Show PREPARING RICE AND MERINGUES problem not hard once you t learn the secret by EDITH al BARBER I 1 arn am going to let the reader of this column see the answer to a number of questions which bich have hare come to me by letters during the last few weeks I 1 have found as I 1 am sure aou ou have cave that nhat bal Is of interest to one house keeper beeper Is of interest Inte resl to another what Is a substitute for gelatin asks a questioner I 1 am afraid that I 1 do not exactly understand what is meant by that question it II a ve vegetable e instead of an animal product is desired agar agar can be used it II needs a longer soaking in contrast to gelatin and must be cooked when the jelly Is made the same letter asks if marshmallows can be used as a substitute for gelatin A combination of marshmallows flavoring and whipped hipped cream will mold if chilled in the refrigerator friger ator and is delicious A marlow Is a frozen mixture of marsh mallows flavoring and whipped cream another request Is tor for a repetition 0 of the directions for cooking rice by the chinese method this I 1 am giving below at As I 1 told you before I 1 am certain that this Is not the only method used in china hut but the recipe was gly en me by it chinese oman lind and I 1 have hare found it a most satisfactory and easy way to produce dry flaky rice speaking of the chinese another letter asks blikre the materials for matill mat making ill chow mein and chop suey can be purchased these can dow cow be found tit at almost any grocery store under onder ohp th brand of a company which special specializes izez in this and ahl which h furnishes recipes with their products many mally of the chinese restaurants use ilse these same materials in their kitchens of course you know that these dishes have not been actually transported from china in the form we know them but have been developed to suit amer lean tastes another letter asks for a recipe tor for lemon meringue pie that typical american dessert and wants to know specially ally how to keep the meringue from shrinking this Is accomplished by balling baking the meringue in a slow oven to degrees F for 15 minutes personally I 1 like meringue which is I 1 not too puffy but which Is like a frosti frosting rg this kind Is produced bj using five or three the tablespoon ruis of sugar to each eye egg white fiber gran dialed or powdered sugar way may be chinese method for cooling cooking rice use twice as much cold water as rl rice ce cover and bring to a boil doll boll five minutes by that time the water Is almost evaporated then set this 11 in a warm warin place and keep it tightly cohered tor for 15 tul nr more peat pear marlow 18 marshm marshmallows allois 1 1 cup crushed canoed canned pears 4 tablespoons pear luice juice 3 tablespoons from preserved ginger 3 teaspoons lenion lemon juice pint whipping cream flea the marshmallows in ili peir pear juice over hot water unter until marshmallows are melted tild dd the crushed trull fruit gin ger arid and lemon juice cool when quite cold and slightly stiffened cow corn bine with the stiffly beaten cream pour into trays of automatic re friger and freeze about three hours agar Agi agar cAgar lenion lemon jelly 13 13 1 3 box 11 ounce aga ragar I 1 cup boiling water ll 11 cups sugar ivi iva cups cold water cup lemon juice soak the tie vegetable gelatin ngar agar a agar gar in warm arm water for au W to 30 win utes drain and put ili to cook to in boll boil 1 ing ng water three cups to file alie box keep ing while cooking let it II simmer eight to ten minutes or until it Is perfectly clear strait strain through a wire sieve mix fix the lie sugar tire the lem on juice arid and the cold water and strain I 1 the h e cooked vegetable gelatin into it it pour into molds and put pill in cool place to bet leloon leinon meringue pic lie vt cup flour I 1 cup sugar 14 cups bulling boiling wilier 2 eggs I 1 tablespoon tables poun butter grated rind of I 1 lenion lemon 3 tablespoons lemon juice 4 to 6 tablespoons tahle spoons powdered sugar mix the flour and sugar add the boiling water slowly and boll the he mill ats stirring constantly cook over boiling ten minutes stirring oc caslo nally beat the yolks of the eggs and add to them the cooked mixture upturn to boiler and add the butter lemon juice and rind and cook until mixture thickens cool and fill the baked crust cover with a meringue nade by beating the whites wiltes of eggs egg and adding the powdered sugar brown in a slow oven degrees degree fahrenheit about 15 minutes IS a 1333 1933 bell service |