Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-09-08
By MRS. M. "A. WILSON

that / have practical knowledge OF
cooking from the samAe My menu was
as follows:
Saturday Evening Meal
Grape Cocktail
potted Beef With Potatoes and Onions
-. COleslaw II
Apple Dimple Coffee
.. Sunday Breakfast ..r ..
Grapes -
Boiled Rice and Cream
Toast Orange Marmalade
b.. Coffee
Chilled Grape Juice
Spanish Pot Roas' Vt Beef
Candied Sweet Potatoes Lima Beans
Coleslaw
Apple Dumplings Coffee
Supper
Cheese and Onion Omelet
Creamed Potatoes Sliced Tomatoes
Apple Sauce -. Tea
l marketed as follows: Basket Of
grapes. apples. potatoes. lima beans,
onions. cabbage, tomatoes. green pep.
pers, cheese, one and half pounds OF
skirt or flank steak, shoulder OF lamb,
rolled; the usual weekly staples, such
as butter, eggs, etc.
Grape Juice
Wash and remove the stems from one
and a half pounds of grapes, place IN
large saucepan and add co. '.s
Ei,, cvps NJ cnh srUfer
Bring slowly to boiling point, mash
ing the grapes well with the potato
masher. When grapes are very soft
turn in the jelly bag and let drip. Add
one cup of sugar to this juice, heat
to boiling point, and cook for five min,
utcs. Pour in bottles or pitcher and
place in ice chamber Of the refrigerator.
Potted Beef
Gut the steak in pieces Of size for
serving and roll in -four. took the
handle of knife and pounded all the
-four the meat would hold. Place half a
cup Of shortening in deep saucepan and
add the meat, cook slowly, turning fire.
quently, and when a good brown color,
add
Sip sliced tomotoes,
T,eelve onions. keeping onions UAols,
Il BIT Of bay leaf, It.. ~ -.
One teaspoon Of poultry seasoning,
Five cups Of boiling ,oater.
Cover closely and simmer for two and
a half hours on the simmering burner.
About fifty minutes before serving, pare
sufficient potatoes, and brown the raw
potatoes we'll in skillet with smoking hot
fat, lift to the saucepan containing the
meat and cook for fifty minutes.
Apple Dimpls
Pare six large apples and place in
shallow shall ;,, pudding n1 s,Ja Ran' first cutting in
Three cups Of boiling s1ater.
Cook until the apples are very soft
then add
One cup Of broom sugor,
Ttc0 tablespoons of Hour,
One.hdlf teaspoon pf cinnamon,
One half teaspoon of nutmeg.
Blend we'll together before stirring in .
to the cooked apples. Place in mixing
bowl
One and one halt cups Of fosr,
| One teaspoon of salt,
Four level teaspoons Of boxing poo
der, ~,
Four tablespoons Of sugar.
Sift to blend and then rub into thi,
prepared -four four tablespoons OF but
ter, use one egg and two-thirds cur
of milk beaten together to form dough
work we'll in the bowl and then place II
spoonfuls over the top Of the prepared
apple sauce, dust with nutmeg an,
brown sugar and place at once in no
oven. Bake for twenty five minutes
Serve warm, with hard sauce as gar
nish.
Spanish Pot Roast
| FIJI the part exposed by the bonin,
and rolling Of the shoulder Of lamb Will
finely chopped onions. and then prepar,
as for the potted beef, adding
Cook slowly for three hours. Tc
make the gravy add: o..
TtDo cups of stetoed tomatoes,
One quarter cup OF Vtneg0r,
| One quarter cup of -four, o..
One halt cup Of finely chopped olives
Blend we'll before adding to the meat
and cook for forty five minutes longer
There will be sufficient meat in this dist
for two meals. 80
w Cheese and Onion Omelet
| Chop fine six large onions and cool
until soft. but not brown, In four table
spoons of butter, then add the usua
four egg omelet mixture. and as thu
omelet begins to cook lift up from tn,
little grated cheese, when ready fold an,
roll, and turn on hot dish and garnisi
with parsley. ...t-. ....s
WILLIAM p. wALTEN.