Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-02
MRS. WILSON PROVIDES
FOR THREE DAYS. MEALS
Monday Being Holiday, WM Haze to Be Planned and
Ordered For as Well as Saturday Night and Sunday

ham from the water and remove the
skin. Place i'm n small bowl
One half cup of bropn sugar,
One tablespoon of cinnamon.
One teaspoon of nutmeg.
Onc-bdT teaspoon of ullSpicc.
Mix and then pat mixture into the
ham. Place in baking pan in mod
crate oven for one hour. Basic with
One cup Of cider.
One half cup Of Uinegnr.
One-haif cup of Water.
Cider Sauce
Place in saucepan
Ono and one half cups Of cider.
Fire lercl tablespoons Of cornstdrCh,
Sir lcrct tablespoons of rinCpdr.
One quarter teaspoon of nutmeg.
One hdU teaspoon of cinnamon.
One quarter teaspoon Of dllSpicc.
stir to dissolve the starch aud then
bring to boil and cook slowly for five
minutes.
Frozen Raspberry Custard
Crush one and one half baskets of
raspberries and then cover with one cup
Of sugar. Place in saucepan
One pint of milk.
-Four tablespoons Of cornstdrch.
Stir to dissolve and then bring to n
boil and cook slowly for three minutes.
Now cream
One cup of sugar.
IolkS of three eggs
until light and then beat into Gus
tard. Then add the crushed raspber-
ries and the stifly beaten whites Of
eggs. Freeze in the usual manner and
pack and then allow to stand for one
and one half hours to ripen. Use three
measures Of ice to one measure of salt
for the freezing mixture.
Creole Tomato Fritters
Make the following batter
One cup Of milk,
Ore cgg.
T,co tablespoons of shortening,
One teaspoon of salt,
One-hdlf teaspoon of pdprikd,
Pinch Of mustard,
One teaspoon Of sugar,
One onion, minced fine,
One green pepper,
Ore aud one halt cups Of -four,
Ttco teaspoons of baking popder.
Beat hard to mix and then cut the
tomatoes into slices three -fourths Of
an inch thick. Dip in the batter and
then fry in hot fat. The creole chef
always drops a spoonful of the batter
over the tomatoes when in the pan
frying. Try this and you will Ger
tainly enjoy it.
For efficiency serve a platter meal
Wash one half cup of rice in plenty
of cold water and then grease the top
compartment of the double boiler with
salad oil. Place
Tioo and one-hdt cups Of boiling
,cdter,
One teaspoon Of salt,
T,co finely minced onions.
| Ttco finely minced green peppers,
/ OnC-hdlf cup of finely minced pdrs-
! lev.
Tro finely minced tomatoes.
When boiling add the rice and cook
until the water is absorbed and the rice
is soft. Cool and then form into cro-
quettes and roll in -four. then dip in
milk and beaten egg and roll in fine
crumbs. then fry until golden brown in
hot fat.
Deep Dish Cherry Pie
Wash and then stone the cherries
and add one cup of sugar and one half
cup water: cook slowly until soft. Now
place four level tablespoons of corn =
starch in one half cup of water and
stir to dissolve thoroughly. Add to
the cooked cherries and cook for three
minutes.
To make the pie: Turn the cherries in
Il large fiat baking dish and cover with
the crust of pastry. Bake for thirty
minutes in a slow oven. Cool. Now
run knife around the edge of the
crust to loosen from the dish. Turn a
large platter over the pie and invert.
Cut into wedge shaped pieces and serve
with custard sauce.