Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-04-25
nv MRS. NJ. A. WILSON


fcoDOrt0A' III iP'f ttosis ~ @ssi @ressssirveaJ .
THE housewife who put down eggs
for cooking purposes last spring
made n material saving in her food
hudeet during the months Of November
.nd december. Eggs arc usually scarce
and high in price at that season of tue
%ear. md though we may be as thritty
a. ,he proverbial Scotch woman VINO
.no,ded n mess Of oat porridgc in cake
form and baked IL for her BARNS, we
..nst have some eggs tor making the
goodies and cakes for the ho'ioaF sea
SUI Dnring the early spring Biddy, the
,.rrrord fowl. does herself proud and
uroJuces an abundant number Of eggs.
nnd thew are usually very reasonably
nr;ccd In fact. you will find that the
pps;coa Maid for eggs in April and May
lr;,, hc inst about one half Of what the
dealer will charge during November
and December and JaDuary-and for
storage eggs, at that.
When getting ready to pdt down eggs
Tor the winter months, Keep this fact
nIsinlv in mind Use strictly fresh eggs !;
rse only perfect and clean eggs. DO
not wnsh or wipe the eggs. The fresh
covered WltU " 'Hll WV
oeot which prevents the porous shell
trom absorbing odors and moisture. Test
all eggs TO know that they are fresh.
place the eggs in n pan OF water--a
.,rirtly fresh egg will sink nj once to
,be bottom and lie still.
soloct the crock and then pack the
oSys in IT, The gallon size is the best.
Tslc care TO have three Inch space
,stt between the last layer OF eggs and
the top Of the jar.
Purchase waterglass at the drug store
and nrepare it according TO the formula
nnon the package, which is one Qnart
NJ water glass 10 nine quarts OF boiied
and cooled water. Pour this mixture
oTer the eggs and then place The jars
in n cool and ventilated cellar and
cover the jars to prevent the water
oyonorotinr. This may be done by
nS,,ring melted paraffine on the water
tben thc inr is stored in a secure place.
or tho top Of the jar may be covered
With parchment paper and then tied
securely with string.
No not disturb the Jars after once
,bey have been set in place OF storage.
The shifting or moving is apt to crack
tbe eggs IL there are many in the crock.
Asparagus Custard
Wash the asparagus in plenty of
water. jouncing the tips to remove the
sand. Cut Of the tough stalks and then
tje into small bundles, place in sauce
nan and cover with one pint of boil :
inc water. Cover closely and cook until
very tender. Turn into sieve and rut
thc asparagus through. Cool and ther
season the puree with:
One teaspoon OF salt.
One.haU teaspoon OF rhifc pepper,
One teaspoon Of grated onion.
Now add five we'll beaten eggs I,
tno cups of this mixture and then bea
we'll with the egg bcater to blend. But
ttr n mold and then turn In the mix
ture and sct in pan or warm water
Rake in moderate oven until firm il
the center. Serve with asparagus sauce
Asparagus Sauce
Place in saucepan one cup of ms
paragus purCc: if there Is not sufficicn
10 make this amount, use water to fiji
the cup.
One cup Of milk,
Fire tablespoons of -four,
One teaspoon Of salt. uc.
BLEND until -four Is smooth and thei
bring to the boiling point and cook 70
three minutes. Now add:
Three tablespoons of butter,
Juicc Of ono half lemon,
Yolks Of three eggs.
Beat to blend thoroughly and thei
cook for two minutes and add one h al
cup of finely chopped parsley and serve
This dish will replace meat in tn
menu. Left lover portions may be serve
hs salad next day with chilled left love
asparagus sauce as dressing.
Bread Custard Pudding
Place in a -buttercd baking disl
One and ono quarter cups Of bread
orumbS,
One half cup Of seeded rdisips.
Omc-haH cup Of finely chopped citron
Now place in n mixing bowl: