Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-10


One cup of country pork, cut into tiny
dice,
One cup of finely chopped onions,
One half cup Of fnciy chopped
parsley,
and cook slowly for twenty five min
;utes. Rinse the loaf shaped pau with
cold water aud then turn in this mix
ture and set aside to mold. Form into
sausages and roll in -four. Brown IN
hot fat and serve with brown gravy.
These cereal sausages may be cut
into slices and fried like scrapplc. Cold
ham. chicken beef or lamb may be used
In place of the salt pork.
Farina Fruit Pudding
Place
Ttoo cups Of eGtcr.
One halt teaspoon Of SAIL
in a saucepan and bring to boil. Now
sift in slowly one half cup of fariua,
stirring to prevent jumping and cook
for ten minutes. Turn into a mixing
bowl and add
One cup of sirup.
One cup Of Seed'eSS rdiSjnS.
TDo cups Of milk,
Three quarters cup of Wdtcr
One half teaspoon Of extract o. mace.
One tablespoon of melted butter.
Mix thoroughly and then turn into
creased baking dish and bake in a slow
oven for forty five minutes Serve
with stewed or crushed fruit.
Farina Soup. Russian
Place in saucepan
One quart Of ,cater,
Three onions. chopped fire,
One tdggot Of soup herbs.
One teaspoon Of salt.
Bring to a boil and add
Fiue tablespoons Of forUd,
Trro beef bouillon cubes.
Cook slowly for one half hour aud
add
One teaspoon Of poprika.
Ttoo tablespoons Of finely chopped
parsley.
Swiss Farina Balls for Soup
Place in mixing bowl
One aud onchaF cups Of cold cooked
forind.
One large onion. grated.
OHe-hnf cup Of fnetg choDpcd pGrs-
lev,
Three quarters cup Of foDr.
One teaspoon Of baking potcdcr
One teaspoon Of salt.
One half teaspoon Of pepper.
One cgg.
Mix thoroughly ana then form into
balls. Drop into boiling soup and cook
for ten minutes.
Italian Polenta Used for Farina
Place in saucepan
Three and ono half cups of tC1ter,
One teaspoon Of salt.
One halt teaspoon Of pGprikH,
One grated onion.
Bring to a boil and cook for three
minutes. then add three quarters of Il
cup of farina Stir to prevent Jumping
and then cook slowly for one half hour.
Then add one half cup Of grated cheese.
Beat hard to mix and then rinse loaf
shaped pan with cold water. Drain
well and tbcn turn in the mixture and
let cool.
To use: Cut into slices and then
Into blocks Place in baking dish and
season each layer with a little grated
onion. Spread with tomato pulp and
when the dish is full pour over two cups
of thin, cream or tomato sauce. Sprinkle
with three tablespoons Of fine bread
crumbs, then two tablespoons Of grated
cheese. Bake in slow oven for thirty
minutes. This dish replaces meat when
served in menu. planned rs follows,
and it makes welcome change;
DINNER
Celery Radishc,
Farina Pocnta Onion Sauce
String Beans Peas aud Carrots
Coleslaw
Stewed Fruit Coffee
Farina Custard
Place in a saucepan
One and one hall cups Of 5oihnG
1Gter,
One half teaspoon Of sqN
One halt cup Of tGriua
Stir to prevent Jumping aud cook fol
ten minutes Now add
One cup Of Sirup Or Hrcc- quarter,
CUP Of sugar,
Ttoo and one half cups Of milk.
: YoiE Of one CgG,
up One teaspoon Of rd1ui0,
~ Reat to mix thoroughly aud thcn poul
= into well CREASED cuStard cups and hak,
in slow oven until firm in the center
Place the white of one egg in a bowl aur
add one half glass of jelly Beat witt
Dover eggbeater until the mixture hold
its shape. Pile on custards and serve.
Farina Mullins
:. Place in mixing bowl
,'r=e ED half cups Of cold iejtorc
ferind,
One half cup of sirpp
-Four tablespoons 0f shortening,
100 HNd ONt-NdV cups ~ VOhl,
Tt0o level tablespoons Of baking poU
der,
Ono and one half cups Of milk o
pgter.
Beat hard to mix thoroughly an
then pour into we'll creased muffin pau
and bake in bot oven for twenty fv
minutes. These mullins are dcliciou
when toasted.
Parma WaIfies
Place in a mixing bowl
Que cap Of cold cooked fGriHG,
Four tablespoons Of SirNp,
Tpo tablespoons Of shortening,
Cne and one half cups Of milk o.
tlater.
One and tArse. quarters cups of -four,
Fire level fedspooRs Of baking poo
dsr.