Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-03-03
Mixture of NationalitieS
Sho,cS in Cooking Of
These Housewives of the
I Cold North
Ehdteaubriand Steak is
i Delicious French Dish.
| While Yorkshire Timbdl
! Is From England
BY MRS. NJ. A. WILSON

~ cosmopolitan in it's variety of com
munity cooking. English Irish and
French Canadian housewives all have
commingled their recipes so that ono NAV
visit q Canadian home and find the
menu includes dishes from all three
nationalities.
As il is intensely cod in the winter
time. the folk up there must cat
abundantly of the heat producing foods.
IL they are to maintain their physical
balance. So, for this reason. | have
changed some of the recipes to conform
20 the diet used in the States.
Chateaubriand steak
y Have the round or rump steak cut
at least one and one half inches thlck'
Divide into illcts and remove all iat'
Pound well to make tender and then
place in u china dish aud cover with
the following mixture. Place in n cup
One tablespoon of lemon jutcc'
Three tablespoons of salad OF.
One. quarter teaspoon Ot pdpriHd'
One onion grated.
I Turn the steaks frequently and mar
inate for about one hour. Lift to the
broiler and broil for twelve minutes.
While the steaks are brUiling, place IN
a saucepan
Tuo tablespoons Of LGcon tdf'
Three tablespoons OF four
: Brown until deep mahogany color
and then add one cup Of cod water;
Stir to blend and then bring to o0ii
and cook for five minutes. lheu "uu
Juice of one-haU lemon,
8 One teaspoon Of salt.
Ttoo tablespoons Of CdtSHp,
One-hdU teaspoon Of pepper.
Tpo tablespoons Of finely mnccd
Two tablespoons of finely minced
parsley.
Tuo tablespoons Of butter.
Beat 10 mix and then lift the steaks
ON rounds of toast on hot platter any any
-cover with sauce. Garnish with
parsley.
) Picked red cabbage makes splendid
accompaniment for these steaks.
Pickled Red Cabbage
! Shred a head of red cabbage very tine
and then place in a bowl and cover with
cold water. Let stand for Two h9urs
and then drain. Now place in deep
saucepan
Four tablespoons of bacon or ham fat.
Three onions, minced fine,
The drained cabbage.
Cover closely and then lot steam,
- .rookihg slowly and tossing Frequently
TO Dle0u Thoroughly. JUN ""'''
cabbage is tender. usually about thlrt\
minutes, and then add
One teaspoon Of salt.
One. quarter teaspoon Of pepper,
One teaspoon Ot sugar.
Five tablespoons Of riHCgdr.
Chop fine and then mix the season
sing thoroughly through the cabbage.
Lift TO a hot dish and dust lightly with
paprika.
Eggs a Ia Buckingham
Place in "A saucepan
TrO cups Of milk,
Sir tablespoons Of fo"r.
One tablespoon Of grated onion.
Stir to dissolve the tiour and then
bring to boil and cook slowly for
three minutes Season with one tea l..
Aspoon of salt and one half teaspoon OF
ipaprika Make slice OF toast Tor
each service and then place the toast
on a hot platter and cover the TOAST
with sauce Now place the scrambled
ioyos on earh slice of toast. Cover with
sauce and sprinkle with finely chopped
rnarsley. Serve the eggs a la BucklnG-
ham in the following menu;
LUNCHEON
clear Tomato Soup
7 rleTN
Egrs a Ia buckingham F"aS
Asparagus Salad
C,Id Cabinet Pudding Tea
Cold Cabinet Pudding
plocr two level tablespoons Of geIa .
tin to soak iu one half cup OF cora
water for one half hour ana 'n'u P'"'
in saucepan
T,ro and ouc.haIt cups Of mdk,
One. guGrtcr cup Of corustGrch.
Stir to dissolve the starch anG tn't n'g
bring to boil and ADJ the HO'A9 VI
two eggs
One half cup Of sugar.
poot bord and then cook for two
in',tcs rrmovp from the tire aud ado
~,
One tobicspoo" o. td"Ut'. cal,
The prepared gcidt"'
Beat hard to blend aud then rinse th'
mold with cold water ana . uero'a'T T1.n' ,n'
bottom with raisIna at't az ,r,,Lnd loo IN,
the mold III ,L' r" r,.,, III, iust rnougl
salt. Now WIN a 7poou' ~ ,,,,,,,',
of the pudding 10 h ,T ,f ,,rata,
when set ado on Wv. \IaL,
stale crumbs ahN LEV n,,,,go coEc n,
1pe Cru'uu. ,hat ara stalr then add Z