Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-09
MRS. WILSON'S WEEKLY
uARKET BASKET HINTS
Shopping Personally for Eat
obles Gives Advantage Of
Picking Cheaper Ones
Nv MRS. NJ. A. WILSON

nv MRS. NJ. A. WILSON
...,,bt 1921. by Mrs N. A. wilson. Az
Cop'' rights reserved
,ruE housewife who personally mar
bots really obtains far better value
-; hor money than she who either sends
~, ~. children to the store or shops by
phone e.,so mani, .bis ,vool, T nm
ling 70 plan using new meat loaf
s,,itb plenty OF the winter vegetables, a
y.tod and new dessert for Sunday
dinner. .,..
s""o''' BREAKFAST
Grapes
Cereal and Cream
Potato Omelet Bacon Garnish
Toast Coffee
DINNER
Clear Tomato Soup
Spanish Meatloaf
Brown Gravy
sweet Potatoes Braised Onions
Turnip Mold
Cold Slaw
Butter Scotch Pudding, Vanilla Sauce
Coffee
SUPPER
Welsh Rarebit on Toast
Creamed Potatoes
Coleslaw
Chocolate Sponge Cake
Tea
The market basket will need
Grapes, cereal, eggs, butter. bacon.
one.h half pound Hamburg steak, one
hnIf pound Of fresh pork sausage, one
half pound salt pork, four ounces, suet,
cheese. sweet potatoes, white potatoes,
cabbage, turnips, onions, celery, can
Of tomatoes for tomato soup, brown
sugar and usual weekly staples.
Potato Omelet
Pare three medium sized potatoes aad
cut in thin slices, cover with boiling
uater and cook until tender, drain.
Now cook one-half pound bacon a
delicate brown and lift to hot plate;
lift four tablespoons of the fat to an
other skillet.
Now add the potatoes to fat left in
skillet that bacon was cooked In and
cook potatoes as for hashed brown.
when they are nearly ready break four
eggs In bowl and add
One half cup of CUdpor1ted milk,
One teaspoon Of salt.
One-hdr teaspoon Of pepper.
One teaspoon Of grated onion.
Beat to mix Now heat skillet smok-
ing hot in which you have placed the
four tablespoons bacon fat and pour in
the egg mixture, as it sets, spread over
tbe cooked potatoes. Add three table
spoons finely minced parsley, fold and
roll and serve.
Spanish Meatloaf
Soak stale bread in cold water until
soft. turn in piece Cheesecloth and
snucezc very dry-rub through sieve;
now place in saucepan
One and one-hdlf cups OF milk,
Ten lepeI tablespoons of -four,
Stir to dissolve -four. bring to a boil
cook slowly for five minutes; this sauce
must be very stiff; turn from saucepan
into mixing bowl and add
Three cups OF the prepared stale
bread,
The Hamburg steak,
The fresh pork sausage.
The t,po ounces Of suct, chopped fine.
One cup Of finely chopped onions,
One cup Of finely chopped green top
celery,
One teaspoon Of poultry seasoning,
One-hdt teaspoon Of thyme,
one Icrel tablespoon salt,
One and onc-hdf teaspoons Of pepper.
Mix and knead to blend thoroughly,
then pack in large deep loaf shaped
pan. spreading the top smoothly, sprin-
klc with four tablespoons cornmeal,
patting the meal gently into the loaf;
bake one and np-half hours in slow
oven and serve with brown gravy. This
Size loaf will serve two meals
Brown Gravy
When loaf is nearly ready to serve
rul the country pork in very thin slices,
cover with boiling water and then drain.
Fry delicate brown in skillet; lift and
lay on top of meatloaf, now add to
fat left in the pan
One cup Of onions, chopped fme,
One teaspoon thyme.
Tteo- thirds CHp Of -four.
Stir to blend and cook a deep ma
hogany brown. Then add
Three aud One.hat cups Of cold
wGter,
One tablespoon Of salt,
One teaspoon Of pepper.
Stir to blend and bring to a boil. Cook
slowly for ten minutes; strain and 1t
is ready to serve.
,., Z Il.