Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-06-01
:. AIRS. NJ. A. WILSON

ssnv OF the iauies NJ a,aht that
sSsir % pst recipes, that tnpusm no s,nsrried
rsrhsps few from an oros. o.u vour,
''baene''' batch" along with three
readers. uben our wives 60 visit
neisnpW1ro Wo have boathouse along the
ms. ~ In summer spend from srl
river "nino 10 late Sunday night
og f'T an the cook so here goes:
there a." JOHN A. X.
+a Roashouse Biscuit
r...--as you say, mixing oowi and
T.e n.e q milk kettle, for mixins-and
pliss pls., IN Guns Of sitted -four, g. .'.
nos ~ ,saspoon Of solt,
~ ys,ee ievel tablespoons /" o'"'"'
soE,ssserr,. r,pel tablespoons Of sugar;
Ia,he. pah nsil between the hands IN place
t,;uc hqg Now rub in ope-h -hait cuL
o. o. shnrtepiup and use, one ana ,,;tt =
o. ans sf ~ milk to make dough Will, Will
cop' large wooden spoon ior ..n mnms
Tnv w. rub the baking pan VIII s1o,' hn the
~, ~" and drop the mixture IN " yohes @
ssrnssonful. srs about one and a. nai. sftesr
spt sort Bake in a hot oven 19r ni'ei H.
sInutes Try. to keep the doIsht
neat piles when placing III 'ne
PAN Reef stow with Onion Cake
C,t nno and a half pounds OF ste"
~. oI.of T IN nieces and then place In
stswins pot and add i, ,,;sos,
Gns large carrot, cut IN p'eoeS'
1re. r Sucrtcr teaspoon Of THINE,
0re. siohth teaspoon OF ''0ee' ""'
iorum. Ill ,nd simmer very
.,owly. allowing about two nours -
oooL Season and thicken tne siasi
Now Now about an hour before dinner, p'oi,
md cbop fine one and a ha,t cups VI
onions, and then place in oo"a
Too cups Of -four,
orc teaspoor Of salt,
Foyv level teaspoons or oaS'"o
-Four tablespoons Of Shortening
One cup of milko -,
Beat to a batter and then add IN,
,rsnsrcd onions and spread evenly IN
wsli. creased and Toured deep layel
cors nan, Bake in moderate over
a. o,e half hour. When ready to serve
nm, in four pieces and lift the portions
an mates, Place the beef stew directl!
an 4 When we have this dish we usu'
slly have peas or baked tomatoes.
Slump and Ready
This is another famous boathous,
Ash. and / usually use any variety OF
iruit in season. Rub deep puddint
nan well with butter and then pluce u
4 nan one quart of fruit, one cup OF
sugar and then cook slowly on the tol
oi Inc range until the fruit is very SOFT
Now while the fruit is cooking. piac'
IN q. bowl
On. half teaspoon Of salt,
Three teaspoons of baking poDder,
Siy tablespoons Of sugar.
Rub between the hands in place o
ttting, and then add
Three quarters cup OF MIX,
Tvo tablespoons. Of melted butter.
spoon until we'll mixed and then draw
stove and turn this mixture over th'
cooking fruit. Spread evenly and ther
place at once in hot oven and bake TO-
thirty minutes. Serve with vanilla dip
Vanilla Dip 49,,
Place in saucepan :.
One cup Of sugar, ,...', .''..'
One cup of water,
Fipe level tablespoons OF -four.
l Stir to dissolve the -four and thel
bring to boil and cook for hy
minutes. Remove and add two table
spoons Of vanilla extract and one table
spoon of butter. Beat well and thel
use.
II Baked Fish
Il We do quite some fishing and ou
fish, fresh from the water, is scaled a
once and then split and cleaned. Us
four medium sized fish. Place in
baking pan, the cut side up. Cove
with finely chopped. onions and thel
tdd
One aud QUO halt cups of stepe,
tomatoes,
One cup Of bread crumbs.
-Four strips Of bacon, minced fine,
One teaspoon OF salt
One-hdH teaspoon of pepper.
Pour over the fish and then bake in
moderate oven for forty minutes. W
usually serve baked potatoes and Gu
eumber salad with this meal.
Rice Custard Pudding
We all like this dessert, and as 1t !
easy to make, we have it every week.
usually prepare the pudding and put /
IN the oven after supper on Frida
night. The heat in the oven, after tn
hre has been SACKED for the night.
usually sufficient to cook It, for 20
Know that rico cystard requires rea
allow oven,
Wash one.half cup Of rice in pent
OF water and then place In a saucepa
and add three cups Of boiling water
Cook for one-half hour and the
sweeten slightly. Now turn In a pud
Gng pan and spread one half packag
OF raisins over the rice.
NOW place in a mixing bowl
Tuo cups OF milk.
Vre'hdt cup. of sugar,
Une'hot teaspoon Of nutmeg,
-Four eggs
Beat well and then turn over th
nee and bake in slow oven until tn
.as!ard Is set. II the boys find OF
mat ! have been fixing this puddin
.ney usually dig right into it before "
turn In for the night,
Ham and Handy
jnlS is our method of prepared ha,
sna eggs for breakfast Mince a sma
p,ye of ham very fine and parboil. "
bsHalS use one and one half cups ,
Soued ham, minced fine. Melt son
o aum lst; we usually have the one ha
tp ot minced ham. fat and one Gu
" "'"ced ham; add to the minced ha