Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-06-28
Nv MRS. NJ. A. WILSON

opl psvrslv rood tasting foods bring to
,hs home that feeling of good will and
satisfaction that little or nothing. else
csn satisfy. The good children OF La
Pelle France are early taught that home
is the best place. and in order TO pre-.
.s,ye this home good and attractive
se.Ss se.Ss are necessary. Hence IL is TINT
,usen Iys mademoiselle marries she strives
W. nlscc ON her table attractive and
NJ wn,.,i. favored honey dishes that are
.bsractcristic OF the locality.
Today we will have few recipes from
IA yielle mere.
KouIlbacs
Peculiar to a certain part of France,
M koulibac forms the entire meal.
Almost any left lover meat and vege-
table can be utilized. The French house
uife uses this dish to utilize the meat
nicked from the bones in the stock pot.
Prepare a favoring as follows: Mince
very fine
Sir onions,
Three branches Of celery,
SIS branches Of parsley,
One icek,
Pirch of thyme,
Eiqht large green ledrcs Of lettuce,
Three largo green peppers.
Now mince fine two ounces Of salt
M rsry slowly. Add the prepared herbs
with tiny bit of garlic. Cover closely
and steam until soft.
Next a proper pastry Is necessary in
order to have variety.
The pastry: Place three and one half
cups Of -four in a mixing bowl and add
One teaspoon of sat,
One.hat teaspoon of pepper.
One fourth teaspoon of thyme,
Three lcvel tablespoons of baking
popder.
Rub between the hands to mix and
then rub into the prepared -four three
quarters cup Of shortening. Rub until
very fine and crumbly and then use
two.thirds cup Of water or ten full ia
blespoons and work to a smooth dough.
II is then ready to use.
Koulibac Aux Choux
Cut small caulihower in pieces. using
the green leaves attached to the flower.
Parboil until tender and then drain.
Now roll out parsley made as directed
into an oblong sheet about one quar-
ter inch thick. Turn the we'll drained
caulifower into a mixing bowl and add
the herbs prepared as seasoning,
One teaspoon of salt,
One.hnt teaspoon of pepper,
Onc.hot cup OF finely chopped pars-
ky,
One.hat cup Of finely grated cheese,
Too hard boiled eggs, chopped fine,
-Four tablespoons Of butter.
Mix and then spread over the pre-
pared dough. Spread evenly and then
roll as for jelly roll. Fasten the ends
securely and then brush with the fol-
lowing prepared mixture:
Iok Of one egg,
Four tablespoons Of milk.
Bake in slow oven for fifty minutes
and then serve with macedoine of veg
etables.
Maoetioine Of Vegetables :.
Place in saucepan
One cup Of peas.
lt.tnch pieces.
One and one.hdlf cups Of carrots,
ovt IN dice,
One cup Of finely chopped onions.
Cover with boiling water and cook
unit! tender. Drain. Now place in
saucepan
"' ""u oHt-HHtJ tuUS " HNk,
One cup of rdter, drained from rc1c.
tables,
One-hdt cup Of -four.
Stir to dissolve the -four, then bring to
q boil and cook slowly for I've minutes.
season and add the vegetables and three
tablespoons of butter Cut the koulibac
IN portions and lift to a plate and then
pour over it three tablespoons of pre-
a Tall
cneese and finely minced parsley.
koulibac au Poisson
Prepare the seasoning as directed and
edd one and one-half curs of cooked
leftover fish which is free from bones
ana skin. Then add
Three green peppers, minced fne,
-Four onions,
Gne.hnt cup of finely chopped paysley,
Iro tablespoons Of butter,
0ne'hat cup of bread crumbs,
one tceH. beaten cog.
Mix we'll and then use as directed for
koulibac aux choux.
4, Mince gib!ets and meat picked from
Iee oack of the carcass. with the skin
~ =, the fowl added and mince very fine.
To this add
one cup OF onions. chopped rpry fine. |
fne. - p"'''e'' e"oppeu very
One 'eek, chopped pery fine,
l'ny DIT Of garlic.
Mix and then add the seasoning prc.
pared PARED as directed. Mix we'll and use a.
Rastisais are the small individual
so!ls or small dumplings. In Russia the |
TrSnbtigals Tn are served in broth or SCUM |
me French bake them and serve with a
RaStigais a la Viande
then add "'''
No.. one cup Of finely cut cold cooked
Ss H branches of parsley, chopped fire,
Onc rdU c0g,
One teaspoon Of salt.
SGne'hdU teaspoon of pcppcr.
ffVe tablespoons Of melted butter.
IN MIX and then roll out the pastry AMI
;oIi one inch thick. Cut in Ave,
~ .x'n squares and place large spoonful |
y, She mixture on the pastry. Fold over
p,o Tna press the "lges firmly together.
I'M nce on baking sheet and brush with
sIou 'ss ana milk mixture. Bake In a
Tm n,;u oven from twenty FIVE to thirty
nr m!nI,es, oh II you dosire tomato, parsley
w t e,eesc sauces, these may be substi-
tohtsa tJhsea In place of the macedoine of vcge-
inc 40 use the koulibacs plan the follow.
w. Fruit Cocktail
Aouhbac Aux Choux
Salted Jumbo Pecans)