Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-03-17

,,.o,, ing has been in the
LISETTA NhoN'' hands of the men,
and their troubles have been varied and
~snv Perhaps those self-same men will
,ef,Ise me an extra calorie tonsht at dlh-
ner when they see this story.
mt Il has been too much fun to hear
sbo,t their experiences. and / must tell
tbem even II am responsible for some of
ths trouble. because have brought in some
unexpected company time or two.
PARsNIPs OR APPLES
p. Ledyard. one of the best -natured
men who ever did the marketing for
family of eight hungry dieters has had
some varied experiences. One day he was
sent forth for apples and parsnips The
two were placed in the same bag by an
economically inclined shopkeeper, who was
well aware Of the high cost Of paper. When
Mr. Ledyard started for the Lighthouse the
parsnips and the apples got into scrap.
and the paper bag suffered with the result
that Mr.. Ledyard spent many calories OF
energy chasing up and down the street car
aisles, and under the seats looking for
apples and parsnips, and Mrs. Lizzie Mum
yan, our good-humored cook, spent many
extra minutes with brush and water wash
ing off the apples before she made them
into her famous apple dumplngs.
GUESTS WELCOMED
Then there was another incident which
showed the necessity of individual and per-
sonal shopping for food for the dieters. The
FISH man had been ordered to bring fish. On
his way to the Lighthouse the fish wagon
broke down. 1t was held up some time.
and for a while It looked as though we were
not going to have any fish for dinner -
Then the extra work Of getting extra food
has been amply demonstrated by r. r. p
Bradford, keeper Of the Lighthouse, who
told us at breakfast how he had spent
A-I-
when we insisted upon having guests
guests and more guests
Personally, I thought the diet squad was
and is such good thing that I have had
close to a score OF guests there myself
during the thirteen days Of the experiment
And all the guests are welcome and more
than welcome. Some have felt so much in
terested in the experiment that they have
come again; In fact, asked to be taken a
second time. Persons who never knew about
balanced food and food value have been our
guests and learned.
One young married couple who visited
us one evening told me today that they
had never known of such a thing-and both
Of them are college graduates. They also
told me that since they have heard this
much and found out that nutritious meals
can be served for twenty-five cents "A day
they have decided to purchase books which
will tell them about food values and the
proper way to prepare food-and that they
are now going to keep house on a scientific
basis and that they do not expect to have
stomach and intestinal troubles tor lacking
knowledge how to eat.
BIG SUNDAY MEALS
II hardly seems possible that we can
have the food we are to have tomorrow
for twenty-five cents for three meals But
such Is the case-and here Is what we will
have: Breakfast, oatmeal and milk, corn
griddle cakes. syrup and butter substitute
and coffee Dinner, rolled steak, Graham
bread and butter substitute. mashed sweet
potatoes, chocolate ice cream, cheese and tea
Supper creamed oysters on toast. Parker
mousse rolls, stewed peaches and raisins but
ter substitute, cheese and tea.
brown Betty and hard sauce. which Is
echedued for dinner tonight, sounds sc
5000 that i asked Miss Fannie Lou Gill
our dietitian. for the recipe Brown Bett,
economical and good at the same time
ana 1t has high food value, consequently
got 1t In advance to save women from
writing to the EVENING LEDGER for It
ana. besides. there is Just one more da.
IN which the recipes will be furnished, fol
the diet squad ends on Monday noon.
Here Is Brown Betty. The hard sauce
was printed last night. Ingredients--Thre
cupfuls Of Graham bread crumbs. one cup
ul OF dried apples. three-quarters Of
eopfuls OF brown sugar. one-auarter cupfu
teespoonful Of grated nutmeg. one teaspoon
Ml OF ground cinnamon and one-half cupfu
Of water.
MIDWAY IN RECEIPT
Wash the dried apples. soak overnigh
WIN enough water to cover. and stew Il
the same water in which they were soake,
until they are tender. Melt fat and mi,
with crumbs Put into baking dish
alternating layers Of crumbs and apples
sprinkling each layer OF apples with sugar
nutmeg, cinnamon ana water. Make tn
last layer Of crumbs. Bake about thirt!
minutes
Another good dessert is shortcake Will
ruit This will serve five persons Her
u the recipe. Ingredients: One cupful O
hour. three tablespoonfuls Of fat; two tea
spoonfuls Of baking powder; one-auarte
teaspoonful OF salt: three-eighth to one
nalf cupful Of water. Sift together tn
nour salt and baking powder. work In tn
iat with the tips OF the fingers or a fork
ADD water. making soft dough. Turn ou
on Toured board. Roll, cut into biscuit
ana bake In a hot oven for about twelv
minutes. Split the biscuits ami out frui
between and on top.
Fruit sauce: One-third/cupful of drie
peaches. one-half cupful OF raisins, one an
one-nair teaspoonful Of corn starch one an
one-nalf cupful of water. one-half table
spoonful Of butter, one-quarter cupfuI @
sugar. Wash peaches. soak overnight |
sater TO cover, and cook until tender In tn
same water In which they were soaked. Mi
sugar ana cornstarch. add water and was
saslhs' then cook together until the raisln
re tender. Add the cooked peaches. War;
anu add butter. Serve with shortcake,