE.
(From Mrs. S. S. F„ Washington.)
I wish to express my gratitude to
you and your kind readers for all
the helpful suggestions in answer
to my query concerning rubber
"booties’’ to enable me to bathe
while my feet were strapped.
I' ■ Charge Accounts Invited ■ ■ . i
smartly - suited
—in Corduroy
She II look odoroble in
this corduroy "Little
Star" 2-piece suit. Self
suspender pleated skirt,
matching jacket with
side pockets. Red, rose,
blue or green. Sizes 2
3-4.
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