Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-04-01
MRS. WILSON CLAIMS THAT
HOME MADE SOUP is BEST
Ind Goes Long Way TOWARD Proving II by an Excellent
Recipe for Vegetable Potage U'hh Dumplings

Bring slowly To boil and then place
on the simmeriug burner md cook for
three and one half hours. Now add
the dumplings made as follows:
Placc IN n saucepan:
Onc aud one quarter cups Of -four,
One fcdspo0a of salt.
ono -hnU teaspoon Of pcpper,
One haU teaspoon Of hVmc.
ono teaspoon Of baking poUdcr.
Slft To mix and then add five table =
spoons Of water and work to a smooth
dough. Dip the hands in -four and then
pinch of small pieces of dough, the
size of pea, and drop in the stock.
Now place one cup of -four in bowl
ana add one cup of cold water and beat
with fork to dissolve the -four. Pour
into the soup, stirring all the time. Cook
Tor one-half hour and then season and
serve.
This makes about one gallon of very
good soup and it will give the family
plenty for three days You know that
vegetable soup Is always best when re
heated.
Drowned Beef
Tie tho meat into shape and then
wipe with a damp cloth and pat one
half cup Of -four into the meat. Then
heat one-half cup Of shortening in n
saucepan until smoking hot. Now add
the meat and brown quickly. Add two
cups Of boiling water and cover closely.
Pare six turnips, three carrots and then
cut in wedge shaped pieces. Add to the
meat, with one half dozen onions. Cook
very slowly until tender and then sea
son and serve. Garnish with points of
toast. Top of ribs of beef can also be
used for this dish.
Lamb Potpic
Wipe the meat and then place in q
saucepan and cover with boiling water.
Prepare the carrots. turnips and onions
as for the Drowned beef and then add.
Cook slowly until the meat is tender.
When the meat is ready season and
thicken the gravy slightly. Reserve ono
cup OF gravy and then turn the meat In
large shallow baking pan and prepare
a crust as follows. Place in n mixing
bowl
-Four cups Of Siftcd -four.
One teaspoon of salt.
One-halt teaspoon Of pepper.
Three level tablespoons of baking
poUder.
Sift to mix and then rub into the
-four onc-half cup of shortening and
use one cup OF WutcT 10 1Orm u dough.
Turn on pastry board and roll out
one half inch thick. Cut with biscuit
cutter. Use these biscuits overlapping
slightly to cover the top of the meat
pie. Brush with water and then bake
in q moderate oven for forty minutes.
baste with the cup of gravy reserved
for this purpose.
PriIns and Raisin Cake
Soak the pruncs in plenty of water
over night and then in the morning add
the raisins and cook very slowly until
tender. Serve part for Sunday break =
fast and then turn the balance into u
sieve to drain. Remove the stones from
the primes. Now place in n mixing
bowl
Ttco cups Of -four,
One-hdif teaspoon NJ salt.
-Four teaspoons Of bnking potcdcr
Four Tablespoons Of sugar,
One cup Of rdtcr.
Beat to mix and then turn into a
well creased and iioured deep layer
cake pan, spreading the batter higher
on the sides than in the center. Cover
with the prepared prunes and raisins
nnd dust with cinnamon and then
sprinkle with one-half cup of brown
sugar. Bake in moderate oven for
thirty minutes. Use the juice of the
prunes and raisins for sauce.