Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-04-07
RECIPES

dainty tit-bit for luncheon.
RECIPES
The following are a few favorte recipes.
FISH CHOWDER.
/ pound Goldfish
potatoes.
u pound thin sliced bacon
] pint milk.
! pint water.
III ] large onion.
] large teaspoon salt.
Y teaspoon pepper
Good dash cayenne.
Wash hsh. cut into one-inch squares:
pare potatoes and cut into dice; chop
onion place, In kettle or pan. the baconJ
and fry crisp: break into pieces and re-
move; add water to drippings, then fish
and potatoes in alternating layers with
bits of bacon and onion. Cover kettle
and cook without stirring for % minutes.
In the meantime, heat milk, add it quick
ly and serve Immediately,
CLAM CHOWDER.
One quart clans; strain and save the
LIQUOR cut off the black part or stom-
sch and do not use; chop remaining ha~d
parts rather small; fry quarter pound
bacon, sliced thin, and remove from
drippings; break into bits Add clam
liquor to bacon drippinss; add one onion
sliced thin; two cups diced potatoes; cover
with hot water salt and pepper TO taste
Cook about twenty minutes; add
chopped CLAIMS and bacon bits Add hot
milk until sufficient quantity and not TOO
eiammy in taste. Let come to boil and
serve hot.
BOILED HADDOCK,
Clean and boil as usual, remove to hot
platter, garnish with slices OF hard boiled
eggs and parsley; serve with egg sauce
or hot sauce tartare.
BAKED HADDOCK,
Clean four-pound haddock; sprinkle we'll
with salt inside and out; stun with good
bread filling and sew, Cut four or five
gashes on side of backbone and insert
bacon strips; place in pan; dredge with
-four, salt and pepper; lay over strips OF
bacon. Bake one hour, bastlng often with
drippings of bacon.
Serve with drawn butter egg or Hol-
lendaise sauce. Garnsh with lemon and
parsley or water cress,
Haddoel may also be planked or baked,
with stuffing OF oysters.
cREAAIED LOBSTER IN CASES.
/ two-pound lobster.
tabIespoonfuls butter
tablespoonfuls -four.
/ cup milk.
/ teaspoonful salt.
4 teaspoonful white pepper
Good dash cayenne.
little brandy.
YoIks of eggs.
= cup cream.
Remove lobster meat from shell and
cut into cubes, reserying the coral Make
white sauce Of butter, milk, salt, -four
pepper and cayenne.
Place little butter in pan and add lob
ster cubes and cook until heated; then
add brandy; cook minute; then add
egg yolks beaten and diluted with milk;
then add white sauce
Turn into sealIop shells: sprinkle with
coral and buttered crumbs; bake in not
oven until deliea.ely Drowned. Top with
toasted cracker.
LOBSTER SALAD.
Lobster salad is made by mixing lobster
meat with good sil mayonnaise and top
ping ~ith halged hard-boiled eggs.
PRICE QUOTATIONS
Oranges. dozen 20c TO doe
Efapefruit apiece, sc, 10 Sc,
Cooking apples, 4 peck i3e. 70 t5e.
White grapes, pound, 25e.
Straw berries zee 70 4oc-
DAIRY PRODUCTS.
HaEfsE pound, best ..s.............s SIC to 40e
8HHefEaH .t..sss.sss...5ze up
ees. dozen ...-sss.t...-.st--... Zoe 10 Sc.
Fowls
nesslIae chickens. pound....... .27e to 2se.
EIaaae chickens. pound ........22c To 25c
a4kef. pennd 9searcel -,...., 10
aanz pair s+ssst....ss = sae. 70 81. p
ducks. new. .,s.s-. .Sse 70 Sc,
aA 1eel pair. new aad
ezh p
- 3