Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-11-02
Mrs. Wilson Fixes
Sauo,y Meat Dishes
Wise Pennsylva''ia Dutch
Woman Tells Her by Series
Of Recipes Hoo She Makes
Food Ineereseins
~ MRS. M, A. WILSON

~ MRS. M. A. w1LSON
vs~r'.'. 1859; ';;ss.! x ~; s::.;s. Il f. "'''"' a"
NH1ILY fall days and cold weather in
u tho offins makes the family usually
xssrn for toothDme, savory meat
S,Ihes, The light meat portions Of the
s.ma,r season seem inadequate and
fssi 10 satisfy.
hays satAersd q few recipes from
So pennsylvania Dutch housewife who
Sas 4 large family and must needs give
lNem something nourish'ns.
Mn. Pfei6sr's Pork stew
Allow one good .sised pork chop to.
..as ~srsor. Place two packages Of
Ccodies 10 cook In large saucepan OF
Sc;iinS water for twenty minutes;
1rain; chop hne:
rovs onions,
FoS, branches of parsley.
Tro branches Of celery.
place one fourth pound Of salt perk
,,,nced fine in skillet and cook Eentiy
sdd tie herbs and simmer until tender'
without browning. Now add
TAs drained noodles,
One cvp Of thick tomato, ps!p.
THe nicely bropned pork chops und
tAree cups Of 9racv made IN fne pa"
S}tcr brornin0 the pork chops.
Sprinkle over two teaspoons Of salt
One teaspoon Of pepper,
-Four tablespoons Of rine1dr:
TAyee. oudTters cup Of thicE sour
0seom.
cook Nowly for ten minutes. Serve;
slrnish with finely chopped parsley.
savery Sausage Balls
Place in mixing bowl:
Ono pound Of country suasooe weat,
One ond one. kalt cups Of noshed po.
Orc and one. q~orter cups Of fine
s Ose wsIi. beaten ego. adding three
tcblcspoors Of sour cream or s,1eet n''lk'
One tedspo0n Of sole,
0ne.holf cup Of chopped onions.
Mix we'll and form in balls about
size used for hamburg. steaks; dip in
Nour and brown in hot fat in tho
skillet; lift on plate. Make three cups
Of brown gravy in skillet after frying
the sausage balls and then add:
One pint jar Of canned tomatoes,
T~o cups Of finely chopped celery,
One cup Of diced, cooked beets
One cup Of diced. cooked carrots,
One tesspoon Of poultry seosonia9,
Tsro teaspoons Of solt,
One teospooss Of pepper.
Blend we'll and add one cup Of sour
rream; BRING to boiling point cook foi
three minutes. then add the sausage
balls; cover closely and simmer slowly
.or thirty minutes. Lift each ball on
slice OF toost. pour over a part Of the
gravy, garnish and serve.
Liver With Exx Dumplinss
Wipe one pound Of beef liver, which
las been sliced In thin slices. with damp
cloth. Roll at once in -four. Place
three. .fourths cup Of either sausage or
bacon drippings In skillet and when hot
fry the liver, browning we'll OIL both
sides. Then add one half cup Of -four
to che skillet utter the liver is nicely
Drowned, blend in -four well and then
sdd
fAree cups Of cold acater.
Bring to boiling point and add
Eight medium. siSe onions Ont III h;c!.
slices.
Cover ard simmer for thirty five
minutes. While the liver is cooking.
place In mixing bowl
One ard one.half cups 0! mashed po.
t1tocs,
Ono and one. quarter cups Of Hog,.
One cup of bread crumbs
lne teaspoon Of pepper
One teaspoon of salt,
Too onions. grated,
ON.haH cup Of finely mjnced par.
Too Tablespoons Of melted butter,
Too yell. beaten Gags.
Work to smooth mass and then -four
rhe hands and form in balls the size OF !
large egg. Drop In large saucepan n
containing two quarts Of boiling water, ,
Cook FOR fifteen minutes. Lift with
Skinner to hot dish and sprinkle with
zated cheese. Lift the prepared liver
TO the center, seasoning the gravy we'll. !
ana pour over the liver. Garnish with
ansly chopped parsley.