Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-12-06
MRS. WILSON ADVISES
VARIOUS GARNISHES
Plain Beef Ste Is Much More Tasty Made 4uracre " ih
Vegetable Trmmings-llacaron Croquettcs 4re Good
BY MRS. NJ. 4. WILSON

rights reserved.
THE old chef says that the woman
- who desires to have attractive gar
nishes for various dishes must realize
that unless she is willing to cultivate
her own garden oftentmes during the
winter she will not be abe to have the
necessary greens.
Parsley. chivcs. tarragop. lcck and
young onions ali may he grown in flower
pots in any Kitchen window; while the
sun is not absolutely necessary for their
growth. it will help them and if the
housewife will select pots that are suf
ficipntly large to accommodate two or
three plants in each pot. Sh" will have
mn abundance of green for the entire
winter.
Garnishes for Plain Beef Stew
Cook hcrts until tender and then re.
move the skins and cool Scoop out
center Of the bCrt~ and then iii, with
finely chopped roCSlaw. Chop the
beets that are left frNs SCoOping ont ut
the center. very fine. Now lift the beef
stew and use points 0f toast and the
stuffed bets to garnish and sprinkle the
finely chopped bCcts in the center of the
dish. q
Small turnipS may be used in place of
bcets Cut carrots in two pieces and
then shape like cork and parboil until
t>nder. Drain and roll lightly in ".''";
brown quickly in hot fat and then Use
as n garnish for lamb or mutton stew.
Glazed onions may also be used peel
the onions and then cook until tender.
Drain. roll lightly in sugar and then
brown in hot fat.
Vegetable GarniSh
Pare four carrots. two lurnIpS and
three onions cur in slices sud place in 4
eaucCpan and add one half cup of finely
chopped celery tops. .Add just enough
water to cover and then cook until ten
der and drain. MinCr fine one ounce of
salt pork and brown lightly and add the
we'll drained vegetables. Toss to mix.
Now dust three level tablespoons of
-four over the vegetables and then toss
again to mix in the -four. Add one cup
of stock that has been drained from the
vegetables and then season and cook
slowly until nearly dry. Form border
of cooked rice around the edges Nf hot
platter and then spread over the rlc"
the prepared vegetables. Place the lamb
stew in the center and then garniSh with
finely chopped parsley.
p,. I,u,,,,, IIorha I,rni,h
o''"e ''''
Put six onions one bunch of parsley.
two leeks and the green tops and coarse
.Ls,,.h oHsS, .rn e"od aLon,or ", rl,oo ~
n fryinp nm onr.hnif cum of barnn or
hmm fat When hot add tine herbs and
TOSS for n few minutes Now ndj one.
half run Of wotcr cover closely and
steam urtil rho wotcr is rvonnr0tod
Rrown very liyht and thru sroson and
rse nc hordrr for mrot broiscs and not
roasts
H.. n,,,,,, &c. v.
"'''''''"'
iut thrrr onions Nv" ,""hN an" the
Through tho food rhonnrr Place in a
mixing bowl and add
Tara orotod ro,c ,o,,to,,
One Cwn Of brcud rruy,L,
One Gun Of foyr,
one lercl tajlcxpoon Of bQh,nl po,r-
der
owe Icrcl tcaxpoon NJ qrt.
Omc.hnt lcrcl teaspoon Of pCpp"r,
TwO tdLlcspoonS ot mcitcd Mortcn-
ing,
One tdbIcSpoOn Of mHE.
Mix and then form into balls IL" ~"
OF Si!,nIl 'ES ANU "."r s"b"
cook for twelve minutes and then III