Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-10
|Nrs. Wilson 3 Recipes
From, Neo England
rh.ro Are Baked Beans, Well.
Kno,vn Bread and Others
Which Deserve to Be More
Familiar
,- ,,pS NJ. A, WILSON

BY MRS. NJ. A. WILSON
r,,v4oht, 1873. BY Mrs. M: a. wilson. a"
Copp" rights rescrped
r>uE moor gourmands who have never
oo,en n meal in the country farm
,,,so really never have had the real
. nnuunortunity to judge or realize the Keen
oontisfaction of gastronomy.
have gathered a real treasure load
=. Colonial New England recipes that
.t0 modern housewife may well try, for
thev are truly delicious.
New England Baked Beans
Wash one pound Of either the mar
.owfat or navy beans. and look over
inorofully. Place In large bowl and
p oorcr with warm water and stand away
over night. In the morning wash beans
again and pace in large soup kettle,
and cover with cold water. Bring slowly
10 boil and cook for five minutes; then
.vrn thc beans in colander and rinse
,r,th cold water, return to the kettle
ssoin and cover with cold water and
Ming again to boiling point: turn in
oolondcr and rinse with cold water
again. Now place in bean pot and add
One Mound of salt pork cut in too
inch pieces,
W Tuo small onions. chopped fine,
One teaspoon Of drV mustard,
Onc.hdt teaspoon of Mpme.
Onc.h teaspoon of sWect mdrjordrn,
Tro teaspoons of salt.
Three. quarters cup of moldsses,
and sufficient boiling water to cover the
heans nearly three inches deep; bake
slowly for five hours. Serve with brown
bread.
Now England Brown Bread
Pare two medium size potatoes and
slice thin cover with two cups of water
and cook until tender, rub through n
sieve, then cool; measure and add suf-
fcient water to make two and one-half
cups; turn in the mixing bowl and add
One cup of moldsses.
One and one-hot cups of rholc rheas
One and onc-har cups Of cornmcal,
One cup of ryc -four.
TrO teaspoons Of salt.
Three lerel tablespoons Of baking
pordcr.
Beat hard to blend and then turn in
two well creased brown bread molds and
plunge into n deep KETTLE having the
water to about three quarters the
depth Of the mo- DIS, boil for two hours
then take off the lids from the molds
and dry off the bread by placing in slow
oven for one half hour.
The one pound coffee can makes an
ideal mold for the brown bread. BE
sure to grease and -four the molds wei
before filling with the brown bread mix.
ture, filling the molds but two. thirds
full
Fried Tripc With Mustard Sauce
Purchase one and one half pounds of
cooked tripc. wash well and cover with
boiling water. adding
TwO onions. minced fine.
Simmer slowly fOr twenty minutes
then lift and drain WE'LL turning on q
Goth to absorb excess moisture; now
cut in squares and dip lightly in -four.
and fry in smoking hot fat; gnrnish
with strips Of country pork. fried
nice brown. Serve with mustard sauce.
Mustard Sauce
Place iwo teaspoons Of dry mustard
One teaspoon Of sugar,
Onc.har teaspoon Of salt.
Onc.hdt teaspoon Of pepper,
iW0 fdbfeSpOOns Of rinegdr.
IN small saucepan and blend well. Add
One cup of cream sauce,
THO tablespoons Of butter.
and beat hard to blend; cook for two
minutes and serve on the tripe.
Pan Dowdy Made With Dried Apples
Cover one pound of dried appIps with
one quart Of boiling water and stand
aside for two hours. then drain: now
rub baking dish with butter and place
in the dish two-inch layer of coarse
Dreadcrumbs; sprinkle the layer with
brown sugar, cinnamon and n little
grated lemon peel. Now place LAYER
OF n" prepared apples and season same
as Tor I'll" brcadcrunbs: repeat until
N" dish is full Now place in sauce.
pan
One cup Of molasScs.
lhr''- quarters cup Of wntcr,
Hhr m6lcSpOons Of foUr.
Sflr the flour. moaSSeS and water TO.
@rNer and bring 10 boil cook for five
minutes then add
lhr'c tablespoons bRttcr,
nh''hht teaspoon Of nutmeg.
Dnc teaspoon of cinnamon.
U"e'hat teaspoon of ginger.
rour over the prepared dowdy and
Hake IN slow oven for forty minutes.
serve with cream.
Rlubarb Or Pie Plant Mlnce
Lace in mixing bowl
lrro cups of finely choppcd rhubarb
'oo caps of scCdcd raisins,
nn"c'haU cup Of finely choppcd suet.
cooJic, WJTc,hoU cup Of finely chopped
Dnc cup Of grated carrots.
wHc teaspoon Of nutmeg.
"o 'edSpoOHS Of cinnamon,
me f'oSpoon Of ginger.
nnn'hdu teaspoon Of dHspicc,