Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-26
BY MRS. M. A. WILSON
ftyopvyfohf. 1919 bp Mrs. NJ. A. wilson.
Hi RtohtS ReserVed.D


ner day in and day out. 81 dunno,
but sometimes feel that after we've
ct the third or fourth mess of greens,
corn and sich the family gets jest
as sick Of them as do'-this
was the nature Of her complaint.
So after perouading this good
woman to let me have the kitchen for
day so that l could demonstrate
that these delicious, succulent foods
could be served three times a day
without monotony, finally had to
spend three days going over recipes
and methods, and even actually cook
ing these palatable old standbys be-
fore could leave.
For, as pa said, "Wall, ! swami,
but thet there corn puddin' and the
garden chowder are the best l ever
ct, and I thought ma was some cook,
too" Then mother said her club has
now found ever so many nice ways Of
cooking these things; so much better
than the cookbook ever told her.
Corn Pudding
Score four large ears Of corn and
then with a corn scraper scrape the
pulp from the corn. Place in bowl
and add
One red pepper,
One small onion,
Four branches of parsley, minced
fine,
One cup of prepared bread,
One cup of thick cream sauce,
TUo tablespoons of shortening,
4 Tt0o teaspoons Of salt,
One teaspoon Of paprikq,
One teaspoon Of sugar,
One tceL-bedten egg.
Mix thoroughly and then place in
well-greased and floured loaf-shaped
pan and spread the top smoothly.
Place the pan containing the pudding
in q larger pan containing water and
bake In a moderate oven thirty-five
minutes. Just before removing from
the oven lay three or four strips Of
bacon on top to brown.
To prepare the cream sauce place
Sir tablespoons Of -four,
One cup. Of milk
in q saucepan and stir to dissolve the
-four. Bring to boil and cook for
three minutes.
To prepare the bread soak stale
! bread in cold water and then place
in piece of cheesecloth and squeeze
very dry.
Garden Chowder
Shell a sufficient amount of lima
beans to measure one cup. Cook
until nearly tender and then drain
Now mince two ounces of salt pork
fine and place in a deep saucepan
and add
One cup of sliced onions,
Two stoeet red peppers chopped
fine,
One green pepper, chopped fine.
y
Cook gently until the pork begin:
to turn color and then add
Three cups of diced stOeet potatoes
The prepared lima beans,
One cup Of corn pulp,
One and one-half cups Of aUater.
Cover and cook slowly until the
potatoes are tender. Now add
One cup of thick cream sauce,
Four tablespoons of finely mir,csc
parsley,
Two teaspoons Of salt,
One teaspoon of pepper,
Ttoo tablespoons of butter.
Toss gently to mix. Serve gardel
chowder in the following menu:
Fried Tomatoes
Garden Chowder
Lettuce
Brown Bread and Butter
Apple Dumplings COFFEE
Sealloped Tomatoes and Corn
Grease baking dish and dust vel
with fine bread crumbs or -four. Nov
remove the skins from six tomatoe
and cut into thick slices, then Gu
the slices into quarters. Dip il
bread crumbs and lay in the bottom
Of the dish, making layer about on
inch deep. Season with salt and pep
per and a little grated onion. Nov
! place one-half inch deep a layer o
fresh corn pulp. Season and add
layer of the tomatoes, and repea
this until the dish is filled. Cove
with one cup Of well-seasoned cream
sauce and cover the top with crumbs
and place two tablespoons of butte
N tiny dots on top. Bake in a mod
crate oven for thirty minutes. Serv
the seailoped tomatoes and corn il
the following menu:
Water Cress Picked Onion
Scalloped Tomatoes and Corn
Baked Sweet Potatoes Colesla,
Peach Fritters Coffee
Peach Fritters
Cut firm free-stone peaches in hal
and remove the stones and pare
Sprinkle lightly With sugar and
fahiespOon Of lemon juice. NOV
place In q mixing bowl
Thrce-quartsrs cup of milk,
(na cND of dour.