Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-06-14
K. Wilson Gi0es,
N American Dishes
,..,.,v s., Toast, Cereal Cake and
soeciol Ways of Fixing Rice
.,d Chicken Are Among
Them
By MRS. NJ. A. WILSON ss,,.., ~
a6,s1iok, I'VE, ks ,sscrrcd

q nv MkS. W' ~ .,,,, a.,
c.r,s.t. 1852; 'I;,sg.. * NE; "rTss;;,rsed = T. ~
.,xrRED for the All American
NAn. A.,.'..n Ia n worth while collection
~ ntcn, mbich still show distinctively
n dlene' ,be long ago they. too. have
Ut y .ne .cross ire seas. Time and
ssnss.,nvs ,o though have modernized
eonol',HSi%I iii World dishes. until We nave
~ ~. ,bem all American.
Lancaster SavOry
~.,,arc slices Of toasted bread. ana
Ilep pp~read lightly with Chilli sauce.
gsn a.er with a well seasoned welsh
~ e rsrebit. Dust lightly with pap
-. and serve.
Ambusl,ed Eggs
sub custard cups well with butter
~, .n,.ce in the cups a shallow lining
4 ~ Iii. Gl. sea asoned mashed potatoes. then
IN fresh cgg in the center Of the
VYp.red 70 well in the custard cups. Pour
.bs egg two tablespoons Of cream
W.. snrinkle with coarse bread
shs h and little finely grated cheese,
~ place in hot oven to bake Tor Twelve
atauteS, Turn On tHiH eiSU VI W.
icttercd toast. and serve with parsely
|nsee. ,.,,.,. u,,.
V,,h half cup of rice and cook until
A.sIsr and two and a half cups of
sSiin, water is absorbed with II. Now
.sns the rice is cooking. place in the
.siiist d half a cup Of finely chopped salt
~ and half a cup Of finely chopped
ssions cook slowly, and add TO the
,s,oared rice. seasoning with salt and
ppPer. -, hahn. d,sb ors r,.co n
AZ prepared dish a layer of the pre-.
~red flee, then a layer of thinly
ije,d hard boiled eggs, then a layer Of
IN. ~ now a second layer Of the hard.
iOIlsd eggs, and then top layer of the
Prepare one and one. half cups Of thick
aeaui sauce and add one cup Of thick
nnato pulp. Turn over the prepared
tce and spread smoothly. then sprinkle
iour tablespoons of grated cheese over
lie ton. and bake for thirty minutes
| b moderate oven.
Smothered Chicken
select n small stewing chicken and
hye butcher cut it as for frying. Place
& saucepan and cover with boiling
vater: cook gently until tender and
/ hen lift and cool.
When chicken is cold dip in seasoned
four and. brown lightly in skillet con
nining about one-half cup Of good
Airtenng.
When oil the chicken is nicely brown.
dadd one half cup Of -four to, the fat
|hh In the skillet and blend well. Now
Tmo cups of milk.
One and one half cups of the stock
6rhich the chicken Wns cooked.
One small onion. grated fine,
One.hult cup of finely minced parsley,
.TWo teaspoons Of salt,
Dne.halt teaspoon of mhife pepper.
Add tho cooked chicken and stir we'll
bbend. bringing to boiling point. Then
hike the skillet and simmer until the
ravy IL quite thick: lift the chicken
TO- nicely buttered toast and pour over
thk gravy. garnishing with finely chop.
VI parsley.
Yor this dish left lover cold meat il
IeUSarv.
Cut meat in small pieces and place
D. taucepar. adding just sufficient boil
h& water to cover. Then add
Eagot of soup herbs,
Iwo small carrots cut in dice.
-Four onions chopped fine.
Cook slowly fO- thirty five minutes
Aieken the gravy and season to taste
X Than IN n h,tt.roI knl,;r- ,l;.h
cover with top crust of we'll seasoned
mashed potatoes. Have the potato crust
about one inch thick and brush with
melted butter. making the surface &
ktle rough with fork. Bake in mod
e1te oven for thirty five minutes.
This is n splendid dish for Il rainy
eol evening meal.
Parkin
Place in mixing bowl
One and one -halt cups Of cold cooke
tstmedl that has been left 0rcr from
ktqktast,
Two and one half cups of -four,
Ihrce- quarters cup Of Sirup,
One CUP of milk.
One.quarter cup of melted butter,
One tablespoon of baking pomdcr,
0ne teaspoon of ginger.
One teaspoon Of salt.
Beat well to mix and then turn IL
vel' creased baking pan. having tn
MIXTURE about three quarters Of an inc
nlck. Bake in hot oven for twent
Mn. minutes. then cut in squares. sprea
!yntly with butter. Dust with brow
esar, and serve.
Turtle Run Cake
. Line an oblong pan with pastry an
uen spread thickly with thick pre-
sves. Sprinkle three quarters cu)
" hnely chopped nuts over the pre-
HNe, then cover in lattice fashion wilt
.ncn.wlde strips of pastry. Brush tn
@p pastry with beaten egg and mil
Gd bake in slow oven for thirty fiv
MINUTES Cover the top of the bake
Stty with thin water icing, and the
@t in oblongs.