Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-03-25
MRS. WILSON PREPARES
DELICIOUS EASTER MENU
r This Special Day There Are Such Goodies as Chicken la
Maryland, Frozen Dessert and Angel Cake
~ MRS. NJ. A. WILSON

\, MRS. NJ. A. WILSON
c,,~1ss. ~, "a ,,,ss,, n tss.:,p.s s.. a. A. WILSON
~,ur prcparation Of the menu for
Easter Sunday will include adding
tb. delicacy Of q frozen esgnoe;,
Suggestive Easter Sunday Menu
BREAKFAST
Grapefruit Juice
hsT sM Mufins Coffee
DINNER
r.ins, Ch,sn'" Olives
r1icken a 10 Maryland Cream Gravy
New Potatoes Ceunnower
N'" Coleslsw
Frozen Essnos s.n.. sponge CAKE
SUPPER
p,ot,ss Radishes
"' Deviled Esss
Celery and Potato Salad
Nodded Egg Custsrd Angel Cske
The market basket will require
T,oo large grapefruit,
Tro dozen eggs,
Slice Of Nam,
O,,. oudrter pound Of bacon.
Three. pound sfepirg ohtcken,
Celery,
Rattle Of oliyes,
Rotils Of pickles,
Rddishcs,
Rice,
0ucrt OF new potatoes,
Caulifoper,
Cabbage,
Green pepper.
For the grapefruit juice ream out the
iuice and strain. Pour into cocktail
ssrs, A nice way to serve this 10 to
Srush tho rim Of the glass with the
white OF egg for about one-half inch,
and then roll IL in powdered sugar. This
siyes a frosted appearance to the glass.
GsrniSh with a spray OF mint.
The ham may be baked. broiled or
banned with eggs, which may be
poached or panned. Ham 10 delicious
when soaked in milk overnight to re-
move the salt and then nicely Drowned.
Pan the eggs in little bacon or ham
fat.
Duchess Rice Cakes
Wash one half cup of rice and place
In n saucepan and cover with two and
one mali CUPS OI WhttT. SOOh uhtll SOht
and water is evAporated. Cool and
then rub through a sieve. Place in a
mixing bowl aud add:
yo'kS of tco eggs,
One onion grated,
Three tablespoons Of minced parsley,
Ono teaspoon Of salt.
Ore. .huit teaspoon Of tohite pepper.
Mir and then form into cakes, dip in
-four and brown In hot fat.
Egg Mufins
This recipe will make twelve mullins.
Place in mixing bowl
Ono half cup Of sugar,
Yolks Of t,oo eggs,
Three tablespoons Of butter.
Cream we'll and then add
Tpo and one -hoIf cups Of -four,
Tpo level tablespoons Of baking
popder,
On cup Of milk.
Blend we'll and then fold in the stiHhy
beaten whites Of the two eggs. Fill in
muffin pans two thirds full and bake
in hot oven for twenty minutes.
Select q three pound stewins chicken
and cut as for stewinE, but do not
rut the breast. Place in saucepan
and add
Tp0 onions.
Foogot of soup herbs,
One carrot.
and sufficient boiling water to cover.
Cook slowly until tender and then lift
the chicken, leaving the neck, back oi
carcass and siblets in the stock.
When the chicken is cold remove the
homes from the leg and thigh without
breaking the meat. Divide the breast
into four fillets and then return the
homes TO the kettle and add sufficient
water to make the desired quantity OF
soup, allowing three fourths cup for
each person. Simmer for an hour and
then strain into bowl. II is ther
ready when needed.
To serve Place the chicken stock Ia
q saucepan, season to taste and when
boiling add two well beaten eggs, stir.
ring constantly while pouring in th'
eggs Cook for fifteen minutes ant
then serve in cups
To fry the chicken: Season and ther
dip in -four, then in beaten egg and
milk and roll in fine crumbs. Fry unit
golden brown in hot fat. Garnish with
triangles ot toast and serve with cream
sauce made of enuaI mart of the chick or