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few minutes before serving time. Variation 2 Combine Kasha with quick-froz en peas, baby limas or 2 cups thin- !v sliced fresh mushrooms and add ed schmaltz. Turn into a casserole ,nd bake 10 to 15 minutes at 375’F ,n till lightly browned on top. Don't get us wrong about filling requests for recipes, dear Readers. Especially when four or five reci pes are requested in the same let— 'n. and such recipes have either iicon included in this column not ago, or been anticipated and already sent in for publication. This was the case with one of our fre quent "fan-mail" writers, Mrs. Ju lia A. Steele. 17lit F. B. Olson Mem. Highway, Minneapolis, Minn. We sent her a couple of recipes she wanted, and here are two more that will interest you as well as Mrs, Steele who wanted to know if M INCEMEAT PIE FILLING could he made at home. Well, here’s how: Home-Made Mincemeat for Pie Filling 1 pound beef suet, chopped (this means inside fat from kosher meat, too) 2 pounds diced beef from neck of shin bone 1 large tart apples, grated or diced fine 2 pounds quinces, diced or chopped 1 2 pounds each seedless raisins, currants and candied citron or mixed dried fruits 1 pound dried apricots or pitted prunes, chopped 2 large seedless oranges, chopped impeded 2 cups dark molasses 2 teaspoons cinnamon 1 tblsp ground allspice 1 tblsp ground cloves, optional 1 tsp ground nutmeg 1 tblsj) salt 2 cups good apple cider 1 cup any good brandy Cover the chopped suet and diced meat with cold water and bring to a quick boil. Skim, re duce heat to a simmer and cook about 1 1 2 hours or till the bits of beef are tender. Prepare the fruits to be used by putting through the medium blade of your food chopper, or chop together in a wooden bowl. Combine chopped fruits, molasses, spices, salt, cider and the cooked suet and meat with as much of the liquid as necessary to keep the whole mixture from be ing too thick. Cook over moderate heat, covered till it boils, then part ly covered for about 1 1/2 hours or till thickened and all contents of pot tender. Add 3/4 cup brandy (or any good whiskey while the mixture is hot and stir well. Add remainder of brandy or whiskey when jars are filled, a few spoon fuls for each jar before sealing and storing. This helps ripen the mineemeat and prevents spoilage. BE SURE TO STERLIZE THE JARS AND COVERS. Use pints for filling each 8-inch double crust Pie. This amount yields approx imately 6 pints. Store in a cool, The Southern Israelite dark place. NOTE. An anonymous reader asks if SUET is kosher. It is if it comes from beef purchased at a kosher butehershop. It is, as above the side beef fat which is found with rib steak especially. Another kashruth question from Sally Ginsberg, (5114 1/2 W. Olym pic Blvd., Los Angeles: “What can be substituted for milk or cream" especially in cake or cookie recipes. V ell, a very satisfactory sub stitute is fruit juice, in the mixing of such dough or batter, except the very rich cookies or cakes which depend on the fat content of milk or cream. Kosher-prepared baking mixtures meet the kashruth prob lems that same way. BE SURE TO READ LIST OF CONTENTS OF ALL PACKAGE MIXTURES. And, many thanks, Mrs. G„ for the words of appreciation of recipes you follow in this column. Colum nists love such letters! During the course of a week we receive many requests from readers of this syndicated column, an Am erican Jewish Press Feature. It would fill the column most of the weeks if we listed all your wanted “copies" of recipes which had ap peared but were not clipped or saved in scrap books. But we as sure you, that all requests especial ly for suggestions for luncheons anti dinners, for private or fund raising purposes, are always wel come and will be answered as promptly as possible. Recently we had a letter which is of particular interest to us be cause invariably young women who are "new at cooking" have the same requests for “help" of this columnist. Here are three ques tions sent in by Mrs. D. Dembling, 83 Columbia Rd., Dorchester, Mass., which are typical of many receiv ed. Therefore, we cheerfully re peat questions and answers in the hope they will forestall future dif ficulties with cake-baking: Q. I: Why do cakes crack on top? A. Cakes have a tendency to crack on top when TOO MUCH FLOUR is used. Be sure to sift flour before measuring and always use a standard measuring cup. Q. 2: Why do raisins, blueberries, etc., fall to the bottom of the bat ter? A. If raisins, blueberries, etc., are dusted with flour before add ing to any type of cake, cupcake or even pancake batter, these fruits will not drop to the bottom but will remain in place. In the case of blueberries, strawberries or any berry which has been washed, be sure to drain thoroughly before dusting with flour. Q. 3: How much shortening is equal to one cup of oil? A. The average brand of vege table shortening used may be used in equal amount, except olive oil which is very rich in fat content. Oliver oil and sesame seed oil (tachini in Israel) — 3/4 cupful is equal to one cup of other shorten ing. WESC 5000 WATTS “000 in Dixie” “First in Greenville” J. B. LACHER Jeweler 23 COLLEGE ST. GREENVILLE, S. C. ROEBUCK AND CO. Shop at Sears and Save "Satisfaction Guaranteed or Your Money Back" 400 East Stone Ave. Greenville, S. C. Bihuri *.s Restaurant Air Conditioned A Restaurant Name Famous in South Carolina For Over 30 Years Lewis Plaza, 1704 Augusta Road, Greenville, S. C. SPECIAL CHILDREN’S MENU DIAL 3-7616 GREENVILLE PRINTING CO. Dial 2-5871 111 College Street w. B. JONES. Owner GREENVILLE, S. C. (27)