Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-04-21
FOODS IN SEASON

Of CAYENNE and Juice Of n lemon Mix
thoroughly, add two tablespoonfuls of
melted butter and one-fourth cup water.
Into this mixture put one and one-half
pints OF cold duck Place saucepan over
fire and stir until the mixture is smoking
hot Turn 1t on hot dish and garniS h
with sliced lemon and sprigs Of parsley,
Serve at once with thin pieces Of buttered
| toast and olives.
GUINEA FOWL
The flesh OF the guinea hen is very un-
like that of any other barnyard fowl 1t
is all dark. corresponding more nearly to
the flesh of wild fowl The fact Is that
guineas always remain wild, simply toll
Grating the domesticity to which they are
subjected Therefore. as they hunt about
in fields largely for their food, they do
| not accumulate fat like domestic fowl
This renders them more digestibe,
Guinea frcassee, served with potato
/ croquets, stuffed tomatoes and salad,
makes an excellent meal
PIGEONS.
The best method of cooking a full
grown pigeon is pottlng. This gives the
moist, slow cooking necessary to all
tough or flying birds.
PoTTED PIGEONS.
Clean and stuff six pigeons, place them
upright in stow pan and add one quart OF
| boiling water IN which celery and onion
! have been cooked, Cover and cook slowly
until tender, or cook in oven In covered
| earthen dish Remove from the water
| cool sprinkle with salt and pepper,
| drcdge with -four and brown IN pork
| drlppings Make a sauce with A-Cup
/ butter and -four cooked together with
| stock in pan This should make two
cups Place each bird on piece Of toast
and pour gravy over all Garnish with
| parsley or Cress.
Potato stufT1nE is also good.
/ Pigeon birds nest Is a very attractive
/ way of serving this food Boil some vel
low macaroni until tender, then cut IN
! pieces the lengths Of finger and lay
| on the dish like straw nest Truss
| pigeons with heads on thaviug picked
them clean. turn under the left wing
leave feet on and having stewed them.
| arrange in nest Pour gravy over
and serve The nest may be made or
boiled rice or bread cut in pieces ths
length Of finger and Drowned in hot
! lard seasoned with salt and pepper.
SQUADS are incest broiled and served
| on toast They may also he baked In the
! oven after splitting them down the back
and carefully wiping inside and out. Cur
rant jelly and peas may be served with
them.
TIMELY ATTENTION TO THE RE-
FRTGERAToR.
Now that warmer weather Is coming
on and the general spring housecleaning
! season has begun, one OF the most I'M
portant things claiming attention ana one
| which is often overlooked Is the caretul
investigation of the refrigerator.
Few refrigerators are properly insu-
lated and the loss from this alone makes
them a regular ice consumer. If one
cares not so much for the appearance Of
the refrigerator, one inch of compressed
cork, bought at a nominal expense, can
be tackled on with small nails, covering
tho entire boXtop, and the sides and bot
| tom as we'll Be sure TO have an ''S'' trap
| in the drip to prevent the hot air from
| going into the refrigerator The neglect
| of this often Is the cause of great waste
of ice and prevents the refrigerator from
| being properly cooled. on the outside of
| the compressed cork, n coat of cement
| one-quarter inch thick, can be placed TO
| give a finished appearance. Put coat
| of duh white paint on before the cement
| is too dry so that II will adhere better
! and then. when dry, add the coat Of white
| enamel When this is dry It can be kept
clean and will last long time The
| saving on your ice bill will be at least %
! per cent. by having cork insulation.
In these modern days, with all up-to-
! date labor-saving Devices the housewife
| should have another sort of annoyance
! Climinated-that of constantly having to
empty the drip pan by having the drip
| pipe attached to sewer with IS trap at
sewer as well as at the refrigerator or
| ice box. which makes a double trap and
prevents all possibility OF sewer gas get
! ting into the refrigerator
Most refrigerators are so constructed
| that the currents of air on opposite sides
| do not cross. but remain in their respec-
tive sides. passing up and down on the
| same side in circulation Butter will not
! take up the odor of vegetables If placed
! on an opposite side properly con-
| struCted refrigerator should have the ice
| on top in the centre or on the end. but
| in either case there should be hot and
cold air fues, allowing circulation UP
| over ice. The water will absorb all odors
| and pass out in the drip. The cold air
will then go down TO the bottom, where
goods are stored and gathering up heat
| from them pass up the hot air fue,
thus giving a perfect circulation.
II should always be remembered that
box with the ice chest on top or side
without any circulating flues makes the
| ice box foul by retaining all deadly gases,
which soon Contaminate any food placed
| I'm it.
Ptomaine poison is often contracted by
the placing of warm salads in refrig-
orators which have contained food gen.
Grating dangerous gases. As these salads
or foods are warm, they rapidly absorb
! the dead gases and become poisonous.
PRICE QUOTATIONS AND A FEW
NEW ARRIVALS.
| Florida asparagus still continues good
and is more reasonable in price. In about
| another week dealers expect our de-
| liclous homegrown New Jersey as
| paragus,
Delaware shad is now in market at
| more reasonable prices and in plentiful
quantity Roe will soon be quite reason
| able.
! Many new onions. silver skins, arrived
| from Texas cents 4 peck,
| A fresh consignment of lima beans
! from Cuba is very nice, Selling at 81
per quart. shelled
Strawberries are not running quite so
| good at present, owing to a change of