Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-10-29
Vegetables Are GiUen an Added Sauor
When Prepared as Mrs. Wilson Advises
4 Different Of FIXING Eggplant and Cheese and Cdui,
foper Combination ire Both Tempting

wn"- half inch thick and then cut and
Try in hot fat. When cold dip part OF
rrH",r in thin water icing and then
"ir in finely chopped nuts.
Pear Frittcrs
rare and core and cut in half one
G"""h cooking pears. Cover with hoi.
, 'NG water and cook until tender. Lift
( ana drain. Now place in a mixing
WWnc Gnd onC-hdN cups Of dour,
O,ac-hdV teaspoon Of salt,
n" teaspoons o., sugar.
U"' fco8poo" Of baking porcdcy.
DHC egg,
"o- HWdS cup of milk.
i{"Ht to R smooth batter and tben din
cooked pears in the battcr aud cover
wei with the batter. Fry in hot fat
UNI golden brown and then serve with
EahiIIa sauce. which is made as fol-
lows: '0'
Or" cup Of .cotcr draineI from
coohoG peq,.s.
Ihr'"- quarters cup Of SUGAR.
Iour Hr"t tablespoons Of cornstqrch.
Sur TO dissolve the sugar and starch
ana then bring to boil and cook for
Nv" minutes. Now add
one teaspoon of camilla crtrnct.
oHe'hGb teaspoon Of nutmeg.
Sorv" two halves of the pear with
n bit of jelly for garnish and pour
over the vanilla BauCc This is n
Swedish Gish and is very popular in
! Europe.
An GITitin Of Caulilower in Potato
Cups
Z Pare ldrg" potatoes and then with a
| pofato ball scoop out the center. Cover
| with boiling water and COOK until ten
! der. Drain and then dip in beaten egg
, and milk and then roll In tine bread
4 crumbs and fry until golden brown in
smoking hot fat.
Cook the caulinower until tender and
'hen drain and season and chop fine,
Add
one cup Of mick cream Savcr.
Ouc rcU- JCGtCH cGg.
ono teaspoon Of salt,
OHe.haF teaspoon o. pCpp,,.
one teaspoon Of grated onion.
Mix and then ill into the prepared
potato cups. Sprinkle with grutrd
! cheese and then place in baking pan
in hot oven for twelve minutes. This
iS splendid vegetable entror aud well
worth the trouble of preparing. Tur.
( nipS and becrS may he used in place
. Of the "Utat0cS for variety.
Oyster FritterS
Place in mixing bowl
7wo cups Of -four,
owe teaspoon Oi sat-
one hdt tCGSpOOn oJ Uebpr,
/ ONe iCrH l"GSpoop ot Luking
powdCr,
one COG.
ono cup o. SrQincd oyStcr iquid,
Bent t. liiN md then add
: H'".fr" Ht"lriHg OUStcrS,
One onion grated,
Onc-haJ "up Of the finely minced
green tips of c"ITy.
Mix well and then drop by tho spoon
ful into pan Of tmoktng hot fat. Cook
n rich golden brown. Lift with II
SKINNER and lay On paper napkin a
minute TO drniu, then lay on hot plat
ter covered with napkin. Serve with
"ulsup or chilli sauce.
For variety to the late fail and win.
ter menu serve carrots, cooked unit
tender and then cut in half, dipped II
beaten egg and mix and rolled in fin,
bread crumbs and fried golden brown il
hot fat.
Tarsuips and turuips may be pre-
pared the same way.
y very tasty breakfast dish can
easily be prepared as follows;
one and one hat cups Of coH coote1
left aver brcukidSt ,'rcuL
TlrO onions, gratCd,
Onc-hGt cup NJ grrCu tiDS Of celerv
WlHccd rery GlC,
Dpe teaspoon ~ salt,
ono quarter tcd'p0on NJ pcppC,.
one quarter teaspoon NJ hBUt,.
Mix woIl and then mold in fiat ruuu,
cakes Din in flour and then I'm Lcutr,