Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-10-17
MRS. M. A, WILSON GIVES
AN OLD ENGLISH RECIPE
Fridays Market Basket
Contains Interesting
Things This Week for
Sundays Three Meals
Apple and RaiSin Strudel
Rolled Like Jelly Roll
and Cut Into Slices
Makes Delicious Dessert
BY MRS. NJ. A. WILSON

By MRS. NJ. A. WILSON
Copyright, 1919, bv Mrs. ". 4. Wilson.
An Rights Reserved.
THE housewife in the eighteenth
L century must indeed have been
an expert in those days Of old. No
telephones or wires to let one know
that guests were coming and the
mail was at the convenience Of the
seasons. Therefore it was very nee
essary that she looked we'll to the
ways of the household and be pre-
pared to shelter and care for the
stranger and friend alike who might
be within her gates.
Mutton pies have been for CEN
turies favorite dish of all who
have had the pleasure of eating them
and they can still be had in many of
the taverns that abound on the Lon
don and post roads of rural Eng
land.
The neck and breast were the
parts used, and as these parts were
usually the cheapest cuts many folks
were inclined, for financial reasons,
to use and serve this meat in the
most attractive manner,
In the shires a mutton pasty is
today considered luxury and one
that the epicures delight to dine
upon. SO you, too, Mrs. Housewife,
should try this Old-World delectable
morsel and then add it to your
menus.
A MENU FOR THREE MEALS ON
SUNDAY
Breakfast
Sliced Oranges
Cereal and Cream
Pancakes and Bacon
Si,up Coffee
Dinner
Celery
Ye Olde Tyne Mutton Pye
Mashed Potatoes Glazed Carrots
Tomato Salad
Apple and Raisin Strudel Coffee
Supper
Salmon Salad
Potato Cakes Sliced tomatoes
Apple and Raisin Strudel Tea
The market basket will require:
Three oranges,
One-kalf pound of bacon,
One bunch of celery,
One and one-haf pounds Of neck
of mutton,
One quart Of potatoes,
One bunch of carrots,
One head of lettuce,
One quart of tomatoes,
One-qudrter peck of apples,
Z One package Of seeded rdtsinS,
One can of salmon,
One package Of pancake -four,
Three eggs
and the usual staples that are pur-
chased weekly.
Ye Olde Tyne Mutton Pye
In the north of England the pie
is made with potato crust and this
affords a splendid change from the
usual crust. Have the butcher cut E
neck Of mutton in outlets, cutting
about three-quarters inch thick. IL
do this he must not split the neck IL
half, as is the usual method. Wip'
the meat with damp cloth and thei
place on a platter and pour over tn
meat the following:
Three tablespoons of salad oil,
One tablespoon of vinegdr,
One onion, minced fine,
One teaspoon of paprikd.
Mix thoroughly and then turn tn
meat frequently. Let stand for on
hour and then place in saucepa
and cover with boiling water. Ad
one fagot of soup herbs and coo
until tender. Cool and remove tn
meat from the broth. Now place
a mixing bowl
One and one-hGIf cups Of breuc
cratmbs,
One cup of finely minced celer
leaves,
One cup Of finely minced onions,
One teaspoon of thyme,
One teaspoon Of stUeet marjOrdr
Four tablespoons of shortening,
One egg,
One and one-halt teaspoons of sd
Mix to blend thoroughly and tn,
form into thin fiat cakes and lay ol
on each piece of meat. Roll the me
in -four and then lay in baking dis
Thicken the gravy and season it, al
then pour over the meat and GOV
with a pastry crust made as follow
Place in a mixing bowl
One cup of mashed potatoes,
One cup of four,
One teaspoon of salt,
Three teaspoons of baking pol0d
Four tablespoons of shortening,
One egg.
Mix thoroughly and then roll
weli-foured pastry board one-h'
inch thick. Loosen the pastry frC