Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-12-12
Mrs. Wilson Tells
About Corn Pudding
Tho Domestic Science Lesson
Takes Up the Cooking Of
Three Vegetables Today
nv MRS, M. A. WILSON

BY Mrs. M. As "AAoVN
os,~4oM. 1888; ,;,sS.! * ~ ss:ers:d II WILSON, a"
r1Hp vegetable lesson today begins
With spinach. Spinach Is pot or
.,,d.n green both the broad and curly
s ,'.s .,s used. To prepare spinach SO
70. iest T. will be entirely free from sand
tnas na.;t scour and cleanse the kitchen
( Or r..,l and then rinse with scalding
sinh Now fold clean cloth and place
wa.e' ths drain, and cover this Cloth
LII a bowl Of water.
WIZ M,,n, Spinach free from. roots aud
,,.ssrd ali bruised and wilted leaves.
T',.r in the sink, and cover with warm
,stsr. aStn Wash through several waters
onS for the last time rinse IN plenty OF
aoId a water. This method OF washing
With the warm water removes an naIa
h,ts OF the soil and those tiny invisioiS
slugs that sometimes cling 20 tne iea., sau,.
..~csnon. Add the spinach and cover
eSn.siv and cook for fifteen minutes.
T%sr S,%S drain and chop fine. Place IN
saucepan
-Four tablespoons Of bsfssr,-
BLEND we'll and add with water drain:
Cd from the spinach: stir ana olena
IN the butter and Hour 70 smootn
sauce. Bring to boiling point ana COOK
FOR three minutes. Add
The prepared spinach,
ono teaspoon OF salt. -.
One-half teaspoon OF sch'fe pepper.
Cbop and stir and cook until the
spinsch is quite thick. Add three table
spoons of butter and turn In hot dish.
Garnlsh with slices OF hard boiled egg
W WsoUASH-The squash and vegetable
marrow belong to the gourd family.
~ H some portions Of the country this
vesetable is also called cymling. To
cook: Pare, remove seeds and cut in
inch blocks. Add one cup Of boiling
water to three squashes Of medium size
md steam until tender. Drain, mash.
senson with pepper and salt and add
about three tablespoons of butter and
serve in hot dish for vegetable.
Squash Fritters
Souash is also used in squash frittcrs
by pairing and grating squash and then
rubbing through sieve to remove seeds.
Place this pulp in mixing bowl, and to
two cups Of the prepared pulp add
One cup Of -four,
One tedspoon of salt,
half teaspo on each Of oh|te pep.
per and grated onion.
Tno teaspoons Of baking po,oder,
T~o tablespoons Of milk.
Beat to smooth, fine batter and bake
on griddle as for griddle cakes; fry
in deep fat as for the usual fritter,
or bake in waffle iron.
SWEET CORN Is well-knowr
succulent vegetable, and needs few II
any details as to its use. Served as
green corn by boiling in fritters,. pud.
dinks, au gratin, crushed, with butter
and cream; also fried, and in many
other dishes.
Corn Pudding
This pudding is almost as old as the
old peas pudding Of Ye Merrie Oldt
Englande, and was the staple dish for
high days and holidays in Central Eu-
rope for centuries.
scrape tho corn from eight large
ears and place in mixing bowl. Now
add
One green pepper minced fine,
One onion grated,
One teaspoon of salt,
Onc.hau teaspoon of ,ohite pepper,
One cup of fine sitted breadcrumbs,
Onc.half cup of melted butter,
Four ircll- beaten eggs,
One and one halt cups Of milk.
Beat to blend and then turn in we'll.
buttered baking dish and bake in slow
oven for thirty-five minutes, stirrin;
this pudding when it is in the oven fol
five minutes and then in five minutes
oUoin Tn hafprn to ,.onI,y fn IN
from the oven pour over three table.
spoons OF melted butter and sprinkl,
with four tablespoons of grated cheese
This amount will serve six ample por
tions If baked in an oblong or loaf
shaped dish. it can be cut in slice
for serving, and the remainder whel
cold cut In slices and sauted. Serv'
the sauted slices with garnish Of nice
ly Drowned strips of bacon.