Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-06-23
MRS. WILSON TELLS ABOUT "
SOME TENNESSEE RECIPES
Fruit Season Gres Opportunity for Making Some Of These
Delicious Custards, Friters and Cakes

moist for nearly a week. n cup OF cooked
an1 mashed sweet potatoes may replace
the rice il desired.
Blueberry Pudding
Place in bowl
Three quarters cup Of sirVp,
One-hdt cup of shortening.
One egg,
One and onc hat cups Of -four.
Four teaspoons Of baking porder,
One-hdU teaspoon NJ SoH.
One half cup Of milk.
TiCo cups Of tccH. rdshcd aud
clcdnsed blucbcrrics.
Beat to mix and then turn into WELL
creased and Toured deep layer cake pan
and cover the top thckly with blue
berries. Bake for thirty minutes in
moderate oven. Serve hot. cutting In
pie shaped pieces and cover with Gus.
tard sauce.
Raspberry Cup Puddings
Place in n mixing bowl one cup Of
stale bread crumbs. Pour over the
crumbs one cup Of boiling milk. Now
add six teaspoons of shortening and
beat hard to blend. then add
One Gag.
Two.thirds cup Of sugar. preferably
brorn,
One snd one. quarter cups of -four.
Tro cups Of crushed rdSpberries.
-Four lerel teaspoons of baking
pOrder.
Peat to mix and then pour into we'll
creased Custard cups. filling the cups
about two thirds full. Set the custard
cups in baking pan but do not add
any water. Bake in moderate oven for
49,.
tard sauce and garniSh with raspberries.
Fruit Fritters
Place in a mixing bowl
one cgG.
T,co teaspoons Of sugar.
One cup Of -four,
One half teaspoon of salt.
TrO lerei teaspoons Of baking pordcr,
Onehdf cup Of milk,
One tablespoon of salad oil.
Beat hard to mix and then add one
and one half cups of we'll washed and
drained berries. Mix gently. just to
cover fruit with the batter. Drop in
small spoonfulS into smoking hot fat aud
fry until golden brown. Lift and then
drain for moment on a wire spoon.
Turn on a platter covered with a paper
napkin to absorb the excess fat. Serve
with crushed and sweetpned fruit.
Summer apples. pared and cut in thin
slices. peaches and other fruit may be
used for variety. as we'll as the berries.
Bran Waters
Place
Three quarters cup Of sugar.
One-hGt cup of shortening.
One CJg.
in mixing bowl and cream we'll Now
add
Onc-hGV cup Of sour cream.
ONE teaspoon Of baking soda.
Beat TO mix and then add
TTO cups Of bran,
T,rO cups Of -four,
ONE teaspoon of camilla,
! One teaspoon Of cinnamon.
Work to smooth dough and then
roll out one quarter inch thick and cut
with a cookie cutter. Brush tho top of
each cookie with shortening and cover
thickly with finely chopped peanuts.
Bake in moderate oven for eight min E
utPs.
Oatmeal Waters
Place in mixing bowl
One and oHC-hdt cups Of fine ground
oatmeal
one and one-hdF cups Of -four.
ono cup OF bran,
One teaspoon Of salt.
one cup Of Gro,rn sugar.
huC teaspoon Of nutmcg
Mix between the hands TO blend
thoroughly and then rub in two third,
cup of shortening. Now place in cur
One Gag.
OnC-hat cup Of milk.
One teaspoon Of baking soda.
Beat to mix and then use this to form,
the dough. Now add two cups Of seeded
raisins and work to smooth mass.
Roll ont one. half inch thick. Cut with
cookie cutter aud then brush each
cookie with milk and sprinkle lightly
with brown sugar
J Both of those cookie recipes are do =
licious old time danties they will keen
until used, il kept under lock and kew,
Run the oatmeal through the food
chopper. and use the finest or nut but.
ter knife.