Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-12
n. MRS. NJ. A. WILSON

BY MRS. NJ. A. wiL'soN v,,or,
c.ey-os. Isnif;t IRii fr;tOsf, * rsssIpcdj
.r.rooDs, during the summer sea.
va .rc usually plentiful and can IN
" son, arg so many ways that. the
bc servcd, surely enjoy them. fisher
family WI. s,n French Coast tell us thht we
men OF tna the same variety as tney
have mu'ua ahot IL we eat abundantiy vl
have anu ,ssns of the briny deep DOM
these dan,'r nmrse will be benefited.
health anu r.sot I am going TO give you
THIS o;nes that never have hppcnreu
xprint intosionsl oeal secrets. Todhy people
for plo,htth ,hst The old regime OF COOKING
realize tnao ana We are combining science
hssS'tps,e tse art Of preparing our daily
foods. r
.,..,,,. Ham and CLANS Demoiselle
r. this It is a splendid dish -,
Ily H. Al, large. clans very hne ana
MinCe The clam juice. Discard the
ave sm ano Now divide a slice OF ham
hard ey' into pieces suitable size for
eul .n," place In a bowl and cover with
serving reter and let stand until cold,
bcI.ilIS bcIlIy one hour. Lift and drain; Melt
USUALLY shIesnoons of butter in skillet.
fwo % tbe ham and turn constantly 10
Sro~in does not dry out. Lift the ham
' n. sde Of the pan and tnen auu
level tablespoons OF Hour TO the
ui%s tbe pan. Blend, then add the
Mans and their juice -,
T,oo. thirds CUP OF mtik,
T,so green peppers, minced oery tne,
M. onion, minced fine.
C"vcr closely and simmer gently for
A.. r,,nutes and then lift the ham on q
.No. W. - Of toast. Season the gravy and
eour over the ham.
Fried CLANS Grauont
Nlnce very fine
TA,se branches of parsley.
Too onions,
Oss green pepper,
az. Aae Kali s CUP Of clam jutoe,
0se-halt CUP Of milk,
yISss tablespoons Of bread crumbs,
one cup Of -four,
me- teaspoon of bdktng po,oder,
0,s.kot teaspoon Of salt.
Rsst to mix and add one dozen clans.
Vow have some shortening In a skillet
rroting hot and lift one clam on large
cooking spoon with plenty Of batter and
Nv Turn to brown the top side. AL
law clam time to cook. usually three
minutes. It is best to remove the hard
eye Of the clam.
Founder Potpie
INT two small or one large founder
,nto 6llets and then into pieces about
nns ana inch, Rub a baking dish we'll with
butter. then place layer of thinly
sIiced tomatoes in the bottom of the
dish. then a layer of bread crumbs and
then A LAYER of fish. Season each layer
Of fish with salt and pepper and part Of
Three onions, chopped fine,
Too leeks, chopped fine.
One green pepper, chopped fine.
Now q layer of thinly sliced tomatoes
and then repeat until the dish is full.
Have the top layer of tomatoes and
cover with inch wide strips of pastry in
criss.cross fashion. Bake in a SLOW
oven one hour. This dish is very good
either hot or cold.
Shrimp Ia Chamberlain
Open a can Of wet pack shrimp and
place in a bowl and cover with cold
water for one-hnlf hour. Drain. Now
nince very fine
Tpo leeks,
Too onions,
Tpo green peppers.
Mlnce very fine four strips Of bacon
and brown. Now place In mixing
bowl
One and one.halt cups Of thick oreap,
sauce,
Minced and brouned bacon,
Finely minced leekS, onions and pep
pers,
Four ounces Of mushrooms, pared
cHd out IN halt and pdrboiled,
Shrimp,
One teaspoon of salt,
One.half teaspoon Of tDhite pepper,
Pinch OF speet mdrjorGnt.
Mix and then turn into a well-but-
tered baking dish and spread the top
smoothly. Sprinkle thickly with bread
crumbs and then with two tablespoons
OF grated cheese. Bake thirty five
minutes in q moderate oven. Very often
nis dish is baked in individual casse"
roles or custard cups.
Wealsflsh Grnndmere
scale and cleanse fish and remove AL
The bones. 1t Is best to have the dealer
hns
Sir onions,
Too leeks,
One green pepper.
Handtul Of parsley.
Place one-hnlf cup of shortening in n
SKILLET and add the herbs and cook and
COOK very slowly until soft. Now add
One cup Of bread crumbs,
is,
One teaspoon Of salt.
Mix we'll and allow the mixture to
cool: Fill into fish and sew the fish with
piece OF string and darning needle.
huo the fish wen with shortening and
snen dust with -four. Place in earthen
oaklng dish and bake in a moderate
Sen Syen for fifty minutes. Baste fish every
nNeen minutes with a little highly
seasoned French dressing