Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-09-14
By MRS. NJ. A. WILSON

tppWlgEE. Iyss, W 5aTS' N ''SN'' "a
rights reserved.
THE children have returned to s"hoc
l. and it is quite frequent ut thi@ tim
Ct the year that they are apt to he
BIT finicky and refuse the usual food
prepared for them. demanding an un
usual amount of sweets. The wiz
mother will satisfy this demand. no
by giving pennies but by making srv
crnl varieties of homemade goodies t
meet this unusual demand for heat an
energy foods.
Sometimes this demand is purely
tomperamental spell. MS It were. due t
the fact that the child must get bar
in harness again. and tn" nervous On
crgy exciting craving fGr sweets
Again it may be due to the demand 70
energy foods by the body, and this
rarticularly true Of the long, lank,
child. Whatever the cause, satisfy IN
demand for bit Of goodies hy maxim
several varieties and keeping them o
hand. to he portiuncd out each dny
either for recess or lunch or pcrhap
both and also after school.
Fruit Sweet
Stone ono mound Of prunes and pu
through the food chopper
The stoned pr'mos.
One package ot SCeded r1isins,
One cup Of shCIICd nuts,
One half pound Of swcct eating choc
ol1te.
Turn in large bowl md add
Four tablespoons Of JC'iy.
Work to smooth mass, form in ball
and roll in cocoa. store III fruit jn
or box. Allow two twice day to tn
children.
Fudge Sandwiches
Place in saucepan
one cup Of brolrn snGnr.
Five tnblcSpoonS NJ D,lk,
T5c0 t0ble&p0Ous ot S'rHp,
ono teaspoon Of rinCGdr.
Cook until the mixture will fori
soft bail; then beat until creamy. Sprca
on nicely buttercd slices of whol" Nhea
bread. Cover the fudg" with S""dn
r0istns and another slice OF nicel
huttcrcd white bread. Press ilrIn,i an
GUY in finger length pieces. Th"N" ar
fino for luncheon for th" groWn-up a
we'll as the child.
Putty Putt
RlD CuttNTu cups N'll W lth 'N''
Put three seeded raisins in the bottom
then n niece Of stale bread. cut 10 f
the bottom Of the custard cup. plaC
in the bread and on the top Of tn
bread one tablespoon of cooked rice
S1read some jelly over the rice and II
the cup with the regular cuStard. rlac
the prepared custards in baking pa
and fl pan about half full of war;
water. Bake in slow oven until Ii
custard IS set. Dust with nutmeg an
chill, To serve turn from III" dis
and garnish with CaledOnian cream.
Pearl Tart
Pare eight large cooking pears, cut
ting in quarters. Place IN Enucepn
and add Just sufficient boiling water
cover the pears. Cook slowly unit
tender, then add
One cup Of sugar.
Juice Of one lcmOn,
One. half teaspoon 0f nutmeg.
/ Turn In baking dish and add
ghree- quarters cup Of SCcdCd rniSin
Make batter as follows for the tol
Place In mixing bowl
T,cO cups OF four
! One-hat teaspoon Of salt.
Four level teaspoons Of baking pou
der,
Four tablespoons OF shortening,
Onc.haU cup of sugar,
Three quarters cup OF max or rdtc
Beat to smooth batter and turn oy
the prepared pears, spreading smooth
Place In small bowl
Seven tablespoons Of -four,
Four tablespoons Of broncn sugar,
Two tablespoons Of shortening,
One teaspoon Of nutmeg;
Rub with the tius of the fingers
fine crumbly -four. Then spreI
over the prepared batter on the pea
and bake in moderate oven for thirt,
five minutes. Serve in wedge scctio
with thin custard sauce.
Apple and Raisin Tarts
Line custard cups with plain pastr
Place in mixing bowl
Three cups of finely choppcd apple
One quarter package Of SccdicSS ra
sins,
One cup Of br0wn sugar,
Three. qudrters cup ot fine urea,
crumbs,
One-haH teaspoon OF nutmeg.
Mix well and use for filling the tart
lPlacs Q spoonf,l Of honey In each ia