Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-07-07
Mrs. Wilson CiDes
Meals for Sunday
!. ,Wnrm Weather the House.
,,ite Should Select Vege.
tables That VIII Keep

wife Should Select Vese'
tables That viii Keep
By MRS. M. A. WILSON
e.ras 1853, ;;,Ss.. X NJ; Y..:;sIs:d " f. w'''''' a"
orHp warm, sultry days make It
n.cessary for the housewife to
.nS the foods carefully, as this Is
s.ason for the deadly ptomaine
u, .a,m. Allowing the foods to-. stand
SS..t IN warm, close rooms will soon
su.,on this trouble. Look over and
osss'Vl st ali vegetables and fruit before
ss,rs in the refrigerator. Plan
sntif,,l variety of the fresh vegetables,
pnd n small allowance Of meat.
crrrestiye Menu for Three Meals on
Sunday
Sunday Breakfast
Blackberries
Broiled Slice Of Ham
Scrambled Eggs Payasanna
Hash Brown Potatoes
Rolls Dinner o'H''
Garden Onions Radishes
Chilled CucumDerS
posst Breast of Veal Brown Gravy
New Potatoes Corn on the Cob
Tomato Salad
Blackberry Cobbler Cohee
Supper
Baked Cheese Omelet
Creamed Potatoes
Sliced Tomatoes
Blackberry Custard Pie
Tea
The market basket will require:,
Rlackberries, garden onions. radishes,
salad. cucumbers, tomatoes, potatoes,
corn on the cob, cheese, breast OF veal,
alice OF ham, bacon, eggs, milk and the
usual weekly staples.
Scrambled Eggs Payasanna
Cut the slice Of ham in suitable por.
,,ons for serving and broil. Now place
i've eggs In small mixing bowl and add
One cup Of milk,
ono tablespoon Of grated onion,
THrse tablespoons Of finely minced pi-
Oss.Ioy teaspoon Of solt,
Ose. .quarter teaspoon Of sohIte pep.
SSsve~ tablespoons Of hns bread
ersmos.
Beat hard to mix.
Place four tablespoons Of butter in
,killet and when hot add the prepared
esss. Stir with fork until cooked,
but do not overlook. Life onto the
broiled ham and sarnish with fried to.
mato.
p,.c.h.-,x coAh,.-
b"choe'Iy CooD.er
- -
Look over one Do1 OF olackoerries'
pizee IN sautepan anu "uu
Ems Ems cap cp ~ W "u.o,' ."oo.
Sne Sms cup M ps,s,siI" ~ snveI ~, ,.
Sur 10 aissot'e tne water ana orihs
70 Toiins punt e'oA 1or 'en minutes
Tour tnble,noon, of corn,,orch d;,.
,oired In fpe fab;es,oons nj noid .,oter
Ring 10 boiling noint ana cnnt
slowlv Tor ton minutes Coo, tmr,, into
MIXING howl and add '"''
Four fablesnoons of melted h,,,t.r
Three tqblesnoons NJ marsHm"iio,,
pkip. 0"
One CUP Of bread crumbs.
Vne.ha,f cup OF chopped nuts.
Line M % an ob,on, NON r,,., ,,,,.
n,stry. turn in 10 nranowoS Phinn PSin
and spread smoothly. Cover WITH LII.
inrh wide strips of o<ry ,1on.J -.
the ton In criss. CROSS fssbion pisee
tbs The vii vnIk ~ ~ ons s"s' er" T., iasn'on. aMr rage
Svs tshiesnoons - ratf,L !" Ep E4up anu aaG
turn over The cohhiar d,,stin. VII ~ .au .nu
~ tbs cobhisr 'Gei I;harai,v austs 1s,tts tne top
R.ts n 'SIW,et S1"u WV Uefa faa Win nutmes'
ws.e 10. !" s'ow oven TOT thirty-nve min
u'1S. ,,,, a..
mi,t,lp pthepair0 hlmi 'ne pastry place In small
Ans 'o"'
nWo cups OF Hour,
TTnne.hay Tny teaspoo" Of salt,
T,"o ",e' ,nhspp ,adhGsespoon' o. oak,n0 poNder,
Vo az .ao!espoons ot sugar.
Siit and rub into this prepared flour,
ee'e" tablespoons OF shortening.
Use six tablespoons of cold water and
cut to form dough, rolling out on Toured
pastry board into an oblone sheet about
one'quarter inch thick. Lift into the
this trimming out very thin, cut In
half.inch- wide strips and use 70 mako