Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-19

,esy IL Choice rays Of Pre-
As Fo,cl, Msns, Esss 6sd
~ Food Il Cosrso oPol;sdn .

I ~ MRS. N: A. WILSON
(tsA i'''; ';,:s.! X x-:; s.:.1s:s 4; f. w''''" -
\ Nm kitchen lore Of the Europsan
y eSuntries Is alive with ehoice bits
< asisdcm, and many helpful hinte -
n 'fSow, England has the choice
I, ,Sss srilled and broiled meats, while
4 .S sshsr countries have astypical dish
" shey excel In making.
~ ~ ~captain OF one Of the largest
liners that ply between New
~ and Southampton, England, has
~ siven me some choice recipes,
~ Ma steward frequently prepares
2 ;yshe captains table. They are de-
tsx Ola Podrida (Spanish)
u 4. .,.et a fat stewing chicken and cut
1six,TScr stewing, cover with one quart
III sciiins water and cook slowly un-
~ tsnder. Now lift into deep casse.
! q earthen dish and add
h s1ss large clams, cut IN bits,
\ h Tvo green peppers, chopped fine,
n eIrr onions, cut In half,
II frc cups Ot strin0 beams, cut IN
~. Inch pieces,
medium. sse carrots, out IN
\ NV place in separate pan
Foo and one.hat cups OF cold
Ik{c6en stock, y
n on .hdtt cup Of -four.
I 6tir TO dissolve the -four.
Tlyee tablespoons OF sharp cinc0dr,
lfwe tablespoons Of WorcestershIre
4 0ss. .Ady cup lof bacon, minced fine
~ nicely brocRed. 81
\ Hat slowly to boiling point and cook
- ten minutes, then pour over the
Ssared chicken In the casserole.
SkD In moderate oven for one hour.
m fresh string beans and do not par.
Hungarian stewel Chicken
Cisan, singe and draw chicken and
- wash and wipe dry. Now pre-.
~ Z filling as follows:
4, pace in mixing bowl one and one.
" cups Of stale bread that has been
aSked In cold water to soften and then
|p}nsd dry and rubbed through .
E f1ve- querters cup Of finely chop.
|S1 onions,
Eoss.1aV cup Of finely chopped
| lCss teaspoon OF poultry seasoning,
/ Wss.hor teaspoon Of thyme.
4 tAree tablespoons Of butter,
Helks OF tro eggs, ."
pss teaspoon of salt, Il a;
DNs teaspoon Of pepper.
/ Nit to blend and use to fill the
|d1eken. Sew the opening with string
|ad darnlng needle. Now tie slices OF
|M alt pork and thin slices Of lemon
|V)e the breast. Tie the whole chicken
~ pisce Of cheesecloth and place in
|Gbespan, adding.
On quart OF boiling ,oster, !
Too cloces, ..
1Afee branches Of persIev,
G1sse onions. ... ..,,.
Csver closely, and steam BY simmer.
~ for two hours, then add
pss cup, Of treow, \.
n tsolespoons Of -four, dissolued IN
III cream,
4slAs Of three eo0s, oests~ IN tie
|WXW VWu VVWpy,g@g
esr toblsseoons Of melted butter
Mice Of hdtfs6 lemon.
/ ctir to blend and then add to the
|elkken stock, Stir until mixture
|esess to boiling point. Cook for five
|nhutes, strain and add ~
D.s.hat cup Of finely chopped
|peslsy, . ~
| One teaspoon of papriko. 2.
Lift the chicken on hot platter and
|D4r over the gravy; garnish with
|tfeah cooked tips Of asparagus.
EA Thumbitts .
Have the butcher cut sirloin steak
|aeut three inches thick and then cut
|n@ small pieces, about one and one
|& inches wide and three inches long.
4ce in deep dish and prepare
seing as follows: I. ..
Place In small bowl
/ ne.hait teaspoon Of mustard,
Ose.h teaspoon of pepper,
Jaice OF one large or tWo smali
tmens,
Fire tablespoons of salad oil.
One tablespoon of chiH souce.
1tir to blend and pour over the in.
|eHdual steaks, and ret in cool place
|R one hour to marinate. When ready
IL serve lift to dry plate and baste
With little melted butter and broil as
|lsy the usual steak. II you do not have
I aoiler place In baking pan in very
- oven and roast. Serve with par.