Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-08-23
Familiar Cooking Terms Explained
and New Recipes Giuen byMrs. Wilson
Luonian Soup Chicken Ravoles Cold Salmon Pie and Narar
rine Cheese Sauce Are the Most Tempting Yet-Follow
the Rules and You Cannot Fail

then cover with cloth and let stand
for ten minutes. Divide into four parts,
then roll each part into an ohlong
sheet as thin as paper. Cut In four
inch squares and spread with the pre-
pared chicken mixture. over two thirds
of each square. Then roll as for jelly
roll. Tie in individual pudding cloths
and drop in boiling water. Boil for
twenty minutes and then lift to colan-
der and let drain for a few minutes.
Turn on a slice of toasted bread and
serve with Navarine cheese sauce.
Navarrine Cheese Sauce
Place in saucepan
One aud one halt cups Of milk,
Sip leuel tablespoons of -four.
Dissolve the flour In the milk and
bring to a boil. Cook slowly for five
minutes and then add
One onion, grated,
Too thirds cup of grated cheese,
One quarter cup OF finely minced
parsley,
One green pepper, minced fine,
One teaspoon Of salt,
One-hdt teaspoon of pdprikd.
Beat to blend and then serve.
Cold Salmon Pie
Roll the pastry very thin, then line
pudding pan with it. Now open and
drain well one can of salmon. Remove
the bones and skin. Now CRATE two
onions fine and mince sufficient parsley
fine to measure one half cup. Place two
level tablespoons of gelatin to soak in
onr~h half cup of cold water. Now pace
IN saucepan
One and one-hat cups Of milk,
One-haF cup Of -four.
Stir with fork to dissolve the -four
and then bring TIE mixture TO boil.
Now add the prepared gelatin and
Ir0 terel teaspoons of salt,
One-hdt iercl teaspoon of pGprikd,
ne-qaarfer teceI teaspoon OF tchite
The prepared grated onion and
Cook slowly five minutes.
And add the salmon which has been
rubbed through II coarse sieve. Let the
mixture cool and then turn In the pre-
pared pudding pan. Roll out n cover of
pastry for the top and then make ono
half dozen little gashes in the top
crust. Wet the edges of the pastry
that lines the sides of the pan before
joining the top. Pinch the edges firmly
together and then brush the top OF
pastry with yolk of egg and tablespoon
Of milk which have been beaten to-
gether. Bake in slow oven for forty
five minutes and then let cool. Chill
and cut in wedge or pie shaped cuts and
serve with mustard cream sauce.
Mustard Cream Sauce
Place in a soup plate
TtcO teaspoons of mustard,
One teaspoon Of porodercd sugar.
One quarter teaspoon Of paprikG,
One-hdU teaspoon of Whife pepper,
Sip tablespoons of salad oil.
Blend thoroughly and then add
Ttoo teaspoons Of pinegar.
And blend again. Now beat with a
fork and add very slowly, while beat e
ing, one-half cup of cream. Serve very
cold.
Salt Cod a Ia Orley
Select the boneless middle cut of salt
cod-weishing about one pound Soak
in plenty of water. overnight or for five
hours. Now lift into piece OF cheese
cloth, tie securely and plunge into
kettle of boiling water and boil FOL
thirty minutes. Lift and then drain
Divide into five portions. Place eact
portion in an individual au gratin OF
souffle dish. Place over the fish a minco
prepared as follows:
Mince very fine
Two onions,
TpO ICeks,
TrcO branches Of celery,
Tiny Bit of garlic,
TDO tomatoes.
Spread over the fish and then spreaC
sufficient thick cream sauce to cover
Sprinkle with bread crumbs and grateS
cheese Bake i'm hOt oven for fiftaar
minutes and then serve in dish.