Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-13
BY MRS. NJ. A. WILSON

cosyr4Oht. 1891. by Mrs. ". A. Wilson. Al
RIGHTS reserved
TO-DAY It is quite surprising to meet
l. people who think anything will do
n cook and eagerly look for, and really
do purchase off, color foods and then
spend time and energy trying to re-
trieye or make them fit to eat; it Is n
we'll known fact that nothing can give
favor 10 old tough meats, wilted vege-
tables or low grade butter or stale eggs.
I do not mean this to give you the
impression that ] advocate using high
nrice foods. Not at all. But 1t Is very
desirable to obtain the food in a whole
some and sound condition, and Of n
dependable quality. Modern conditions
under which we live today make it very
important for the housewife to keep a
watch eul eye on the cooking utensils. the
food is stored. Many cases Of Illness
are traceable to neglect of this. while
careless cooking must needs answer for
many more.
Falling into a rut and feeling satisfied
with the least possible effort in plan
ming and cooking our daily foods Is
sure TO bring its own penalty in poor
health and inefficiency. Many children
are suffering from food handicaps In
homes where there is sufficient money
II it were expended properly, and COM
bined with a short study Of our daily
body needs to keep them physically fit.
Tho prudent housewife who at this
season Of the year peristently intro
duces abundant green foods and plans
repeated changes Of the old stand-bys
seldom has to fight the persistent winter
cold that lays low so many at this sea
son of the year.
Keep firmly in mind that a diet Of
meats. potatoes. starchy and sweet foods
unless literally supplemented with the
rreen and succulent foods ia the real
cause Of many intestinal disturbances,
no do not stint when 1t comes time to
market for these foods.
SOME TIMELY DISHES
Winter Relish
Chop very fine
One small head of cabbage,
Four onions,
One large stalk Of celery,
Too rdp beets,
One rutC carrot,
One rdto turnip,
Place in mixing bowl and add
One tablespoon OF celery seed,
Three tablespoons Of mustard seed,
Mix and then pour over a dressing
made as follows:
Place in a saucepan
One and one hall cups of vine0dr,
One teaspoon of mustard,
Too teaspoons of SAT-,
One teaspoon of pepper,
Tpo tablespoons of sugar,
Four tablespoons of -four.
Stir to dissolve bring to boil and
cock for ten minutes; then pour over
the relish; cover and keep in a cool
place until used.
This relish may be served as an ap-
petizer or salad, and is particularly
nice with potroasts, goulashes and
stews.
MeatIess Loaf
Soak stale bread in plenty of cold
water until soft. Then turh in piece
Of cheesecloth and squeeze dry. NV
rub through sieve and measure. Place
mixing bowl and add
One half cup of grated onions,
One cup of pery thick cream sauce,
One cup of finely chopped nuts,
Tro tceH- beaten eggs,
Too teaspoons of salt,
One teaspoon OF pepper,
Three quarters teaspoon of thyme,
Three quarters cup of finely chopped
salt pork or suet,
Mix thoroughly and turn. in a we'll
creased and Toured loaf shape pan bake
in slow oven one hour. Serve with
hollandaise sauce.
Vegetable Pudding
Pare and dice
Three potatoes,
TpO medium size carrots,
Five onions,
Three medium size turnips.
Cover with boiling water and cook