Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-03-15
By MRS. NJ. A. WILSON

IN every respect, anu "oS ,nen
lion that gas was used ior cooking'
ssc,hinr is one in an old mansion that
-. cinnr closely to old traditions and
.sH,ses to become modern.
Great freplaces have always been a
~ of the English home, and the love
y thc open hearth can be found in the
o,rsi communities, for you will ever
IA tho cheerful open fire glowing
n.S.,inr TO you and bidding welcome,
ssrd come have cup OF tea.
~" "Hr;tish climate is such as will make
Z .,Mt of Are most welcome until late
!. JTne TO keep the chill and damp out
~ the house. 30 for reasons OF economy
=. british housewife has come to plan
49, - cooking with the view Of utih1ins
III Ere, which Is necessary Tor heaitns
Nj, The fuel is soft coal in the cities and
wool in rural and up country COM
Tunities, and yourwill realize that this
mel blackens oil the utensils, 80 Tor
this reason the black ironware Is pop
nhr. rs it needs but soap and water
to remove this fire mark.
Tho skillet Is practically unknown In
rrslsnd from the same standpoint as
i, ia used in this country. Puddings
",i boiled dishes are favorites, as well
:" ~ national dishes. The open fire does
MT permit much baking; in fact, the
housevife does not attempt It, for the
hSker on the corner will gladly bake
~ product for q few pence.
Here in this country you will find
,hs housewife can and does grill or broil
meats in place of frying, and this, !
hsIicye. is one Of the real secrets OF
,hs fair English complexion.
The open fire, with its bed of glowing
oosls or perhaps embers from the wood
mrIc nm ideal fame to broil a steak.
Ar cbop or perchance it's a bit Of ham
ar kidney that Is to be the piece de re-
ristance. Here on the hearth. partially
hurled in the embers, or close beside the
living bed of Goals. you will find the
Gvory bean pot. with its belly full of
sncw white beans, slowly turning n
soiden brown, for the morrow's supper
and the breakfast following.
This same pot will also be used to
mepare savory stews in the same man
n,r. Long. slow, moist cooking is the
rule in homes where this manner Of fuel
Il used. The housewife, realizing the
fine required to cook in this manner,
srd knowing that it cannot be hur-
ded, must naturally start the food to
cook in sufficient time, and she often
does start it the day before, so that it
will be ready in full time.
Some prize recipes from the Cock and
Turret Inn:
This famous inn, on the post road to
London, tells US by q stone with the
date upon it. and old records kept by the
inns keepers. that it is nearly 400
years old, and that 1t Is handed down
from son to son.
Boiled Beef With Horseradish Sauce
Select cut of meat that will suit
your needs. and have the butcher place
a BIT of fat between or about the meat
and tie securely in shape. with a bit Of
fat. Now have him place an extra tie
of the twlne over the meat, tying rs for
package.
Wipe the meat with damp cloth and
place in saucepan with boiling water
to cover meat. Add
One onion,
Fdggot of parsley.
Cover closely and cook just below
boiling pOint until the meat IS tender.
, Allow. thirty minutes to the pound.
and the piece should weigh not less than
five pounds. This will spell economy
uOuScNlLe w use lulo AclLC piVSN
n meat, rs it can be used for several
meals, and the loss due to the shrink
age is considerably less on q good sized
piece of meat than in small pieces.
When ready to serve the meat place
in q saucepan
One cup OF milk.
0ne.half cup of -four.
Stir to dissolve the -four and then add
Duo ,,J n,, Lo afonl from tLc n.f
IN which the meat icds cooked.
Beat and bring to boil. Cook for
life minutes then add
Tno teaspoons of salt,
Ore teaspoon of nhitc pepper,
Five tablespoons of fresh grated
horse rddish,
0ne:haF cup of chopped capers. ~
Beat to blend and serve hot. TO
over. some OF the sauce. A boiled or
baked potato is served with this. and
when dish of cOlcslaw is added you
will have balanced ration.
The balance Of this meat may he
served with brown onion gravy or in a
meat pic.
Try Beef and Kidney Pie
Cut about one pound of cooked left
over meat in inch pieces, cut three
lamb kidneys in small pieces and cover
with boiling water. Cook for five min
utes. Line a baking dish with plain
pastry. Place layer of the prepared
meat in the bottom of the dish, senson.
then layer of the prepared kidney:
season. Now layer Of chopped hard
boiled egg; season. Repeat. and then
pour over one and one-half cups of
medium thick cream sauce; place in the
top crust. and bake in moderate oven
Tor one hour. Serve with baked potatoe
and a salad of sliced tomatoes and
onions. Tho seasoning used for this
pie Is
One and one. .hdlt teaspoons OF salt,
One teaspoon of pepper,
Three tablespoons ofagrGtcd onion,
Three tablespoons Of finely minced
parsley,
One teaspoon Of thyme, mir, and use
'et'eccn the layers.
Add two tablespoons of Worcester
shire sauce to the cream sauce.
Yo Olde Tyne Suet Puddinge
Place in q mixing bowl
Imo cups OF tour.
One teaspoon OF sat,
One-hdt teaspoon of pepper.
~ fou lercl teaspoons OF baking poW-
Silt to mix. now rub into the -four
One cup Of fmelv chopped snet.
ipo tablespoons Of finely chopped
onion,
One quarter cup Of finely chopped