Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-09-24
GOOD MEALS FOR SUNDAY
PLANNED BY MRS. WILSON
-Four Rules That Help in Successful Preparing and Serving Of
Dinner at Night--Friday Market Basket
Nv MRS. NJ. A. WILSON

Copyright, 1870, by Mrs. ". A. WILSON. An
N 4'It rights reserved.
THREE dishes we'll cooked, and
j welcome with all, both pleaseth thy
guests and becometh thy hall.
N The actual preparation Of n meal
requires skill and forcthought quite diff
rent from those efforts put forth for
the making Of a single dish. Several
dishes must be prepared at the same
time, and in order that these dishes
may CO. ordinate with each other.
the housewife must decide the actual
time required for the preparation and
cookipg. in order that the dishes, which
Iaay require the same stove space, may
be sufficiently cooked.
II Is desirable to serve a light lunch
con at noon, IL only part of the fam
iiy are at home for this meal; or X
they must return to business in the
afternoon. Haste, anxiety. anger and
excitement interfere with digestion. So,
when arranging the evening meal-the
dinner--plan il and then keep a few
simple rules in mind-namely First,
avoid repetition in favors or ma
teri IN. and do not have chicken SOUP
and chicken together; second, avoid
having creamed potatoes and another
,reamed dish. such as creamed aspara-
gus; third, always serve piquant con-
diments and green salad with meats,
such as:
Horseradish or mustard sauce with
beef; mint capers or currant jelly or
jam with lamb or mutton.
Apples with pork.
Cranberries with poultry or turkey
blended sauce. such as French dressing
or tartar sauce, with fish.
Lnnrfh Iln
varieties Of starChy foods at the same
meal. such as potatoes, hominy, rice
and macaroni.
Dinner is usually the heavy meal Of
! the day Serve a clear soup, which will
help stimulate the appetite and to in
crease the flow Of digestive juices. Fol-
low this by the main course. meat, fish,
poultry or some of the dried legumes,
with starchy food, potatoes, macaroni
rice or hominy; one or perhaps two sue
culent vegetables: bread and butter,
and relish and a salad finish with
coffee and dessert. Dessert Is op-
tional. of course, or just plain soda
crackers. toasted light brown, with
cheese, may be served for variety.
Now almost any one can plan for this
meal and make it most attractive, il
there need be no thought of the money
spent, but where each penny must be
counted. it will take careful planning
and management to provide sufficient
palatable food at q minimum cost.
And as no two families will feel alike
shout the menu. and proportion. each
housewife must be a law unto herself
In arranging a menu that will suit the
taste of the family.
To plan three meals for Sunday.
Nanp
BREAKFAST
Oranges
Cereal and Cream
Planned Salt Mackerel
Lyounaise Potatoes Radishes
Toasted Rolls Coffee
Tomato Canape
Roast Shoulder Of Pork
n Brown Gravy Apple Sauce
IA Sweet Potatoes Succotash
Coleslaw
S.ewed Pears Coffee
Cold Sliced Pork Baked Apples
Potato Salad Sliced Tomatoes
Crumb Cake Tea
In selecting a small shoulder of fresl
pork keep in mind that there will b,
sufficient meat on n six or seven pounc
shoulder for reheating the pork for tn,
Monday evening dinner and pork pie fo
Tuesday.
The market basket will require:
Shoulder of fresh pork,
One halt peck Of apples,
~ Fopr large oranges,
One salt mGckerel, preferably tc
email ones,
One quarter peck of phite potatoes,
One quarter peck Of Sceet potatoes,
One quart of onions,
One bunch Of rqdishes,