Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-08-12
MRS. WILSON SUGGESTS
SOME DISHES FROM CHILE
xonidtoes Cooked in This Delicious Way Are Novel;
Colonial Recipe for Indian Meal Pudding
by MRS. NJ. A. WILSON

fCcpvrioht, 1870. bv Mrs. NJ. A. Wilson. All
riohts rcSerpCd,D
DAPR1KA Is n Hungarian sweet
= pepper that grows upon dwarf
push. From this shrub medicine for
intestinal troubles is prepared. It Is
fnid that the native sons of Hungary
never know what indigestion Is, because
they use paprika as n seasoning in all
foods where pepper is needed.
Paprika Is mild aromatic spice and
does not have the hot. pcppcry taste of
cayenne. DO not confuse the two. A
pinch Of CAYENNE. which Is powerful
dishes, while the usual amount of
paprika would be from one half to
three -quartcrs of teaspoon.
When next you are preparing a veg
etablc soup use one half cup of the oat :
meal In place Of rice barley or beans
The oatmeal will thicken like barley
and impart a delicious flavor to the
soup.
A delicious old time beverage is call
ed cream sassafrns mead. Wash quick
! 1y two lunches of sassafras roots and
then place in n preserving kettle and
add
Four quarts of boiling rater.
Que teaspoon Of nutmeg extract.
Ono teaspoon Of cinnamon cTirdCt,
One-h half teaspoon Of "l)rcS,
One teaspoon of pi1GCr crfrdct.
One and e-hdf pound can Of whitc
corr, sirUp.
n One pound of sugar
Bring TO boil and cook for twenty
minutes. Strain and then cool. Add
eight quarts of boiled and cooled water
and one-half yeast cake. Let stand in
n warm. sunny place from about q a.
m. n tnpn
Tic down the rorkS and then lay the
bottles on their sides. 1t will be ready
10 use in twenty -four hours. Chill be-
fore serving.
The Chilcans have delightful way
of cooking tomatoes that will help to
provide variety for the family.
Chilean Tomatoes
Select six firm and fully ripe toma-
toes. Cut into thin slices and discard
the stem end. Grease n baking dish
well and then place in it thick layer
of sliced tomatoes. Dust lightly with
-four and season with salt and pepper,
then sprinkle each layer with
Three tablespoons of finely minced
onions.
Three tablespoons o. fine bread
crumbs.
Tiny pinch of aHspirc.
the brcndCrumbS on top. Dot with bits
Of butter and then bake in n slow oven
for forty minutes.
The old chef says that your health
and that of those who are depending
upon you to supply them with their
daily substance will be II miserable
failure if you are indifferent or careless
in selecting and purchasing seasoning
and suitable foods
A preCaution that is absolutely nee
essnry is to wash thoroughly all fruits
and vegetables as soon as they are re-
ccived in the home. ISc one tablespoon
of salt to every quart of water in
washing the vegetables. Rinse in plenty
of cool water.
Tomato TapiOca
Wash one dozen tomatoes and then
scald in boiling water to loosen the
skins. Cut in pieces and then place
In saucepan and cook until soft. Rub
through a sieve and add two tablespoons
of granulatcd tapiocu. Cook until the
tapioca is clear and then season with
One tablespoon of grated onion,
Pinch of clOueS,
Z, One teaspoon of sat.
One-hdt teaspoon of pepper,
Bit of bay leaf.
The Chilean never thickcns tomatoes
with bread or starch.
Baked Fish. Onion and Tomato Pie
Wipe one and onc-half pounds of
sliced fish with n damp cloth and then
cut in small pieces. Roll in -four and
then place II layer in we'll creased
baking dish. Cover the fish with
layer of sliced tomatoes and sliced
onions. Season each layer with salt
and pepper. Repeat until the dish is
full aud then cover with the crust of
plain pastry and bake in a slow oven
for one hour. This pie is good hot or
cold.
Chocolate DOuglnuts
Place in n mixing bow
-Four cups of Sittcd -four,
Tiro- thirds cup Of c0cOG,
One teaspoon Of salt.
Three lerel tablespoons Of baking
ponder,
One cup of sugar,