Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-01-11
MRS. WILSON'S FRENCHLESSON|
A ON HOW MEAT LOAF IS MADE
She Gives Several Recipes for Sauces m Which Carnish
and Serve It-This Can Be Kept for Emergency Use
BY Mrs. NJ. A. WILSON

foopyri0ht 1921, by Ms. ~, 4. wilson
al rights reServcd.)
THE French housewife knows that a
large bowl Of bouillon in the icebox
Is always necessary for good menus.
She plans many soups and sauces with
bouillon as n basis, knowing that they
may be quickly prepared.
DO not make the mistake of serving
bouillon in a soup plate. Rather serve
IL In bouillon cups or any dainty cup
OF thin china--steaming hot and well
seasoned.
For variety add one teaspoon of we'll
washed rice to one quart. Cook slowly
until tender
Ons.hat cup Of noodles, broken fine,
One-hat cup Of mdcdroni. broken
fre,
Hard boiled cog, codrScly chopped,
Pimerto, rubbed through siere,
Ttco thirds cup Of mushrooms, cut in
tiny bits,
One har cup Of string beans, cut in
tiny bits,
One. .haB cup Of carrots. cut in tiny
threads and pdrboiled.
All these will afford splendid va
riety.
The meat picked from the bones and
that used in the bouillon may be saved
for potted meat or in eminces and meat
loaves.
To pot the bouilli:
Put sufficient meat left from bouillon
through the food chopper, using the
butternut knife to measure two and
one half cups, and then add
Too onions,
-Four branches Of parsley,
One leek.
And tiny bit of garlic.
Put through the food chopper and
then turn the meat and seasoning into
q bowl and mix we'll. Season to taste
with salt and pepper and
Tiny pinch Of cloves,
One quarter teaspoon of SrCct mar
joram,
One half teaspoon Of thyme.
One cup Of finely chopped suct.
Soak two level tablespoons of gela-
tin in two thirds cup of bouillon for
fifteen minutes and then add to the
above mixture. Now grease and -four
round mold, then turn in the mixture
and set in pan of warm water. Bake
In a moderate oven for one half hour.
Cool. Chill and then loosen from the
mold with knife and turn out. Cut in
thin slices.
Emince Of Bouilli
Cut the meat in neat pieces not too
small. Place
T,oo cups Of prepared bouilli,
One cup of finely chopped onions,
0ne-hdif cup Of finely chopped par
lev,
One-hor cup of stock.
In a pan and cook slowly until nearly
dry. Then add
One and one.har cups of cream
sauce.
Season to taste. Heat until very hot,
then lift on toast. Garnish with finely
chopped pimeutos, dust with paprika
and serve.
Meat Loaf
Put sufficient of the bouilli to measure
two cups when chopped fine and add
T,co onions, chopped fine.
Ore-hdlt cup Of finely minced pars-
lsy,
One and one-hat cups Of very thick
cream sauce.
One and one quarter cups Of prepared
bread,
Tiny bit Of garlic.
One half teaspoon of thyme.
One half teaspoon Of sreet mar.
jordm.
Mix well and then turn into we'll
CREASED and Toured loaf shaped pan.
Place pan in larger pan containing hot
water and then bake in a slow oven for
one hour.
To prepare the bread:
Soak stale bread in cold water until
very soft and then turn in a piece Of
cheesecloth and squeeze very dry. Rub
through a sieve and add to the mixture
Sprinkle the top of the loaf just before
putting in the oven with very fn'
crumbs. This loaf may be served hot
with sauce or cold with sauce and relish.
Hot Sauce for Meat Loaf
Place in q skillet or saucepan
One haU cup of bacon or ham fat,
Too thirds cup of -four.
Cook until very rich mahogany brown
and then add
Tpo and one half cups Of rGter,
One halt teaspoon Of poultry sea.
sowing,
Tiny bit Of garlic.
Cook slowly for fifteen minutes and
then strain through a piece Of cheese
cloth and return to the saucepan. Sea-
SON with salt and pepper and add one
carrot cut in pieces the size of a match
stick. Parboil the carrot before adding