Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-06-28
Mrs. Wilson Obtains
Recipes From Ohio
Euery Housewife Has Her
O,Un Small Garden to Pro.
uide Fresh Vegetables AU
Summer
ny MRS. NJ. A. WILSON

copvrfoht. 1872. BY Mrs. N. A. wilson. All
rights reserved
7 HAVE just returned from visit to
l the Buckeye State, Ohio, and am
anxious for you to try some Of the nice
dishes ! have seen made by the house.
wives Of this State. The Ohio women
take a real pride in their homes and in
the art Of cooking. and they exchange
recipes with real pleasure.
Except right In the cities. It is pos
sible for. the housewife to have u gar.
den. and this she has. growing all the
scasonable products for the home table
and enough to can for the winter. This
does not mean that she farms; often
these garden plots are not rs large as
our garden spaces, but they are well
tiled and made to produce greens for
the table.
Pickled Cabbage
Red cabbage is used for this dish.
Shred as for slaw one small head
cover with boiling water. and stand on
table until cold: now drain and turn on
cloth to dry. Place in skillet
Tro ounces of salt pork.
Brown delicate brown; now add the
cabbage and
Taco onions chopped fine.
Toss and cover close to steam the
cabbage without browning it, and when
the cabbage is tender add
Onc-hat cup of rtnegdr,
One teaspoon Of salt,
One.hab teaspoon of pepper,
One quarter teaspoon Of mustard,
Pinch of cloves,
Pinch of thyme.
Toss and blend we'll until the vine.
gar Is absorbed; use Us garnlsh for
stews, goulashes and with fried pork
chops.
Baked Cabbage
Select firm head of cabbage and
cut in thick slices the width of the
head. Place the cabbage in deep crock,
adding between the layers
Three onions chopped fine,
One cup of finely chopped salt pork,
One teaspoon of salt.
One half teaspoon of pepper.
Mix well before sprinkling between
the layers.
Mix two cups of sour cream with one
and one half cups of milk; turn over
the prepared cabbage in the crock and
bake slowly for one hour then sprinkle
top thickly with bread crumbs and add
one fourth cup of finely grated cheese
and brown.
Marble Pudding
Select a mold about one quart. grease
and -four, tapping the mold against the
table to remove the excess flour.
Place in mixing bowl
Tpo- thirds cup of sugar.
Onc.hat cup of good shortening and
polks of tro eggs.
Cream well and add
One and three. quarter cups of -four,
One-hat teaspoon OF salt,
-Four lerei teaspoons of baking pop.
der,
One teaspoon of lemon ertrdct,
Juice of one lemon,
One teaspoon of grated lemon rind,
Three quarters cup of milk.
Beat well. then divide the batter into
three even parts; leave ope part plain
to the second part add just enough red
vegetable co,Oring to give the mixture
nice pink, and to the third part add
seven tablespoons of cocoa.
Now spread n thin layer of the plain
batter in the mold. then drop In first Il
spoonful of the pins batter, then q
spoonful of the chocolate batter, and
then Il spoonful of the plain batter: re-
peat until the batter is all used. Place
in the mold: do not have the mold over
two thirds full. and cover: place in hot
water bath and steam about one and
quarter hours. Cover the kettle in
which you are steaming the pudding
closely and have the water to about
two thirds the depth of the mold. Serve
this pudding with claret sauce.
Claret Sauce
Dl,,o in souCepon
Ono and Onc.hdt cups of rntcr.
Three quarters cup OF grdpejutce,
Three. quarters cup of sugar.
Three level tablespoons Of cOrnstarch.
Stir to dissolve the sugar and the
starch and bring to II boil; cook for
five minutes and then add
One. hiatt cup OF seedless raisins.
Maple Cream
Place one and one half tablespoons
of gelatin to soak in one half cup Of
cold water for ten minutes; now place
in saucepan
One cup of maple sirnp.
Three quarters cup of milk,
One and one.half lerel tablespoons OF
cornstdrCh,
Stir to dissolve the starch and add
The yolks of tro eggs
One-hdlt teaspoon of maple favor,
One teaspoon of camilla.
Beat hard to blend and bring to boil.
ing point cook slowly for five minutes,
then add the gelatin and whip in well !;
now add one half cup of finely chopped
nuts and cool. Then fold in one cup of
whipped cream and turn in mold at
once: chill.
The custard mixture must not start
to form or set before adding the cream.
If you will place the pan with the GUS
tard in cold water and whip the cream,
you can then stir the custard until
sufficiently cool to add the cream. This
cream may be placed In fancy mold dip
mold In cold water before pouring in the
mixture. Serve with either whipped
IL to