Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-07
by MRS. NJ. A. WILSON

is quite 4 stretch of time. and many
generations have passed An old FhiIn
delphia housewife. who prided herself
as young housewife OF those days.
remarked the other day that If she
could place the market places Of those
days in a row with the modern stalls
today. loaded down with tropical and
semi tropical fruits and vegetables. in
mid winter. she knew that II would
appear as the eighth wonder Of the
world to 'hc folks of those days
Mrs. Sarah f. Howard. who is
eighty three years of age. tells Of n
Sunday dinner in the spring of 1879.
This meal had seven courses and much
of it woqlc be discarded .today;;, as re.
peating the protein too often. Think of
it. both fish nnd meat. as we'll a. game.
all al the ono meal. II was the proper
thing t" assume that your guests were
starving. hence Won must overload the
table AMI the plate to assure them that
YOU had abundance of food to appeaSc
their appetite.
A menu for three meals on Sunday.
featuring the toothsomc shad:
Sunday Breakfast
Canned Pears
RrOileG Calves Liver and Bacon
Smothercd Onions
flashed Brown Potatoes
Corn Mullins Coffee
WatcrcrcSs
Dinner
Celery Garden Onions
Bermuda cucumbcrs
Plankcd Shad New Potatoes
Asparagus Butterod and SpiCcd lircts
tOleSlaw
Canned Cherry Pie
Cream Cheese and Toasted Crackers
Coffee
Supper
Potato Soup
Virginia Asparagus Om"ir,
Baked MaCaron
ColeSlaw
Peach Shortcake Tea
The market basket viii require for
this menu.
One can Of pears,
ONE cdR Of cACrriCS.
One-hnU povnd Of dricd pcachce.
bHC-hnt pound Of cnlrCs' Hrcr. cWt
trim.
On"-LaU po""d Of Laro".
Egas.
Onions.
Potatoes.
One quart oj ncw potaiocs.
Asparagus
NcT bcriS
raJb0gc.
Cream cheese.
truckers.
and the usual weekly supplies
If you do not have any canned fruit.
you may use all the dried or evarorntcG
fruits.
BrOiled Calves Liver
Wipe the slices of liver and din lisnt.
ly in tluur. and then ~ melted shorten
ing. using melted bacon if possible ::
then broil. turning twir" while brnil-
ing. When cooked lift to hot plate and
spread with "A little melted butter gar
nish with th" bacon.
Sm0thered Onions
Peel III" onions and cut in slices. and
place in 4 skillet. adding one half cup
of good shortening and one half cuu of
water. Cover closely and simmer ,lntil
| the onions are tender. then remove the
lid and cook until nice color: use
as n garnish about the calves liver.
Bermuda CuCumberS
| Pare the cucumber and cut in pnuer-
! thin slices aud cover with crushed ice.
| Stand away for one half hour before
serving. When ready I" serve wash
and drain and turn on .ri>p leaves OF
lettuce. and scrv" with whipped sour
cream dressing. If \oU desire. YOU may
add one Bermuda onion, rut in paper.
! thin slices. to til" ci"umbrr iuNl hrforc
YOU add the dressing
| Sour Cream Dressing
Place in n soup plat"
ok Of one '1G.
one teaspOOH ot mustGrd.
! On" tPdspOoH of SHgdr.
| Oue- hdT tedSp0on ot rhji' pcppCr.
TARA t'aspoOns oi l'm0u ju,".
Bend and add slowly ten ,ablr>poons
Of salad oil. beating until rhirli and
/ creamy. Now fold in one cap Of thick
! sour cream. whipped stiff. and
O"r mbicspoou of hmnn J0i~.
! Now add
! bnC ifdSpO0n 0i SHN,
Serve.