Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-11-29
Miscellaneous Dishes for
Tmious Times, All Ap-
propriate for Just after
the Holidays
BY MRS. NJ. A. WILSON

This meal can be prepared at the
maximum cost of six dollars FOR six
people. Here is the market list:
One con of tomato soup,
One bunch of celery,
One quart Of onions,
Five pounds stetUing chicken,
One pint of crdnberries,
Three pounds of broion sugar,
One quart of turnips,
One head of cabbage,
Ore green pepper,
TtcO lodueS of bread,
One quarter pound Of butter,
One quarter peck Of sioeet potatoes,
Tioo ounces Of coffee,
Materials for pie,
Seasoning, ETC.,
One cup of salad oil,
Ttco eggs.
Open the can Of tomato soup and add
one can Of boiling water to it and then
heat slowly until scalding. Serve in
bouillon and demi tasse cups.
Onion Relish
Chop fine sufficient onions to measure
enc cup and then place two tablespoons
of fat in frying pan. When hot add
the onions. cover closely and simmer
slowly until tender. Season with salt
and paprika and three tablespoons OF
vinegar. Cool and serve as relish.
Curly Celery
Scrape and thoroughly cleanse two
stalks of celery and remove part OF the
green top and the bruised outside pieces
Cut each stalk in half from the root to
the stem and then split again. Place in
cold water and allow to ccisp and cool
Baked Chicken ..
IL, ,nI,, oh
ave pounds and then SINCE. draw and
wash thoroughly. Place in a deep
saucepan and add two quarts of boiling
water. Cover closely and steam until
tender, then fill with a spicy filling and
place in a moderate oven TO roast for
one and three quarters hours, basting
every ten minutes. -,
In order to be sure that the fowl will
be sufficiently tender, remember to
steam it ahead of time.
Grandma Perkins's Spicy Filling
Put the green aud rough outside parts
Of the celery,
-Four onions,
One bunch of potherbs.
through the food chopper and chop fine,
then add
+ One loaf of stale bread,
Three cups of stale bread crum bS,
One and one half teaspoons OF salt,
Five tablespoons Of shortening,
n One teaspoon of pepper,
Three quarters cup OF chicken stocH;
1 Mix and then fill into the prepared
Sehicken. Sew the opening with stout
Siarning needle and string. Now rub the
chicken thoroughly with shortening and
cover with -four. Place in the oven and
let brown slightly, then turn the chick
en- breast down and baste every ten min
utes. Turning the chicken with the
breast down causes the juices to per =
meate the white meat and thus make 1t
tender and juicy.
Turn the chicken and allow the breast
about twenty minutes fer browning be-
fore taking from the oven.
Cranberry Jelly
Wash one pint of cranberries, then
drain and place in a saucepan. ADD
three quarters cup Of water. Cover and
cook until soft. then rub through a tine
sieve. Add two cups of brown sugar
and bring to a boil. Cook for ten MIN ,
utes and then pour into small custard
cups to mold.
= Sweet Potato POne
Wash and then boil one quarter peck
Of sweet potatoes. Cool and remove the
skins. Place in bowl and mash, sea =
soning with:
One half teaspoon of nutmeg,
One and one-hdlf teaspoons OF salt,
One halt teaspoon of pepper,
Ttco tablespoons Of butter.
Grease baking pan we'll, then dust
with flour and spread the prepared sweet
potatoes in the pan about one lnch
thick, Sprinkle the top thickly with
brown sugar, then dust with nutmeg
and place one tablespoon of butter over
the top in tiny dots Bake in moder
ate oven for twenty five minutes. lie
move from the oven and let stand toi
five minutes. Cut into squares ana I'LL
with cake turner to hot plate
Coleslaw
Shred the cabbage fine and then choT
one green pepper. Place IN water &c
crisp. Make a mayonnaise dressing by
placing on plate
YoIk on one egg,
4 One teaspoon OF mustard.
4 One-hat teaspoon of pGprikd,
One teaspoon OF sugar,
One teaspoon of Uinegdr.
Work 10 a smooth paste and then ado
the oil slowly at first and then faster
until all the oil is thoroughly incorpor
nted, beating it quite hard. Add thu
salt TO taste. Now add the vinegar tC
reduce to desired consistency, then dralr
the cabbage, turn on a cloth and let dry
before pouring over the dressing. Use
three quarters cup salad oil.
Mince Pie
Tioo cups of -four,
One-hdt teaspoon OF salt,
One teaspoon of baking poWder,
Tsoo teaspoons OF sugar.
Place in a mixing bowl and then sift
Now rub three quarters cup of shorten
ing and mix to q dough with about SIN
tablespoons of water. Divide the dough
then roll out and cover pie plate. US
one and one half pounds of mincemea
10 fill. Cover with a crust and ther
wash with beaten egg. Bake IN
moderate oven for forty five minutes.
Note: To wash the pie use one
half Of beaten egg, using the balance II
the chicken filling.
You know there is a great little stor!
told about the pie loving New Eng
landers, and as the story goes, there arr
only two kinds of pie, namely, " III
mince and 'tain't mince. So, al
Grandma Perkins says, this is all mince
How to Prepare the Minee
T,ceIpe medium sized apples,
r One half pound of cGndied citron
Onc-kdU package Of seeded rdiSins,
One pound of Shellcd peanuts,