Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-12-16
Delicious Sauces That Giue
an almost Endless Pi-
quaint Change to the
Horny Winter Green
4 Way to Auoid the TASTE.
tul Method of Max
ing Cream Sauce With
Butter

salad:
-Four pounds Of boiled potatoes
cold.
one cvpfM of onions chopped fine.
One-quarter cupfm of finely
chopped parsley.
One and one-half cupfuI8 Of may
onnaise dressing.
One-half cupful of rinegar.
Cut the potatoes in slices and add
the finely chopped onion, parsley and
then season with salt and paprika.
Now add the mayonnaise and the
vinegar. Toss gently to mix.
Three heads of lettuce.
Nine stalks of celery.
Remove the coarse outside branches
and trim the tops of the celery and
then cut the root into a short point.
Now split the stalk of celery in half
from the root to the top. Set in
cold water to crisp. Each portion
is a service.
Three quarts Of ice cream. (Have
the cream CIT in blocks of sir TO a
quartz
Ttco pounds of cake cut nine slices
to the pound.
Three and one-half quarts Of
coffee.
One pint of thin cream for coffee.
Menu No. 2
Nine stalks of celery.
One quart of pickles.
For oysters supreme you will re-
quire
Three quarts of thick cream sauce.
Three eggs.
Ninety stewing oysters.
One cupfut of mushrooms.
One-half cupful of finely chopped
parsley.
One onion grated.
One green pepper, minced fine.
One red pepper, minced fine.
Wash and look carefully over oys.
ters and then prepare cream sauce
Add oysters, onions and peppers
Mince the mushrooms fine and par.
boil, then drain and add to oysters
when boiling. Cook for three min.
utes and then add well-beaten eggs
Bring to boiling point and serve on
slices of toast garnished with four
shrimps.
The same amount of coffee as ir
menu No. 1 and one and one-halt
dozen chocolate eclairs.
Menu No. 3
Nine stalks of cete:y.
One quart of olives.
F'ive cans of shrimp.
Four heads of lettuce.
Potato salad as in menu No. 1.
Five hard-boiled eggs.
One cupful of n,ayonnaise (ertra)
Open the shrimp and drain, ther
turn into bowl and keep cool unit
needed. Make the potato salad
When ready to serve make mes
of the lettuce leaves, place in tn,
nest the shrimps and cover will
mayonnaise and garnish with tn,
slices of hard-boiled eggs. Place
, large spoonful of potato salad alon.
the side of the dish.
, The same amount of coffee as il
, menu No. 1.
, Devil food cake may be made a
: home:
, One and one-half cupfuls of suga,
: Three-quarters cupful of shorten
ing.
Cream until light and then add
Yolks of fve eggs.
Taoo cupfuls of milk.
Sir cupfuls of sdfted -four.
Three-quurters cupful of cocoa.
One teaspoonful of cinnamon.
One teaspoonful of nutmeg.
Tsvo tablespoomfule Of baking pou
der.
Beat hard to mix and then CT
and fold in the stiffly beaten white
of three eggs. Bake in two layer
in oblong pans and, when cold, D,
r the two remaining whites of egg
J. a bowl and add
e One glass of apple jelly.
o Beat with Dover egg-beater uni
= the mixture holds its shape. No
e use this meringue to put the cak
together with; ice the tops by mel
ing three ounces of sweet chocolate
Cut cake in nine pieces and th'
cut again in half. Serve with
maraschino cherry on top.
. Serve one buttered roll with eth
of the suppers selected. The
menus, with the exception of t
ice cream, may be prepared at hon
Cookery Problems