Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-03-23

r,ip.e Featured on Colonial
i Menus Philadelphia Pep
Y perpos Still a.Favorise
:, MIRA. M. A. WILSON

Svcr Srvser.S eieansInks and unusually sold,
uooN~Yiv cooked, Trlpe isseasily sdigestod,
pS ~ pieS siNf flavor. and II popular
pHmn :. SOOn IN ytverxi ,combiAa ation. dishts i,
~. ~ should he Of good color. fat, thick.
aXc,csr white; II dark and dlscolored
!. % ~ ~ woor quality and unfit for food.
~. boy,ey. comb, and plain tripe, arc
~ varieties, and come from beef. and
Ssa,. or tho COW and calf. The pig
ANA. IA known rs chitterlinGs, and that
~ ths sheep 10 used. BY. the Scoecn IN
she ,preparntion of hngsis., So
Tie calf tripe IL a de!ic9te dainty
lsnssd osd % non sas Axe aSssRf q x. :' eow TSs
r%~,cnial % housewife made many tasty
X.hss with tripe for a basis, and an
.T "a Tary tells Us Of Samuel Hethering.
80 riIine forty miles, on horseback to
ssts dish Of tripe and oysters. with
s...sa Hc writes. "forsooth, Harry
mnstiston must be greatly deceived II he
sstrT. 1 ride the distance but to .gos.
~ Cith him; tis rather to sup on tripe
~ "a .oysters, as prepared BY his good
.sSow Meta. that maketh the tire
soms journey glow golden at the pros
peTss. English housewife, makes a de.
,,dnhs porridgo called pepperpot. while
..tYN,trh and German women are 10.
soS moGs' for special trips dishes. -,~
81 How to Cook Nips, :, -
~. tr,pe IL sold a. plain and boiled
...r.' and both the plain and honey.
.sS varieties are TO- be had In fact
GV'nS nersonal liking with the house.
;. to the variety she will use.
1t n niece Of cooked honey comb
..,ns,, and wash we'll in plenty Of water,
sSSs"s iuice Of a lemon, or two table,
ssscns n VINEGAR to Just sufficient water
y ever. and coax for one hour, Now
nsrSsii and cook until. very soft and
lander. cooking slowly. It is then ready
70 10 In any number Of danes. ~
& Tripe and Oysters
Cut one half pound Of prepared tripe
IN inch squares. Now place In q sauce
pan, II. sr',' ....'.,,
roo cups 81 milk, -" ri -
Ons.hoy cup Of -four, ... -.
Ors.heif cup Of ,ovster Hqnsd.
Stir to dissolve and bring 70 a boil:
Cook slowly for ten minutes. Now add
rio t,ipc,
G oss T esp ot celery, cue IL 'noA pisos'
RIO tablespoons of finely minced
porslsv,
Tkres tablespoons Of butter.
Ttrcnty. Jfve rell. drained ond csTe-
tully looked over ovsfsrs.
Heat slowly to boiling point. Cook
for Ave minutes. Then add
TSpo eVel fcaspoons of solt,
Oss teaspoon Of sehttc pepper
and serve in soup plate with buttered
toast. ,..r-
." Fried Tripe
Out prepared tripe in oblongs q little
iishtly % in -four, and then dip in beaten
eyg and milk, and roll in fine bread
crumbs. Fry a golden brown In smok.
ing hot fat. -Garnish With parsley and
cu4s Of lemon. Serve with tartar or
hollandaise sauce.
Chicken and Tripe
Pick. the meat from the back Of cooked
carcass and neck of chicken, mince tho
cooked giblets fine; cut in small pieces
ne.half pound Of prepared tripe. Now
place in saucepan -.
Tpo cups Of milk, =
Ome.hat cup of -four.
Stir to dissolve -four and bring to q
boil. Cook for five minutes, then add
the prepared chicken and tripo
One medium size onion,
Ono. qsorter CUP OF finely chopped
porsley,
Too hard. boiled eggs. chopped fine.
Too lepeI teaspoons Of salt,
One teaspoon Of Wh;te pepper,
Ono. quarter teaspoon Of mustard,
Pinch Of nutmeg,
Juice Of ono lemon.
Heat slowly to boiling point. and cook
for five minutes. Serve on toast. sprinkle
with finely chopped parsley and then
dust With paprika.
Trips Frittsrs
Put one half pound Of prepared tripe
through the. food chopper, and add
Three onions,
So branches Of porsley.
Turn In bowl and add
Too cups Of -four,
Ono teaspoon of salt,
OHs.holf teaspoon Of pepper,
Three teaspoons Of baking. powder,
Too tablespoons Of shortening.
Pat between the hands to mix and
then add
Ono and one quorter cups Of milk,
Oae Uell. bedtcn egg:
and drop by the spoonful into skillet,
containing smoking hot fat and fry
golden brown. Serve with parsley
sauce.
Trpe Dumplings
This Is tasty German dish that will
add variety to your menu.
PIs one.hap pound Of tho prepared
-Four onions,
O~e bunch Of green garden .onaors
through the food chopper. Turn in .
BOWL and add
T,oo cups Of boiled potatoss, rubbed
through sieve, ,..''
Three quarters Of a cup Of -four,
One cup Of fine breadorWmbs,
One teaspoon Of thyme,
o"e'"aH tea'poo" Of poultry season-
Too weH. beaten eoo.,
0ne teaspoon Of white psppsr,
TOO tsaspo0ns of salt,
TOO sea'pooxs Of baking po,oder.
Mlx to q smooth blend. and form in
Usns !ne size of an egg; drop in large
pot OF boiling water, and cover closely.
shd cook for twenty minutes; lift with
ekimmer, and place In a hot dish.
c;.y ossSe with parsley sauce, and sprinkle
With grated cheese. -
Pepperpot
Ih!s dish while English is peculiarly
ypleai to Philadelphia, /" where II,
ssys gone BY the old pepperpot woman
,S familiar figure to the good folks
20 NSnsington, q part of the city located
sasorthsast Of the business district, and
The centar Of the zreaf nili Ii.tsix ~