Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-05-28
Rr MRS NJ 4. WILSON

By MRS. VI. 4. WILSON
fco,,,yiobt 1890 by SfrS w. 4. wilson. q"
rights reserved
nNHE housewife who sallics forth with
i her market basket upon her arm
derives double benefit from the mar
keting trip. because it acts as an outing
during the pleasantcst hours of thc
morning and It also affords one th' oP-
portunity to see the stalls cf the mar
lets londcd with the appct2ing things
of the season.
From this time on there is what the
farmer calls the scasouable harvest or
a time when each crop reaches It's ma
turity. Now the frugal housewife VINO
Is trying to lower the high cost OF Iiv-
ing will take advantage of these oppor-
tunities and purchase large basket OF
vegetables or fruits when they appear
at the food time of the markets.
Because of the perishablc character
of the fresh fruits and vegetables this
abundance lasts but a few days and
sometimes for a week. For the next few
weeks Strawberries will be plentiful. :"
arrange to give the family enough per-
ries to satisfy them.
Planning a menu for three meals on
Sunday:
BREAKFAST
Strawberries
Bocou Toasted Mullins
Watcrcress Coffee
Celery Clam Broth
Braiscd Lamb Chops
Potatoes Peas
Tomato Salad
Strawberry Shortcake oon g
SUPPER
Potato Salad
Bacon and Deviled Egg Garnlsh
Sliced Tomatoes
Strawberries Tea
The market basket will require:
Three baskets Of strdr berries,
One pound of bacon,
One-hdF dozen eggs
One-hdlt dozen CLAIMS,
One stalk of celery,
One quart of nep potatoes,
One bunch Of rdtCrcreSS,
One bunch Of parsley.
One quarter peck Of peas,
Ttco pounds of old potatoes,
F'our tomatoes.
One head of lettuce,
And the usual weekly staples.
To prepare the toasted muffins for
Sunday morning breakfast, bake the
mullins on Saturday evening, and in
the morning split and toast. They are
delicious when done this way.
Mullins
Place in a mixing bowl;
Three tablespoons Of sugar.
Three tablespoons Of shortening,
~ One egg.
Cream until lemon color. and then
add
Ttco cups Of sittcd -four,
One teaspoon of salt,
Tuo lercE taJlcspOOrs Of baking
poWder,
One cup Of milk or wdter.
Beat to mix thoroughly and then pour
into well creased muffin pans and bake
In hot oven for twenty minutes.
Braised Lamb Chops
Have the butcher cut the chops from
either the neck or the rack end Of the
lamb. To cut the chops from the neck
do not split or divide. but cut in slices
or chops about one inch thick. Dip the
chops in -four and then brown quickly
Lift into a saucepan and add one cup
Of boiling water and simmer slowly for
thirty five minutes. Season and then
serve with garniSh of waterCress.
Wash new potatoes thoroughly and
with sharp knife remove thin strip
OF peel about one half inch wide from
around the entire potato. Place in a
saucepan and cover with boiling water.
Cook until tender, usually eighteen
minutes. and then watch the DOtatOes
closely. as they quickly break if cooked
too long. Drain and then tuck a clean
cloth over the ton Of the potatoes for a
few minutes to absorb the moisture and
make the potatoes fluffy.
You may use either the sponge cake
recipe or the old fashioned shortcake
for the Sunday dessert
Potato Salad
Wash the old potatoes and place in
a saucepan without pairing. Cover with
boiling water and cook until tender.
Drain aud then cover with a cloth to
absorb the excess moisture When cool
enough to handle, pare and cut in thin
slices. Place in u mixing bowl and
add
ne-hnH cup Of finely chopped onions,
One half cup Of finely chopped pdrS.
ley,
One cup Of finely chopped CELERY
Use the coarse outside branches Of
the celery. Toss gently TO mix and
then cover with one half cup of thick
French dressing, which has been made
as follows: Place in a bowl
One and halt teaspoons of salt,
One teaspoon Of pdprikd
One-hGlt teaspoon of mustard,
One half teaspoon Of sugar,