Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-01-24
Foreigners Bring
Many OLD Recipes
Polish Housewife Has M
merous Methods Of Pre-
pairing Good Foods.
BY MRS. NJ. A. WILSON.

Copyright. 1920. by Mrs. N. A. Wilson)
The coal regions or Pennsylvania
are thickly populated with foreigners.
and one need but visit them in order
to sec that they have brought TO their
new homes In this country the methods
and recipes that are centuries old.
The Polish housewife is very thrifty
and cooks we'll to the ways OF her
household and she utiiizcs each bit of
food because she knows very we'll that
willful waste makes wocful want.
world custom OF n liberal supply OF
vegetables and a minimum OF expen-
sis ss. meats So let MS take trip to
that the foreign housewife will not
pay bianGy p11cGs' she s sspe66.s Just
chases. For this reason tho store
merchant does not need elaborate
eqnHipmen; OF delivery service.
the mining regions Of this State and
our trip TO market was very inter-
e eoin,s and ,a on
Polish language stood me In good
stead. for she carried on hcr entire
conversation with the market men in
her own tongue.
For a, family of eight. four men in
the family, doing hard. iaborious work.
Two punches Of beets with unwii,ed
tops
Ono dozen peppers.
-Four turnips.
,Dne-fourth peck of onions.
-Four carrots,
One-fourth pound OF cheese,
mutton,
beef
One package Of farino
Low the henu Was Prepared.
Polish Relish
Ecef and Farino Soup
Mutton Stew with Vegetables
e''"'e"e" cor.o Fruit Sauce
Iou know The Polish husband is
fne @orks hnrs sss ,, for his fa5.s
wishes: above ali filings. thai his Is" vie X
true American style. in the small
towns and settlements In which he re-
sides he finds different restaurants
spends very little time in these places;
ana no matter how humble his home
-. he would gladly invite you 10 break
poii.h relhh.
Cut the tops from tho bects and
un,H tender in boiling water .a anS , ,ops
drain and chop very fine. Now Inince
two ounces of sal, pork nne. place
II, In saucepan and cook slowly for I'VE
One cup Of sliced onions.
tour pepners, chopped fine.
Cook slowly and then season to taste
spread SlnrsS on rye bread. dust wei with
Wash the shin OF beef. pfsoe !,
sancepan. cover with three quarts o.
COIL water and add
Three onions,
one Glove or garlic,
one fagsot OF soup herbs
Cook slowly for two and one-hal,
aoors and then add one-half cup Of
, iarIna Cook for onc-half hour and
s ,s;tf and and then serve. This is very
Cook the bce,s until tend.r .h
remove n the skins and cut into slices
fiace IN a deep dish and add
SiS onions, cut in Slices
! one bay leaf,
enc teaspoon o. thyme
/ Two tablespoons Of sugar.
ono teaspoon OF salt
! one teaspoon OF paprika.
Ana vinegar 10 cover
Mutton Stew with Vegetables.
cook II with the exception ~, e "o edni
..;aIroway seeds which arc added ~
niacn in a mixing bowl
Three cups of hour.
one teaspoon OF salt
sir , "a OF baAns powder.
half Gun of shortening and m;n ~ enc
dough with onchalf cup OF water. Roii
9nt one-han inch thick on a we'll
thickly With brown Salo s,,E aow .b SPREAD
nuts cinnamon. one-half cno Of ppra
for ro i. Gi,ron NJ, or orange peel. Roll as
three quarters inch thick. Grea.e
baking sheet we'll. add four -, "a 4
spoons .be OF melted shortening. Spread
Lay the slices slice one e,os cup OF brown sugar
Ior twenty minutes in a moderate awan
remove and turn from the pan ~ a
Win shse I'M, paper and cut; then serve