Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-10-21
Present Shortage Recalls
Substitutes Used by Food
administration During
the Var
a Number of PuddingS and
Cakes That Are Sweet
Enough to Please Any
One and Take No Sugar
BY MRS. NJ. A. WILSON
COPYRIGHT, 1919. bV Mrs ". A. wilson
An Rights Reserved


TT sUALLY the housewife refuses
to plan a definite menu and
prefers to depend upon the sugges-
tions of the market man. This is
indeed a serious mistake, for it
means, when brought down to its
most simple form. sure waste and
carelessness.
Each housewife should plan to
serve attractive menus that will be
appetizing and nutritious; and if
she has a limited amount of money
to spend for the marketing, then
she must exercise unusual care.
To market successfully, the pru-
dent housewife will find it necessary
to visit the markets to ascertain the
prices; for the motto of the busi
ness world may be applied for the
housewives benefit-that keen COM
petition makes siness. This
means that many shoppers visit the
markets and they are alert to the
various quotations, and in this way
vary the prices. Shop around for
real economy and plan to use the
winter vegetables that are now
coming into the market.
The Beet
Beets are considered next to the
potato as an important root crop.
The small and medium-size ones are
popular as a table delicacy. Two
Varieties of beets that are unusually
good are found on the markets
stalls-the red or flesh and yellow
beet.
The red flesh beet is familiar to
most housewives, while the yellow
beet makes friends only when the
housewife is familiar with its pc
culiar color. This beet contains
larger percentage of sugar than the
red or flesh beet, and for this rea-
son it is very we'll adapted for va
rious dishes.
Puree of Red Beet
Wash and thoroughly cleanse and
then pare and CRATE three medium
sized beets. Place in saucepan
and add three cups of water. Bring
slowly to a boil and then cook for
twenty minutes. Strain and then
add
One cup Of milk
Sir tablespoons Of -four,
One teaspoon of salt,
One teaspoon of pdprikd,
Four tablespoons Of grated onion.
Dissolve the flour, salt and pa
prika in the milk and add to the
strained puree. Stir and then bring
to a boil and cook for five minutes.
Then add three tablespoons of fine
ly chopped parsley and serve.
Baked Beets
Wash large beets to cleanse thor
oughly and then place in a crock
and cover with boiling water and
place in the oven and cook until
tender. The oven of the kitchen
range may be used for this pur-
pose.
Russian Beets
Wash and cook until tender four
or five large beets and then remove
the skins and cut into half-inch
slices. Place in bowl and add
Four whole cLores,
Ten 1UhoIe allspice,
Ttoo dried pepper pods, cut INTO
bits,
and tiny bit of garlic, the size of
small pea, and sufficient vinegar to
cover. Serve as a salad and Tor
relishes.
Beet Cups
Wash and cook until tender me-
dium-sized beets and then cool and
remove the skins and with a spoon
scoop out the center, leaving thin
unbroken wall. Roll the cups in
-four and then in beaten egg and
then in fine breadcrunsbs and fry in
hot fat until golden brown. Fill
with creamed chicken or sweet
breads and serve for luncheon OF
supper. Use the portion of the
beets which has been removed from
the center for beet relish.
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