Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-03-30
CONE INTO MRS. WILSON'S
COSMOPOLITAN KITCHEN
and Try the Deicousty Brocned Cheese Rolls The Lemon
Pudding and the Spaghetti, Roman Style That
Are Found Here

ner. | purchase one and one quarter
pounds OF thin end of loin Of pork.
cut in four thick chops and when 7
reach home ] remove the bones and
leave some of the meat attached The
chops are then used ns fllets and the
bones are served la diable or deviled
- MRS. BARR.
To prepare the flets after removing
the bones, lay the meat in a soup plate
and baste with three tablespoons oi
highly seasoned French dressing. Lift
and then dip lightly in -four and then
in beaten egg and then roll in fine
breadcrumbs. Fry until golden brown
in hot fat Lift to platter and make
two cups OF gravy. Add one cup OF
SLICED onions to the gravy and then
add the prepared fillets; cover closely
and simmer for one half hour.
10 serve, lift to thin slice OF toas
and pour over this two tablespoons OF
the gravy before setting OF the fillet
Garnish with finely minced parsley aud
slices Of fried apples.
DeviIed Bones
Place the bones in saucepan and
cover with boiling water. Cook elowly
! for one half hour and then lift and
use. This stock is for the gravy for the
| fillets. Now mince very fine
One small onion,
Two branches Of parsley.
Now add
Ttoo tablespoons Of melted butter.
One. half teaspoon Of n,ustord.
Oae.hoB teaspoon Of salt,
Que holt teaspoon of pdprikd,
One quarter teaspoon Of phite
pepper,
One teaspoon Of Worcestershire
sauce.
Mix and then spread lightly over the
bones. Roll the bones in -four and then
dip in beaten egg and roll again in fine
crumbs. Fry until golden brown in
hot fat. Serve on toast garnished with
watercress.
Beef. mutton or lamb and chicken
bones may be used this way. OF course
you understand that these bones are
Just tidbits and are not TO be used as
u meat portion.
Mrs. Antonio Anslevecetti sends tc
the Cosmopolitan Kitchen a dish ] ar
sure all our readers will enjoy. 1t il
one half pound OF spaghetti in fn,
pieces and then place two quarts o.
water in saucepan: let it come to q
boil and then add the spaghetti ant
cook for twenty minutes. Turn into
ander to drain Now mince YER,
fine
Small bit ot garlic.
Nine medium sized ohtOhS.
Green tops of stalk of celery.
! One bunch Of soup herbs,
Four branches of parsley,
TTo green peppers.
Turn into mixing howl and add
One hoU pound Of finely chopped
beef.
Que quarter pound Of finely chopped
salt pork.
One cng Of re'y thick pulp Of co""e'
tomatoes
The prepared mdcnrOui.
T9O ieret teaspoons Of Sdh.
One lerel teaspoon of pdprtkd.
One half Ierel teaspoon OF pepper,
Ons.hdU feuei teaspoon OF thyme.
Mix and then turn into Il puddinj
cloth and tic securely. Plunge into 1
large pot Of boiling water and boil foI
one hour. Serve with cheese sauce.
II this pudding iS rolled lik" jelly i
cuts and can be served much nicer thar
IL cooked in the old fashioned pudding
style,
Italian Cheese Sauce
T,Vo aud one half cups OF hn ioma
toes.
) One. h0H cup Of dOWr.
( Dissolve the -four in cold tOmatoei
and then bring to a boil and cook To-
five minutes. Now add one cup o
water in which the pudding was cooked
and strain. Season highly and add I
small Glove Of garlic and one cup q
grated cheese. Serve grated cheese il
separate dish.