Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-10-15
"A Delicious Dutch Apple
and Raisin Pudding That
Is Apt to CrotU to Be a
FaUorite &
Nv MRS. NJ. A. WILSON
coppFioht, 1873, BIZ Mrs.. NJ. A. Wilson.
An RfdIts Rcsert cd.

BY MRS. NJ. A. WILSON
corpriOht, 1873, by Mrs.. N. A. Wilson.
All Rights Rcserted.
TIME housewife today should real
a ize fully the change in the times.
Women's sphere today enables them
not only to avail themselves of the
opportunity to keep abreast of the
times by study, but they have now
within their reach, for trifing sum,
a daily. paper that features the best
and most economical methods of
planning, by practical and scientific
method, the proper feeding of the
family.
The housewife of yesteryear must
needs know how to bake, churn,
cook, care for the poultry and do the
many other things that hundred
years ago filled the greater part of
the housewives time.
Quakers, Jewish and Holland
Dutch were among the early settlers
Of New York state, and they were
exceptionally good housewives. In
times gone by they had to provide
plenty of attractive and palatable as
we'll as nourishing food for the hard
working and very large household
Cheese Pastries
This pastry, made by the good
Quaker housewife of New York
state, comes from the counties of
merrie old England
Place in mixing bowl
TtCo cups of -four,
One teaspoon Of salt,
Two teaspoons of baking po,cder.
Sift to thoroughly mix and tnen
rub in the flour and eight table
spoons of shortening and mix to a
: dough with one-half cup of ice-cold
milk. Roll on a lightly Toured
pastry board one-quarter inch thick
and spread the pastry with one-half
cup of finely grated cheese, and then
fold the pastry by rolling as for jelly
roll. Pat out gently until fiat and
then fold in three parts and roll out
quarter inch thick. Now spread
this prepared pastry with one and
one-half cups of finely minced cold
cooked meat and season with
One large onion, grated,
One teaspoon Of salt,
One teaspoon Of pepper,
Three tablespoons of finely minced
parsley.
Roll as for jelly roll and then place
in well-greased and Toured pan and
bake in slow oven for forty min
utes. Serve with cream sauce. This
dish replaces meat and is splendid
way to utilize cold leftover meat and
at the same time provide variety.
Use the cheese pastry in the follow
ing menu:
Clear Tomato Soup
Celery
Cheese Pastries Cream Sauce
Mashed Potato Buttered Beets
Coleslaw
Apple Sauce Coffee
Sweet and Sour Beef
This is a Jewish dish. Select a
three-pound cut from the bolar
shoulder, fancy brisket or chuck and
tie into shape. Wipe with damp
cloth and then rub we'll with salt
and let stand for one hour. Lift into
bowl and add
One and one-hdlf cups of sliced
onions,
Three-qunrters cup Of Uinegdr,
Four tablespoons of broaOn sugar
One-haf teaspoon Of salt,
Pinch Of nutmeg,
One bay leaf.
Cover the meat and turn three
times each day in the pickle, Lei
the meat stand for two days. Wher
ready to cook, remove from the
pickle and allow to drain. While
tho meat is draining melt two ounce:
Of finely chopped beef suet in deer
saucepan and when hot roll the pre-
pared meat in -four and then brown
quickly in the hot fat.
When we'll Drowned add the pickle
In which the meat lay and one cur
Of boiling water. Cover closely anc
cook very slowly, allowing one-halt
hour to the pound. When ready tt
serve add sufficient water to make
one pint Of gravy. This dish may
be served either hot or cold.
To Serve Cold
Place three tablespoons of gelatir
in cup and add one-half cup o.
cold water. Set aside for twent!
minutes to soften and then melt b.
placing the cup in a pan of no