Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-02-04
MRS. VII SON RECEIVES SOME
UNUSUALLY Y GOOD RECIPES
Menu Whic One OF the Readers Sends Contains Tasty Ldt
Outlets With Vegetables-Seruing Individual
81 PotpieS Is a Novel Idea

cut the croqucttcs. Lift with either a
cake turner or spatula. roll lightly in
| -four and then dip in beaten egg and
milk and roll in fine bread crumbs.
| Either fry golden brown in smoking
/ hot fat. or place on baking sheet ana
bastn each croQuctte with one teaspoon
Of melted bacon drippings. Bake in Il
hot oven until nicely Drowned.
Serve with either parsley o. tomato
sauce
a five eand one half pound shoulder of
pork will also provide three meals. Have
the butcher bone the shoulder and roll
it loosely and tic Now wipe the meat
with damp cloth and prepare the fol.
lowing filing:
Tro cups Of prepared bread crumbs.
Sir onions, finely chopped.
One cHP Of finely chopped green tops
ot celery,
One hat teaspoon Of sage.
One-hdt teaspoon Of poultry season.
ing.
Mix and then pack into the shoulder.
Pat one half cup of -four into the meat
and lift into roasting pan. Place in II
hot oven to brown. AS soon IA it is
nicely Drowned. commence to baste,
using the boiling water. Reduce the
heat to moderate oven and then count
the time $and allow twenty minutes to
the pound. Season one-hp plf hour before
removing from the oven.
Serve apple sauce and either cole
slnw or cabbage salad with the roast.
Serve the leftover meat Ia Oliver,
as pork pie or mock chop sury.
To serve n Ia Oliver:
Cut thin slices from the roast pork
and dust lightly with flour. Dip in
batter and fry until golden brown in
hot fat. Serve either tomato or horse
rOdiSh sauce and smothcred apples with
this dish
Batter for Dipping
Place in bowl
on" cup Of mRk
one ana one. quarter cups Of AOUr.
ono teaspoon Of SAT-.
0ne.hnf teaspoon Of pepper.
Beat 10 free from Jumps
Smothered Apples
Wash and core the apples and then
cut in slices one inch thick. Dip in
flour and then brown quickly in hot
bacon fat. Then cover and let cool,
slowly until tender.
Chop Suey
Cut tn" leftover pork into small cubes
and cleanse a stalk of celery, Cut
celery inro pieces size Of meat. Chop
the tips fine, and add
Dnc-hdt dozen 0uiOro, chODycG fine,
IhrCC cups OF cubbGqc. shrcdded fine.
Turn into a saucepan and add sufii
cIcnt cold water to barely cover. Bring
TO boil and cook slowly. adding
one teaspoon Of salt,
DHc-hGt 'CT8pOOH Of irhifC DCBDcr,
iro tG6iCSpOOUS Ot Worcestershire
SOUCC
On"-bdN tcaSpoou oi titcicr 5GaORet.
Ihicken the gravy slightly with corn
starch and cook for ten minutes longer.
Serve with fried noodles.
Noodles
: Place in mixing bowl
On" cg1.
foUr tablespoons OF ,ratc,.
D"e teaspoon Of Sdi
O"e-b0f teaspoon Of rrhiiC manner.
Hcat to mix and then add sufficient
hour 70 make smooth elastic dough-
Iovcr and let stand for ten minutes
Divide into three parts and then roll
each piece out until rs thin as paper on
a lightly Toured board Cut rs for
noodles and then place on cloth TO
dry for one hour in warm place.
TO cook: Place
T,"o quarts Of rat,r,
ono grated OUiOn.
IN a saucepan and when boiling add
the noodles and cook for twenty min =
utcs. Drain in a colnud"r Now place
ono half cup OF pork or bacon fat in
a large frying pan and when hot add
the noodles. Toss until nicely Drowned
and then lit on hot platter Make
the noodles into a border and then turn
the mock choD Sucy in the center and
garnish as follows
Melt two tablespoons Of butter in q
frying pan and add onc-half cup OF
coarse bread crumbs and toss To lightly
brown. Add one -hnlf teaspoon Of car
away seeds, Sprinkle over the noodle,
and add just 4 very light dash OF nut
meg to the mock chop Suey.
This il v"ry good, Mrs. :. Come
again and bring US some NOR" req
economies. Each housewifc will Ger
tainly apprcciat" this kindness