Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-08


4 eye, as the appearance of the dish
Is what makes it desirable. Now,
Mrs. Housewife, if you must count
every penny spent for food, learn
the little trick of dishing food at
fractively and then the garnishing.
BY this, / do not mean for the
housewife to compete with the chef
In decorating dishes, yet how often
do we find the plain honey foods
set before US in a manner that
makes the nervous, overworked per-
SON lost all appetite for food? Take
potatoes, for an example, dish of
boiled potatoes that are we'll done,
each potato distinctly whole, dry
and mealy, or a dish of mashed
potatoes, perfectly smooth and
creamy snow white, beaten to a
foam, nicely seasoned, and served
piping hot--or the serving of plain
baked custard.
And very frequently comes the
cry, What is wrong with my Gus
tard? It is all watery when I take
1t from the oven. Nothing but just
4 little lack of care in finishing the
details. Keep this plainly in mind:
Many inexpensive foods can be
turned into attractive and appetiz-
ing dishes at a small cost with a
little careful attention.
For example, take beef heart.
/ have heard many women say that
they didn't like it because it wasn't
appetizing, and yet a delicious,
good-tasting stew or meat pie can
easily be prepared from the beef
heart, or it may be made into meat
loaf, sausage or cut down cold. All
lean with no bone or waste, this
part Of the animal is very reason
ably priced meat food.
To Prepare the Heart
Wash thoroughly in plenty of cold
water and place in saucepan and
cover with boiling water. Drain and
rinse in cold water. Place in a
saucepan and add
Tsco onions, cut in aices,
One faggot of soup herbs,
Fostr cloves,
One dllspice,
One-holf teaspoon Of red pepper,
One carrot, cut in half,
Tt0o branches of thyme.
Cook gently until tender and then
let cool in the liquid. When cold,
! slice and serve cold with onion
lnayonnaise.
Make into meat pie and Gro
quettes. One medium-sized beef
heart will supply three meals for
the average-sized family.
To Make Onion Mayonnaise
Mince very fine
Three onions,
Too branches of parsley
Add
One-half cup of mayonnGise.
To serve cut the beef heart into
very thin slices and then line large
platter with crisp lettuce leaves
Now lay the thin slices of heart
overlapping and cut the carrot ir
thin slices. Put tiny bit of raisir
in the center of each slice of carrot
and lay one on each slice of the
heart on alternate sides of the dish
Sprinkle with finely chopped parsley
Or line large platter with let
tuce leaves, and then make a mole
Of potato salad, conforming to the
shape Of the dish, and lay on thi:
the thinly sliced heart. Garnisf
with thin strips Of parboiled rec
pepper, forming a poirsettia on eacl
slice of heart on the alternate sides
of the dish. Then make border o.
the finely chopped pepper and plac,
around the edge of the dish. Gar
nish with carrots prepared a.
directed.
Here is new idea about prepared
mashed potatoes: Mold we'll mashed
potatoes: Wash and pare the pota
. baking dish, and then with tn
handle Of spoon make the eye
Of the pineapple. Now brush light.
with melted butter and sprinkl
with grated cheese and dust wit
paprika. Place in a hot oven t
melt and slightly brown the cheese
An attractive way to serve boile
potatoes: Wash and pare the pota
ices and then wash again. Plac
In . saucepan and cover with boil
ing water and cook until tender
using a steel crochet needle or stet
meat skewer to test with. Drain an
then cover the potato closely wit
an old napkin or a piece of cheese
cloth. Set in warm place for fe'
minutes and when ready to serv
lift carefully with spoon and plac
one-nalf teaspoon of melted butte
= little chopped parsley and da.
with paprika on each potato.
Custard Fritters
Place the yolks of
Three eggs,
Whites of tt0o eggs,
One cup of milk,
Qne.hdlf teaspoon of salt,
One-han teaspoon of paprikG,
One teaspoon Of grated onion
81 4 bowl and beat thoroughly
mix and then grease and fiov