Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-16
And Also Clues Some
Timely Hints About Sea-
sonable Vegetables and
Ho,U to Select Them
Green Sudbian Duniplings.
Are a Dish in Themselves
and Include Many Appe-
tizing INGREDIENTS
BY MRS. NJ. A. WILSON

MOTHER nature is a bountiful
Az provider for her human family.
Each season mas It's own products that
are sufficient for the thrifty house
wife, if she will avail herself Of these
foods.
To purchase Strawberries new pota-
toes and other hothouse specialties
when they are out of season is very
poor economy. Fruits and vegetables
that are forced and out of season have
little real flavor. When marketing for
food. become familiar with the various
canned packs of peas. beans, corn and
asparagus.
Do not buy foods because of their
fancy labels
When buying fresh vegetables you
should know that asparagus should
have firm, close heads and tender
stalks and it should be in strictly
fresh condition. Old asparagus, the
kind that the produce man trims and
stands in a pan of water. will be lack
ing in flavor and tough in texture.
Early turnips. blood beets, small or
medium sized, are best and sweetest.
Large beets are freqeuntly apt to be
tough. Brussels sprouts belong to the
cabbage family; they should be picked
when the buds are closed and they are
in best condition when the buds are
the size of a large walnut. with fresh,
unwiltcd leaves.
Beaus, string. snap and butter.
should be quite fresh. Wilted beans
are hard to make appetizing, as they
frequently require long cooking to make
them tender. Beans should break
brittle, with q snap. Carrots CT me
dium size are sweetest and they should
be firm. Cabbage should be selected in
medium sized heads and should be
quite solid and crisp.
The exceptions-red cabbage, curly
cabbage. also new cabbage.
The caulifioWer heads are best when
the attractive floweretS are white. firm
and crisp Old or trimmed cauliflower
Is strong favored. Medium sized Gu
cumbers, in which the seeds are not
overlevelopel. are best; they should
have q good green color. Wilted or par
tally yellow cucumbers are not deSlr-
able
Corn must be fresh ond not allowed
to heat in the sun or in a pile; it should
be free from worms.
Eggplant-The long purple is most
desirable. To test for freshness, press
the skin with the fingers and if wiIted
Il will give considerably. Unless the
plant is fresh, it is quite apt to have
a bitter kind of taste.
A SUGGESTIVE SUNDAY MENU
1 Planning the Sunday menu to pro
=sIyide suitable food for the season of thu
year means much to the thrifty house
wife.
DDE1I-EAST
Sliced Oranges
Cereal and Cream
Scrapple Cakes Lyonnaise Potatoes
Corn Dodgers Coffee
DINNER
Clear Tomato Soup
Braised Shoulder of Lamb
Green Suabian Dumplngs
Lemon Meringuc Pie
Coffee
SUPPER
Rice Cakes Tomato Sauce
Potato Salad Coleslaw
Cherry Shortcake Tea
Scrapple Cakes
Mash the scrapplc and then form intc
thin round cakes, Brown in hot fat.
Corn Dodgers
These should be made ready on Sat
urday and then baked for breakfast fol
Sunday. Place in a saucepan;
Tioo ana one-haij cups Of boiling
crater,
One teaspoon Of salt,
Three fOurths cup Of cOrrmedl.
Cock until thick like mush and ther
turn into a mixing bowl and let cool
Now add:
One half cup Of -four,
One leuel tablespoon Of baking polo'
der,
One lerel tablespoon Of shortening,
One leUel tablespoon Of SirHp.
Mix thoroughly to blend and then rol
in sticks three inches long and one incl
thick. Set aside until needed to bake
Place in n baking pan one half cul
of shortening and then place in over
until very hot. Place the corn dOdger
in the prepared hot baking pan ant
bake for thirty minutes in Il hot oven
These Kentucky corn dodgers are deli
cious for breakfast
Braised Shoulder Of Lamb
Select a small shoulder and have tn
butcher bone the roll. Wipe with
damp cloth and then pack into the mea
one half cup of chopped onions, thel
nat in one cup of -four Brown quick
1y in hot fat and add
One cup of sliced onions,
Tlro cupS of boiling lCIter,
One tGggot of soup herbs
Cover closely and then cook slowl
for two hours. Season and add suttl
cient water to make Il gravy and thcl
serve.
To Make the Dumplings
!. place the bones from the shoulder o
lamb,
TtcO onions,
One cloue,
ore taggot of soup herbs,
Three pints of todter
In pan, bring to a boil and slmme