Evening star. [volume], August 11, 1947, Page B-10, Image 27

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

Image provided by: Library of Congress, Washington, DC

                
Readers’ Clearing House
ANSWER TO SOS.
(From A. M. T., Vienna.)
To Mr*. M. W., Arlington. We
had a similar problem which I
helped greatly by making a slip
cover for the tank. I used a bath
towel from my best bath set so
the accessories would match the
slip cover when we wanted to show
it off. I wrapped the towel length
wise around the tank below the
handle and then cut out the piece
around the joint at the bottom. The
towel folded up the back of the
tank and the extra piece filled in
the opening in back between the
two ends of the towel. I did not
know if this would work so pinned
the cover on*as tightly as I could
pull it. The cover is damp most
of the time, but can be removed
and washed. I plan to use elastic
just a little shorter than '.he_flll-in
piece in the back and sew snaps
on one side. Our linoleum was
ruined and the floor had started to
mold before I hit on the Slip cover
idea, but it is drying out now.
AFRICAN VIOLET;
ORANGE COOKIE8 AND CAKE?
(Front Mrs. G. W. R., College Park.)
To Mrs. H. B., Washington. In
regards to your violets you don’t
wait long enough for your roots.
At least I always wait until tiny
leaves appear and then until I’m
sure they are large enough, such as
size of >4 inch before potting. You
should have a long root by this
time. Be careful of roots. Pot in
small pot. Just put in dirt far
enough to cover up roots well. If
you wait on leaves as I above men
tioned, be very careful as they break
very easy. Don’t cover new leaves
with dirt. And be sure above all
things dch’t pinch off leaf used to
being the plant. It will be the
breath of the plant until it is well
established. Here’s luck to you.
Can some one give me a recipe
for orange slice cookies and cake?
* * * *
POEMS WANTED?
(From J. H., Herndon.)
I wonder if any reader knows the
author and the two verses of the
poem “If I Were King,” Part of It
is thus:
“If I were Kins, ah love! If I were Kins
What tributary nations would I bring
And place them at your feet . . ”
(From Mrs. B. J. D., Washington.)
Can any one tell me where the
following lines are to be found?
“The wind and the rain are over.
The clouds are divided In heaven,
And over the green fields
Flies the inconstant sun."
* * * *
GUMDROP CAKE
(From Mrs. F. S. S., Washington.)
For Mrs. J. W. M., Washington,
who wants a recipe for Gumdrop
Cake. This recipe is called Gum
drop Cookies, but it is more like
cake than cookies.
Four eggs, 1 pound brown sugar,
1 tablespoon cold water, 2 cups flour,
1 teaspoon baking powder, % tea
spoon salt, % cup pecans (optional),
1 dozen gumdrops cut in small
pieces, \ teaspoon nutmeg and cin
namon (also optional).
Add water to eggs and beat until
light. Add sugar and beat again.
Mix 1 cup flour with the gumdrops.
Add to the other ingredients. Mix
well and spread in greased tin.
Bake in 375 degrees for 15 to 20
minutes. Cut in squares.
* * * *
POEM;
BOOK WORMS?
(Rrom Mrs. I. H. C„ Arlington.)
Here is the complete poem re
quested by Mrs. G. F., Washington,
in tonight’s Star.
Rome they brought her warrior dead;
She nor swooned nor uttered cry.
All her maidens, watching, said.
“She must weep or she will die."
Then they praised him, aoft and low,
Called him worthy to be loved.
Truest friend and noblest foe;
Yet she neither spoke nor moved.
Stole a maiden from her place.
Lightly to the warrior stepped.
Took the face-cloth from the face;
Yet she neither moved nor wept.
Rose a nurse oi ninety years.
Set his child upon her knee—
Like summer temoest came her tears—
"Sweet mr child, I live for thee.'1
I found this on page 616 of a
book called “From Beowulf to
Thoqftas Hardy,” edited by Robert
Shafer. It is by Tennyson and list
ed as one of the songs from “The
Princess” (from which also came the
famous “Sweet and Low”). “The
Princess” was first published in 1847
but the above poem was added in
1850.
By the way, while looking for tnis
poem I found bookworm* among
my books. Can one of your readers
help me get rid of them?
* * * *
MONDAY’S CHILD.
(From. Miss C. K., Washington.)
In answer to Mrs. L. M. S., this is
the rest of the poem:
‘ Monday’s child Is lair of face,
Tuesday's child la full of grace,
Wednesday's child Is loving and giving.
Thursday's child works hard for Its living;
Friday's child Is full of woe,
Saturday's child has far to go.
But the child that's born on the Sabbath
day ,
Is blithe and bonny and good and gay.’
(From J. S. K., Silver Spring.)
Monday's chiSd Is fair of face.
Tuesday's child is full of grace.
Wednesday's child Is merry and glad, while
Thursday's child la sorry and sad.
Friday's child Is loving and giving,
Saturday's child works hard for a living.
Sunday's child is cheery and gay .
Thank G<gd for children every day.
I, too.*dislike the longer skirts and
until I have an occasion to replenish
my wardrobe. 111 have to wear short
skirts. I *thlnk all the women of
America should “picket” longer
skirts. They aren't a bit nice look
ing, or so I think. I for one will be
brave enough to withstand the
stares for quite a few months. What
do the other members of this won
derful RCH think about this?
• (From E. G. Af., Washington.)
To L. M. S„ Washington: Follow
ing is taken from “5000 Quotation*
for All Occasions," by Lewis C.
Henry:
Born on Monday, fair in the face.
Bom on Tuesday, full of God's grace,
Born on Wednesday, sour and sad.
Bom on Thursday, merry and glad.
Born on Friday, worthily given.
Born on Saturday, work hard for your
living.
Bern on Sunday, you
* * * *
BOOKS ON DANCING.
(From Af. J. G„ Waldorf.)
Would some kind reader please
send me some addresses from which
I could obtain dancing books? I
can dance but I%would like to learn
from an expert.
* * * *
COMMENT.
(From B. Af., Washington.)
The “crater cake” from Mrs. A
M. T., Dickerson, is delicious, and
the “brown sugar crumb cake"
from Mr. J. A. S. R., Herndon, is the
t best ever. I enjoy reading the
recipe and read it to my friends
when I serve It. He must be a nice
man to have around!
* * * *
SALAD DRESSINGS.
(From Mrs. J. E. L.. Shady Side.)
In answer to the request of Mrs
H. G. M., Upper Marlboro, for salad
dressing without oil, I submit twe
recipes.
One-fourth cup prepared mustard
S tablespoons vinegar, 2 tablespoons
iugar, pinch of cayenne pepper, 1
14h ounce can (1% cups) evapor
ated milk. .
Stir all together for 2 or 3 min
utes, until thickened. It will get
thicker after standing in the refrig
erator for a while. This is good for
potato salad.
Cooked Salad Drewing (without
oil)—Pour tablespoon melted but
ter or margarine, 1 tablespoon flour,
1 cup milk, 2 eggs, separated, 1 tea
spoon salt, dash of cayenne, 1
tablespoon sugar, 1 teaspoon dry
mustard, V4 cup vinegar.
Blend melted fat and flour in top
of double boiler. Add milk and let
cook until quite thick, stirring con
stantly. Beat egg yolks slightly, add,
sugar, cayenne, mustard and vine
gar. Stir this into thickened mix
ture and cook until thick. Remove
from heat and pour on the stiffly
beaten egg whits, stirring constantly.
* * * *
EXCESS CUCUMBERS?
(From Mrs. G. F. t., Washington.)
We live in an apartment, but
have a sizable garden. Our major
problem is what to do with excess
cucumbers. Well have the same
problem with tomatoes shortly, al
though we {Man to can some and
make Juice.
Most recipes call for a crock
(and several days of aging) which,
of course, is quite impossible in a
small space.
Have made sufficient bread and
butter pickles, but would welcome
suggestions for other uses of cucum
bers In canning. There must be
others facing the same problem
who would be most grateful for
suggestions.
* * * *
808!
(From Mrs. E. I. W.. Lorton.)
We just built a cottage on the
Potomatf and need help badly. Our
water in our new well is quite rusty
when heated, so we can’t use our
hot-water heater. What can we do
about it, or will it clear up? How
can I get out the rust from plumb
ing fixtures and from clothes
washed in it?
We are using the spare bedroom
for storage and while the house is
high and dry it smells musty in
there. There are mattresses and
clothes stored in there and I would
not want them to mildew so can
some one come to my rescue? Would
a small kerosene stove put in there
dry it out, or a small electric stove?
We are on a high bank on the
river front and would like to plant
something to stop the bank from
washing. What would grow in a
bank like this?
I got some iron bunk beds for the
porch and would like to get some
pads covered with waterproof mate
rial or get some pads and make
waterproof covers. Does any one
have any suggestions about these
or anything^ else that would make
our home down here more pleasant?
* * * *
ANSWER8 TO QUERIE8.
(From L. E. T., Washington.)
Here are some assorted answers
to queries of the past month which
have not seemed to be answered yet.
To Mrs. F. F. H., re rusty curtain
stretchers: Try using an old tooth
brush and scouring powder and get
off all the rust by scouring well with
a minimum of water. Then keep
from rusting further by painting the
nails with waterproof varnish, or
even colorless nail polish. Of course,
wait a day after scouring for the
painting, so that everything will
be perfectly dry. If you use varnish,
give the wood a coat too, as further
protection from warping and crack
1 rtcr
To Mrs. S. R. C. about pressing a
collection of clovers: Spread them
out in desired positions in old news
papers. If the clovers are very
green and fresh, uses 8 or 10 thick
nesses of paper above and below.
Then put on floor or other flat
surface and pile on books for other
weights. If enough newspapers are
used there will not be any danger
to the books. Leave them for a
week or more (the greener the
clovers, the longer to dry out, of
course). If you have an attic, or
a hot, dry closet, this is the ideal
place to put them. Any small
flowers or leaves may be done this
way. I did all my botany specimens
for school (a long time ago!) and
they were fine. May I add a note
on keeping for “show”? Mount In
a notebook or blank book by using
small pieces of either adhesive or
scotch tape, as narrow as possible.
They can be arranged very artis
tically and will be easy to show off.
To all those seeking courses of
instruction in handicrafts, sewing,
cooking, as well as bridge, public
speaking, languages, photography,
ceramics, oil painting, and many
other subjects. Call or visit the
17th and K branch of the YWCA
and ask for a catalogue and Informa
tion. They have so many courses
at very reasonable rates. Some are
available during the summer, but
many more will start in September
and October. If you are really in
terested, register early as some
courses are filled the first day or
so that they are open for registra
tion. You see, they are very
popular! Some are day classes, and
some are in the evening.
jli vrkio. %/. ii. vj. wm Bcua me tier
address or phone number I will
send detailed instructions for mak
ing patchwork quilts. They are
rather long for putting In the paper.
To Mrs. K. T. A. canning by
pressure cooker: By all means, use
it for canning. All sources agree
that this is the best method avail
able to the home canner. There
are complete directions with the
cookers. Mine is a well-known
make that has a removable pres
sure control that can be set at 5,
10 or 15 pounds of pressure, and it
will keep that pressure automati
cally wjth practically no watching.
It was recommended highly by a
friend who begged me not to get the
kind that just has a pressure gauge;
as you have to watch them to see
that the proper pressure is main
tained. After using mine for a
month, I heartily agree with her
and am more delighted every day.
Meat loaf in 20 minutes! Most
vegetables in 3 to 5 minutes! Since
I work days and have meals to get
evenings and Sundays, this saving
in time seems miraculous. This
cooker will accommodate 3 pint jars
(or less) for canning. For small
families, and smaller supplies avail
able in the city, this is adequate.
Also, since the processing takes only
from % to 1 hour for many vege
tables more for meat, etc.) several
hatches could be done in 1 day
(especially since you can just set
the control and then go on to do
other things till the time is up).
* * * *
‘THANK YOU' NOTE.
(From Miss G. B. //., Washington.)
Please accept my thanks for the
many letters I received through
your column for green catnip and
the receipt of several boxes from
readers. There are lots of nice peo
ple in this world after all!
%
t
Mrs. Parker works on "Black Beauty" while the other animals stand by. The powder
puff affair at lower right is really a red and white crocheted dish rag.
___ —8ttr Stag Photo.
The Animal Kingdom
After producing a 2 by 3 yard
;ablecloth, curtains, dish rags re
sembling powder pulls and in
numerable other items with thread
ind a crochet needle, 80-year-old
VLrs. Sadie Parker of Washington
ooked for new hobby worlds to con
fer. In the three years since she’s
neen concentrating on stuffed ani
nals, she’s produced approximately
100 of various sizes and shapes.
Among her animal klndom are
10 monkeys, 12 horses, several pen
guins, rabbits, sheep and a likeness
)f Bambi. Innumerable color com
jinations produce multicolored crea
;ions, and materials ranging from
:otton to corduroy are used.
Actually bean bags in disguise, the
monkeys are distinguished by defi
nite tails and ears. They also have
By Betty Miles
the happy faculty of perching with
agility on any shelf in any spot in
the apartment.
White velvet vests and black satin
bodies uphold the reputation of the
social penguins. Amply stuffed with
cotton, the corduroy horses, com
plete with saddles and manes of
yam, are eye-catching. Mrs. Parker
also has made several dolls, includ
ing a sailor, and many two-dimen
sional animals that serve as pin
cushions.
Mrs. Parker obviously has just as
winning a way'with-her green thumb
as with her needle. Lining her living
room window are 11 African violet
plants, most of which are related to
the original two that launched her
Interest in the plant 14 months ago.
Among her plants are the Blue Boy,
the Blue Girl and the pink African
violet. Also blooming profusely
under her watchful eye are several
fuchsia plants.
At present, Mrs. Parker is keeping
an eye on her violets, working on a
stuffed horse appropriately called
“Black Beauty,” and finishing a
crocheted bedspread. She has fin
ished 27 of the 53 sections needed
for the completed spread. The "Rose
Leaf" pattern, each block carries 18
separately worked leaves. The cen
ter of each block is worked in the
popcorn stitch.
What’s YOUR hobby? Call
Betty Miles, National 5000, Ex
tension 396—she’d like to hear
from you.
Home-Frozen Peaches
If a poll were taken on home
canning versus home freezing, I’m
Inclined to believe home freezing
would win out. Certainly more and
more people seem to be in favor of
that method of preserving their
surplus garden produce. Of course,
all fruits and vegetables do not lend
themselves successfully to the freez
ing method, but wherever it is prac
tical it apparently ranks high in
popularity with most homemakers.
Men seem to be more interested in
the freezing of foods, too, and are
quite willing to lend a hand in get
ting it ready for the deep freeze.
Such an avalanche of questions
poured in regarding the use of
ascorbic acid that I mentioned }ast
week I thought the whole story of
freezing peaches might be helpful.
The specialists in home freezing
advise hand peeling whenever pos
sible as against the blanching
method, for this reason: The scalded
outer layer tends to soften, so that
the frozen fruit turns out a little
less firm than if peeled without
scalding. If time is important it
By Violet Faulkner
may not be possible to do this, but
hand peeling is not too tedious if
only a few peaches are prepared at
a time.
Have the sirup ready to drop the
peaches in; I think you’ll find this
proportion of sugar and water about
right: 3 cups sugar to 4 cups water.
Pour cups of sirup will cover about
V* bushel of peaches. If you use
the ascorbic acid to prevent brown
ing, add 1 teaspoon to each quart of
chilled sirup. If you use citric acid
crystals, dissolve hi teaspoon in 1
quart water and dip peaches as soon
as sliced into the solution for 1 min
ute before packaging.
Pack sliced peaches in meistusp
vapor-resistant containers made
especially for frozen foods. Be sure
fruit is completely covered with
chilled sirup. Above fruit and sirup
leave 1 inch head space in cartons
or bags. A piece of crumpled parch
ment paper placed on top of peaches
will help to keep fruit submerged.
Seal each package tightly and
label. Freeze as soon as possible at
zero degrees F. or lower. If you are
using freezer locker facilities hold
packages in refrigerator until taking
them to the locker plant.
Your fruit cellar wouldn’t be well
stocked if you didn't include some
peach pickles on the shelves. . . .
„ PEACH PICKLES.
1 quart vinegar
6 pounds sugar
12 pounds peeled fruit
Make a sirup of the vinegar and
sugar and add a spice bag made of
1 tablespoon of ground clovA and
1 piece of ginger root if desired. Add
4 or 5 whole sticks of cinnamon to
the sirup and drop a few of the
peaches into the boiling mixture at
a time. Cook until the fruit can be
readily pierced with a straw, let
stand in covered kettle overnight.
Next day pack into clean jars to
within % inch of top, covering fruit
with the sirup. Put on cap, screwing
the band tight. Process in water
bath at simmering temperature (180
degrees F.) for 20 minutes.
R2 585
By Peggy Roberts
This cable trimmed knitted sacque
and booties set is pretty and prac
tical. It is easy to knit and fast
work too!
Pattern envelope No. R2585 con
tains easy to follow, accurate knit
ting instructions in sizes for infant
and 1 year.
To obtain this pattern, send 15
cents in coins, giving pattern num
ber, your name, address and zone
number to Peggy Roberts, The
Washington Star, P. O. Box 100,
Station G, New York 19, N. Y.
By Barbara Bell
Barbara Bell Pattern No. 1692 is
designed for sizes 11, 12, 13, 14, 16
and 18. Size 12 requires 4 yards of
39-inch material.
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, Sta'tion O, New York 19,
N. Y.
Teen Topics
By Sally
Here’s a short, short story with
a sad ending:
Johnny went to town on a pres
ent for Susie—bought her a glam
orous, expensive bit of feminine
frou-frou.
Result: Susie was embarrased.
Her parents were shocked. Johnny
was in the doghouse.
Yes, kids, in spite of Johnny’s good
intentions, he was wrong. The
present he picked was too lavish
and too personal.
Boy-girl gifts should always be
in good taste. Expensive and in
timate articles are out of bounds
unless a couple is formally and of
ficially engaged.
Johnny might have given Susie
candy, flowers, phonograph records,
a book, a photograph of his hand
some pan or any inexpensive knick
knack such as a cute compact or
purse.
It’s correct for girls to present
boys with books, records, pictures,
wallets, key chains or any such
gadget. Hankies and hand-knit
socks are borderline, as are gloves
i
X UKE rr OUT JOMNNV
ITS SO GOftOEOUS?/
and perfumes, for* boy-to-girl giv
ing.
Friendly gifts are just that—small
tokens of friendship and affection.
Follow the rules and you’ll be safe,
not sorry.
•
__ _I
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rhio natural mineral water from Hot
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3. Neutralize uric acidity.
4. Discharge waste*.
Phono for a Cato Today
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French Menu
/ Terms
By the Chef
Our sixth French menu terms les
son coming up today—by now you
should be getting well versed in
the art of comprehending the mean
ing of the various dishes listed in
elegant French at the smart restau
rants. If you’ve missed any of the
series so far, drop me a line in
care of The Evening Star, inclosing
a stamped, self-addressed envelope,
and I’ll be glad to mail you the
others.
IncidentaJlyTit is interesting that
the latest edition of "Table Topics,”
that invaluable leaflet Issued by
Bellows & Co. of New York also
oflers an explanation on menu terms
as this month’s topic.
Today’s entire lesson may well be
given over to the countless egg
dishes that appear on the carte de
Jour—we can’t possibly compass all
of them, but we’ll "make do” with
the most usual ones:
OEUFS BROUILEES—Scrambled
eggs.
OEUFS EN COCOTTE or EN
CASSOLETTE—These are what we
know best as shirred or baked eggs,
In small flat earthenware dishes.
OEUFS FARCIS —Stuffed eggs.
May be hot or cold. "Farcis,” of
course, comes from "farce,” force
meat, or stuffing.
OEUFS FRITS —Eggs fried on
both sides.
OEUFS ORATINES—May be the
same as oeufs farcis—but with a
sprinkling of bread crumbs on top
of the sauce in which the eggs
are baked if they are being served
as a hot dish.
OEUFS MOLLET—These are eggs
so delicately poached or bpiled that
the white is firm, but the yolk still
soft. Often used in fancy cold
buffet dishes.
OEUFS MOULES—Poached eggs
done in special molds.
OEUFS A LA POELE—Fried only
on one side.
OEUFS POCHES—Poached eggs
which are served in cassolettes,
croustades, tartlets, timbales and so
on. They have all sorts of trim
mings, and you can guess what they
are by checking the words which
follow: "Argenteuil,” with asparagus;
“a l’aurore,” tomatoes; "a la bo
hemienne,” foie gras and ham.
Madeira sauce; "a la bruxelloise,”
just familiar brussels sprouts—don’t
say I didn’t warn you; “Cardinal,”
lobster; “a la Florentine” with
spinach and sauce Mornay, an old
standby; "princesse,” chicken, sauce
supreme, asparagus tips; "a la reine,”
sauce supreme, chicken.
OEUFS SUR LE PLAT—Fried or
shirred eggs served in the dish in
which they are cooked, with a great
variety of accompaniments; “Al
bertine,” mushroom; "a l’alsacienne,”
with sausages or ham; "a l’Ameri
caine,” with bacon; "Bercy,” sau
sages and tomato sauce; "au beurre
noir,” with a little burnt butter I
and vinegar added at time of serv- j
ing; "a l’espagnole,” sweet peppers.1
onions, tomatoes; "a la turque,”j
with chicken livers. Many of the
terms used with the poached eggs
appear again with the fried.
OMELETTE—The same old ome
let. With “espagnole,” it’s a Spanish
omelet, full of tomatoes, mush
rooms and so on. With "lines herbes”,
it is a plain omelette filled with
chopped chives, tarragon, chervil,
etc. You won’t have much trouble
with any of these.
More next week.
j
iiMiYMi'i'iiiHarm-fa
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Rich and flavorful, this corn chowder doesn't take long
to make. ...
TUESDAY.
Corn Chowder Crisp Crackers
Garden Salad
Apricot Upside Down Cake
Corn Chowder.
4 slices bacon 2 tablespoons flour
H cup chopped onion 1 cup milk
1-pound jar cream-style corn 1 cup tomato juice
2 cups raw diced potatoes H teaspoon salt
2 cups water \\ teaspoon pepper
Cut bacon into small pieces and cook slowly in a saucepan until
crisp. Remove bacon from pan and reserve hot bacon fat. Add onion
to fat, cook slowly for five minutes. Add corn, potatoes and water.
Cover and simmer about 20 minutes, or until potatoes are done. Blend
iogether flour and milk and add to vegetables. Bring to boiling point,
then cook, stirring constantly for one minute. Add tomato Juice, salt
and pepper. Heat, pour into serving dishes, top with crisp bacon
pieces and serve immediately.
IVypoisoN
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and thus aid healing with bland
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PLAIN OR. IODIZED
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u. oloan a vo.i *nc.» Auctioneers $
Mahogany Case Baby Grand Piano, Antique English Hall Clock,
Mahogany, Maple and Blond Mahogany Bedroom Suites, j
Limed 06k Dinette Suite, Antique Oil Portraits, Blond 1
Mahogany Knee Hole Desk and Chair, Silverware, China, Glass- f
ware, Bric-a-Brac, Bakhuraking, .Floor and Table Lamps,
Victorian Chairs and Sofas, 2 Upright Piqnos, Office Desks
and Chairs, File Cabinets, Fireplace Brasses, Upholstered
Davenports and Chairs, Books, Clocks etc.
at Public Auction
AT SLOAN’S
715 13th St.
.TUESDAY
August 12th
Starting at 10 a.m.
Now OB View
Terms Cash O. O. Sloan Is Oo.. Inc . Auctioneer* ,
Established 1861
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