Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-10
.y(7DfE DELICIOUS RECIPES
GIVEN BY MRS. WILSON
For Tarios Puddings and Desserts for Cool eatheLemon
Cream Sponge Cake a Tasty Delicac,'-Nrt Cookies
Nv MRS. NJ. A.. WILSON


riOhfs rescrved.)
iAN y OLD chef tells the housewife that
"A " she wishes to make small pud-
dings and lacks the small molds to use
the jelly glasses. covering with their
tin lids. BE sure to grease the glass
we'll and then fill two thirds full and
cover with the lid. Set a deep baking
pan aud FIJI pan nearly to top with
warm water. Bake in moderate oven
for one hour.
The juice will not boil out Of the fruit
pies II You dot the fruit in pie neor the
outer edge with tiny bits Of butter.
Reef and mutton drippings may be
used for pastry. Use two parts of beef
TO one part mutton. Heat slowly to-
gcther and then strain and let cool. Now
20 two thirds cup of this shortening
use
One teaspoon of baking ponder,
ypice Of one.half lemon.
Beat until creamy and then chill and
Ms ready for use.
stewing or fricasseeing is really quite
the best method Of cooking the tougher
cuts Of meat and old fowl. Cut into
: suitable sizes and then roll lightly in
Hour and brown quickly in fat in fry.
ing pan. Then lift to a saucepan and
Just barely cover with boiling water.
Simmer slowly until tender. II cooked
just below the boiling point. this meat
win be nutritious and easily digested.
Plain boiled meats must be plunged
into pot of boiling water and then
cooked slowly until tender. Fast or rapid
boiling hardens the tissues. Always use
cold water for soups.
When in Quandary as to what to
prepare for luncheon. try. this old
scuthern corn pone Win peer %uce'
Parish of Louisiana Pone
s.,... ,oa;,,,, tel hor;,. mn md
.,.ssse a. i;hersiir Dust " tbs Pb bo,ton, @
lightly with -four after grcasing. Now
place in a mixing bowl
~. c,, NJ co,rmpol
~ oay " .o,' .,o - a
1ne ana on.. qua,u I, ''pS " "o"'
mne 'e,spy'" ~ SUI, ~ .,.
Io eVe' 'o''eSp''"S " od"'"9
PoTTeer' - .1.,:
Four tablespoons Of sirup,
One epg.
one ana one quarter c"pS o! n'"N.
Beat and mix thoroughly and then
pour into the prepared pan so that the
mixture IS about Two -tnirdS OK t IN Incn
deep. SAKE IN nor oven Tor t"en.y
e. hal;ng nlacc in saucepan four
r,,r.os nf dr;cd heaf Cover with warm
ssatar ond thon set aside IN freshen for
t.r rn;nutas Drain we'll and then place
IN . samcenan.
IT, ..a. -. Will
I,oo CUPS o1 m'F. H.. ,,.,,
rive '"'eSp'""S .! """' "'''|.
Sur 10 1iSsoHe 'ne hTur t snu ;' Iieh
ptns 70 DOL l snu sh oJ no"N tGI ha"t I've ns mn
u'es. w" a"u '"e p'''"''N 'e'' anu
Ore-qhdrfcr teaspoon oI pepper. .,
Teree tablespoons OF hnety minced
y pGrsfev.
Onc Tablespoon of finely minced onion.
winner slowly until ready to serve
nv 1 ,,et ufen cut Ine poHe INTO squares
na III. 70 pia'e' lover Win oeei
Soye anu Se'e
t .nr warm weuther, cookles
S n,sna.;nta .. 80 % ,,,;t. aippss',nins is
.. 90 AZ oo,o, WIZ" i''u oe'
"aee' 'eo VI ''''"'
Corn Flakes Drop Cakes
Place in a mixing bowl:
.,b;-ds ou, ~ bro,,, ,.,
ss,., tohi.anno.. ~ o .t.t" s"s
"a Yolks of f,ro .oos.
r,ra.m rn,;, rnht 49,.
thsn ada "e"' anu 'iea'' anu
One ana one-quarfer cups OF Hour.
Une tedspo"n OF cinnamon,
One-hdH teaspoon OF nutmeg,
One quarter teaspoon Of salt.
Secen tablespoons OF milk,
One and three quarters cups Of corn