Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-05-14
BY MRS. NJ. 4. WILSON
fcoryrtOhh 1910. ,oy Mrs. n. 4. Wilson, Z

fcoryrfoht, 1870. By Mrs. ". 4. Wilson, an
rights ~ lerUcd.J
MAY markets bring to the housewife
lvl the food tide Of the luvuriant
southern markets and the earliest OF the
northern greens. Now. IL We will but
follow Mother Natures advice aud eat
abundantly Of these succulcnt greens.
we will reap large dividends in vitality
and health.
IL il hardly possible to serve fruit
cut of place during this scason-raw
as n first course for breakfast, then
either stewed or raw for luncheon and
then as an appetizer for dinner, as n
compote with entrrc or n roast and
then as salad or dessert,
Asparagus is dclcctablc when served
plain boiled, with butter. cream. 1Iol-
landaisp or Bernaisc sauce or in the
form Of garuish or n salad with Rus =
sian. Thousand Isle or Bermuda dress
ing, or. as the epcure would delight in,
asparagus vnaisrette.
Plan to cut down in the allowance Of
the meat to the minimum Potatoes
will still continue to be high in price
and they may he eliminated from the
Sunday menu with n real benefit to the
entire family.
A SUGGESTIVE SUNDAY MENU
Monday evening dinner included.
BREAKFAST
Strawberries
French Toast
Radishcs Watercrcss
Coffee
DINNER
Celery
Pancakes
Radishes Young Onions
Chicken, Cuban style
Asparagus Hollandaise Sauce
Lettuce
Dried Ample Pic Coffee
SUPPER
W Creamed Chicken aud Noodles
Tomato Salad
Hot Biscuits
Strawberry Shortcake Tea
Planning the Monday evening meal,
30 utilize the leftovers:
Chicken Noodle Soup
Celery
Ye Oldc Tyne Chicken Pye
Asparagus Butter Sauce
Tomato Salad
Dried Apple Strudel Coffee
The market basket will require
T,co borcs Of strnT berries,
Ono stalk Of celery.
Tpo bunchcs Of rddiShcS,
One bunch Of rcdfercrcSS,
One bunch Of scdNiorN or young
erionS.
7',oo green peppers.
One bunch Of parsley.
Four and ore-haV pounds stccjnt
chicken,
Tuo tomatoes.
One bunch Of asparagus,
Oue head Of lettuce.
n,1 boyt ,o,,d 81 Jr;n1
One lemon.
Eight eggs.
One glass of jcNy.
and the usual weekly staples.
Celery Panada
Place in saucepan
Three cups Of chicken broth.
One and ne.hdF cups Of ratcr,
and add the coarse outside branches q
stalk Of celery. the green tops AM
leaves. chopped very fine. and one onion
minced fine. Simmer slowly for twent!
minutes, then strain and return to tn
saucepan and season to taste. Then ad,
One-haH Gun Of stale bread crum bs
Tro ,eeH beaten eggs.
Stir rapidly with fork TO mix thor
oughly, then bring to the scalding poin
and add three tablespoons of fnel,
pui anu S'lN' III DvHlilUi
cups
Chicken. Cuban Style
Siuge the chicken and then cut as fo
fricasseeing. Wash and place in
saucepan aud add
Tro quarts Of udfer,
Three onions,
The pcN- cleaned root Of the ccicr1
sfolk.
Bring TO boil and cook slowly un
til tender Let the chicken cool in tn
liquid and when cold remove the breas
and divide the meat into four fllets
Wash one half cup of rice in plenty o
water aud then place Two and one hal
cups of boiling water in saucepan
ard add
Tpo onions, chopped fne,
One green pepper, chopped fre,
and the well washed rice. Cool
slowly until the rice is tender and th
water is absorbed. Season and thPI
make two and one half cups of brow
gravy. using the chicken stock
Place the cooked rice in a rassorol
and lay. tho fillets Of the breast O
chicken on tho rico. Pour tho grav
over it and then place in hot ovcr
for twenty minutes. This amount vii