Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-06-21
pv MRS. NJ. A. WILSON

BY MRS. NJ. a. WiLscN ,v,,,,.
re,yri0Ah IGnt;, ri, ti;,osss * rssssi;vsaj s;
..,ur petite femme, who is just
T ..,ns "a keep house for the wee
starns os two. often uses many real
family ,.s az vet the table has a truly
econop,y' anneorance. Every Dit ol
lux9iI,nnt nut,,Ized and is served In a dainty
ioou nttractiye manner,
and a.'t the cup of bouillon, or perhaps
sgup' n appetizing soup; the mea'
for the soup ID 'H'"
attrsee.''v week the cooking lesson will
Inns serve n luncheon and dinner
plan shu zee family OF two; for work
for ,ne .,s we must plan the menu hrst'
''' DEL pEJruNpR HuNcHEoN)
Bouillon Camyere Co.,
Cheese soufae salad
f''' Bonapsrte Dressing c...
Rsisin Petit Fours
DINNER
hamilton au Finelle
iced Olives iHung on,n % Grave
P.,f Saratoga M'R Reefs
string Beans
Lettuce cs.
Biscuit Tortoni
Bouillon Camyere
.hree quarter pound OF round
belee. remove the suet ana mlncs
,as ssry fine. Place the sue' !" " "
and aoG hor oup Of finely chopped on'ons'
One'HoU wy .,,r cboDDed Hse,
One green pepper, a o"1prv per,mbs'
One.hat cup OF oreup ot soH
Vno'mu" uo,ter teaspoon OF pepper
0Ne'g"isr ga"o,isr teaspoon Of thyme,
One.lu|er nyer the steak and roll very
bpleau cav both ends and the SIDE OF
tghu!, r,tb white string and darnlns
the toh Roll in flour and brown the rois
needle ~ hot fat. Lift to a piece OF
Quickn, Nh and tie into q sausage shape'
pi.ce in a saucepan and aaa
Flsee 'boif mound of zeal bones,
4ashlf 41aass.half pound Of beef bones,
Faooot Of soup heros,
r;.,s Gums of cold Ddter.
p.st to the boiling point and tnen
~ an the simmering burner ana COOK
| piv pncJi ~ for ny two hours. Lift the meat,
,D soT,T Tho stock, then return the stock
10 the saucepan ana auu
nns.half cup Of cold ,odter.
Beat together slightly before ADDING
10 the stock. Whlp tne nuiA'u IL ard
wire " w spoon and then bring to Doll ana
VIZ VIZ for ten minutes. Lift from the
stovs and add one fourth cup OF cold
water. Let stand ior MY, NY ninu'. tnu tb;nL =
then line colander Win st IVY ,,o me. nnI
nssses OF paper napkihs. oI. .ho So' oun
ander In large poWi anu piISe W w
or small bowl oencatn the , cJtau a.
that the STOCK maS luiIhS la
through. return tne S.o.h ~ .ho
saucepan ana auo, ai'sr pi"ei"s 'n'
meat IN the IcepoA
Three oou'ton oNoes,
sou ana pepper ~ .uS'. s .,ur
Bring to boil anu Lhen cooi anu turh
into Hltcher ann place ~ tne i.epoA
To serve 1or iuhcneon. EIacS Sno ,t, INV
one.half cups OF the prepared pouil'oi,
ina saucepan and pring 10 ooii anu
' Yolk Of one eog,
One tablespoon of ,odtor.
Beat TO mix and then add to the boil
m bouilIon and stir with a fork. Serve
s UUu,,o, somn n,oto %n'
III S''p paw
Cheese Souft1e
Crate either Chedda or dairy cheese.
Now place in a saucepan
Three. quarters cup of milk,
Three tablespoons of -four,
Stir to dissolve the -four and then
bring to a boil and cook for three min e
utss. Turn from saucepan at once
into mixing bowl, containing
0ne-half cup of grated cheese,
One-hdu teaspoon of salt,
One quarter teaspoon of paprika.
s, syae,nor teaspoom s ,t o1 s,n omon eTSraofi %
rooI and adj H ~oIts ~u 'nV of two % ecys wy Roat t
bsrd 70 hlend @ H and tbo, fo,d ;S ecorof,'lIr %
tbe stialIv hcaten whites of two ogcs
Now butter two individual casserole
% ture. Set Set the the casseroles as @ ipaaeI in bah;nc kim
nan and sdd wstor ''oS ~ onob.de ~ eAts % thS
crate oven r fnr oinht,on nani rn;nn." ,' 'uou
then serve with Mushroom sauce anu
Mushroom Sauce
Peel and cut in nieces two ouro.s ~
mushrooms. Cover with boiling water
and cook for Ave minutes. Drain and
then add
T~o 1~o taStp t,aSSttespoons o. butter,
Toss b,pJvmS tho m,,shroon,ss os nDn,.
to boil and cook Ip slpwIr It .k for r., prin,; in
w Aua