Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-10

0ldtOeS,
Ttco cups Of finely shredded cab
bage,
One teaspoon Of celery seed.
Bring to a boil and cook very
slowly for one and thrCc-quartcr
hours. Then season with
TUo teaspoons Of sat.
One teaspoon of pGprikd,
and season with fine bread crumbs.
This ragout is truly delicious and
we'll worth trying. Just now, when
it is most seasonable, Virginia gives
US the
Buck and Breck Pickle
Select two medium-sized heads OF
cabbage and chop very fine. Chop
fine also
Fifteen green tomatoes,
TtOeLue ripe tomatoes,
Fifteen nedium-8ized onions.
Eight green peppers,
SiT red peppers.
Sprinkle with one pound Of salt
and let stand overnight. In the
morning drain well, and then place
in a preserving kettle and add
Two pounds of bro,Cn sugar,
Onc-huf glass of grated horse
radisk (ubout four tablespoons Of
the fresh grGted),
Three tablespoons Of mustard.
One ounce Of lChite mustard seed,
One tablespoon Of powdercd mace,
Two tablespoons of powdcrcd
cloveS,
One tablespoon Of powdcred ALL
spice,
TpVo tablespoons of potVdered Gin
namon,
One and one-half tablespoons Of
black pepper.
Four tablespoons Of celery seed,
and sufficient vinegar to come with
in one inch of the top of the vege-
tables in the preserving kettle. Cook
until the mixture is thick, stirring
frequently. Pack in all-glass ster-
ilized jars, and then adjust the rub
bers and lids and seal. Process for
ten minutes in a hot-water bath.
Tyler Pudding
Line a deep pie tin with plain pas
try and then spread on the bottom OF
the pastry one cup Of strawberry OF
peach preserve, and then pour ovel
this a custard made as follows
Place in bowl
Yolk of one egg,
One Vhole egg,
Seven tablespoons of sugar,
Three-quartcra cup of milk,
One-hdf %oOn OF mace.
Beat to thoroughly mix and ther
bake in a very slow oven until tht
custard is firm in the center. Coo
and pile a meringue made as fol
lows:
One-halt glass of apple jelly
White of one egg.
Beat until very stiff and it vii
hold its shape.
Cabbage Pudding
Chop one medium sized head o
cabbage fine and parboil until ten
der. Then drain and place in ;
bowl and add
TlUo onions, grated,
One cup Of leftorsr cold meat
chopped fine.
Season we'll and then place laye
of the prepared cabbage in a bakinl
dish and then layer of brea
crumbs. Pour two cups of thic
cream sauce over all and place a thi
layer of bread crumbs on top. Bak
in a moderate oven for thirty min
utes.
Sweet Potato Biscuit
Place in mixing bowl
TWo cups of mashed sweet p0to
toes,
T1Uo and one-holf cups Of -four,
One teaspoon of salt,
TWo level tablespoons of bakin
poaOder,
Four level tablespoons of short
enirrg,
One large tVeH-bedten egg,
Four tablespoons of milk.
Mix to a smooth, well-blende
dough by kneading in the bowl fo
five minutes, then turn lightly o
a floured pastry board and roll OF
one-half inch thick. Cut and pric
the top and brush with milk, an
bake in a moderate oven for eightee
minutes.
Not 70 have tasted the sweet p
tato biscuit with fresh, creamy bu
ter is to have missed real treat.
Aunt Polly Rives's One-Egg Cake
One egg,
One cup of broWn sugar,
FiUe tablespoons of shortening.
Cream we'll and then add
one and three-qudrter cups
-four,
-Four teaspoons baking poIoder,
Que cup milk.
Beat to thoroughly mix.I Add o.
cup Of seeded raisins,- pour in Ye
frT ia