Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-27
BY MRS. NJ. A. WILSON

All rfDhtS ressrtao
TODAY I have medley of recipes
L from many corners, garnered here
and there for variety. An old Filipino
chef from the PHILIPPINE Islands sends a
delicious dainty that he calls Taleo.
This is how he prepares It. Note how
delicious It Is. Mince fine:
Too ounces Of salt pork,
Sir onions,
T,co green peppers,
Four tomatoes.
Cook slowly until soft and then add:
One and one-halt cups of cooked
rice,
Onc-hat cup Of grated cheese,
One>hdIf teaspoon of pnprtkd.
One teaspoon of salt,
One quarter teaspoon OF mustard.
Mix we'll and then fill into prepared
green peppers and then place the green
peppers in a baking dish. Add one half
cup of tomato sauce. Bake slowly for
one half hour, then serve with cheese
sauce, made as follows: place In
saucepan:
One-hat cup of thick cream sauce,
One-halt cup of Steped tomatoes,
One-hdlf cup of grated cheese,
Seasoning to taste.
Heat to the boiling point. Now lift
the pepper on q slice of toast and cover
with sauce. Sprinkle with finely
minced parsley and serve.
Tomato Cheese
Take four ripe tomatoes and chop
them finely, also an equal weight OF
cheese, cut into small pieces. Mix to-
gether with a little milk and season
With salt and pepper. Stir the mixture
until II dissolves over the fire. Have
ready some slices of very hot buttered
toast and pour the mixture over. Serve
Immediately.
Another old fashioned housewife
sends this:
Corn Meal Mullins
Steam for two hours in double boiler
on simmering burner
One cup Of cornmcal,
Three cups Of boiling tcGfer,
One teaspoon SAT-.
Let cook, and then add:
Three tablespoons Of bHtter,
Beaten yolks of ttcO eggs.
Three quarters CUP of -four,
One tablespoon Of baking poloder.
Then add beaten whites of eggs, bake
in hot muffin tins for one-half hour.
Sour Milk Corn Meal Mullins
One teaspoon of salt,
T1co cups Of cornmedl,
One cup Of -four,
T,po tdblPspoors of shortening,
One tablespoon OF baking potoder,
One and one quarter cups OF sour
milk.
Bake in we'll CREASED muffin pans
thirty minutes in hot oven. While
browsing about in Delaware / found
this:
Place in saucepan:
Three quarters cup OF sugar,
Three tablespoons OF butter,
YolkS of tico eggs.
Cream we'll and then add:
one and one-halt cups Of thick but
termilk,
Sir tablespoons OF -four.
Dissolve the -four by using the egg
beater to beat the mixture. Bring
slowly TO a boil and cook for three
minutes. Remove from fire and beat
hard with egg beater, then let cool.
Now add
One halt teaspoon Of nutmeg,
Pinch Of cinnamon,
One teaspoon of pdnilld.
Now line a pie plate with plain pas
try and turn In the prepared filling and
cover the top With one-half inch strips
Of pastry, placed over the pie In criss-
cross fashion. Bake In moderate oven
for twenty five minutes.
Lemon Cheese Pie
Crate very lightly the rind from ono
lemon, then ream out the juice. Place
the lemon rind and juice In mixing
bowl and add:
One teaspoon OF nutmeg,
One cup of sugar,
Ono and one quarter cups OF cotto0,
or pot cheese.
Now use a wooden spoon and cream
this mixture well, by rubbing 1t against
the side Of the bowl with the back OF the
spoon. Then put mixture through very
| fine sieve. Now place In saucepan:
One cup OF milk,
| Sir tablespoons OF -four.
Dissolve the -four and bring to a boil
Cook for Ave minutes slowly then ado
the prepared cheese mixture and yolks o.
three eggs. Beat hard to blend thor
oughly. Now line a deep layer cak,
pan with plain pastry and turn In th'
prepared cheese mixture. Dust the tor
lightly with cinnamon and bake in /
slow even for forty minutes
To use the leftover white of egg
from the buttermilk pie and cheese cakes
make small angel cake.
Angel Cake