Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-09-27
BY MRS. ". a. WILSON

I OplrigW, IVgR, bD hrS I n, "isoH. az
rights reserved.
THE housewife Of Normandy is fa-
l. nous over the European Continent
for splendid cooking. and yet she is az
thrifty as the Quakers. providing a
bounteous repast. yet permitting alb
solutely nothing to be wasted.
Petite Marmite
This dish is the national soup Of
France, and is prepared in large
crock. with close. fitting lid. IN"
marmito should be served in the crock
In which II ia cooked; napkin t"ideu
about the sides of the crock before II Is
niaced on large plate will add to the ap-
pcarance.
Place in the crock:
Tro mounds of shin beef, cith p'ec'
of bore in the meat.
One rloce of garlic,
T,rO large carrots, Cut N acc
Trr0 lcckS, chopped tno..
one cup onions. Choppcd fne,
Tro turnips. cut IN dice.
one b1v leaf, broken in bits.
Three lrhole cI0rCR,
one teaspoon Of Swcct mnrjordm,
Ouc.hn1f teaspoon Of thyme.
Onc teaspoon Of poultry seasoning
Tro and onc.hoIt quarts OF cold
rnter.
Cover closely and bring to boiling
noint: simmer slowly for four hours.
Once boiling point is reached the mar
mite can be placed on the simmerinS
Make fifty tiny dumplings, as fol-
lows:
Place in mixing bowl
One cup of -four,
One teaspoon Of sn't,
One.half teaspoon Of tchite pepper,
one teaspoon of baking porder.
sift to mix and then add two table.
snoons of butter and five tablespoons OF
cold water to form dough. Turn on
Toured plate and divide in tour parts
form in tiny duu.plings. Drop IN the
prepared soup, adding
T,ro Guns OF finely shredded lettuce:
one quarter cup OF finely chopped
parsley. >.
T1co teaspoons OF salt,
Orc.hat teaspoon OF pepper.
Cook slowly after the soup returns to
boiling point for three-quarters OF an
Tn.s+ four slices Of bread and then
cYt into small squares and place IN the
dish before serving the soup.
Queen Soup
This soup was fayorite OF the lntp
Queen Victoria and It's salh that tne
original recipe came from the house-
hold of Marie Stuart. Select
Too large Uhtte onions,
Four branches Of celery,
sir branches Of parsley.
PIT through the food chopper or chop
enc in wood bowl with mincinG
tntya place one quarter cup OF butter
o. ia roo saucepan and when melted add
,bo herbe. cover and cook slowly foi
ten tao minutes. The herbs must not brown
Now add
One small chicken, out ds for 'fe'o'"9
O"e. half teaspoon eoch OF thyme and
speet marjorant,
T,no quarts Of oold todfcr;
TOO cups Of finely shredded Lettuce
Pr,ns to boiling point. cover and cool
.,owlv FOR three and one-haif hours
I;ft chicken and strain the stock. Cove
a,aio bread with cold water to softer
s," snd tban turn in a piece Of cheeseclotl
and and nress dry. Rub through fin
sieve and measure
Three. quarters oup Of th@ prepared
bread, .,h,.J ,h,o,,,
fine siere, . oho,ned .,.,,
fine in pooden chopptng bo~l,.
Meat picked from the p,ngs an
b,east of the chicken and Put throrg
H. tood chopper, using the fnest knife
One smalf phite 0nton,
Yolks of three rdto eggs,.
-Four level tablespoons OF Fo"''
Pinch of nutmeg,
One teaspoon of salt,
One-hat teaspoon OF tohtfe pepper
Mix this we'll in the chopping bow
and form in small dumplings, roll /
anur' Add one cup of milk and on
cnn of cream to the chicken stock
which must be skinned free OF all fa'
Tco tablespoons of -four,
One teaspoon OF salt,
II One. half teaspoon OF tohtte pepper
i TIM pinch OF nutmeg.
Bring to boiling point and cook 10
two minutes, then add the dumpling'