Rose Bead Fever
PORTLAND, OR., July 11- I noticed in your Sunday column that you had given receipts for making colored rose beads in the Sunday paper of June 30. Now I have procured a copy from the business office as directed but cannot find any receipt for making them. You state that you will publish the receipt in a separate column, but I have searched the whole paper without finding it. Will you please mail me the receipt if you cannot publish it? I will enclose stamped envelope. I want this badly or should never bother you about it. Mrs. L.S.
FOREST GROVE, OR., July 13- I would say that I tried the receipt for making red rose beads, but in drying, mine are turned black or a dark brown and are just so wrinkled. Will you please tell me what was wrong? I made them just according to the receipt given in The Sunday Oregonian. A SUBSCRIBER.
SEATTLE, WASH., June 27. – While in the city this Spring I think I read in your paper the receipt for violet beads. I would consider it a great favor if you will forward it to the following addresses. Thanking you for you kindness. MRS. E.V.E.
PORTLAND. OR. Jully 13– I have had such good luck with your receipt for pink rose beads that I am now ambitious to make green ones as suggested in your receipt. Will you kindly tell me what kind of “green fragrant leaves” would be suitable. Thanking you in advance. MRS. M.B.F
PORTLAND, OR., June 9. – Will you kindly give in The Sunday Oregonian a recipe for making rose beads from the dried rose petals? Thanking you in advance H.E.H>
Make a rather stiff cooked paste with equal measures corn starch and water. Stir in an equal measure of salt and of dried, powdered and sifted rose petals. Color to taste with “fruit coloring” or vegetable dye. Knead until flexible, and form into beads. Dry on pins stuck into a soft board. Polish with perfumed oil. The rose petals are not necessary in making these cheap beads.
Another way is to make a flexible paste with powdered and sifted rose petals, gum tragacanth (dissolved like gelatin) and talcum powder. Perfume and color may be aded to taste, and the beads finished as above. Green beads can be made from sweet brier or sweet balm or lemon verbena. The drying must be quickly and thoroughly…
Tomato Jelly Salad
“Pack finely chopped spinach into small dariole molds or egg cups and stand in the refrigerator to cool. Cut three or four white turnips into slices a quarter of an inch thick; then with a round cutter stamp them out into rounds about two inches in diameter. Stamp out also thin slices of cold boiled tongue. When ready to serve, make little nests of lettuce leaves; place a slice of tongue in the centre of each; on top of this a slice of turnip; then on this turn the spinach. Baste with Italian dressing and serve with duck, hare, or beef a la mode.
Sugarless Lemon Pie
PORTLAND, OR., March 22- Will you please give a recipe for “sugarless lemon pie’ recently mentioned in your column? Thanking you. MRS. E.H.
This filling contains only one egg, very little shortening and no sugar or wheat. Use in a pie shell of oatmeal, barley, potato or rice pastry, made with as little shortening as possible. Or use instead of jelly (with or without nuts in sweet sandwiches. It can also be used for a sweet fruit salad dressing, conservation lemon filling for pies, tarts, war cakes and sweet sandwiches). One cup water, three level tablespoons cornstarch, five tablespoons corn syrup, one tablespoon sugar, grated rind of one-half lemon, two tablespoons lemon juice, one egg yolk, one egg white, one teaspoon Crisco or other shortening (may be omitted), a few grains salt. Bring three-fourths cup water and the sugar to boiling point. Add the corn starch mixed with one-fourth cup cold water. Allow to boil up and thicken. Set over hot water and beat in the egg yolk and other ingredients. Fold in the stiff beaten egg white last to make a fluffy texture, turn into a pie shell and set in a very moderate oven to become firm enough to cut.
EASTERN OREGON- Dear Miss Tingle: Will you please give us a recipe for renovating butter? I notice in you answer to Mrs. E.B.B. in The Sunday Oregonian that you call her No. 6 pie “uninteresting.” Just ask my small children if “sugar pie” is uninteresting. Their grandmother made it first for them in the east and I have made it with more or less success. Just put in some sugar, 1/2 cup or so, and a tablespoon of cinnamon, a little butter and a tablespoon flour and water enough to dissolve. Nothing definite, just guess work. MOTHER.
As for the pie, many thanks for the suggestion, but I stick to my opinion. Children are poor judges of food, though I have known parents who consulted them as if their opinions and tastes were necessarily the “last word” in nutrition and gastronomy. Even though they enjoy the pie you describe it is not particularly good for them.
FRESNO, Cal., March 20. – Dear Miss Tingle: will you please answer tin the Sunday, as do not see the daily: 1. How long will home-made egg goodies keep stored away in jars? 2. How much liquor should one allow or a certain number of eggs to keep from ticking or boiling over? 3. How do you steam fruit cake and finish in the oven. I use lard buckets to steam puddings in and thought not possible to use for cake as wrong shape. 4. Can one add more fruit and nuts to a suet pudding without changing the proportions? 5. How long should it take to freeze, packing in ice and salt, ice or dessert? Some say 24 hours and other four hours. 6. How long to boil apple or cherry dumplings, the kind one ties in a cloth and places in water? 7. How much milk and eggs allowed to each cup rice for a rice pudding? When eggs are cheap I like a thick custard which is easy enough to figure, but how to get a good one with a few eggs is my trouble. Thanking you for these and past answers, sincerely. R.E.M
1. If thoroughly dried before storing in airtight jars or tings, they will keep like rice or macaroni. 2. I do not understand what you mean by this question. 3. It is often possible to find a covered tin that is the right shape, or you can use two tins of similar size, and invert one to form a lid, using a clamp if possible. If it is not possible to arrange a tight-fitting lid for the tin, a tight-fitting cap of tough greased paper can be used, but is not so successful. Remove the cover for the baking. If the cakes are very thoroughly steamed in a closed tin, the final baking is often quite unnecessary. 4. Usually fruit and nuts can be added tin any proportion not exceeding in total one and one-half times the weight of the combined “foundation ingredients,” that is the total weight of butter, sugar, flour and eggs. Usually a little over “equal weight” is better than the “maximum” weight of fruit.