Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-06
MRS. WILSON TELLS OF
OLD.TIME MARKETING
S,,ects Menu From Interesting
Diary of Several Cen.
tHies Ago
mn MRS. M. A. WILSON

BY MRS. M. A. WILSON
,.,,r,Ont. 1855. .ep Mrs. NJ a. w'i'o~. Al
,y,uE history of every community.
r.s,,v centers about It's marketing
facilities. This was particularly true
IN The history OF our early colonies:
-, rs rrssssrch among old histories and
n,ea.sonal n,e diaries OF the early Colonial
,unsspowiyes ,ns OF philadelphia. New York
no'It noS Boston some very interesting facts
she,t ~ marketing and some unusual
soors s;ns. and methods. The recipes
hsve modernised to conform to correct
n.ssuren,ents n",s so that they will be avail
abls for our use today.
'o'F Fron, Mistress Cookies diary:
"Robert fetched from tho market
.bon,der of mutton. some celery
soots' carrots and potherbs; likewise q
,r,ssn OF Dot cheese this forenoon |;
ND i will prepare a barley broth and
h.sise lie shoulder this with sweet
srrds tart for the Sabbath day meal"
From this little note In this diary
I will plan q Sunday menu for three
meals. -
A Suggestive Sunday Menu
BREAKFAST
70. Baked Apples
Corn Mush Milk
French Toast Bacon
Coffee
DINNER
Barley Broth
Toasted Strips Of Bread
R,ai,rd Rolled Shoulder of Mutton
With Csrrots
Boiled Hominy Creamed Celery
Celery Salad
gweet Curd Tarts Coffee
SUPPER
wsSics with Creamed Beef
Honniny with Grated Cheese
Celery Salad
/. olde-y'sshioned Dutch Cheese Cake
Pys Tea
Mistress Cookies Baked Apples
Wash elk apples and cut IN quarters,
,ore and lay In a baking dish with the
cut side up. Now place In a small
bowl
Ono. quarter cup Of boiling toater,
Tpo tablespoons OF butter. ..
Mix and pour over the apples and
bake tho apples in slow oven until
they arc tender, taking care not to
break them. Dust the apples before
Sou yovTp place in the oven With either CHINA
mon or grated nutmeg. When cold lift
four pieces in saucer and pour over
some OF the sirup.
Barley Broth
Have the butcher crack the bones
rom the shoulder well, and place in a
,oup kettle and add
One. quarter cup OF 6orIsv,
One.half cup Of diced ooyrots,
One bunch Of soup herbs chopped
fne.
The root Of the celery scraped and
well cleansed and then cut In dice In
I've pints of water.
Bring to boil and cook very slowly
on the simmering burner for two and
One.half hours. Season with salt and
pepper to taste.
Braised Shoulder Of Mutton
Wipe the shoulder with a damp cloth
aud roll very lightly in flour. Now melt
in large saucepan or double rooster
four tablespoons Of shortening and when
hot add the meat. Cook meat very
slowly, turning frequently for two
hours, then add
Tpelue pieces Of carrots, cut to shape
IKE small corks,
Six small onions and let cook until
the meat is tender; allow thirty five
minutes to the pound for the time.
About half-hour before serving add
Too cups Of toater,
Ono.halt cup Of -four,
ItDo teaspoons Of salt,
Three quarters teaspoon of pepper,
One'halt teaspoon Of thyme.
Stir to dissolve the -four and spices
and add to the meat, and stir until the
gravy comes to boil, then cook for
fifteen minutes.
Sweet Curd Tarts
Line plate with plain pastry.
Now place In small saucepan
One cup OF sugar,
One.hdt cup of pater,
r@o tablespoons of butter,
Ihree tablespoons Of -four.
Stir to dissolve the -four and the
%sar, then bring to a boil and cook for
nve minutes. Remove from the fire and
add the grated rind Of one half lemon,
Imee'quarters cup Of cottage cheese,
Juice Of ono lemon,
Iolk OF t,Co eggs,
One'hdt teaspoon OF nutmeg.
beat to mix and then fill into the
srt pan (the pieplate) that has been
nhea win the pastry. Bake In a slow
oven Tor twenty five minutes. Whip the
white OF the two eggs until stiff and
Weh beat In five tablespoons of granu-
hlea sugar; remove the beater and pile
vi tne tart while hot: return to the
o'en and brown very lightly.
Boiled Hominy
Il soak the hominy overnight and in
tne morning wash well, then cover with
pTolihs water, and cook until tender.
S' DrSa'n' season with salt and pepper
'"u ohe-half cup Of grated cheese.
pe fe olde Dutch Cheesecake Pys
race In saucepan
me cup Of milk,
I,hree' quarters Gun of suoay
daour tablespoons of -four.
to "o'' 10 dissolve the -four and bring
Rsmoroo oo.! ana cook for five minutes,
Iho'e n" from the fire and add
a., V"e ana one-hdt cups OF COTTAGE or
Yo|ks Of tco COOS.
n"o tablespoons of butter.
n"''"aV teaspoon of nutmeg.
(, Dva' "n hard to blend. and then pour
n,.S ~ u" oolong pan that has been Iined
Jnsa a pam pastry, spread smooth md
oU ouSs win cinnamon and bake in n allow
oven Tor thirty minutes. . ''0"