Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-15
1nd CiueS Some Tasty WdyS
OF Preparing Them to
Serue With the Euening
Meal
Cabbage Made Into Pud-
ding Is as Nouel and De-
liciouS as Spinach Made
With CornStmch.


fCopvriOht 1920, bv Mrs. NJ. H. Wilson. An
rights reScrucdJ
TNDISCRIMINATE economy will not
4 only prove wasteful, if we are trying
to keep our household budget within
reason, but it reacts against the family.
Science shows the housewife that bal
nnced rations are necessary for health
and also that we can, with an eye to
economy. cut down considerably on our
protein foods.
Physicians usually know that just
after the holidays many people suffer
from administration, or overlooking
the body with nitrcgenous foods. highly
seasoned and overrich desserts, can
dies-these will also have the same et-
feet.
Winter vegetables. such as parsnips,
carrots, turnips, Russian rutahagas,
cabbage, celery. brussels sprouts, SPIN
ach and onions are rich in vitamlnes
and bulk; they are so yitally necessary,
IL we are to maintain health, during
the winter, living as we dc in close,
overheated rooms.
Use these bulky foods in place of
canned or southern produce and note
the improvements in health.
Drink freely of water; bodily waste
must be eliminated and unless the
blood stream is supplied literally dur
ing the winter, it is apt to become slug
gish and overloaded with waste.
The tart acid cranberry is a mild
and stimulating fruit and should be
used plentifully while it lasts. Serve "
as a sauce in pies, puddings, etc, ana
beware of using baking soda to reduce
the amount of sweetenlng necessary 70
make the fruit palatable.
Bicarbonate of soda or baking soda
when used in cooking foods, destroys
the valuable living elements and causes
a reaction in the stomach, thereby caus
ing digestive disturbances. Bicar
Donate of soda should not to be taker
unless under the advice of a physician
Following are Somenovel recipes
Cabbage Pudding
Chop small head of cabbage fine ant
place in water for one hour. Drall
and then place in saucepan and cove
with boiling water. Cook for htteel
minutes and then drain and place III
baking dish and season with;
One-haf cup of finely chopped on
ions,
T,oo pimentoS, chopped fine,
Ttoo teaspoons of salt,
One teaspoon of pdprikd.
One half teaspoon of irhite pepper
Now pour two cups of cream sauc
over the cabbage and sprinkle the TO
with fine bread crumbs and two table
spoons of grated cheese. Bake in
moderate oven for twenty five minutes
Sweet and Sour Carrots
Wash, pare and then cut into thi
slices sufficient carrots to measul
three cups. Cover with boiling wate
and then cook for fifteen minutes
Drain and then place in casserole
baking dish and. add:
One cup of chopped onions,
One-haf cup of finely chopped Gel
erp tops,
One-hGf cup of bread crumbs.
Mix we'll and then place in a sma
bowl:
One-hat cup Of salad oil,
Three tablespoons OF viHegdr,
One teaspoon Of pdprlkd,
One-hat teaspoon of lchite pepper,
Ttoo level tablespoons Of sugar.
Beat to make the dressing quite thic
and then pour over the prepared car
rots. Sprinkle the top with fine crumt
and two tablespoons of grated checs'
Bake in a moderate oven for twenty
five minutes.
Swiss Spinach
Wash and COOK one -tCurth peck
4 spinach in one cup of boiling waite
When tender chop fine and then ~
through a coarse sieve. Do not drall
Return to the saucepan and add:
One bouillon cube,
Three tablespoons OF cOrnStdrch. dlI
sciped in three tablespoons Of scdter.
Add to the scalding spinach and st
to blend. Cook for two minutes al
then add
Ttuo teaspoons of salt,
One teaspoon of pGprikd,
One half teaspoon of black pepper.
Turn into a baking dish and th'
sprinkle the top with fine crumbs al
a little grated cheese. Bake for II
teen minutes in a hot oven.
Rutabagas
The Russian rutabaga is the lar
yellow turnip. Wash and pare the rut
baga and cut into pieces. Place in
saucepan and cover with boiling wat
and cook until soft. Drain and tn,
mash and season with:
Too tablespoons Of grated onion,