Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-08
Nv MRS. NJ. A. WILSON
1919. by Mrs. NJ. 4. "tSo"
An RtOhtS ReScrTCd.J

All FIGHTS ReScrTed.J
TN FLEET street, London Is an Ole
Il world tavern called the Cheshire
Cheese. 1t is famous for its beet
steaks and cheese puddings'
The famous beefsteak puddlhg'
contain. besides the steak, kidneys
oysters. mushrooms, hard-bolleo
eggs, larks and jellylike gravy
The secret of preparing this pie Is
handed down from one generation to
another.
Other eating places less famous
also prepare both the individual and
family sized pies. which may be
eaten either hot or cold. Among these
pies are the famous pork pies of the
Shires, the fish pie from the Kent
coast and the pie made from the va
rious shellfish.
So-called melted butter, a white
cream sauce with which we are all
familiar. and various seaSonngs ana
favorings are served on boiled beet
fish, poultry and vegetables. A
splendid dish that is served IN the
modest home is boiled calf'S head ;
it is considered a splendid treat
Usually the head is made to serve for
two meals; the tongue and brains for
the third. Old fowl and birds and
game are also made, into delicious
puddings.
Beefsteak Pudding
Cook until tender e-pound piece
of flank. Blanch and cook until ten
der three sheep kidneys. Cut the
meat into small pieces. Cut the
cooked kidneys into thin slices. Re-
move the shells and cut into thin
slices four hard-boiled eggs. Peel
and cut in pieces four ounces of
mushrooms. using both the stem and
cap, and prepare
Two dozen salt oysters.
One-hult cup of finely chopped
onions.
Now prepare three level table
spoons of gelatin by soaking in one
half cup of stock in which the meat
was cooked for one-half hour. Then
place the cup containing the gelatin
in a hot-water bath to melt the gela-
tin. Strain the gelatin into a bowl
and add
Two .and one-hdf cups Of stock,
Two tablespoons Of Worcestershire
sauce,
~ One-hdlf teaspoon Of mustard,
One lerel tablespoon of salt,
Tro lerel tablespoons Of 1chie
pepper,
One grated onion.
Mix and then set aside until
needed. Now place one pound of
flour -four cups of sifted four in
a bowl and add
One teaspoon of salt,
Three lerel teaspoons of baking
polcder.
Mix well and then add eight
/ ounces of finely shredded Suet and
sufficient cold water to mix to q
dough, usually one and one-halt
cups. Roll out on slightly fourec
pastry board and then fold and rol
again. Now roll sufficiently large
enough to line a three-quart pudding
pan, having previously. creased tn,
pan, and then line it carefully wit
the pastry. Now place a layer o
kidney in the bottom of the pan
Season, using salt, pepper and ;
pinch of sweet marjOram and tn
3 onion. Now place a layer of tn
beef, then a layer of eggs, then
layer of beef, layer of mushrooms
layer of oysters, layer of beef, laye
of kidney, layer of oysters, layer o
mushrooms, layer of eggs. Nov
pour over the prepared gelatin
Place the top cover of pastry in posi-
tion, pinching the edges closely to
gether.
Be sure that there are severa
openings in the crust to allow tn
steam to escape. Wash the top O
the crust with beaten egg and bak
for two hours in slow oven.
This can be eaten either hot o
cold, with cream mustard and horse
radish sauce. This will serve fror
nine to twelve persons.
Cream Mustard and HOrseradish
Sauce
Place three tablespoons of creal
in soup plate and beat in slowl
sufficient salad oil until very thicl
Start beating the cream and the
slowly add the oil. AS soon as crea
begins to thicken add few drops
= either vinegar or lemon juice. Wht
ready place in a small saucer
One teaspoon of sugar,
Que teaspoon of mustard,