Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-20

The market basket for this menu
Beans. pruncs. hominy grits, calves
Nver bacon, corn beef, onions, potn-
toes. cabhare. cclerv, bects. app,eS,.
nsar, gelatin and the usual weekly
sundries.
wash The meat and place in deep sauce
nan, cover with cold water and bring
slowly to boil: cook slowly, allowing
fcrty minutes to the pound. II you
have a fireless cooker you will find 1t
will cook this meat TO perfection.
II you feel that the calf's liver IS too
expensive, you may use lambs liver,
and II you cook Il nicely your family
csanot tell the difference. Beef liver
nay also be used II you cannot .pur-
chase either the calf's or lambs liver.
Braised Livr SmotIered with Onions
Wine the liver with damp cloth
and cut In thin slices; II you use either
| tie lamb or beef liver, remove the sk!n
before shcing. a, --' = - -".
Dip each slice in -four. and brown
/ quickly in skillet. with rlentv OF
smoking hot fat :: lift the slices as fast
as they are cooked to n plate. When
the liver Is all Drowned. drain off the
fat, leaving about three tablespoons Of
the fat In the pan and add four table
spoons Of flour and brown, then add one
and one half cups of cold water and stir
until II comes to boiling point. Cook
| for few minutes then add the Drowned
liver and
Ore teaspoon Of salt,
-Onc.hdlf teaspoon oj pepper,
Tiny pinch Of thyme,
Three tablespoons Of Uinegdr.
Cover anil place where it will just
simmer for forty minutes.
To smother the onions:
Peel and slice twelve large onions.
Now place in n skillet one half cup of
shortening and when hot add the onions.
STIR, and just as they begin to brown
add one cup boiling water. Cover close
ly and let simrne" for fifteen minutes.
then remove the cover and turn and toss
until the onions arc nicely Drowned I;
use to garnish the liver.
= Braisel Cabbage
Purchase two heads Of cabbage and
rse the heart for the saw. Cook the
Ger. drain and chop fine. Now mincc
oue.quarter pound OF salt pork fine
lthe Colonial housewife used corned
pork. Brown the pork In a skillet and
add one half cup Of finely chopped
onions Cook slowly for few minutes,
then add the cabbage, senson we'll, and
loss and turn slowly, adding thrcc ia .
pi@poonS Of vinegar. Cook for fifteen
minutes slowly. Turn into q hot dish.
Sweet Pickled Beets
Wash and cook the beets in the skins,
and When tender place under the cold
water to cool. Remove the skins and
cur in pieces. Place in saucepan
One cup Of soater tt ,ohich the bce,s
were cooked,
mrc.ha't cup Of sharp cider rinc1dr,
1hr' tablespoons Of -four.
,Stir to dissolve the -four and bring "a
DOLL Cook for five minutes, then add
gghrcc tablespoons OF bacon fat,
Iwo teaspoons Of salt,
Ihree, quarter teaspoon Of pepper,
Ind the bccts,
iH0 onions grated.
slmmer slowly for twenty minutes.
Apple Float
Pare four apples and cut iu quar-
'e's' Place in a saucepan
Uns cup Of sugar,
,ihrcc'qudrtcr cup Of tcGtcr.
Bring TO boil and cook for fv,
minutes, then add the prepared apples
aau place where they will simmer
Sowly' until clear and transparent
.gu may shake the saucepan occasion
"y; but do not stir or disturb.
MaEe an old-fashionNd bread pudding
~ ~ follows. Soak stale bread in cole
cSnater until soft, turn in n piece o.
s.HesySecIoth . and press dry, rub through
sleVe' Measure one cup Of this pre-
pmcG bread. Place the bread In bow
g'oo, cups Of mlk,
ggme'hqH cup Of SugGr,
peat with the egg beater to blend
ssS oGIstard cups with melted butte
a VI, with the pudding mixture: bak,
SLOW oven until set. Let cool ant
nun NIT run IL knife about the O.. .sc Of III,
ppEIuinS and turn on a saucer and gar
w;b ab with the prepared apples. Serv,
"'ln vanilla sauce.
Il UCtco noo..: