Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-01

MRS. WILSON SUGGESTS DISHES
TO VARY THE SAMENESS OF MENU
Septembe the Month Al About Humid august
Days Cocktail SaladT Bakedpper and
Others Cuen u Joy Into oEaing
BY MRS. M. A. WILSON


Y fCopyriphf. 1870. by Mrs. ". A. Wilson.
An Riohts RCe---,cd.J
CEPTEMBER brings to the house
~ wife splendid opportunity to
vary the menu, so that at the close of
summer the home folks will hardly
feel that the humid August days
a have sapped their energy. This is
also very easy time to get into a
rut, SO add variety as spice to the
menu. Try
Crab Cocktail
Place in small mixing bowl
One-haif cup Of maYonndise,
One tablespoon of Worcestershire
sauce,
One teaspoon of puprika,
3 One teaspoon of salt,
One-half teaspoon of mustard,
One teaspoon Of grated horse
padish,
Three tablespoons of grated onion,
T1oo green peppers, minced fine,
One-hdif cup Of cream sauce.
Mix thoroughly and then add the
Juice of one lemon, beating in slowly,
and pour over one cup of crab meat.
Toss lightly with fork to mix and
then divide into five cocktail glasses.
( Garnish with finely minced red pep
pers and serve ice cold
Scrambled Eggs, Bordeaux
Mince fine
T1oo onions,
-Four branches Of parsley.
Now place three tablespoons of
shortening or bacon fat in frying
pan and add the onions and parsley
and two tomatoes, cut in dice. Cook
gently until the tomatoes are dry
and then add two well-beaten eggs.
Stir well until set and then turn on
a hot platter, and garnish with tri-
+ angles of toast. Serve with fried
tomatoes.
Grab Salad Ia Provencale
Mince fine and place in bowl
One naediuns-Stzed stalk of celery,
TiOo n,edium-sized onions,
Tsco green peppers,
Four branches of parsley.
Now add
One and one-halt cups Of crab
meat,
One-half cup of m'ayonnaise dress
\ ing,
One teaspoon of salt,
One teaspoon of puprika,
Juice of one lemon.
Toss gently to mix and then turn
Mo a nest of lettuce and cover with
riayonnaise. Dust we'll with paprika
and serve ice cold.
Baked Peppers With Tomatoes and
Corn
Wash and remove the seeds from
five green peppers. Now place in a
mixing bowl one cup of corn, scraped
from the cob, and two medium-sized
tomatoes, which have been dipped in
hot water to loosen the skins and
then the skins removed and toma-
toes chopped fine, also
One medium-sized onion, grated,
One-half cup of thick cream sauce,
Tioo-thirds cup of fine bread
crumbs,
One teaspoon of solt,
One teaspoon Of paprika,
One-quarter teaspoon of mustard
Mix thoroughly and then fill into
peppers and place the peppers in d
baking dish. Add oae-haf cup OF
water to prevent bursting of skins
Bake in a moderate oven for thirty
minutes. Five minutes before re.
moving from the oven lay strip OF
bacon on each pepper. Serve with
cream sauce, we'll seasoned and gar.
nished with finely chopped parsley.
Saute Trtpe
When one is tired Of the usual
breakfast dishes try saute tripe
Purchase one pound Of the cooked
honeycomb tripe from the butcher
and wash thoroughly, and then cut
into pieces two by three and one-hali
inches. Parboil for ten minutes anG
then cool, and lay the tripe in dish
and place over it
One tablespoon of finely minsec
onion,
Tiny bit of garlic,
One and one-half tablespoons o.
salad oil,
T,co teaspoons of lemon Juice,
One teaspoon of salt,
One-half teaspoon Of paprika.
Turn frequently and then remove
the tripe and dust very lightly will
-four. Dip in beaten egg and ther
roll in fine bread crumbs. Fry unit
golden brown in hot fat and serv,
with parsley sauce.
Creamed Cabbage
Remove the defective leaves from
medium-sized head of cabbage anc
chop fine. Wash thoroughly il