Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-31
Mrs. Wilson Giues
Natiue Recipes
New England Contributes
Ways Of Preparing Fish,
While From States Near
Mexico Comes Chill .
By MRS. NJ. A. WILSON

BY MRS. NJ. A. WILSON
essr1oh' 1884, ,ds,, y Mrs ,,s ~ 4 Wilson" a"
THIS corner has featured The kitchen
i OF many nations, and now the time
IA At hand to feature the Kitchen Of all
kitchens, the Kitchen in tho United
States Of America. The truly American
titchen is really worth while. 1t leads
, Al, other kitchens in cleanliness and
modern equipment, and is really place
Of beauty. ! =
6ed and remodernized her recipes and
manner Of cooking. and 1t Is possible
Sor the new housewife to follow the
recipe carefully and turn out dishes that
viii vie with those OF a. high. priced
shef. In fact, ! may say that she can
surpass him on many occasions.
dishes That Arc Distinctly American
New England Chowter
4 The New England housewife usually
vses the heads of fresh cod for this
dish, but any Inexpensive fresh fish
NAV be used. Wash one and one. halt
pounds of fresh fish, cut in two-inch
I, rieces, removing the skin and bones.
mn Dl6CC ACttiVs dNu
i One quart Of pdter,
One cup Of chopped onions.
Y One-halt cup Of carrots cut in dice.
One faggot Of soup herbs.
Cover closely and bring TO boil. Cook
fbr thirty minutes and add
One quart Of milk,
One cup of flour dissolved in the milk.
Tco teaspoons Of salt.
Orc teaspoon OF pepper.
4 One half teaspoon Of thyme.
One. cup of canned or fresh cooked
One. quarter cup OF melted butter.
cook slowly for fifteen minutes. then
serve with water crackers. in deep
bowl. The New England family will
tell you this Is a most delicious dish on
cool, stormy, or wet day.
Deep Sea Pie
This dish is made from the salt fish
for which the New Englandcrs arc
justly famous. Place in bowl ono
with cold water. Stand aside to freshcn
for two hours. Now place the fish in
piece of checsecloth. plunge into boiling
4 water and cook for twenty minutes.
Lift and drain. When cold flake in
rieccs with fork. Now rub baking
dish literally with butter and place in
bottom q layer Of diced cooked potatoes,
now layer of thinly sliced onions.
then the prepared fish. Place layer Of
thinly sliced onions over the fish and
top layer of diced cooked potatoes. Pour
over two and onc-half cups Of thick
cream sauce, sprinkle the top with one.
Inch thick layer Of coarse bread crumbs
and use one. fourth cup OF grated cheese
over this. Bake in moderate oven for
forty minutes. Before leaving the New
England community would like to
give you prune pie recipe that IS
more than three hundred years old. In
those days fruit wns scarce. Wild
berries and few sand or beach plums
were the only American fruits. The
prunes came from the Fast India mer-
chantmen. who put In to our shores for
either water or protection.
= Ye Ode Tyne Prune Pye
Soak yc pruncs overnight in warm
water. first washing we'll. j'se just
enough water to cover the primes. In
yc morn take the crock in which the
prunes rested in the night and place
it in ye oven. Cook the forenoon
slowly. watching to see that they do
not dry off. (Placc prunes on the sim.
mering burner and simmer slowly for
one hour.) Take yc prunes when cold
and stone to remove seeds. Line a deep
pie plate with good short pastry and
place in a thick layer Of the prunes.
Place in small bowl
Three quarter cup of sirUp,
One teaspoon of cinnamon.
One half teaspoon Of dllspicc,
Onr-hnlf teaspoon of mace,
One cup of coarse bread crumbs,
One quarter cup of melted butter.
Mix we'll and spread over the pruneS.
Now cover with top crust of We pastry
and bake in slow oven for forty min :.
utes.
Try this pie; it is delicious when
served with tablespoon Of whipped
cream. or CalcdOnian cream may be
used in place of the whipped cream.
Chill
For this dish you may use either the
dried navy or marrowfat bean, the red
kidney bean, the pinto bean, or the
black-e pea. The bean used in the
long ago was the Spanish pinto bean. a
bean similar to our red kidney bean.
Wash a cup Of the dried beans and
soak overnight in warm water. In the
Amorning cover with cold water and
ree green peppers fine and add one
1Qn chopped fine. Place one qua rtcr
4 Of shortening in the skillet and add
! |reen peppers, the onion and three .
tS tiers ,ol. Of % Mound OF finely finely choppeI
: m" b. Now add th. mt to I'll
containing the ans. Place
tablespoons of fat !. the skillet
Pur tablespoons Of "aTF
IN 4 good deep mahog' Al
Three cups of cold watc, y
Bring to boil and add u
Tro teaspoons Of salt.
One teaspoon of chill -
And pour over the me, ID beans
simmer slowly for one hc md then
serve.
IA Things You'll Love to Make