Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-08-05
Mrs. Wilson Tells
ofUnusual Recipes
They May Sound Familiar,
but There Is Just Enough
difference to Make Them
Seen, Like Ne,U Dishes .

CW"~ rights reserved
r1ROM almost every corner Of the
i United States I have gathered re-
.,oss that folks think worth while.
Snmetimes they have a familiar sound,
~ II YOU will study them closely you
wSiii And Just little new wrinkle, here
SS "a nerhaps n different method Of COM
Nrins i that will bring a different re.
III from the same proportions Of In =
ss.jIents that may be quite familiar to
r sor Try some OF the following and
!!Ot. !t the difference from the usual
''''' Raisin Nut Layer Cake
MEASURE all -four before sitting.
place in flour sitter
Tro and three quarters cups of -four,
Tvo. thirds cup Of cocoa,
one teaspon of cinnamon,
one. ouorfer teaspoon Of uIlspicc,
Oue.kdy teaspoon Of salt.
Sit three times. now rub into this
srtnared -four
Seven tablespoons Of shortening.
wj5ine this shortening until the -four
\ fue and mcdiy.
Place In mixing bowl
ono and one quarter cups Of sugar,
Yolks Of three e0gs.
T,po teaspoons Of rdnilIa ertraot,
one ond one eighth cup Of milk.
Beat we'll with egg beater to blend,
and then add -four. beating the batter
Snt nice and smooth.
Then add
ono cup Of raisins cut IN small pieces,
Ono cup Of chopped nuts.
Beat hard to blend in the raisins
aod nuts. and then fold in the stifiy
Sten whites of the three eggs.
sie pans. spreading the batter, Just
nter; bake twenty. five minutes in
noderate oven. Cool.
Place white Of one egg in small bowl
0ss- haly glass Of currant jellv.
Whip with the rotary style Of eEg
buter until the mixture holds its shape,
Nsn fold In onc.quarter cup of con.
isctioner's sugar that has been sifted
tvice. Spread lightly between the
kyer with jelly, then with the mer-
insue, sprinkle thickly with finely
chopped nuts. put layers together, and
sR meringue. To ice cake. cover with
finely chopped nuts.
Chicken Patties
This dish is nice to use up left -over
eoM cooked chicken. 1t does not mat.
kr Il the chicken has been boiled, fried
q baked.
Place in saucepan
Ono and one-hor cups of chicken
Nock.
This stock may be made from the
kt.over bones.
Three quarters cup Of milk,
0ne.halt cup of -four.
Stir to dissolve the -four. and bring
h boiling point. Add
One and three quarters cups of cold
evoked chicken cut In small dice,
One.cup Of cooked peas,
0nehalf cup of carrots out in dice,
esd cooked until tender,
Tpo teaspoons of salt,
One teaspoon of ,ohite pepper,
Three tablespoons of grated onion,
One-half cup of finely minced pdrs.
Iy.
Stir well to blend. and cook slowly
Ibr one.half hour.
Prepare pastry as follows:
Place In mixing bowl
Tpo cups Of -four,
One.haif teaspoon of salt,
One level tablespoon of baking po,o.
sift twice. and rub into this -four
one'hatf cup of shortening,
Ana then use seven tablespoons of
'old water to form u paste, roll out
lnd nln!di use to line individual scallop dishes.
wv with the prepared chicken mixture
!nd place half inch strips of the pa
lcross the top to form a crust. Brush
Rth cold water, and bake in moderate
wen until a nice brown. This usually
eQuires about thirty minutes. Take
nom the oven and sprinkle thickly with
lnelyy, chopped parsley and dust with
'aprlka, The chicken patties are nice
lther hot or cold. If you intend to
stvs e the patties cold, add to the
:aieken mixture. just before you place
n the little pans
4, Vne and one-hat tablespoons of gela.
we ~ that has been sottened IN four
I 'e1aespoons Of cold pater, stirrino in
esH 10 blend. '"S "
Watermelon Salad
scoop out the red meat from ripe
.., ..s.,.srineion: and place in crisp nest of
''uee' and serve with fruit dressing.
>, Fruit Dressing
yssce Of one lemon,
sssce T Of one.har large orange,
bno tablespoons of konev,
finch of salt,
~ ii"ree tablespoons Of mdrshmollo,o
II p,ena ara together, and serve a tcaspoon.