Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-10-23
Mrs. Wilson Talks
About Lettouers
Some Delicious Dishes Can Be
Made With The Aid of These
Good Recipes
Ry MRS. M. A. WILSON


Copyytoht. 1858. tv Me-. N. 4. WILSON. A"
rt0Ms Sesevvso
THE using to advantage Of the small
L leftover Is frequently a problem to
the busy housewife, and unless she can
find practical suggestions for their i'm
mediate disposal she Is frequently apt
to discard them as hardly worth an
effort.
In the following recipes any cooked
meat may be used, and an amount be-
tween three quarters to one cup VIII
usually be sufficient. Mince the left
over meat fine, pick bones clean. dis
card all gristle or fat.
Turpin Dumping
Place in baking dish
One can Of tomatoes,
Tuo branches of celery, minced fine,
One onion, grated,
One. halt cup Of finely minced pdr''
One teaspoon Of salt.
Now place in mixing bowl
Too cups Of sitted -four, ,,,
ponder,
One teaspoon Of salt,
One.haH teospoon Of pepper,
Three. quarters cup Of prepared meat,
Three quarters cup OF 1ofer,
Three tablespoons Of butter.
Beat to smooth batter, drop BY the
spoonful over the tomatoes in the bak-
| ing dish, place in moderate oven and
bake for twenty five minutes: then
sprinkle thickly with grated cheese
and return to the oven to delicately
brown the cheese. Serve.
Vegetable Chowder
Mince fine two ounces OF tat salt
pork or bacon, and cook nice brown
In saucepan: now add
One cup Of diced corrots fcooked 'ej'.
over ,cilI do),
One cup Of siiccd onions,
One cup Of corn.
One cup Of thick tomato pulp.
Sir rato potatoes, cut In dice, 90,
One cup of thin tomato stook, D'th
the stock before adding to the ve9c'
tables.
Cook slowly until the potatoes nre
tender season with salt and pepper
adding a little finely chopped parsley.
When ready to serve sprinkle thickly
with grated cheese. This is a hne dish
for luncheon for school children.
Fried Celery
Using the coarse outside. branches
of celery IL a problem to the house
wife, but II this dish IL once tried
am sure there will be no more waste
with this celery.
Prepare the celery and cut in four.
inch lengths cover with boiling water
and cook for ten minutes; drain and
cool. Dip the celery first in -four, then
In beaten egg and milk; then roll In fine
breadcrumbs and fry in smoking ho,
fat; roll in grated cheese just as the
celery Is lifted from the fat.
! Individual Stuffed Flank Steaks
While this dish Is not a left lover i,
Is delicious when served with warmed
left. over beans. Have the butcher cut
one and three quarter pounds of fanl
steak In five or six portions. Cover
stale bread with cold water and wher
soft turn in piece Of cheeseclOth ant
! press uEy. IuCc
Three. quarters cup Of either baco,
or country sausage drtpptngs,
Three. quarters cup OF finely mincet
Qntons,
Ono.hay cup of the coarse branche
and green leaves Of celery, minced fine
Tao and one.haf cups of the pre-
pared bread,
One teaspoon of poultry seasoning,
| DuP- -hnIf fGnSnOOn Of fhumE.
Turn and cook like for mashed pota
toes for twenty minutes. Cool. divid,
and fill into the pockets which tn,
butcher made in each piece Of the flnnl
steak. Sew with coarse thread ant
daI ming needle; place in dish and cover
with three quarters cup Of well-sea
soned French dressing. Marinate ir
this dressing for one hour. Now place
Ing. and when smoking hot lift the in
dividual steaks and place in the smok
Ing hot fat; brown we'll, turning fire..
quently. Lift to saucepan as they
brown and when all the steaks arr
Drowned add three. quarters cup OF
-four; blend well and then add
T,co cups Of canned tonsatoes.
Ono cup Of cold pater.
One cup OF onions,
T,co green peppers, minced fine.
Cover closely and simmer for tive
hours on the simmerins burner. Jus
ten minutes before serving add thre,
cups Of left over baked beans and whe,
smoking hot serve. Lett -over lin,
beans, marrowfat beans. cooked dre
peas and pinto beans may be used.