Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-02-24
1kS. WILSON TELLS
nv OLD.TIME DISHES
nook End Menus Include
Many Old.Fashioned
Recipes
NJ MRS. NJ. A. WILSON

4 pamo w = ,,s ~s..,.A .x...x -
Aad long been caiiea MarNe' o"'ee. ue
ssuss Of the market whicn occupied the
center Of 1t. Inc market nouse "as
.,.nsferred to Sixteenth street, where
~, u hr;,dine wns erected, the butch.
now u 40 western Market Com.
sr' FORMING '"'
rron' - .,, In 1900 have "a.
en.eea % ou,to n hit Of data concerning the
marketing condition. Of this ., period; .s d;
Mrs. Powell. the Youngest daughter of
large family helped her s mother rha .r,,s with tn
the duties OF tne none anu nthor st ar'; ;,,St o
Eiore the Lenten period. and how the
Sutchers and farmers made a most at
Srsctiye display Of game, fowl. hsh,
mssts. dressed In the city or nearby,
and included beef, veal, mutton. pork.
rsnison. sausages and dishes made BY
~. ,rorn The by. products Of the pig. There
rsrs Toothsome head cheese. souse,
U;ctied and spiced pigs feet, which were
ppsIiad nettitoes, liver pudding, blood
nuJJinps md a variety of smoked sau
puu ...
.,,-
Sunday Menu reatmng ih'ee Nieais
on sunaaS
Breakfast
Canned Peaches
Cereal and Cream
Sausage Meat LAKES
si,um v,n wstercress
IL ""p C.offcs
-
Dinner
Vegetable Soup
Spring Onions Nadishes
1 Baked Spare Ribs With kraut
Boiled Potatoes String Beans
Cabbage Salad
Rice Flumery Coffee
Co.
u.,.,a p;,s. Feat uead Cbpese
sp'ceu NsSc croon,od po+o+oo.
proscrreJ Watermelon Rind
c...-n rTesean.a prssorwa ""'''e' imneriai % Cake
'D Cookies Tea
-
The market basket Will require for
this menu: Canned peaches, three
/, fourths pound of sausage meat. spring
onions, radishes. turnips for soup, po-
tatoes, carrots for soup. string beans.
bunch Of pot herbs. cabbage, saur kraut,
rice, preaklust ccrca,' corn,ASal, spur
rips, spiced ana cooEcu piss i.e.. ne"u
cnSrse anu the' usuui "ech.y n'apicsa
Inc sausage ln."t 10 aS'He' i a ln.o nai
rouhd cakes. axes ,nen uippeu al "ouf anu
c r-,,u. c.,
-,. C..,o..., -
nnre Is dh euIli |''o''"i ie''p''
race IN CROCK
One and one-hdf cups OF yelloto
Pour over the meal four cups Of boil.
ing water and cover and let stand until
cool. About y o'clock crumble one cake
OF compressed yeast In cup and hll the
cup with water tempered 10 oO degrees
rahrenhet. had 10 'he corhlhe"A III
lne CROCK, WIN
Too tablespoons o. sugar.
Too tablespoons OF nseited ana cooled
shortening.
Tmo teaspoons OF salt.
Whip IN hard to blend and add sui.
fcient -four to form a very thick batter
and set away in a cool place to rise
until morning. In the morning add
sufficient warm water to form a batter
cnbe % addinn ""I pv"f 40 i'' '"e u'u'' b i00''
T,,o ,oble.,ooas ~ .;,v,
and hokc nm y hot oriddIo
@"E Jun an "s 90 a. ny h.ttau fo 10 ,of. AVIAN :.
can ba any topd ps 'ie ~
mo revt 'nn.r;mn m @o'' p'"o' anu '''o
""1'
Rice E1un,mery
Wash one fourth cun of rice in plentv
OF water nlacc in sa,,cennn and add
Tro and one.hoH Guns of boiiino
mater
Cook until tho rico ia tender and the
Vater il ahsorhed now aId
r... ,s,,1
T. To"' .op,espoohs o! Sugar,
Dr., Dr. 'agespoohs o' o"''".
"e" oI ""mee'
NIX and rub through hne sieve.
,n r1ace IN oaElng dish ana pour over
ing prepared rice. race IN s'hali oo"l
s; w cnPs ol NUN;
Ttv T uoespoo"s oy sugar,
v uG 'uc'espoonS oJ We"ea oufe''
n noks o. Mree e00s,
U"e teaspoon o' tan'Ha.
Beat with eggbeater to blend thor:
oaghiy; now pour over the prepared
a" TIVE N me oaklns dish. i;ake IN slow
ULTt ,rh;t aor MY minutes ana theh use the
"n''es Oh 'he eggs tor merihgue.
Impcrial Cake
placs IN hn,r,
~. od an uo", ;.J. ,, =, ,
dsred ,uoo. u"u '"'' ""'' '"p' " p''o
dTo- Mrds cup OF melted bnffer.