Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-06-16
Ms. Wilson'S Menu
for the Week-End
Tempting Things Not Fussy to
Prepare, Among Them Cut.
lets of Veal With a De.
IS Lcious Sauce
BY MRS. M. A. WILSON

liciOus Sauce
By MRS. NJ. A. WILSON
e,,,ctoht. foss. bv Mrs. M. A. wilson. An
S''0 riolifs reserU5d
r-tIIS is the season Of the year when
i tho average housewife longs for
sInp'cr methods. and some dishes that
rea,,re very little fussing to make at
trrrt'vc.
n YOU will plan and work out the
noqt 'mportnnt dishes during the early
And cool hours Of the morning. the
rlsciny Of the meal on the table in the
~ viii really be very little work.
'',c menu this week will be planned
to include Saturday. 70 as to make for
more simplifcd cooking during the sum
mer months,
| Suggestive Menu for Saturday to
Monday
Saturday Breakfast
Berries
Rice Cakes With Bacon
Toast Coffee
Luncheon
Cream of Lettuce
Vegetable Salad
Cottage Cheese Walnut Balls
SteWed ffult lCeu lea
Dinner
Tomato Canape
Veal Loaf Hollandaise Sauce
Potatoes Snap Beans
Beet Salad
Cup Custards Coffee
Sunday Breakfast
Cantaloupe
puffy Omplpt
Lyonnase Potatoes Sliced Tomatoes
Radishes
Cottage Hill Mullins Coffee
Dinner
Cheese Canape
Veal Loaf Outlets pimento Sauce
Drowned Potatoes
Snap Beans Au Gratin
Tomato Salad
Cup Custards With Crushed Berries
Whipped Cream
Coffee
Derby Downs Rabbit
Potatoes
Sliced Tomatoes
Stcwcd Fruit Sponge Cake
Monday Breakfast
Stewed Fruit =
Rice Griddle Cakes Honey
Coffee
Rico Cakes
Wash one and half cups Of rice,
place in saucepan
7mO quarts of boiling ndfer,
Ono teaspoon of salt.
Add the rice slowly and cook until
In IN, IL ahu
cool the rice. place three cups of the
cooked rice in small bowl and place in
bowl in the refrigerator to be used In
the rice griddlecnkes for the Monday
breakfast. Allow two cups Of cooked
rice for veal loaf. Place the balance of
Tic rice in mixing bowl and add
-hat cup of finely chopped
Sorslcy.
One quarter cup of finely chopped
green pepper.
Tmo iccll beaten eggs.
One and one halt cups of -four,
Tro lcrct tablespoons of baking
Pordcr.
Mix we'll and form In fiat cakes and
brown in hot fat. Serve garnished
with bacon and with maple syrup.
These cakes are made Hat in the hand
and a size between the muffin and the
griddlc cake. Use a griddle- cake turner
to turn the cakes while cooking In the
hot fat md drain on soft paper to ab-
sorb the excess Of fat.
Veal Loaf
Place two pounds Of cooking veal in
saucepan and add
One quart of boiling water,
TwO onions, minced fine,
One taggot Of sosp herbs.
Cover and cook slowly until tender:
cool. remove bones and put meat through
food chopper. adding the salt pork
Ono green pepper.
Three onions.
Turn in mixing bowl and add
Tr0 cups of thick cream sauce.
0ne.hn't cup Of finely chopped
Porslty.
Two teaspoons of salt.
Quo teaspoon of pepper.
One teaspoon of poultry seasoning.
One teaspoon of thyme.
Tro cups of cold cooked rice,
Two weH beaten eggs.
Mix well to blend and turn in deep,
we'll creased loaf shape pan and pat
smooth sprinkle the top with coarse
breadrrumbs and baste with three ta-
blespoons Of melted shortening and bake
IN moderate oven for fifty minutes. Use
luSt ABOUT One-half or the lOat TOT tne
dinner. To prepare the outlets, mold
the leftover veal loaf into outlets and
roll in -four: then dip in beaten egg
and milk and roll in fine breadcrumbs
and fry in deep fat
PimentO Sauce
Prepare cream sauce, using about
two cups. and add
Tw0 weU- beaten eggs,
tco red peppers, chopped fine,
One 'haf cup of melted butter.
One. quarter cup OF finely chopped
parsley.
Beat well to blend and heat slowly
to boiling point.