Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-11-02
NJ. Mns. NJ. A. WILSON


ny ,o., M Mrs NJ. wilson. All
coppr'O"' rights reserved.
owN on A farm this fall, many
n.. from the hum Of the busy
,boroughiares OF cities ! i9"nu anv NV ,n.
Eng's"r ,roys Of serving the coarse ana
usua, ". yeuetablcs that quickly brought
oroln",s ,s,o the patrician class OF fooas.
thsnl ' hs aurc this thrifty housewife
70 t,ro mr. more vegetables at once
eot eoohts .one not by the simple means OF
IN wv " each variety in piece OF
pas,ne,oth which she keeps for this
cnsisi nurpose. Nor does she throw
tpee," ,be drain pipes that water IN
otSnb ognb the vegetables were cooked.
: W." A., Elmer Downes. whom everybody
Mrs' tnr miles around as Dorcas
k,s knoNs II has a firm belief that II we
DoN"es, - cat more vegetables many
wet. would enjoy better health. But
o. }s S hotter that you should read her
nn,nion, which is as follows;
.,tonv wears ago I felt that perhaps
a., .on,Iy would be much better II
tne ,i manage TO give them more Vege.
eoSniS eeono. and II ] could somehow just
ss.or sD ,bcm mite better. | know my
Innorv In folks would surely relish them
Tnm' Coo lust a variety OF spinacn'
,,rrins tvu cabbage. carrots and beets,
nth bccts. carrots. spinach ana cno.
h@aao @ and turnips. soon became very
uanotonous SO I began WORKING up
S,fprcnt dishes. and havoring them
With these vegetables. My family realiE
never tire Of them because | alternate
With these vegetables served III the
usual manner
.I generally use wooden chopplns
howl and the double chopping knila
Tor mincing both the meat suet anu
vegetables.
Mrs. Downes' Vegetable. Pudding
Pare and chop fine
Trio carrots.
Tro small turntps,
One cup of green tops Of ce'erv'
Five medium sized onions.
One half pound Of salt pork.
Sir branches Of pars'cy.
Tnrn into a mixing bowl and add
orc and one fourth cups Of -four.
One teaspoon OF salt.
One teaspoon Of whife pepper.
One tablespoon Of baking po'cder'
One. half teaspoon Of thyme.
T,co Guns of stale bread trhtrh hn'
k.en soaked IN cold TdtCr and hc'
turned in a piece of chccScctoth dnc
pressed dry.
Tpo 1reH- beaten eggs.
Mix we'll and then dip pudding ,cIotll
IN boiling water. wiring dry and rut
we'll with shortening. then with -four
Turn in pudding and tic securely. Now
n,nnee into n large pot of boiling watc,
and boil for one hour. Add other vege
tables such as potatoes. cabbage q
turnips and cook until the vegetable
are tender. Lit the pudding to I
colander to drain. While the puddinI
"a draining scnson the other vegetables
and place them In border on Il no
platter. Turn the pudding in the rcnrc
and cover the pudding with chees
sauce and sprinkle with finely mincc'
parsley.
70 make cheese sauce: Make one AM
one. half cups Of cream sauce and thel
season and add
One.hdf cup Of grated cheese.
One-hdlt teaspoon of pdpfkd.
Boiled Ham and Vegetable Harlequin
Wash the butt Of ham and then pinc
In a large boiler covered with col
water. Bring to n boil slowly and the
cook, allowing thirty minutes to tn
pound. Now pare and dice
Sic turnipS.
Four large carrots.
Place in cheesecloth bag and dro
In with the ham. Place the require
potatoes in cheesecloth bag and coo
In the same manner.
Pare and cook one dozen onions i
the same manner. Now just befor
serving lit the ham and cut larg
piece Of fat from the ham and retur
the hame to the boiler. Mince the ia