Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-05-02
BY MRS. NJ. A. WILSON
Dy hESS. N. IN. fFhDN'OAN
CCopy-Ioht. 1891. bv Mrs. ". A. WRson
All rights rCser-red.l

fCOpITfDht, 1891, bD AIRS. W. Il. "bSoN'
~ rights Teserrod.'
A LITTLE old gentleman, real cpl
~ cure, who can write recipe in six
different languages, gave me some
recipes that he has CLEANED from the
four quarters of the globe.
II found that it became necessary,
says Dr. Deimetry, ''fOr me to have a
slight knowledge-or a smattcring, l
suppose you would call tt-of cooking
if 7 were to enjoy my favoritc dishes.
Why, do you know that right here iu
New York city, years ago when | was
a lad, early in June we had the most
delicious green peas. Folks usually
brought basket right in from the farm
and then they were freshly shelled and
placed in the saucepan with water and
cooked until tender. They we're sea
soned with finely chopped mint leaves
and butter.
To-day they are not 10 be had, un-
less one goes to the farm. and even
there, too. in their mad gallop to save
time, they destroy much of the rea!
goodness and flavor of the humble green
pea. They flood this delicate and sue
culent vegetable with water and boil II
rapidly. and then this product mas
guerades as June green peas.
add just enough water TO prevent
burning and then steam slowly unit
! tender. OF course, the saucepan must
| be closed securely and very little iir'
applied and when nearly done, two
! tablespoons of butter TO every two cups
Of shellod peas may be added. This
method will take from fifteen 10 twenty
minutes longer than the way YOU pre-
pare them, but when YOU taste these
peas, you will agree with me that they
are worth the time and trouble.
Try this gumbo: >,
Chop one dozen clans fine and ado
| sufficient water to the juice of the clam'
to make two cups. Chop four onion
fine,
Ono. quarter cup Of finely chopped
parsley, ,
NInce fine four ounces Uf salt porl
and then add the onions, parsley am
celery. Cook slowly until soft and theI
add four slices of bacon chopped fine
Now add one small st'wing chicken
cut as for frirassec. Add one quart o
cold water and heat to the boiling point
!, Simmer slowly until the chicken |
nearly tender and then add the CLAIMS
, Now crush sufficient narrow noodles fin
IN measure one cup. Lift tho chicke
20 not UlSN ana lutN uuI Ihs uooucH
Cook ten minutes.
Season 20 taste with pepper and sal
and add one teaspoon Of III" or gumb
powder. Lift and serv" IN soup plate
and add piece OF rmrHen 10 ever
service. This is delicious.
! The file or gumbo powder can 0
, bought Mt tho fancy gru""r'S. 1t is mad
Of dried 5GsSatras leaves, hnely pow
dcred; u Is sold III Soufhern marhe'
by the lndlahS an" o." sett!erS'
floridh fr'lit cup
Crate the rlnds I"t thr"o lemons an
three oranges ana th'n place IN
saucepan ana adq
| Jutce OF eiPht 'em'"''
| JH'ce ~ "ree oranges
nHIee cuHS "I EHT.I,' ,,,.e -,
| Heat slowly uhuI lh| sugar ne!tS gu
the mixture Is F'" nehVy slruP'
no time must tn's m'AtIte oon, 70,
and then strain INTO irult bowl an
add
| One quart ot cT""'h ice'
| TIro quarts of p"'r,,
One quart Of aSS"rtcd fresh crUsht
| fruit.
This VIII Scr'" ABOUT ht'een P'oP'
| Potatoes NIindostande
| c-,. 49,, ,,,.,,o. o,d ,Lor Conn,
~ 49, sLino mn in noner -thin sic
and then rub baking dish we'll Wit
bacon or ham dripPlngs. ArrHlg" u
potatoes IN "rI'IIF iaF'rs anu u,'n .isp se'
son Hshul "Hu ""'i Dnin Sn.i,,i, ~,
TABLESPOON Of tn@ dri2p'nSSS', ,S, SrrlnN