Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-15
MRS. WILSON VARIES MENU
\ WITH SOME UNUSUAL DISHES
Ne,U Tasty Ways of Cooking PoatoesNautHe Sauce Is
Delicious Over Green Vegetdbies-A Norel Shortcdke
By MRS. ". A. WILSON

nrorprioht, 1920. bD Mrs. ~. 4. wilson. All
rights rcscrpcdD
Nm OLD chef says serving the same
"A foods day in and day out not only
becomes monotonous. but the family
tire 80 that they fail to eat sufficient
food to nourish thcm. Plain foods can
be made most attractive. Remember
that Il is not the amount Of money to
be spent on food. but rather the amount
Of ingenuity put into the dish.
For variety try potatoes Chateau.
& Wash and boil twelve small potatoes
rntil tender. Remove skins and brown
IN hot fat. Lay on thin slice Of toast
and cover with parsley sauce.
Baked Potatoes With Onion and Sage
I Wash and pare potatoes and cut in
thin slices. Grease baking dish. Place
LAYER Of potatoes. then layer of thinly
sliced onion. seasoning each layer with
salt. pepper and light dusting Of sage.
Then dust each layer slightly with fine
bread crumbs. Dot with bits of but
ter. Repeat until dish is full. Then
cover with two cups of thick cream
sauce. Bake in moderate oven forty
five minutes. Serve with parsley or
I. cheese sauce.
Glazed Onions
fNtltfl pIF Sillill bh'llNs . we
boil for fieSrcn minutes and drain. Now
place In frying pan
One lercl tablespoon of sugar,
Three tablespoons of bacon fat.
When hot add onion and cook gently,
tossing frequently until n nice brown.
To serve-c6vcr a slice of toast with
parsley sauce. Dish onions on the toast
and serve.
Belgian Baked Potatoes
Wash. pare one dozen potatoes. Cook
until tender. Drain. mash and season
with
One-haif cup Of boiling mik.
Onc-har cup of finely chopped
onions,
Onc-haif cup of grated cheese.
One-half cup Of finely chopped pars-
ley.
Mix. turn in well CREASED baking
dish. sprinkle the top with fine bread
crumbs and dot with bits of butter.
Bake in hot oven for twenty minutes.
Normandie Potato Soup
Wash. pare and slice five medium
sized potatoes in thin slices. Place in
saucepan and add
Ttoo cups Of ~atcr.
Parboil for ten minutes. While po.
tatoes are cooking place three table
spoons of bacon or ham fat in frying
pan, adding
Four onions. chopped fine,
One cup finely chopped celery,
One grated carrot.
Toss and cook slowly until onions and
celery are tender. Add to the potatoes.
IL Co. NH, p,,I
through sieve and add
Ttco cups of milk,
Four tablespoons of -four dissolrcd i,
milk,
Tro tablespoons of butter.
Three tablespoons Of finely minccd
parsiey.
Stir. bring to boiling point simmer
for five minutes. Serve with croutons.
To make croutons cut slice of brcat
into inch blocks. place in bakini
pan in hot oven to crisp and brown.
Cream Cabbage
Chop one and one half pound hcat
Of cabbage fine. Place in saucepan anG
cover with boiling water. Cook tifteer
minutes. Drain. Place in saucepan
and add
One cup Of milk,
4 One tablespoon of butter,
One teaspoon Of salt
Onc-halt teaspoon of pepper,
One.hdt cup Of finely chopped
onions,
TDo green peppers. chopped fine.
Cover and simmer slowly until cream
is absorbed. Dish on hot platter. Sprin
kle with finely grated cheese and finely
minced parsley.
italian Beets
Boil beets until tender. Now mince
very fine