Perth Amboy evening news., 1920-04-14
BY MRS. VI. a. s

"
Copyright. 1920. by Public Ledger Co.
All rights ~reserved.)
Visitors are expected in the prov
ince OF Quebec TO eat the meat OF
the day and enjoy the distinguished
features of the community, which in
clude visiting the historic gates OF the
lOld city. If one wishes to enjoy the
| hospitality Of these old-world French
cities in Canada-and by hospitality l
do not include that Of mine host al
the obstetrics, but TO be q guest within
the homes of the habitauts-it is quite
necessary TO seek outside the towns
for friends.
some Delicious Old Canadian Recipes
Fish ChoNvdcr
Chop fine sufficient salt pork to
measure one cup. Place in deep sauce
lpan. Add
Two cups of hnely-chopped onion.
one and one-half pounds Of fish. free
from bones.
one large carrot. cut into tiny dice,
Cook gently. DO not let brown.
Now
one quart of water,
One can of tomatoes.
Bring 10 a boil and cook slowly.
for two hours. Now place in a bowl
One cup of flour,
Two of salt,
one teaspoon of pepper.
One-half teaspoon OF sweet mar
jorfam,
One and one-half cups of water.
Stir to dissolve thoroughly the -four
and add to the ehowder. Bring to a
boil and cook for ten minutes. Add
-Four tablespoons Of finely chopped
parsley.
and serve.
TO use this chowder for fast days,
the housewife uses one-half cup of
bacon or ham Fat in place of the
pork.
Fish a la Mode
Select small fish or cut large ones
in pieces. Cleanse and wash In cold
water, then drain. but do not wipe.
dry. Roll fish lightly in -four and
fry slowly until a crisp brown IN hot
fat. When done, lift to a baking dish.
Now place in saucepan
One-half cup of chopped onions.
One cup of stewed tomatoes.
Five tablespoons OF vinegar,
Five tablespoons OF catsup,
One teaspoon of salt,
One-half teaspoon OF pepper,
? Tiny bit of garlic,
One-half cup of water,
-Four tablespoons of flour.
{ Stir to dissolve and cook slowly for
, three minutes. Turn over fish and
sprinkle lightly with grated cheese.
Bake in hot oven fifteen minutes.
Cabbage Pudding
Shred one firm head of cabbage as
| for slaw. Place in cold water, contain
ing one tablespoon of salt and let stand
5 for one hour. Drain and parboil for
, fifteen minutes. Turn in baking dish
! and now mince fine
l Four ounces of salt PORK,
Six onions,
Two green peppers.
Place in a saucepan and cook slowly.
DO not let brown. When fat Is rendered
| out of pork, d
Six level teaspoons of flour,
Stir to blend, then add
Two cups of milk.
Stir to blend. Bring to a boil. Cook
five MINUTES and o serve with
Two teaspoons of salt,
One teaspoon of paprike,
One-eighth teaspoon of thyme,
= parsley,
Three-quarters cup of finely chop.
iped cold meat.
Mix, pour over the cabbage and theT
sprinkle two tablespoons of grated
, cheese over top and bake in hot oven
, thirty minutes.
/ Pork Cake
!, Place in a saucepan
One cup of fnely-chopped fat pork.
Simmer slowly to tender. taking
care not to brown pork. When pork
is clear, turn into Il mixing bowl and
add
One cup OF molasses.
One-half cup OF brown sugar.
One cup of seeded ~raisins.
Two level teaspoons of cinnamon,
One teaspoon Of ginger,
One-half of allspice.
One-quarter teaspoon of cloves,
One-half teaspoon of nutmeg.
One-half cup of finely chopped nuts
Two and one-half cups of flour,
Two level tablespoons of baking
powder.
Beat to mix thoroughly one-half cur
of water. Turn into welI-greased and
Toured pan and bake in slow over
one hour.
Preserve and Rice Pudding
Wash one-half cup of rice in plenty
of water. Place in saucepan and ado
two and one-half cups OF boiling water
Cook slowly until rice is soft anC
water absorbed; then turn into bow.
and place saucer with weight on it e
make rice firm. When cold, turn
from bowl and cut into thin slices.
Grease a pudding dish we'll and dust
, with finely chopped nuts. Now place
a layer OF sliced, cold rice in bottom
of dish and sprinkle rice with brown
sugar, a few seeded raisins and LITTLE
nutmeg; then spread with jam, jell'
or preserves.
Lamp-Tiedgen
Mr.. and Mrs. Henry TIcdgcn, o.
Watson avenue. the mar
riage of their daughter. Anna n. L