Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-11-12
PORK PIES DISPL. AYED
AT ENGLISH BAZAARS
Yenders Now Occasionally Go Through Streets of Shres
Crying Their Wares Of Fish, Pepperpot, Waffles
Catfish and Puddings.

Copyright. 1919 by Mrs. NJ A. wilson.)
,,nii,a .Iihe English dishes that were
d'iniar IN The early days of Phila-
nsiphia bring back. to the housewife
T Et yGsterycar dainties Of long ago.
r n.,nuei phla. true TO the old south Of
'n.nSiahd customs, early divided itself
NO iocal communities namely, South
Wark, Hchuylkill. Germantown, Mount
MnE, Chestnut Hill. Frankfort. Ken
".,i 'oii. OAK Lane and many other To-
YAH sections that were much closer
10 thc city. suc.r as Francisville, Gil
F"fDNiilc and others.
c .ftiGnsngton Is typieai Engii Si
the good folk from the mill districts
OF England. These wcavcrs and their
fellow workers have kept in their
midst the making of foods typical OF
The nevcr-forgottcn country places at
home in old England. Catfish and waf
lies, fried fish and potato chips. pep
pcrpot, the wOrld-renOwned Old Eng
llsh pork pics and puddinss and also
the suct puddings that so dear
TO the sons and daughters OF England.
Occasionally through the streets Of
call OF the pepperpot vender. "Sti!
hot pepperpot': or the fish vendor,
Your hsh-!t's ready to eat; fried
pork pies, just the kind mother used
TO make in the Old country. in Not
tinsham. olaham and in tho shires.
Pcrplc felt tlfat unless they had these
delicious mcaty pies in the fall OF the
year they lost one OF the real op-
portnnities to indulge in the pleasure
OF the countryside. No fair bazaar
these dclicacics were prominently dis
played on t.c bill OF fare.
English Pepperpot.
Wash and cleanse thoroughly two
wcll-cracked PIGS feet. Place in
SOUP Kettle and add Good-szed
veal bone and
One bunch of pot herbs.
Two large onions. cut nnc:
One small carrot, cut in dice:
one small turnp, diced.
AH hdn suti,Siens wat@T to co., usual
four hours and then strain OFT the
stock and cIop the meat fine from the
fec, and also the meat whic.l has been
picked from the bones. Add to the
stock together with:
One teaspoon OF sweet marjoram,
One teaspoon Of salt.
0nc-half teaspoon OF pepper.
And the dnmplin-s. made as fol-
lows: Place in "A bowl
one and one-half cups OF -four.
One teaspoon OF salt.
one teaspoon OF pepper,
One lcve! tablespoon OF baking
Two tablespoons of grated onion
Mix thoroughly and then rub in
two tablespoons Of shortening and
of milk. Form into balls and dron
in boiling stock. Cook for twenty
minutes. then th!ckcn slightly with
nour and serve.
Fresh Fish. English style.
Cleanse tho fish thoroughly. then
wash we'll and drain. Roll in -four
then season and fry In hot fat until
golden brown. Serve with mustard
sauce.
Mustard Sauce.
One tablespoon OF cvaporated milk.
One-half teaspoon Of white pepper.
Onc-half teaspoon OF salt.
Onc-half teaspoon OF sugar,
One teaspoon OF mustard,
Two tablespoons OF salad oil
Blend we'll and then add
Two tablespoons of grated onion.
Two tablespoons OF finely minced
parsciy,
And serve
We OIde-Tyme Pork Pye.
The English housewife usually uses
Individual pans or custard cups for
tins pie. Line either cuStard cups or
individual pie plates with pastry made
as follows. Place in a mixing bowl
Two cups of sifted -four,
Onc-half teaspoon OF salt
One level tablespoon OF baking pow
der.
SIT to mix and then rub into the