Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-10-04
Rec;oes Are Sent
In to Mrs. Wilson
uouse,cires of Various Com.
n,unities Share Their Pet
Do,icocies With Others
..s AZ A. WILSON

nv MRS. NJ. A. WILSON =,
BY Mn'i a., w,s. NJ. A. wilson. All
Copp''D' riohts resc''e"
This week have medley o. re,,p.' s;h1r.
cont in to me by our s"os.', '',n. ,s
s.n .s ,ady assures me her recipe IS
anu a, ." Some of these have been III
.,o family for generations
White Fruit Cake from virginia
r,,s recipe has been in the ah hahdoipr for
..a,iiv .T,' since 1865. and was useH II So,rty. W
!aadd;nps !a.d,,d,;E and all affairs where '"'"'''
s.,;oate cnke was needed. f.. hol;no
ue1 rho correct temperature 'of
.,is cakc is 325 degrees ianr'
ploce in mixing BOWL =,
rour and three. quarter cups "
SaTTttre cV Guns Of pordcred svgdr
rire ,erei teaspoons Of baking po""e'
SIT sir times
n..,r, 70 the cake bowl and add:
and ouarter cups Of milk
Eme 0me teaspoon Of each d'mo"d ana
lemon erfract i .s,,ed and strained
butter ,,,,
A., hoot TO n very smooth batter. ms
ana ~. pe"' roouires about ten minutes
asua'S ~. and fold in the stiffy beaten
,.. NOV .r of six eggs. adding little OF the
v.nnereJ wn,,or fruit while folding.
PRO- 10 prepare the fruit, place IN mixing
bowl:
M, and halt cups Of sccdless rntsin,
ZIG wv rv,r,cr Gun of finely chopped
One and three. quarter cups o' ""''V
'"2Rptd GRrpnted rind of one lemon
n,otcd ,ind of one half large orange
Sir Ia ablespoons of cornstdrch
.,.,ad over the fruit and mixed IN
auSle' .,nii line n deep cake pan with u
rreased ws and Toured paper. and turn ~
he MIXTURE spreading just n little
t;vber m the sides than in the center
EaLo one and one fourth hours: cool
thon turn from the pan on lightly
Snurcd cloth, trim top to shape II nee
ns.orv. nlace on plate and ice with
env nteferrcd icing. The pan l used
@ nos straight side aluminium pudding
uam wa, o,even inches wide and four inches
deep.
Spanish Rice Fritters
This recire comes from Madame
Anita d. Anucdcs was given to her
Sv her great grandmother. Family
Tradition tells that 1t is more than foo
yenrs old. Wash one cup OF rice and
Mace to cook in saucepan with four
Guns of boiling water. adding:
One.hdlf teaspoon OF salt
Ono. oyGrtcr teaspoon of nutmeg
Grated rind of 0ne-hnf lemon and
orange.
When the rice is soft and the water
shsorhed cool rice and then turn
through q sieve into mixing bowl,
adding:
Juice of one orange
Juice on one-half lemon
One and one.hdlf cups OF milk
Yolks Of four eggs
One and one.haif cups of sifted -four,
Aft;no tro teaspoons of baking poWder
T;th the -four before sitting it s'o,c'y
into the rice MIXTURE.
Three tablespoons of sugar
Blend we'll and then fold in the stiffly
beaten whites Of the four eggs. Drop
by spoonfuls into skillet Of smoking hot
fat. frying golden brown. Lift and
drain on sou pupcr LOT lew minutes,
then lift on serving plate and place one
half of canned peach on each fritter.
Pour over spoonful of the syrup from
the jar
Mrs. George North's Oyster Fritters
Mrs. North selects thirty-fve fine
oysters and looks over each oyster care
fully for bits Of she'll Then she lays
them on cloth to drain.
Strain the oyster liquid and add sufti .
cient milk to make two and one half
cups. Turn in bowl and add:
One. halt to spoon of pepper
One teaspoon of salt
Two tablespoons of finely chopped
parslev
One teaspoon Of grated onion
Yolks Of three eggs
TITO tablespoons Of melted butter
Three and Onc.hat cups of -four
Three teaspoons Of baking po,rdcr.
Beat to smooth batter. and then whip
IN the stiffly beaten whites of the eggs.
adding ten oyster minced fine. Fry in
smoking hot fat by dropping by spoon
fuls. Lay one whole oyster in the
center of each fritter just as soon as
you place the batter in the skillet. Turn
and brown on both sides. Lift to sof,