Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1914-10-29
What Other
Housewives Know
HALF-PAY PUDDING.

hAbF-PA1 PUDDING.
Four ounces OF each OF the following
ingredients: Suet. flour, currants. raisins
bread-crumbs; two tablespoonfuls of mo-
lasses, half a pint of rnilk.-all of which
must be well mixed together and boiled
in mould for three or four hours. To
be served up with wine or brandy sauce
II half-pay permits. 1t is an excellent
substitute for Christmas plum pudding
at small expense.
A FRIAR's OMELET
Boil dozen apples; as for sauce. stir
In a quarter pound OF butter and tho
same OF white sugar; when cold add
four eggs, well beaten; put into a baking
dish we'll covered with bread crumbs. SO
as to stick to bottom and sides. then
add the apple mixture sprinkle bread
crumbs over top. When baked turn and
dust with sugar.
MUSHROOMS UNDER GLASS.
One pound of large, fresh mushrooms.
washed In four or five waters, peeled,
stemmed, and dried. Fry for one minute
in tablespoonful of butter. Put a cup of
thick, wei! seasoned cream on the stove
and let 1t simmer slowly for 10 min
utes, make rounds OF toast. browning
on one side only, and lay one in each of
the baking dishes that come with glass
bells.
Place mushrooms on toast and cover
with the juice and cream. Put glass
covers on, Bake 15 minutes. Serve under
bells.
RICE WITH TOMATOES.
One coffee cup of rice. Tablespoonful
bacon grease. One large onion. Four
large tomatoes, Four green peppers.
Half a teaspOonful black pepper Salt to
taste. Soak the rice until it swells.
Put the bacon grease in frying pan.
Chop the tomotoes. onions. peppers, and
put all with the rice IN pan, Fry until
nearly brown. Add one pint of water
and cook for about 20 minutes.
STUFFED GREEN PEPPERS.
scaad large bell peppers. one large
white onion. three medium-sized ripe To-
matoes, yolks of three eggs, three table
spoonfuls melted butter. thres table
spoontuls minced cold lamb. three tops OF
the peppers chopped hns. one slice OF
stale bread. one and ons-half inches
thick. Salt and pepper TO taste.
Wash peppers and dry them, take of
the stems so they will sot level IN baking
tin. Cut of the tops OF the peppers,
making an opening large enough to put
in the dressing with tablespoon.
Remove the heart and seeds, saving the
seeds OF one pepper for seasoning. and
place the peppers In an ordinary baking
tin. Now chop tbs onions and the tops OF
the peppers both fine.
Peel the tops OF the tomatoes and
chop them In the tray with onions
and peppers. Rub the bread untfl II Is
very fine, using all but the crusts. Minca
the lamb and add 10 the bread crumbs.
A id the onions, tomatoes, peppers melted
butter. salt. black pepper and the seeds
Of one pepper, last Of all the yolks OF
the eggs well beaten Fill the peppers
with the mixture and bake half an hour.
Before serving put bit OF butter on
each pepper
CAULIFIlowER CHEESE.
Place one large caulihowsr In a kettle
of boiling water and a little salt Cook
until it can be removed from the kettle
without breaking. Take It from the stems
and lay II in a deep round dish In small
pieces; cover II well with grated cheese
which has been seasoned with pepper.
salt and a little mustard. Bake until
brown,
CORN FRITTERS.
six ears of fresh corn or one can. II
green corn Is used CRATE It; II canned,
chop it very fine. Three eggs hot beaten:
one tablespoonful melted butter. tWo
crushed soda biscuits. Season with salt
and pepper Mix all well together and
~ as you would griddIe cakes.