Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-11-02
MRS. WILSON GIVES
SOME STANDARD RULES
TO Be Folo,Ued in Ordinary Cooking of Everyday Meals
Recipes for Boston Pie and Fruit Salad
BY MRS. M. A. WILSON

"''''''" lhHHfG,t HGr,toSis Si;Srs; fSssssf;ved.j A. ""'O"
xTISE standard recipes tor soups. Have
\ ~ and use standard recipes for pre-
pairing meat, goulashes, ssews, brnises
and outlets, Uniformity counts for very
much, 1t prevents waste; also, do not
serve lima beans, peas, macaroni at the
\ same time. These vegetables contain O
large amount of starch and therefore
should be served separately.
do not get into rut, vary the meals
ss much as possible. The dreadful monot
ony OF the same food day in and day
J out Is detriment to success. Here are
/ few ways to vary the menu.
Prepare and bake small squares OF
plain pastry, say about 21ax3 inches in
size. When serving bruised ribs Of beef
lay the square OF pastry baked on top
OF the meat. Do this with an Irish
stew, beef a la mode and so on.
Try this method for chicken pot pie.
Prepare the chicken and cook until ten
der, taking care to have plenty of gravy.
Season and then thicken the gravy
slightly with cornstarch. Have the po-
7 tatoes cut into quarters and cooked un =
til done, but not soft. Cook one me-
dium sized onion for each service. Cook
sufficient number of carrots to allow
one fourth for each service.
Now to serve: Put four quarts OF
potatoes on a platter and then lay on
the portion Of chicken, then the onion
and carrots. Cover with gravy, season
to taste. Sprinkle with finely chopped
K parsley. Now place on the square of
baked crust and serve. This is a quick
l way to serve chicken 10 large number
of people. The parsley may be dried,
rubbed free from stems and placed in
q jar; 1t can be used when the fresh
green parsley Is scarce and expensive.
Note-One level tablespoon Of corn
starch to each cup Of liquid Is the
proper allowance for thickening, or one
cup cornstarch for each gallon Of gravy.
\ "A Few Standard Kitchen Rules
Use weight for correct methods where
speed Is required It would take too long
to measure in the tea or table spoon.
Standard Measurements for Cream Soup
One and one-half ounces of -four,
One quart of milk.
For Cream Sauce
Three ounces of -four,
One quart of milk.
Molds, Outlets and Croquettes
4 Sip ounces of -four,
One quart of milk.
When making cream soups, one third
chicken or other good clear stock may be
added in place of the milk. Do not use
tat in preparing gravies, sauces, etc..
y A Reliable Biscuit Rule
One pound Of -four,
One ounce of baking popder,
One quarter ounce Of salt,
R Tic0 ounces of shortening,
One aud one half cups of milk.
1 Mix the dry ingredients well by sitting
lend then rub in the shortening. Mix to
"a dough with the milk and knead we'll,
then roll or pat out three quarters Of an
stnch thick Cut with a two-inch cut
ster and brush the tops with milk. Bake
I'm hot oven for fifteen minutes. This
amount makes thirty biscuits.
For Sweet Biscuits
Add to the biscuit recipe
I Three quarters cup OF sugar, or si1
ounces,
Tpo ounces Of raisins, chopped fine.
For Shortcake
Add to the biscuit recipe
Three ounces of additional shorten
tng,
\. -Four ounces of sugar.
n The biscuit dough can be made into
meat biscuits by adding one cup Of finely
chopped ham, beef or chicken. Try
rolling it one quarter inch thick, spread
with chopped meat and then fold over
and cut with a sharp knife into strips