Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-13
Remainder Of Calls Head Dish
Z, Is Made OF Provides
& SdUory Cheese
By MRS. NJ. A. WILSON

pot and head cheese. Dame Stampers
lives new recipe from which she made
fbis famous dish. together with othe,
Net economies that she was putting into
ase. They will be found to be Of prac
tical value today.
Planning menu for three meals on
|, Sunday. to include some recipes from
Dame Stampers' old cookbook. This
book Of recipes Is written in back Of her
diary.
Ia Breakfast
4 Stcwcd Dried Apples and Raisins
Oatmeal With Butter and Molasses
Country Pork With Cream Gravy
Fried Potatoes
Bread Butter Coffee
n Dinner
Pepper Pot
Savoury Roll Brown Onion Gravy
! Potatoes Mashed Turnips
n Buttered Beets
Dutch Cabbage Salad
Cranberry Tart Coffee
r TEA
Z Slices of Head Cheese
Dutch Potatoes Dutch Cabbage
I Sponge. Cake Tea
l.. Pepper Pot
Have the butcher split hog or calf
head and take out the eyes. the brain,
the tongue. Wash the head we'll and
scrape to be sure that It $ clean. Now
place in large pot or the preserving
kettle cover with plenty Of cold water
and add
One pound Of ,coohed tripe
that has been washed well and cut in
small bits. il Is best 20 put this tripe
through the food chopper
Three cups of hiniy sliced onions.
One and one quarter cups of finely
chopped carrots,
: One largo real bone, cracked IN set.
rdi pieces.
find that one pound Of veal bone and
trimmings answer this purpose.
One bunch Of soup herbs, chopped
fine.
Cook altogether slowly for five hours.
II you will bring TO boiling point and
then place on the simmering burner it
will cook nicely. Lift the meat and
pass the broth through the colander,
rubbing the vegetables through. Return
this stock to the pot and add
Four cups of the meat from the head.
chopped rcry fine,
Sah and pepper To taste.
Ono teaspoon OF street. mdriorum,
One-hdV teaspoon of Strect basil,
One.hdt teaspoon Of thyme,
E Three cups Of diced potatoes.
Cook for one half hour, then add
dumpings as follows:
Place in bowl
One and one-hdlf cups OF -four,
One teaspoon of salt.
One.hdt teaspoon Of pepper, I
! One. half teaspoon Of thVme.
Ono. halt cup of finely shredded suet,
Sir tablespoons Of tcdier.
Form a dough; kncad the dough we'll |
and then break off in pieces the size OF |
a large pea. Add to the soup and !
cook for one half hour. 1t is then ready
to serve. This pot is made on Saturday |
and part served for the evening meal |
and the balance for the Sunday dinner. |
To utilize the balance Of the head:
Remove all the bones and cut the .
meat in two-inch pieces. Now add
One cup Of the stock taken from The .
pot just before lifting the head,
One and onc.hGlt teaspoons of salt,
One teaspoon of pepper,
One'hdU teaspoon Of thyme.
Grated rind Of one-hdU lemon.
Ihrcc icrCl tablespoons Of gelatin dis
so'rCd IN the hot stock after soaking for
one'hat hour in One.hdf cup Of cold
Tuter.
Rinse a fiat -bottomcd bowl and turn
IN the mixture and set away to mold.
Ihis cheese is cut in thin slices and
served
Savory Roll
, Place in n bowl
} One. quarter pound Of coUkcd lcntis.
beef, 'NN'"
Three cups Of stale bread that has
oeen soaked IN cold ,c0fer. and then
: turned in piece of chceSccioM and
pressed rCry dry.
One quarter pound of finely chopped
suct,
4, Itco teaspoons Of SAT-.
One teaspoon Of pepper.
ohe'hdt teaspoon Of poultry season.
One egO, beaten to mir in one. hat
cup Of mi'h or water.
Mix md form into n loaf and place
IN a baking pan.
MiE and form in n roll. Tic this
rOi! roll in a pudding cloth. keeping the
lo. IN shape and plunge into n large
Pot OF boiling water and cook for one
noer' lhft and let stand in the cloth
a lew minutes; then gently take from
aoth and turn on hot dish and serve
win brown onion gravy.
Brown Onion Gravy
Place in n skillet
AM. Gme' may cup Of shortening (bacon
uPpWgs are rcry g0odJ,
one- half cup Of -four
,bon look until a deep mahogany brown,
fo"r cups Of cold rater.
Now add O''"s u DOLL
5l0o cups Of chopped onions.
d dno teaspoons Of SGt,
GUno teaspoon of peppcr.
CCne'hGt teaspoon Of hyDe.
C3oK slowly until the gravy is ouIte
thick, then serve. 80 qu''e
ton Dutch cabbage is the cabbage shreddod
mi, @ s,nw and dressed with the following
Flace in the saucenan
Se"cae Smce m,G4,,'SPoons ,o,G, Of bacon drippings,
G1.ren 1m t,G"'cspo0as of pinegdr,
UUnf tddicspOom of -four,
me 3m ana onc'hdU teaspoons of salt
0me 0mp t'a%poon Of pepper,
n"''""V teaspoon OF mustard.
,niooI StIr slowly 3wly TO dissolve the flour and
fnr r. ihen bring to n boil and cook
eobh uIree minutes and pou- over thc
'a%Coage while hot 0''' '"'
tart is made from the cram.
tbo Th" early Colonial folks rayc
bS bar,, name cranberry to thio little rel
Er5SS because the cranes and other wild
NE WoI,eeH I,eeH on them in the early winter,
fecinn %SSe cranberry jelly by the usual
lv nl,ip ana then line pie plate with
iIIn ieIIvn pastry FIJI with the cranberry
irv' try ~ ana place nch-wIdc strips of pas,
ths ~. m lattice fashion across the top of