Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-03-19
Rr MRS. NJ. A. WILSON

/ ,c.,,,rio,t, 1870, bv Mrs. ~. 4. Wilson. All
'copV'U rights reserped)
u,HE selection of fish in the menu the
vear round provides splendid variety.
A vide choice of varieties from the In :
extensive haddock to the luxurious shad
q n wide step and many varieties and
prices intervene.
Fish is a wholesome, palatable food
.,J IN bc good IL must be fresh and Of
an agreeable odor. Stale or old fish is
Jongerous and may cause ptomaine
noisoning. To Judge fish
First, The eyes must be full and
/ hrioht: sunken eyes denote stale or
SP;ss second. Meat must be firm. Th.
aosh of the fish that is moist and
aobbv is unfit for food. Fish may be
psnt % for twenty four hours. but must
bc cleansed and wrapped in wax paper :
tben wrap in heavy paper and lay di-
rsctly upon the ice. Fish Is cooked by
hoiling. broiliug, panning (sauteing) ,
baking, planking and filleting.
To Boil Fish
Cleanse the fish. wrap in piece
os cbeesecloth and tie. Now place
water in deep saucepan and add
One onion,
One Glove,
One tdggot soup herbs, .....
One small carrot,
Three tablespoons rinegdr,
One half teaspoon pepper.
Bring water TO boil and cook two
minutes. Add fish and cook. allowing
twenty minutes to the pound. Lift,
drain for few minutes, turn from the
cloth to hot platter and gnrnish with
narsley and slices Of lemon. Serve with
cream, parsley or Hollandaise sauce.
A SUGGESTIVE WEEKLY MENU
FOR THREE MEALS ON SUNDAY
Breakfast
Stcwed Rhubarb
Rice Waffles With Poached Eggs
Watercress
Coffee
Dinner
Asparagus Soup
Roast Shoulder Of Lamb
Brown Gravy Mint Sauce
Drowned Potato Corn
Lettuce Salad .s
Apricot Shortcake Coffee
Supper
Celery
Cold Cuts Potato Salad
Fruit Gingerbread
Tea
The market basket will require
One bunch rhubdr0,r
One bunch todtercress,
One head lettuce,
One stalk celerp,
One can asparagus soup,
Three pound shoulder Of lamb,
One quarter peck potatoes,
One can corn,
One halt pound dried dpricots,
One halt dozen eggs,
and the usual staples which are pur-
chased semimonthly.
Rice Wafles
Wash ne-quarter cup of rice and
place in saucepan. Add one and one
quarter cups boiling water and cook
until the rice is soft and the water
absorbed. Now turn rice in bowl, wash
and add
One and one-haIf cups milk,
One and three quarters cups foyr,
One lerel teaspoon baking po,oder,
One level teaspoon salt, ...'
: Tioo iepel teaspoons sugar,
One. quarter level teaspoon nutmeg,
One cgg. .. +,
Beat hard to mix and bake in the
usual manner. Poach the eggs and
lift with skinner to napkin in hand
TO drain. Then turn on the waf1cs
and garnish with strip of bacon and
serve.
Roast Shoulder Of Lamb
Have butcher bone the shoulder and
then roll and tie securely. Have him
crack the bones and then use them
for clean tomato soup on Monday. Wine
the shoulder with damp cloth. Now
pat into the meat one half cup of -four.
Place on a rack in a baking pan and
allow the meat one half hour to heat
and then twenty minutes to the pound,
baking in moderate oven.
Apricot Shortcake
Wash and soak overnight one half
pound apricots. In the morning sim
mer slowly until liquid is reduced to
one half the quantity and apricots are
tender. Cool, now place In mixing bowl
Three quarters cup sugar,
lolk OF one egg,
rive tablespoons shortening.
Cream we'll, now add
One and one half cups -four.
One leuel tablespoon baking popder,
One-hdf cup toater..
=, Beat to mix, then cut and fold in
the Stlthy beaten white Of egg. Bake in
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