Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-04-27
BY MRS. NJ. A. WILSON

by MtS. VI. n. NtihouN
AcopvriOht, 1920. bv Mrs. ~. 4. Wilson. All
rtghtS rcserUcd.J
IA LLOw Madame Nature TO plan a
"A daily diet for you; from early in the
spring until late in the fall. she will give
you an abundance of fresh fruit, fresh
fish, eggs, vegetables and milk. So that
those Of us who are economically in
clined may profit by her liberal meru.
Supplement this with the various
cereal breads, good creamery butter and
you will be surprised with your general
Improvement in health and good looks.
i Learn the trick of serving coddled
egg in its own shell for breakfast, in
stead Of the usual manner of boiling
them. English folk coddle eggs and it
Is done il this wise:
How They DO Il
Place the desired number of eggs in
. saucepan and add one teaspoon of
salt to prevent the shells from cracking
BY the sudden contact with boiling wa
ter. Now cover with plenty of boiling
water. usually the water is one inch
above the tops of the eggs. Cover the
saucepan closely and set ir a warm
place for ten minutes. Lift the eggs
and then roll in a napkin and send to
the table at once.
Learn this little trick of cooking fresh
fruit: Cleanse and prepare the fruits
in the ordinary manner and then place
In n casserole dish and add
One-hdU cup Of sugar
TO each quart of fruit. Cover closely
and then bake in slow oven.
Try broiling fish by this method
Place in a mixing bowl
Three tablespoons Of rinegdr,
Fire tablespoons of salad ou,
Que quarter teaspoon of pepper,
One-hab teaspoon Of salt,
Too tablespoons of grated onion.
Beat to mi, and then bone the fish
and lay it on a plate. Basic with one
half of the prepared mixture. Now
grease and flour a shallow baking par
and then cut the fish into suitable pieces
for serving. Lift into the pan ant
brush we'll with shortening. Place II
q broler and then brown quickly. Now
remove to the oven and finish cooking
basting every five minutes with th'
balance of the prepared mixture. Iif
TO hot platter and garnish with water
cress and slices of lemon.
Cooking Green Vegetables
When purchasing green vegetables b.
sure that they are fresh and free from
mildew. Prepare them and place il
plenty of cool water to rinse thoroughly
As many Of the farmers use various so
TUTORS to prevent bugs and worms anC
the like from damaging the vegetables
while they are growing. it is goot
thing to make the rinsing a thorough
one.
Place in a saucepan of suitable siz
SO that it will comfortably hold the veg
ctables. and then place on the fire ant
add one quart of water. Bring to I
boil quickly and then add the prepared
vegetables and cook urtil they ar
tender.
Do not cover the saucepan while tn
vegetables are cooking and do not adj
salt or baking soda to the water. Th
use of baking soda to keep vegetable
green or to soften their tissues is yer,
dangerous and is the frequent cause o
intestinal trouble. Do not season tn
vegetables urtil they are ready to serve
Do not food vegetables with grca
quantities of water: utilize the water /
which they were cooked for sauces
gravies, soups, etc. it contains the val
uable mineral elements that should no
be thrown away.
When purchasing green peas. if 20
find you have the small immature po
with no peas. string or trim them as
they were string beans and ther with tn
scissors cut into tiny pieces and add t
the green peas and cook in the usua
manner.
The addition of n few mint leave
while cooking peas gives them a de
licious and very delicate flavor.
Try This-Diamonds OF Potatoes an
Peas
Wash and scrape six rev potatoe
aud then cut into tiny diamond shape
or dice. Place in a saucepan and cove
with boiling water and cook until ten
der. Take care not to let the potatoe
become soft and mushy. Drain an
then turn on a piece of checsecloth TO
few minutes to absorb the exces
moisture. Now return to the saucepa
and add
One and ome.haB cups Of cooke
green peas,
Eight mint leaves, minced fine,
One teaspoon Of salt
One-hat teaspoon Of pepper,
Three tablespoons Of butter.
Toss gently to mix and then sft i
lightly two level teaspoons Of -four an
let simmer slowly for three minutes
Turn on a hot dish and serve.
Diced New Potatoes and Bacon
Prepare the potatoes as for the pota
toes and peas above and then mine
fine six strips of bacon. Place in
saucepan and then brown quickly. Re
move and add ono half cup of fuel
chopped onions. Simmer slowly unit
the onions are tender and thcC add tn
prepared potatoes. the bacon and
One quarter teaspoon Of salt,
One teaspoon Of lemon Juice,
Two tablespoons Of finely choppe
parsley.
Toss gently TO mix and then turn int
hot dish and serve.
Creamed New Potatoes, Bermuda Styj