Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-12-26
Day litter Christmas Is
Difficult Time to Think
about Such Things, but
These Suggestions Help !
Gingerbread With Apricot
Sauce Makes a Delicious
Dessert for Midday
Dinner
Nv MRS. M. A. WILSON

fCoppri0ht, 1919. by Mrs. NJ. A. Wilson. Az
rights reScrteu.J
THE day after Christmas seems very
Il inopportune time to plan the Sunday
meal, yet il must be done. The house .
wife will find that she will require very
little marketing to carry out the Sun
day MENU SO, for this reason. we will
plan to have simple homely fare for
the feast.
A SUGGESTIVE MENU
Breakfast
Sliced Oranges
Cereal and Cream
: Waflles Honey
Coffee
Dinner
Puree of Celery
Irish Stew in Border of Rice
Spinach String Beans
Cabbage Salad
Apricot Gingerbread Cofee
Supper
Marcaroni Au Gratiu
Cheese Sandwiches
Cabbage Salad
81 Apricot Gingerbread with Apricot
Sauce
4t. Iuree OF Cclcry
Wash one stalk of celery and chor
very fine. Trim the root and then cut
Into thin slices. Place in saucepan
and add:
Five cups of cold pdter,
One fG00ot of soup herbs,
One onion. minced fine.
Cook slowly until the celery is very
soft and then rub through coarse
sieve. Return to the saucepan; now
place in bowl:
One cup of eUdpordted milk,
One-haJ cup of siftcd -four,
One and one half teaspoons of salt,
One halt teaspoon of tohtte pepper,
Tiny pinch Of thyme.
Stir thoroughly to dissolve the flour
Add to the celery puree and bring, t.
q boil. Cook for five minutes and thet
serve with finely chopped parsley.
Irish Stew With Border of Rice
Wipe one and one-half pounds o
breast lamb with damp cloth and GU
into pieces. Place in a saucepan anc
add:
-Four cups of boiling todter,
-Four small turnipS, cut IN halt,
One large carrot. cut in dice,
One half dozen medium sised onions
Bring to a boil and cook slowly unit
the meat is tender and then place i'll {
bowl:
One half cup Of -four,
One and one half teaspoons of salt
One half teaspoon of ichite pepper,
One-half teaspoon Of paprikd,
Tiny pinch of thyme,
Three quarters cup Of iodter.
Stir to dissolve thoroughly and thel
add to the stew, stirring we'll to blend
Bring to boil. Cook for ten minutes
platter and lift the stew in the center
Garnish with finely chopped parsley.
To Prepare the Rice
Wash one cup of natural brown ric,
In plenty of boiling water. Drain ant
then grease the bottom of a saucepan
with shortening and add five and one
half cups of boiling water and theI
the rice. Cook until the rice is sof
and the water absorbed. Season with:
One teaspoon Of salt.
One tablespoon Of grated onion,
TloO tablespoons Of finely mince
pdrSIey.
One-halt teaspoon Of chill pOroder.
Toss the rice gently to mix.
Apricot Gingerbread
Wash one half pound of apricots an
soak overnight in sufficient warm watt
to cover. In the morning place c
stove. bring to boil and simmer gent
until tender. Cool. Now place in
mixing bowl:
One aud one holt cups Of Neo o.
leans moldSSes,
One half cup Of shortening,
One cup of ioGter o. cold coffee,
One and one-hdt teaspoons Of cinHO
@oh,
One teaspoon Of ginger.
One-hdU teaspoon of nutmeg,
One half teaspoon Of dllspice,
One quarter teaspoon Of cloves,
-Four cups Of sittcd -four,
Three tablespoons Of baking porde
Beat just enough to mix and th'
pour inaSeil creased and Toured pa
Now cover the top with well drain
apricots and bake in moderate oven fl
forty minutes.
Cheese Sandwiches
Place in a mixing bowl
One cup Of cOttd0e cheese,
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