Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-08
Mrs. Wilson Giues Whole Days Menu
Planned By Cleuer French Housewife
AericanFranco Style of Cooking Is Delicious Well Eco
non,caNSome Ne,O Dishes That Will Vary the Diet
One-haD cup OF coconuf,

One-hdt cup OF coconuf,
One quarter cup of nuts.
Put the coconut and nuts through
the food chopper and add
One cup Of poWdered sugar,
One cup of custdrd.
Make the ,custurd as follows: Place
In a saucepan
Ono cup Of milk,
Three tablespoons of cornsturch.
Dissolve the starch and then bring
| the mixture to boil and cook slowly
| for five minutes. Cool and then add
to the banana mixture and then fold in
the stiffly beaten whites of two eggs.
Turn into the ice e-cream freezer and
| freeze the mixture in the usual man
| ner.
In place of meat pies. for variety try
this Flemish sausage. Mince fine two
ounces of salt pork and then place in q
skillet and add
NTiny bit OF garlic,
One-hdt cup thinly sliced onions,
One lcek, chopped fine,
One cup of finely shredded lettuce
lcdpes,.
Cover closely and steam until the
herbs are soft and then add
One and one-hdT cups of mashed
potatoes,
Three quarters cup of fine bread
crumbs,
One teaspoon of salt,
Onc.hdt teaspoon Of pepper.
Cook slowly and turn to blend thor
oughly, then add
Onc-haT pound of cooked zeal,
minced rery fine,
One. halt pound of cooked beef,
minced pery fine,
Onc-hdU teaspoon of thyme.
Mix thoroughly, then form into brick.
shaped loaf. Now place in a mixing
bowl
One and one quarter cups Of -four,
One teaspoon of salt,
TlCO teaspoons of baking potcder,
Sift to mix and then add
One cup Of mashed potatoes,
Ono tablespoon of shortening,
One tHrgC cgg.
Work to paste and then sprinkle
n cloth well with -four. Roll out the
dough. rolling in an oblong sheet about
one-quarter inch thick and then lift
the prepared meat in the center. Fold
the dough about the meat by lifting
the cloth and pressing the dough against
the meat mixture. Pinch the ends Sc
curely and then turn into Il large, we'll
creased baking pan and bake in a slow
oven for fifty minutes. Baste utter
twenty five minutes with one cup of
boiling water. Serve with brown sauce,
which is made as follows:
Place four tablespoons of shortening
in n skillet and add seven tablespoons
of flour and brown until deep ma
hogany brown, then add two cups of
stock. Bring to boil and cook for
hve minutes and then strain and return
to the saucepan and add
Ttco grated onions,
One green pepper, minccd rcry fine,
Three tablespoons of cdtSup.
Cold left Flemish sausage NAV
be cut in thin slices and garnished with
crisp lettuce leaves or watcrcress and
served with the Flemish sauce.
Note-Purchase required amount
meat and cook slowly until tender. The
broth may be used for gravy.
Flemish Sauce
Place in mixing bowl
Ihree' quarters cup of mayonnaise
dressing
One bunch of green onions or scat
lions, chopped rery fine,
Bit of garlic
I'oo Tablespoons of rinegdr,
One teaspoon of sugar.
One.hdT teaspoon Of mustard,
Tpo tablespoons Of Mick tomato
sauce,
One tablespoon of grated cheese.
Mix and then serve the sauce in tiny.
crisp nests of lettuce. This usually |
makes sufficient to serve for two meals. |
one hot and second cold.