Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-10-03
Delicious Blue Mountain
Cake With Jelly and
Cocodnut Icing Is Includ.
ed for Sundays Dessert
BY MRS. NJ. A. WILSON

Baked apples
Cereal and Cream
Creamed Salt Cod on Toast
Ginger Rolls Coffee
Sliced Cucumbers Radishes
Ye Olde English Pease
Puddinge Pye
Baked Sweet Potatoes
Creamed Celery
Coleslaw
Blue Mountain Angel Cake
Coffee
Supper
Macaroni Rabbit
Coleslaw
Cornbread Stewed Apples
Cake Tea
The market basket will require
One-hGif pound of lean bacon,
Three-qudrters of center cut salt
cod,
One-quarter peck Of apples,
One cucumber,
One >brt,tch of rddishes,
One bunch of parsley,
One pin of onions,
One-half pound of dried peas or
lima beans,
One quart of s,0eet potatoes,
One large stalk of celery,
One small head of cabbage,
One-hdlf dozen eggs,
One-hulf pound of cheese,
One email package of cocoanut,
One pound Of macnroni,
TUo quarts Of milk
And the regular weekly staples,
Select a thick, chunky cut of
boneless salt cod and place in a
bowl late OH Saturday evening.
Cover with water and let stand
until Sunday morning, and then lift
the fish into a piece of cheesecloth
and tie closely and plunge into boil
ing water. Cook for twenty min
utes and then lift, drain we'll and
divide into four or five portions,
placing each portion of fish on
slice of toast. Cover with a thick
cream sauce, allowing nearly one
half cup of sauce for each portion.
Now place in the oven and let heat
for fifteen minutes. Sprinkle lightly
with paprika and finely chopped
parsley.
Finger Rolls
Place in a bowl
Three cups OF -four,
One teaspoon of salt,
TUo tablespoons of baking pow-
der,
TWo tablespoons of sugar.
Sift to mix and then rub into the
prepared flour and then add one cup
of milk and work to a smooth
dough. Form into balls the size of
small egg and then roll between
the hands on pastry board, form
ing into the finger roll. Place on a
CREASED baking sheet and brush the
top of the roll with shortening.
Bake in a hot oven for eighteen
z minutes.
Ye Olde English Pease Puddinge Pye
Wash and then carefully look
over one and one-half cups of dried
peas. Place in large bowl and
cover with plenty of cold water.
Let soak overnight and in the morn
ing turn into the colander and drain
Wash under running water and then
place in a saucepan and add suffi-
cient water to cover, and
One fGggot of soup herbs,
One-half cup of onions, n,tnced
ffe,
\ One-hdlf teaspoon of thyme,
One-qudrter teaspoon of s1Oeet
,,sdrjoram.
Cover and cook until the peas are
very soft. While the peas are cook
ing chop one-half pound of bacon
very fine. When the peas are cooked
they should be like a thick porridge
or mush, just stiff enough to hold
the spoon. So be careful and just
add sufficient water TO cover the
UEHT. NUOl anu bilCh Ihp
through fine sieve or colander into
a bowl and add
One whole egg,
Yclks of ttOo eggs, J.
The finely chopped bacon,
TaDo teaspoons of salt,
One teaspoon of pepper.
Mix thoroughly and then turn into
well-greased baking dish and set
fhe dish in a pan of water and bake
Ia moderate oven until firm in the
center. Now while the pudding is
baking, prepare the crust as fol-
lows: Place in bowl
One cup Of -four,
Oae-kGff teaspoon Of salt,
0ns teaspoon Of baking Pot0dsr.
SIT to mix and then rub in five
tahiespoope Of shortening and mix