Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-02-20

"a By MRS. M. A. WILSON =.
A~teas. i'''; ';;,dS.. X Is; sss:.sea "a A. "'"' ~
,rHis holiday can be Attinsly csls.
hrated by q dinner dance or an old.
tssSionsd Martha Washington party.
III YOU decide to have an o!d.fa!h .
'ssesd dinner dance you can give thi.
sSs,, = real Colonial atmosphere. Send
~ YOUR invitations to read as follows
r..t.r and Mistress Tiptos bid Ye
come and sup ..r
A. Ys famous Tiptoe Tavern
~ 234 Penn Street
on February the I'D;
=. suiusjy celebrate Ye Washington
Y. supper az edo o'clock,
"A, Dancing until II 80 p. NJ.
,n,ert your own name and address in
yae place Of the name and address rssd S
lave. Place Just below the doofbell,
So,s one quarter hour before the guests
ssrivs q small card with the address,
Ye Famous Tiptoe Tavern,
E. 234 Penn Street.
7. guest open 70 doors and walk In.
Plan to have some one 10 attendance
nson the door, and II you have planned
- make this q costume. party, .giye the
iidiss small cards - Nth a. ne fS%noM,ine %I,.,Iae
s l:dis; ..dh.! x ma q :: :. psssaf .sssSa
p~vS p!s0,v Sront. T6is win then sive1them
an cuportunity to take the wraps with
~ ,Ssm md TO primp . BIT.
~; a;Saeecsrds are easy . make and add
,,nch 10 The occasion, 80 with q small
hrnah and bottle Of red ink. pair OF
tss couples and give them numbers 80
kat they can find the corresponding
number at the table. I have found the
little tag that the stationer sells to
shops for marking their goods splendid
fsr this. Select one with the string
20 that they may be tied or pinned on. :
The menu should be an old fashioned
1ssrty meal with the old-time dainties.
A Msuu From Mount vernon
Ys Oyster soups
Toasted Beaten Biscuit
u Fried Fowl with Cream Gravy
Boiled Potatoes Lima Beans and Peas
Coleslaw
Washington Pie Whipt Slip
Coffee
70 Oyster soups
, Place In q saucepan
! Owe quart Of milk.
Oxs.holf cup Of -four,
Too oups Of strained oyster juice.
Stir to dissolve the -four and bring
y boil, adding
TAirty ste,oin0 oysters, minced fne,
Ono. quarter teaspoon OF grated
SsisW.
-Four tablespoons Of butter,
Ono teospoon OF salt,
TAres. quarters teaspoon Of ohite
Two tablespoons Of minced porsley.
Bring to boil and cook for ten min.
utss. Then turn in q hot tureen and
Nnd to the table. Serve with split and
toasted beaten biscuit and little balls
Of sweet cream butter.
70 Fried Fowl with Ye Cream Gravy
Select plump stewing chickens and
have them cut a. for fricasses. Place In
largo boiler and add
Faggot OF soSp herbs.
One onion.
Too bronohes Of oslerv.
and just barely sufficient water to come
up to the howl az It lies In the boiler.
Cover closely and steam until tender.
Lift boiler from the stove and allow
the fowl to cool in the water or stock.
Lift when cold and remove the skin
from each piece. Roll lightly in -four
and dip in a we'll seasoned dip. Then
roll in fine breadcrumbs and fry a
Golden brown in deep fat. Lift to bak-
inc ~ nl ,,ln sv, kDk t4 Lnnv,
hot while preparing tho gravy. Drain
s S,sra fsSn skillet Ssw Ssssr7Ss Ing about three
Ono cup Of -four,
and blend well, adding
Three cups Of chicken stock,
Too cups Of milk.
Stir we'll to blend and mix in the
Hour 30 there will be no Jumps. Cool
slowly for five minutes, season with salt
and pepper and pour over tho cooked
chicken. Serve on thin slice Of fried
mush with plenty Of gravy poured over
the chicken. Garnish with finely minced
parsley and picked walnuts.
Tho Dip for tho Chicken
Place in fiat bowl or deep dish
Ono cup Of chicken stock,
Three. quarters cup Of milk,
Tuo e1gS,
. Ono teaspoon Of salt,
One teaspoon Of tohite pepper,
One tablespoon Of Worcestershire
saucs.
Beat to blend. adding slowly three
tablespoons of -four. When free from
Jumps It is ready for dipping. You
must stir the mixture we'll all the while
ssu ore dipping the fowl.
Lima Beans and Peas
This old Colonial vegetable Is nc
DOUBT taken from the Indian succo.
ush. Wash and look over carefully
Ons cup Of lima beans,
T~o-thirds cup Of dried peas.
Place In large bowl and cover with
cold water overnight. In the morning
wash again, turn in saucepan and cover
WITH just sufficient cold water to cover
ne vegetables. Bring slowly to a boil
Cook until the beans are tender drain,
season we'll with salt and pepper and
I'VE tablespoons Of butter, and mash
well. Pile high in hot vegetable dish
iSAd sprinkle with finely minced pars.
w. Many recipes for coleslaw have
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