Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-03-09
.ns Al A. WILSON

a. ..,a,t 1890, by Mrs. W. A. ""So"' a"
fcopvr'0h" rtohts reserved1
--ov often have you known that IT
e time to prepare another meal
.,d YOU are at your wits end ap.
,,,ently, to know just what to serVe'
g.i. Getting into a rut has its effects
au iuu The family. This is particularly
.r .l"o n The housewife dislikes cooking
planning the weekly menus may help
u,,lo hit. but II the housewife plans
.,,ts with the thought in mind OF just
~ u..t notatoes, bread and butter with
NV u. ~ coffee for variety in beverages,
AZ, family derives very little actual
,ost w from this monotonous diet, and,
% WV, This is the case. insufficient
..,ur,s OF food are eaten and the
h.lopce Of the daily diet IL impaired.
mil, Is very true Of persons who are
indoor workers.
T. "a trite but true fact that
.,.;otv is the spice Of life, and IL the
,uasvife Is willing to prepare the
mai dsinties that 20 such long way
~ a'' 'trrning a frowzy meal into a minia.
u .n.o banouet, she has at the tips. OF
SDr fingers the true secret OF economical
living. ,..u ,.,;,,,, an nm
,,,,er or a Bohemian, Italian or Paris
relish can usually be made from
Ss most inexpensive materials and left
o,ers. In order to plan dehnite
motbod OF working out this idea. ar
rsnse % the days Of the week as follows:
Sunday, cocktail; fruit. vegetable, fsh,
nvster. clam or crab. Monday. canape:
made from leftover meat, fish,. .vege-
tables or with hard boiled eggs, cheese,
vresn peppers, watercress, celery, pars-
isv or pimcntos. Tuesday. bouillon 4:
made from stock or vegetables. Wed,
pesday, appetizer: young. onions, salted
nuts, watercress, radishes, stuncd
celery. Thursday, Bohemian relish.
, This can be made as follows:
Too cups Of finely chopped cabbage,
One raw beet, pared and chopped fine,
One rap carrot, pared and chopped
Too. thirds cup Of sour cream salad
dressing,
One. haU teaspoon Of mustard,
One and one+qudrter teaspoons of solf,
One teaspoon Of pdprikd.
Toss gently to mix.
Friday, Italian relish: open and
drain a box of sardines and lay two
nrdines on a slice of toast. Garnish
With finely chopped pimentos and pars-
ley.
Saturday. hors de'oeuvres or Partisan
elishes. These can be made from the
leftover meat. fish or vegetables and
they must be served on toast, crisp let
tuce.
Getting into a rut in planning these
dainty pickups is quite an easy thing
70 do So, for the sake of variety, re-
verse the order and at some time have
part Of one variety and then part of
mother, combining two or more varie-
ties.
Now that the southern fruits are
coming into the markets. in plentiful
pofusion, they will be more reason
IDLY priced and thus will afford another
ten for the menu.
When meat becomes tiresome try
Dcme Of these recipes:
Canadian Cheese Fritters
Place in saucepan.
One and one-hdlt cups of milk
Bring to boil and then add:
Tno cups Of stale bread crumb bs,
Three. quarters cup of grated cheese,
One tablespoon of grated onion,
One teaspoon of salt,
One teaspoon of paprik1
Beat hard to mix thoroughly and then
cook until very thick. Turn on a plate
10 chill. Mold into oblongs and then
roll in four, then dip in beaten eggs
and roll in fine crumbs. Fry until
golden brown in hot fat. Serve either
with tomato or cream sauce.
Eggplant and Oyster Croquettes
Pare small eggplant and then cut
Ia pieces. Cook in boiling water until
tender and then turn into q colander to
drain, Press hard and then chop fine.
Turn into a mixing bowl and add one
dozen oysters, parboiled in their own
liquid and then drain and cut into small
pieces. Add
One tablespoon Of grated onion,
Three tablespoons OF finely minced
scr,ky.
Two teaspoons Of salt,
One teaspoon Of paprika,
One cup Of fine bread crumbs
Nix and then form into croouettes
and roll in -four. Dip in beaten egg
and then roll in fine crumbs and fry
until golden brown in hot fat. Serve
With cream sauce and garnish with peas. 1
Rice and Cheese Croquettes
Wash one. quarter cup of rice in