Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-03-24
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uu ouaher community on ~ DslA.
s.siissd that q the yfars eped
" ssssxHtirs faciIitiee must dee0 be
" - ~ - tkstiln 190l the good tAth.
a.! ID ~ ysSss ~ deemsu It wise emo coa"
211l9 q W w ~. ss."SsSiish market foe aoh.
10y = wsrSsT ~ 60 ~ located -.
Il ~ ~ ~, snS Kim Strests. Suitable
q s,-s - .sre "a bo erected ma tne
h asssss assue soocsnsd. c An hsh 70 b. sold r.
4 q q p!acs; csss;.,t.tp,acs vas the original
s'S xnss -. crssent nsh market, which
K ~ =. es.sSst ~ Dock and, Water streets.
~ s.s r.iscellaneous sources nave
!iOsa ~ scsns early Colonial recipes
fnsn1s n1.ss,r~ fish. I am led to be!ievs
4 4 ~ ~ s'' Covh - i. nartly German. Swedish,
\ fnen !" md English. / will arrange
7, ~ ~ them in this weeks menu.
sursss.ivs menu for three meals on
usoss sunlay Brsakfast
4 ..,..a winter Pears with Cranberries
4 4 AZ 80 " ' Cereal and Cream
* # svsdish Smoked Fish with Fctatoes
HDpls B''e0'' Coa.s
y Dinner
s Fish Chowder
s. 49,, Philadelphia Pepper Hash
n \ Deep Sea Pie Creamed Carrots
Rs.f n ns,ttared Beets Spinach
Coleslaw
I Strawberry Tart Sonse
Supper
ps..,.. Homemade Relish
r,.h Cs,tlets Cheese Sauce
~ ouS Country Fried Potatoes
I rbngress Pie z Cheese Ofscker1
Preserves Tea
~. market basket will require: One
Il u. n canned pears one e.hAlf pound
H E<~rhsrrfes. three quarters pound Of
\ h .sted cod or finnan haddie, apple but
y ssss .one large cod or two medium sizs
= ~ suitable for boiling, potatoes. on
N |scns. celery. carrots, beets, csbbese
y .shsese. eggs, green peppers, parsley
IT herbs and the usual weekly staples
sv.li,h Smoked Fish with Potatoes
4 pour boiling water over the fish and
II stand for Ave minutes; now drain
Piace in separate saucepan
Too cups Of mtlk.
N Hsven tablespoons Of -four,
One tedspoow OF SALT.
Oss.kalf teaspoon OF pepper.
~ 70 dissolve and bring to boil
&C. vuinutaa then add thu
veepared fish and
Fesr tablespoons Of finely minced
Hsst slowly for fifteen minutes.
Torm well seasoned mashed potatoes
( into Dat cakes; now brown the potatl
ssfes In a little bacon fat, and wher
sicely Drowned place two on each plate
4 ~ The prepared fish on potato cake
snd Karnish with plenty Of finely mincet
/ .panlsy.
Deep Sea Pie
II neve the fish cleaned and remov'
- heads: tie the fish in cloth ant
iknre into large poiler containin,
Est enousl, water to cover the hsh
loii, allowing twenty mtnutes 70 th'
Place in the boiler with the Ash
% Txs pe.l. .oleensed head Of Nsh. 4
on coyrot, diced,
Bsnch Of soup herbs, +
Three onions,
Two Dkole 0tIspicc,
Hsxdfvl Of the green tips Of celery
aiscsd fine,
Three cl0Ues,
TWo ounces of salt pork.
Lift the fish when, cooked and picl
the meat from the head OF the fish
Strain the fish stock and return to ket
tie; simmer slowly until reduced t
hall. Now add
Too cups Of milk,
Too thirds CUP Of -four. Z.
Dissolve the -four in the cold mil
before adding to the stock. Add
The fsk meat picked from the head
TIE vegetables mosAed fine through
o.s.hoy CUP Of finely caoppe'
Ono tablespoon Of salt.
,Oae teaspoon oflpepper.
One.AaIt teaspoon OF thyme,
Simmer slowly for one half hour an
Il 10 then ready to serve.
Deep See Pie
Flake the cold boiled fish, reservin
one and one half cups for the fish cut
lets. Rub q baking dish well with but
TER and place q layer Of diced boile
potatoes, a layer Of finely chopped on
IONS, parboiled.
Season well layer Of finely choppe
parsley. Now add q layer Of fish. re
peat and then place top layer OF th
| potatoes.
Cover soith too and ons.half cups q
cream sauce,
0ne.half cup of 0ratcd cheese,
One.hat cup of finely choppe
parsley.
Then cover with crust Of pastry, an
make three little cuts in the top I
permit the escape Of the steam; bal
for one and quarter hours In mod
crate oven.