Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-02-04
BY MRS. NJ. A. WILSON

'o0pvrt0ht' iseI BY Mrs. ". A. wilson
ally dear Mrs. Wilson-Busincs con
ditions have made it necessary to re.
dtce my table budget considerably. With
this idea in view, I have experimental
on some old time family favoritcs and
have accepted your invitation to pass
them on. i have found it to be a great
help in both time and money if | pre-
pare the meal the day before so that
when it is needed just The actual cook q.
ing Is necessary, and for convenience
have utilized the old one dish idea
as far as possible. MRS. J. s
MENU NO. 1
Orange Juice
Outlets Of Lamb With Vegetables
Lettuce
Deep Dish Apple Pic Coffee
Ream out the juice of four small or
nnges and then add one. half cup of
cold water TO rinse the orange reampr.
Strain and pour into cocktail glasses.
Have the butcher cut four cutcts
from the neck OF lamb; this Is done by
cutting across the whole neck Wine
with n damp cloth and pat in plenty of
-four. Brown quickly in n little fat
md then lift them TO a saucepan. Barely
cover with boiling water.
Pare two turnips and two carrots and
then quarter and add to the meat. Cook
slowly until tender. This usually re-
quires about one and one half hours
season and thiCken the gravy slightly
Cook one half pound of rice or maCa o.
roni and dish on a large hot platter
Make n border and then lift the mcut
INTO the center use the vegetables for
garnish and sprinkle with finely
chopped parsley.
The family likes. particularly in cold
weather, meat pies. meet lOaves and
croquettes, and usually select n six
or seven pound cut of meat for Sun
day, with this idea in mind Bolar.
or veiny pieces are first choice. and
then l pot roast it very slowly on Sat
urday. Make plenty of grayy--usually
about five or six cups. This meat is
then served as pot ronst with nicely
Drowned vegetables: individual rotpics
can be served with vegetables, outlets or
meat loaf and. contrary to opinion.
they do not tire of it. because | usually
serve vegetable meal between.
My pot loast cost 81 this week and
has served as follows: Sunday. pot
roast: Monday. baked lima beans
Tuesday, individual potpieS; Wedncs-
day, corn pudding Thursday, outlets.
individual Potpics
Cut two thirds Of th" leftover meat
In neat pieces about the size OF wal
nut. Pace in Il sauccnan and add
One cup Of lcft-0rcr crazy,
One and OHC-hGt cups OF boiling
todter.
Simmer slowly for one-half hour and
then divide into four or five individual
casserole dishes. adding
Ttco onions,
One half pared turnip. qUdrtersd,
One quarter pared carrot,
One chOlC potato, hdiccd TO each
casserole.
Parboil the vegetables and then sea
son and pour over some gravy. Cover
with crust of pastry and bake in q
slow oven for One-half hour.
Outlets:
Put the balance OF the meat and three
medium sized onions through the food
chopper. Now TiaCe in a saucepan
One cup Of milk.
Srren terPi tablespoons Of -four.
Stir to dissolve the flour and thcu
bring to boil. Cook slowly for five
minutes and then add the prepared meat
and
One teaspoon of salt,
One-hdf tedSp0on Of pcPDc',
One quarter tCG8pOOH Of mustard.
Three tablespoons Of finely chOppru
parsley.
Mix and then turn on a creased plat
ter and spread about one inch thick
Set in a cold place for two hours t