Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-09-23
And Gives Some Recipes That the Housewife Of Holland Must
Knotu Before She Is Considered Good Wife
Ry MRS. NJ. A. WILSON

fCOvIftuHTy IVZOs DD 1iFS. ~ ~ " IoOHs nv
rights rcserUcd.J
HOOKING is a serious business, and
~ the girl who does not know how or
who feels It too much trouble to learn
has no real right to marry. any more
than a man who would say that he
doesn't know how to earn a dollar. but
he imagiues hc viii get along somehow
Now until the daughter realizes that
she should take right In her own home
course in homemaking she will not
be able to master efficiently. in an eco
nomic way. the problems of the home
And the mother who insists upon her
daughter learning to cook will give to
this girl a dependable knowledge Of
sustaining life other than rushing to the
nearest delicatcsscn shop and garnering
n partly cooked or full cooked meal to
provide the requisite nutriment which
enables the most of us to cling to life.
The old Dutch housewives of Holland
have an old saying that she who goes
TO the husbands home not knowing
how to cook chains him as though he
were a galley slave IN the oariocks OF
the boat Of misfortune. No household
can save and lay aside for rainy day
and old age when the wife cannot work
out an economical meal.
The American public spends from
40 to GO per cent of its entire earnings
for food.
vrouw vantendcrer. a Dutch house
wife Of the old school. who is now
about ninety two years of age, tells of
the economics practiced in the house.
holds after the war Of 80. Few, II
any. bakeries then existed and certainly
no dclicatessen shops. The housewives
of those days had the coffee klatchcs
and their quilting parties. and yet they
found time to have an abundant sup
ply of good, nutritious food for their
families.
Here are some cd Holland Dutch
recipes from the Nrouw's recipe book:
Ragout Of Sheep or Pork Liver
Wash one pound of liver and then
place in saucepan with
TUo sliced onions,
One quarter teaspoon of thyme,
Bit of garlic.
Cover with boiling water and simmer
slowly for forty five minutes. Drain
and rhen wash under cold water. Now
place in frying pan:
Four tablespoons Of shortening.
Five tablespoons Of tour.
Brown the -four until dark mahog
any brown and then add two cups oi
cold water and bring to Il boil, Ado
one cup of sliced onions.
Ttco carrots, cut in dice aud par.
boiled,
The irer. cut in piece size Of ,rdlnut
One quarter teaspoon Of Sncect mar
}ordm,
One quarter teaspoon Of thyme,
Pinch Of clOrCS.
One teaspoon Of salt.
W One-hdt teaspoon Of pepper.
Three tablespoons Of strong cider
etnegdr.
Heat to the boiling point and then
simmer for fifteen minutes Serve with
boiled potatoes and mashed turnips.
Fish Noodles
Use any variety of inexpensive fish
Clean the fish and then tie in a piec,
i of cheesccloth and plunge into boilin:
water, adding
=. Bit of bay leaf,
~ One clorc.
--hOne small onion.
Cook the fish. allowing twenty min
utes to the pound. One half pound q
fish will be sufficient for the dish. Whe
the fish is DONE remove and then draiI
and cool. Remove the bones and fall
il I; season with
-Four tablespoons Of finely mince,
pdrsiey,
One tablespoon ot finely grated onion
One teaspoon of salt.
One-hdlt teaspoon Of pepper,
Pinch Of thyme,
T,co tablespoons ot bacon fat.
One tablespoon Of rinCgGr.
Set aside and then prepare tn
noodles. Break one egg in a bowl an
add:
Four tablespoons Of trdter,
One halt teaspoon of salt,
and sufficient -four to make very sti
dough. Knead the dough until smoot
and then roll ont until as thin as paper
Cut in four inch squares and place on
tablespoon of the prepared fish mixtur
on the noodle dough. Wet the edge
with cold water and then fold to form