Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-05-04
~. MRS. II. A. WILSON


-, ,ost, By Mrs. ". A. WILSON,
kC0ppriS"' sH RIGHTS reserved
,,srropoIitan kitchen has so many
,',..I, thot this week It will con-
iruL,;% iru.o;ncs from various contributors
tala LtIi credit accorded to each one
WIN iU, ,.;sh 10 send in any prize recipe
u you I,,, full name and address. other,
slgf Iu.. ,o ono else may claim 1t; ana
wise s",, uoin I do not like to use recipes
men hn~o no personality attached TO
Ithem. r,s of Lincoln road,
MIS- Y. stnt a very attractive
Hn%Jns nr%TH1t and when tested out It was
Htss S Trimblc. of Lakewood; =. T.
W. s'' hos contributed some splendid recl-
es" t.or, ro Holland or the Low countries
pes ',p,, oro very appetizing and a decided
.or lhansn from ones we are now using.
cnaIS" m"or Mrs. wilson, append the
,.n',irc ,,"i recipc which may please
lon'" an, much interested in your
y,,a you an and rour many kindly hints
.inh c"UMlne m old housekeeper like my
wn!c, 1i .,or "a" often profit by. Wishing
se', a,, continued success and assuring
s"n ot ot least one appreciative u.s.
toner, am very truly yours.
MISS r. J. LOSS,
Lincoln road, Brooklyn.
Quick Apple Pudding 1915
vosh and narc four large apples and
49,, into eighths. Place in pud-
psm ,5s. a., with n cup OF water. Sweeten
u'.11 .I1 ond add spce-littlc nutmeg, it.
W., Wv oipnamon. %, little allspice. Cook until
mueoriy w tender and then add one cup OF
ns"norod stale bread. made by soaking
ip.oIo broad in cold water and then turn
i,n iu into a cloth and squeezing dry. Kun
,Lssomch a sieyc to remove the Jumps ana
L., JistrIhute the bread well over the
.nnios .n, Snrinkle with sugar and dot
rBt,h aBth, bi,s Of butter and little candied
I,n,on or orange peel. Now place In
bowl 80.
ono cup Of rich milk,
One C0J.
Best 10 blend and then pour over the
,rddirg and bake in a moderate oven
a. tyenty FIVE minutes. Brown well
ond tben serve with hard sauce, pre-
nared as follows:
One cup Of sugar,
One tdbicSpoon Of butter,
One. hllt teaspoon OF camilla.
One fourth teaspoon Of maple crtrdot.
Miss s Trimble. of Roverlie, Lake :
wood, y. J., sends to this corner some some
old Holland recipes that are over 2uv
vpars old. OF course, these recipes are
modcrnizcd to suit the times in meas
urcmPnis only.
Holland Potato Soup
Pare four medium sized potatoes and
then slice very thin. Wash and place
in a saucepan and add two cups OF wa
for. Cook until the potatoes are very
soft and then mince two tablespoons ol
bacon very fine and cook slowly in order
NOT to brown too much. Add the four
Level tablespoons of -four and blend vel
with the bacon fat, then add the cooked
potatoes and two cups of milk. Beat
hard 10 blend the -four and milk ant
at the same time break up the potatoes
Season to taste and then add two table.
spoons Of finely minced parsley and
serve. This is fine dish for children
Holland Oyster Soup
Drain one cup Of oysters-about 20
and then look over carefully to remove
the bits Of she'll, and wash. Place three
cups Of milk in a saucepan and add
T,ro tablespoons OF butter,
Three tablespoons Of -four.
Stir to blend the -four and heat mill
slowly to the boiling point. Add two
crushed soda crackers.
While the milk Is heating place th'
oysters in saucepan and add thu
strained liquor. Heat to the boiling
point and then add at once to the scald
ing milk, stirring quickly TO blend prop
fry Season 10 taste and add one hal
dozen whole allSpice and serve at once
Holland Beef
Shred one. fourth pound Of dried bee
and then cover with one cup OF col,
water and simmer slowly for a few min
NtpS. Bring 10 boil and then stral
and save the liquid in cup. Now plac
one cup Of milk.
One.hdt cup Of -four
IN n saucepan and stir to dissolve
1g slowly TO a boil and then add tn
for which has been drained from tn
''cf. Stir to blend we'll and then ad
N" beef and let the mixture come to
boil Cook slowly for three minutes t
remove III" raw taste from the -four an
then add three tablespoons Of butter
Scrv" at onre with whole boiled pota
toes and green vegetable for lunChco
or dinner.
Dutch Wafles
Place in a bowl
lo'k of trO ognS.
Two tablcpoorS Of sugar.
ONE tablC'p0on Of cooled and mcltc
bwicr,
uuo I"rcI teaspoon Of salt.
cream WCll and then add
I'rO rups ~ four.
"n" taLiCspoou Of baking powdcr,
One and ouc.hGf cups Of milk.