Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-20
Four Rules for Proper
Preparation and Cooking
of attractive, Whole
some Food
When Pork Chops Are Used
for Eucning Meal, Use
Bones to Make Stock for
Soup
Br MRS. N. 4. WILSON

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is Of vital Importance and Young
girls should he taurbt to cool, rlain. sub
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so that, II mother Is I'll or 10 called from
home, daughter can step into her place
and serve the family attractive food
Bring daughter right into the kitchen
and start from the very beginning aud
step by step, show her the funda-
mental principles of good housewifery.
The first essential is cleanliness: this is
absolutely necessary. The utensils, the
kitchen and her hands must be scrupu-
lously clean.
The second rule is economy. Hy this
mean real true economy that prevents
a. az ,sn mp',, .r,r hMttc,, NnUw and oggs in iargc
~ ~ ;l'a " ,,,nt tbo diSbes
;S, ~ "i'u ,.. '''en '''', a. ,,t,,n,,
a. 1iLorni ,,.o IS tIo,o o,.,,onsivo nroi
80 froa,o,,ti,. u oo,,sos ,, 60 ;iiro
~ l',HuN''i' V"u''1 lI'
rra onatoI lu.u au'' Ca,o nrd I'uI do1iborati",,
a. 81 E..,.ot,' s ilu n,,,,o,., H.
ast. 'Ie ieuI Seoov'I ,Jld;I Tl ,ooi,s dasr,
and slap materials together and then
have a failure on their hands and most
their own careless methods. Take time
and measure accurately.
Rule 4-Learn TO serve food in the
proper manner, as for example: Quite
recently | visited a home and the menu
for the evening meal was; Fried pork
chops, mashed potatoes. stcwed TO.
mafoes. celery and bread and buttpr
The mother cooked the chops and when
ready to serve piled them one atop the
other on a small platter and then I
heard the eldest daughter saw: "Oh
mother. pork chops mako me sick-yoll
always have them on Thursday and I'm
SO tired of them
After the meal was over I had long
talk with Mrs. Blank and arranged that
I was TO visit them tho foIlowing Thurs
day. We planned the menu like this:
barley Broth
Plckled Beets
=, illets OF FORK Brown Gravy
mashed Potatoes Tomatoes au Gratin
ColesIaw
Hlngcf Apple Pudding Coffee
we went 10 market ana selected
.bons c,,t "H" tnr Ume ~ muG pounuS {" Po'"
"'oP'' '"' !ou' ~ '"o Po""u'
Ohc- g"drtcr peck o. potdtoeS'
One 6nnch OF young beetS.
"0 W. - Cu' W to"u'o'S'
one quarter pound OF cheese
One head OF cabbage,
Dne- quarter peck OF cookiHg dpptoS.
Immediately upon reaching home We
washed the beGts, removed the tops:
placed them IN the saucepan and covered
them with boiling water, Cook until
tender and then drain and let cool. Then
Shce' place III q dlsh and season with
pepper, SAT- and little tiny bit OF
satiic ana vinegar.
ABOUT 'oV p. NJ; we pared the po-
tatoes ana placed them IN a saucepan
and covered them with boiling water.
COOK until tender and then drain and
season WITH salt' white pepper, one
nalt cup OF milk, two tablespoons OF
butter. Beat until lig ght,
10 prepare the pork chops: Remove
the, bone with Il sharp knife. Season
with little salt and pepper and a little
grated onion. Roll in flour and then
dip in beaten egg and roll in fine bread
crumbs. Fry quickly until golden
brown. Place in hot oven while max
ing the gravy,
Tomatoes an Gratiu
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