Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-07-18

DCl a VI iiSSh
vegetables will be in the markets.
In planning the marketing remem-
Der that no matter how abundant
and reasonably priced certain foods
are, if the family has dislike to it,
do not purchase that food. Plan to
have just a'little meat or its equiva-
lent, two Of three fresh vegetables,
a salad and a good dessert.
Get into the habit Of serving a
bit of green and something piquant
at the beginning of the meal. This
little trick of serving these hors
I d'oeuvres will frequently encourage
the appetite when the very thought
of food will 'nauseate one.
This service at the beginning of
the meal need not add to its cost.
For these little appetizers may be
made from leftover vegetables. Use
a little bread and butter plate on
which to serve them; they may be
made from three or four string
beans, teaspoonful of coleslaw or
pepper, little finely chopped onion
and tomato, cold boiled carrots and
beets with a little finely chopped
onion and parsley, or a bit of left
over fish, cold omelet or piece of
! meat that is too small to use in any
other way.
The serving of uncooked green
= foods supplies the body with natural
mineral salts that help keep the
I. blood stream cool.
: A Suggestive Sunday Menu
This menu includes three meals
Z for the family of four and allows
: sufficient food for a guest or two
!. for both dinner and supper.
Sunday Breakfast
81 Blackberries
:. Creamed Beef on Popovers
Rice Cakes
Watercress Coffee
- Dinner
: Radishes Young Onions
: Cheese Outlets Cream Sauce
New Potatoes Peas
!. Coleslaw
Huckleberry Pie Coffee
Supper
Fried Tomatoes Cream Gravy
Potato Salad Coleslaw
: Peach Cake Iced Tea
The market basket will require
One bor Of blackberries,
! One-fourth pound Of dried beef,
Four eggs,
!. One bunch Of cress,
y One bunch of radtshes,
: One bunch of young onions,
! One-fourth pound of cheese,
One-fourth peck of peas,
One-fourth peck of potatoes,
One small head of cabbage,
One boa of huckleberrtes,
One green pepper,
! Fipe tomatoes,
/ One quart of penches,
One package of marshmalloW whip,
One bunch Of parsley,
Three pints of milk.
! This menu will cost approximately
. So. This price does not include the
regular staples that are a necessary
part of the weekly menu.
Cream Beef in Popovers
y Place the popover pan in the oven
5 to heat; while heating place in a
! mixing bowl
One cup of sifted flour.
Z One-hulf teaspoon of salt.
~ Now break an egg into a measur-
: ing cup and then fill with water.
5 Pour into the bowl on the flour and
I beat, using Dover egg beater, for
five minutes. Grease the smoking
hot popover pans and pour in the
Z mixture. Place in a hot oven and
z bake for thirty-fve minutes. Do
! not open the oven door for ten min
: utes after putting in the popovers.
I After they are in the oven for
twenty-five minutes, turn down the
+ gas in the oven for the last ten
minutes to dry out without burning.
:: Now while the popovers are bak-
: ing, prepare the beef. Shred it into
!. small pieces and then place in a
I saucepan and cover with cold water.
( Bring quickly to a boil and then
: drain. Return the beef to the sauce
!. pan and sprinkle over it three level
: tablespoons of -four, toss to dis
s tribute the -four and then add one
y and one-half cups of milk. Stir with
: fork and bring to boil. Cook for
five minutes. Add pinch of pepper
S and one tablespoon of butter.
= Cut the top from the popovers
I. and fill with the creamed beef
Garnish with bits of parsley.
Rice Cakes
Wash one-half cup of rice ir
8 plenty of warm water and then place
i to cook in a saucepan containing
= two and one-half cups of boilins
Z water. Cook until the rice is sof
Z and the water absorbed. Now add
One grated onion,
4 T,ro tablespoons of finely mincee
= parsley,
One teaspoon of salt,
= One-half teaspoon Of paprika.
&: Mash the rice and mix thorough,
with the seasoning. Form int,
round cakes and dip in -four; BROW
I: In hot fat. Prepare the rice cakes OF
: Saturday afternoon, then they viii