Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-29

matoes while doing the Saturday
marketing; use them fresh as much
as possible and then can the balance.
Planning three meals for the Sun
day menu:
Breakfast
Sliced Peaches
Fried Tomatoes Cream GfaVy
po4oto Rolls Coffee
Dinner
Peach Cocktail
Baked Eggplant Tomato sauce
Potatoes Lima Beans
Lettuce
Yankee Peach Dumplings Coffee
Supper
Baked Tomatoes with Macaroni and
Cheese
Lima Bean Salad
Peach Cake Fruit Sauce Tea
Look the peaches over very care
fully and the fully ripe and soft fruit
can be laid aside. Can the balance.
Fried Tomatoes
Use a batter for frying the toma-
foes. Wash and wipe the tomatoes,
and then cut in half and remove the
cores. Dip in batter and fry until
golden brown in hot fat. Serve with
cream gravy.
. To prepare the batter for frying
the tomatoes place in a bowl
One egg,
Three-quarters cup of milk.
One and one-half cups Of flour,
One teaspoon of salt,
One teaspoon of baking poWder,
T,Uo teaspoons of shortening,
One teaspoon Of sugar.
Beat to mix and then dip the to-
matoes and fry.
Potato Rolls
Place in a mixing bowl
Two cups of mashed potatoes,
TtUo cups Of -four,
One teaspoon of salt,
Two tablespoons Of baking po10-
der,
T1ro tablespoons of shortening,
TsUo teaspoons o. sugar,
One egg,
Four tablespoons Of Wdter.
Work to a smooth elastic dough
and then roll out on slightly fioured
pastry board one-quarter-inch thick
Cut with a large cookie cutter anc
then brush with shortening, and ther
fold in pocketbook style. Brust
again with shortening and bake II
a hot oven for eighteen minutes.
Peach Cocktail
Peel the fully ripe soft peache!
and then cut in slices and cover witt
sugar, using
One quart of sliced peaches,
Three-quarters cup of sugar.
= Let stand for one hour and ther
crush the peaches and rub through ;
fine sieve. Chill. To serve fill int
either sherbet or cocktail glasses
and serve ice cold.
Baked Eggplant
Wash and then cut the eggplant IL
half. Scoop out the center, leaving
only a thin shell. Chop the egyptian
fine and cook until tender in boiling
water. Drain and then chop fine
Now mince very fine sufficient onion
to measure one-half cup. Chop one
! quarter pound of salt pork fine an
place the pork in frying pan. Ad
the onions and two green peppers
chopped fine, and cook gently unit
the pork and onions begin to brown
Add the well-drained eggplant and
Three-quarters cup of breG
crumbs,
TUo teaspoons of salt,
One teaspoon of pepper,
One-quGrter teaspoon of thyme.
Remove from the stove and Will
the mixture is cooling beat two egg
and then reserve three tablespoon
Of the beaten egg to brush the to
with. Now add the eggs to the mis
ture and mix thoroughly. Fill int
the shells, piling up high. Brush tn
TOP with the reserved egg. Sprinkl
with fine breadcrumbs and bake in
hot oven for forty minutes.
Tomato Sauce
I'wo cups of stelOed tomatoes,
Ore-hatf cup Of finely choppe
oBion,
One teaspoon Of salt,
Onc-half teaspoon of pGprika,
One-guGrter teaspoon of cIoUes,
One-quGrter teaspoon of thyme.
Cook gently until the onions al
soft and then rub the mixtul
through a fine sieve. Now add
One teaspoon of sugar,
-Four tablespoons of cor1lstGreh,
t1he-half cup of sDater.
Thoroughly dissolve the sugar ar
arch in the water before adding
tomatoes, then quickly bring
oil and cook for five minutes ar
o.
Yankee Peach Dumplings
IN = mixing bowl