\N！« ſº '： * *（\||} }>& |}}}ğß · ŠQ|- $//////C/D Church Wilkinsburg, R. J. Reed ISSIOnary First Presbyterian iſ， M Sº， ~~~~ * wf | % |-------- - - - - - - - （ ） -------- |- |- ： ： ~ * - I - -_ _j x C& | * 2–0 º “To make and inspire the home is woman’s high prerogative Qz. ºvº \º-vº wº- - Wºº- †|ORE and more we are convinced that digestion is one of the great Secrets . . | and happiness, and that character, virtue and all moral *"... . . affected by soups, meats and palatable desserts. The home is the * ..". . . society and the state, and so home making is after a11 the highest Of a ..". best the real masterpiece of every woman. It is an incontrovertible fact t ". t and food for any family, is that which is prepared in the home. The . º ..". restaurants when they wish to make a particularly strong claim for ". ". o º, the advertise, “Home Cooked Meals.” º ". ... º power of every mother to raise a family or red-c ". ..". children less fortunate. im. who will have .."º". or adults for that matter, sufficiently ..". necessary for work and life. Poor food ..". physical, as . as mental growth, and there can be no progress when good food is absent. “What you are tomorrow depends upon what you eat today” [1] + e-CE ºwner-knure O))) Sº U/ Breat & Butter PLATE war-tº- G-Lass Low DECORATION weo-E-Taºu-E carver-G cloth servº-o- spoor- (C) Dashes - bi-neº Kºurt O ! (O messent tº ED=3 Dawren Foºk --- salt G serving Perreº () sºooº- - Bae-ty a surrºº PLATE * Our Dry Cleaning is superior to others. The woman who cooks and bakes relies on us to º do her dry cleaning. Do you have our service in your home? You should because it pays. 1117 Homewood Ave. Highland 1327 318 Westinghouse Avenue Valley 1460 825 Penn Ave. SERVUS CO. Penhurst 4129 Cleaners 611 Hay Street Penhurst 4823 Dyer's Cl ug earners Dinner Foº- En-TREE z - For-º- Salad // Foak napkin º Entº EE knif-E Soup SPOON s Poon water C SS Bºb spoor. GLA BuTTER C=) PLATE AFTER dinneR co-FEE spoon ~, N DinneR KNIFE COcKTAIL Fork [2] SPECIAL MENUS 1 Washington's Birthday Cherry Cocktail O11ves Salted Nuts Oyster Bisque Fried Chicken Cream Gravy French Peas Sweet Potatoes (Southern Style) White Grape Salad Beaten Biscuit Washington Pie Fruit Cake Fruit Punch Coffee 2 Child's Birthday Supper Egg Balls Rolled in Tissue Paper Chopped Chicken Sandwiches Plain Bread and Butter Sandwiches Tiny Sponge Cakes Ice Cream Wafers Mints Salted Almonds Cocoa 3 Thanksgiving Dinner Cream of Tomato Soup Crackers Roast Turkey or Chicken Gravy and Giblet Dressing Cranberry Jelly Candied Sweet Potatoes Mashed White Turnips Pickles and Olives Waldorf Salad Plum Pudding Pumpkin Pie Coffee Nuts 4 - Menu for Home Wedding Julienne Soup Chicken a la King Duchess Potatoes Peas Olives Rolls Lobster Salad Cheese Straws Mint Ice Macaroons Coffee 5 Girls’ Lunch Orange Biscuit Butter Scotch Cookies Cocoa Coffee Butter June Luncheon Tomato Bouillon Crisp Wafers Icicle Radishes Cranberry Jelly Rolls Chicken Patties Peas Sliced Cucumbers Pineapple Dessert Angel Food Cake Coffee Iced Tea Christmas Dinner Fruit Cocktail Celery Roast Turkey or Goose Oyster Stuffing Mashed Potatoes String Beans Baked Squash Stuffed Tomato Salad Fruit Cake Coffee Olives Gravy Mince Pie Candy 8 Young Ladies' Lunch Chicken Sandwiches Olives and Sweet Pickles Pineapple Sherbet White Cake Orange Punch 9 - St. Patrick's Day Lunch Murphy's with Emeralds (Peas) Brown Bread Sandwiches Ice Cream (Shamrock) Cake Shamrock Punch Mint Punch Coffee Tea “Now good digestion wait on appetite, and health on both.” CAVIAR CANAPES To a Russian caviar, add half as much lemon juice. Spread on toast and garnish with stuffed olives or pickles. Sift over with riced hard boiled eggs. Dot with pearl onions. CHICKEN CANAPES Sprinkle mustard over buttered toast and cover with minced chicken. Garnish with stuffed olives, capers or minced truffle. LOBSTER CANAPES Cut bread in circular pieces and saute in butter. Soften finely chopped, well seasoned lobster meat to a paste with creamed butter and Worcestershire sauce. Make mounds of this mixture on the rounds of bread and garnish with olives. CHEESE CANAPES One cup grated cheese to six slices bread. Salt and pepper to taste. Sprinkle cheese over bread cut in any shape desired. Toast until cheese is melted. Serve hot. TOMATO AND BACON CANAPES Cut bread in circular pieces. Toast and butter. Place a layer of sliced tomatoes and strips of fried bacon on each piece. Spread with a little mayonnaise and garnish with cross strips of red and green peppers. SARDINE CANAPES Shape slices of bread with a circular fluted cutter, saute in butter and spread each piece with sardine butter which is made by mashing the sardines with a fork and mixing with creamed butter. Season with lemon juice and cayenne. Garnish each canape with finely chopped egg white and tiny shreds of pimento. In the center of each put half of a stuffed olive. [5] Good Menus for Breakfast Elbow Macaroni and Eggs Toast Coffee Luncheon Spaghetti with Oysters Stuffed Onions French Cauliflower Coffee Dinner Spaghetti Chicken Livers and Mushrooms Corn Fritters Spinach Egg Noodle Pudding Breakfast Egg Noodles with Prunes Ginger Biscuits Coffee Luncheon Egg Noodle Soup Spaghetti with Tuna Fish Lettuce Chocolate Layer Cake Tea Dinner Noodles, Sausages and Sauerkraut Lettuce Hearts with Chiffonade Dressing Elbow Macaroni Apple Pudding Coffee Winter Breakfast Spaghetti with Sausage and Fried Apples Breakfast Muffins Milk Luncheon Macaroni with Bird's Nest Lima Beans Mashed Turnips Plain Sugar Cookies Coffee Dinner Planked Steak Spaghetti Deviled Tomato Cauliflower Souffle Mince Pie Coffee Breakfast Bananas with Lemon Juice Cereal Egg Noodle Pie Coffee Luncheon Elbow Macaroni Kidney and Cheese Spinach Mock Chicken Pie Coffee Dinner Pea Soup Lettuce with Russian Dressing Spaghetti a la Ohio Fricasseed Veal Cottage Pudding Tea [6] O C Rºt a 1s “Take a gill of forebearance, a pinch of submission, twelve ounces of patience, a handful of grace. Mia well with the milk of human kindness and serve with a radiant smile.” FROZEN FRUIT COCKTAIL Any group of fruits containing sufficient liquid may be used for frozen cocktails. Be sure that they are not too sweet and that a little lemon juice is added according to taste. Bits of fruit, which can be used for this purpose, often accumulate in any household—such as part of a grapefruit, half an Orange, a piece of canned pineapple, half of a canned pear, some diced apples, a few berries. If there is not sufficient accompanying liquid, make a thin syrup by boiling a cupful of water and a quarter cupful of sugar for five minutes. This should be chilled, then combined with the fruit. If canned peaches or pears are used, especially those put up on a heavy syrup, the amount of sugar should be decreased. The cream should be whipped before adding to the mixture. The mixture should be stirred every twenty minutes until it holds its shape. Increasing the lemon juice to two or three tablespoons improves the flavor when canned peaches are used. Suitable combinations are: 1. Strawberries, diced oranges, diced pineapple and sugar syrup. 2. Diced pineapples, sliced peaches, sliced pears, sliced apricots, stoned cherries and Sugar Syrup. GRAPEFRUIT AND PINEAPPLE CUP Six slices canned pineapple diced, granulated sugar, two large grape fruit, one table- Spoon lemon juice four tablespoons minced cocktail cherries. Prepare grape fruit and cut in small pieces. Sweeten to taste, add other ingredients and let stand in a cold place to chill. Serve in glass cups set on doily-covered plates and garnish each portion with an extra cherry. OYSTER COCKTAIL (Serve six persons) One-half dozen small oysters for each cocktail. Mix well one tablespoon grated horse- radish, one tablespoon vinegar, two tablespoons lemon juice, one tablespoon Worcestershire sauce, four tablespoons tomato catsup, one teaspoon salt, four drops Tobasco sauce. Chill thoroughly and pour one and one-half table spoon of mixture over each cocktail. CRAB FLAKE, COCKTAIL For six cocktails allow one pint canned crabflakes. For the sauce mix together one tea- spoon salt, one-fourth teaspoon pepper, one teaspoon minced parsley, one teaspoon olive oil, one teaspoon Worcestershire sauce, one-half teaspoon mustard, two and one-half tablespoons vinegar, one-half cup tomato catsup. Combine with the flakes and chill. If desired, green peppers may be hollowed to form individual cups in which the sauce may be served, the crab flakes being disposed around it on heart leaves of lettuce. SHRIMP COCKTAIL Mix together the strained juice of one-half lemon, one-half teaspoon vinegar, eight drops Tobasco sauce, one-half teaspoon horseradish, one-half teaspoon tomato catsup. Add eight ounces of shrimp and serve in chilled cocktail glasses. [7] Household Notes Metal that is wrapped in wax paper will not rust. Six cloves added to vegetable soup will give it a new and delicious flavor. After cleaning celery rinse again with a little lemon juice in water to pre- vent discoloration. Two parts of pork fat to one of beef fat form an excellent mixture in which to fry doughnuts. A slice of ham fried in its own fat will be far more juicy and tender if fried in a covered pan. To keep rugs from slipping cut a triangle of rubber sheeting to fit each corner and sew it firmly in place. Placing silver in a pan of sour milk for a few hours will polish it without any expendi- ture of elbow grease. To make beef more tender and improve the flavor soak for an hour in one quart of water and one tablespoon of vinegar. º To Be Assured of THE BEST MILK Phone or Write an Order Wilkinsburg Dairy Company Phone Pennhurst 0809 601 Trenton Ave. “One morning in the garden bed, The onions and the carrots said Unto the parsley group, ‘O, when shall we three meet again, In thunder, lightning or in rain? ‘Alas,” replied in tones of pain, > * > The parsley—‘In the soup. VEGFTABLE SOUP One-quarter head cabbage, three large onions, one turnip, three large potatoes, two tablespoons cooked beans. Boil all together till tender. Pour off all water, then add one gallon of stock. Add tomatoes if desired. TOMATO SOUP Put on Soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can tomatoes through a sieve; add to the liquor; then immediately add one-half teaspoon soda, a small lump of butter, one tablespoon sugar, one heaping tablespoon of flour mixed with one-half cup of cream or milk. Salt and pepper to taste. After flour is in, let boil up three times and serve. CREAM OF TOMATO SOUP One quart can tomatoes, one tablespoon sugar, two medium sized onions, pinch baking soda. Season to taste. Cook thoroughly the tomatoes, onions, sugar and seasoning. Make a cream sauce by rubbing butter and flour into smooth paste and add scalding milk. Stir until smooth and rather thick over slow fire. To the tomato mixture add the pinch of soda and as it sizzles, rub through the sieve into the cream sauce, stirring until smooth. Allow to come to boil. Season. Serve with croutons. TURKEY BONE SOUP After a roasted turkey has been served, a portion of the meat still adheres to the bones. If there is three-fourths of a cupful or more, cut off carefully and reserve for force meat balls. Break the bones apart and with dressing still adhering to them, put into a soup kettle with two quarts of water, a tablespoon of salt, one-half pod red pepper broken into pieces, three medium sized potatoes and two small onions, all sliced. If dinner hour is one o'clock or twelve, the kettle should be over the fire before eight in the morning, or if dinner is at six in the evening, it should be on by 12 o'clock. Let it boil slowly but constantly until half an hour before dinner, lift out bones, skim off fat, strain through colander and return to kettle. There will now be but little more than a quart of soup. If more than this is desired, add a pint of hot milk or milk and cream together; but it is very nice without this addition even though a little more water is added. Have ready in tureen a tablespoon of parsley cut fine, pour in soup and send to table. Serve with buttered toast. CREAM OF CELERY SOUP Use for this soup one quart of chicken or veal broth and about one quart of milk. Take one-half cup of rice, rinse it in cold water and put it in a thick saucepan with one pint of milk and one teaspoon of salt; add to the rice one head of celery (grated), and more milk or a little water; let them simmer until tender and rub through a sieve with a potato masher, adding more milk if necessary. Return to the fire and add the stock. If this does not dilute the soup to a creamy consistency, add a little milk. Then add white pepper and serve at O11Ce. [9] BOUILLON Four pounds beef from middle or round, two pounds bone, two quarts cold water, salt, pepper, mixed herbs. Cut meat and bones in small pieces; put in kettle with water, and sim- mer five hours. Keep at least three pints of liquor on the meat, strain, remove the fat and if more seasoning is desired, add a little celery salt, a tablespoon of lemon juice, and salt and pepper to taste. To clear, take the white of one egg and the shell broken into bits. Strain through a sieve and a napkin wet with hot water. Serve in cups. GREEN CORN SOUP Take corn that is a little old for the table, run a sharp knife down each row of kernels, then scrape out the pulp with back of knife, leaving the hull on cob. Use enough corn to make one pint of pulp. Put the cobs on to boil in enough cold water to cover them; boil thirty minutes; strain. There should be a pint of water left after straining. Put on to boil again, add the pulp; cook fifteen minutes, adding salt, pepper and a little sugar; then add one pint of hot milk or cream thickened with one teaspoon of flour, cooked with one table- spoon of butter. Boil five minutes and serve at once. CELERY SOUP One shank of beef, one large bunch celery, one cup cream, a little flour. Make a rich broth of the meat. Skim off all fat as it rises. When ready take up the meat and thicken broth with one or two tablespoons flour smothered in a little cold water. Have the celery cut fine and boil it in the soup till tender, then add the cream, salt and pepper to taste. SPANISH BEAN SOUP Chop one large onion, three pods garlic, one small piece ham (one-half pound), one small green pepper, two Spanish sausages cut in small pieces (canned sausage). All of these fried in lard or olive oil, after which add one quart water, two large Irish potatoes (cut small). Cook twenty minutes. Into this put one can garvansos and continue to cook slowly for one hour. Season, salt and pepper to taste. The garvansos may be bought at any Spanish store. | 10] Garnishing Dishes INEXPENSIVE WAYS OF ADDING BEAUTY TO THE DINING TABLE Articles Used for Garnishing Beets Croutons Watercress Bacon Olives Rice Fancy Skewers Vegetables Pickles Parsley Hard Boiled Eggs Celery Lemons Lettuce Paper Frills Jelly Nothing is better for adding color to the garnishment of dishes than hard-boiled eggs. They should be boiled very hard. Chop the white separately and rub the yolk through a wire sieve to form a yellow feathery powder. Prepared thus the egg may be used for trac- ing designs over salads. Chopped beets or sliced beets stamped with vegetable cutters into fancy shapes, give you a fine, deep red; chopped olives a beautiful green; chopped carrots a nice orange; truffles thinly sliced or stamped out with tiny cutters into crescents, stars, diamonds or dice, a good black; lobster color, washed, dried and rubbed through a fine sieve, a beauti- ful pink; and parsley, a brilliant green. To this list ham, chicken or calves’ liver, celery, onion, or blanched almonds, chopped fine, cucumber pickles used in slices, cut in fancy shapes, arranged in lines or little heaps, provide the decorator with more colors and variety. Small slices of potato dried in butter, arranged in circles around a dish is pretty, and every one knows the decorative effect of sliced tomatoes. To decorate a dish beautifully use neatly rounded rice croquettes with jelly—made thus: Wash one-half cup rice, and add one-half cup boiling water to which has been added one- half teaspoon salt. Cover, and steam, until rice has absorbed water; then add one cup scalded milk, stir lightly with a fork, cover, and steam until rice is soft. Remove from fire, add one tablespoon butter and yolks of two eggs. Spread on a shallow plate to cool. Shape into croquettes, roll in crumbs, then shape in the form of boats. Dip in egg, again in crumbs, fry in deep fat, and drain on brown paper. Arrange on a hot serving dish, put cubes of currant jelly on each, and garnish with parsley. Serve with roast lamb. Croutons of bread are very effective used on meat dishes, creamed mixtures and eggs cooked in various ways. These are little crusts, known in good old Colonial days as sippets. The bread is first toasted, then cut into crescents, stars, lozenges, dice, circles, squares, or triangles, and fried in boiling butter, a light golden brown. C. F. WARD Real Estate - Insurance - Mortgages NOTARY PUBLIC Office of Wilkinsburg Savings and Builders Loan Association 727 Wood Street Second Floor Phone 7706 Pennhurst •+ [12] “May the joys of today be those of tomorrow, The goblet of life holds no days of sorrow.” —Foreman. BOILED COFFEE Measure coffee, which should be ground medium, allowing two tablespoons for each cup of cold water. Add to the grounds one-half cup of the cold water, a little of the white of one egg and crushed egg shell. Turn into coffee pot, pour in rest of cold water and boil three minutes. Let stand on the back of the stove for ten minutes and serve. PERCOLATED COFFEE Place grounds (medium ground) in proper compartment, allowing two tablespoons for each cup of boiling water. Pour boiling water in proper amount in bottom of percolator and let percolate about seven minutes. Remove strainer with grounds and serve. DRIP COFFEE Have coffee pot hot before making the coffee. For drip coffee the coffee should be ground exceedingly fine. Place grounds in the proper compartment, allowing two table- spoons for each cup of boiling water. Pour boiling water over grounds and allow to drip through. Remove the coffee grounds container, cover pot and serve at once. In case cloth bag is used for grounds, let bag stand in cold water each time after washing. TEA Scald teapot with boiling water. Add tea, allowing two teaspoons tea or one or two tea bags for each pint of boiling water, and pour over it the boiling water. Let stand where it will keep warm from three to five minutes. BREAKFAST COCOA Mix one heaping teaspoon cocoa and one of Sugar and a few grains of salt, add little hot water and let boil five minutes, add milk and heat to boiling point. Serve with generous spoon of Marshmallow creme. GRAPE JUICE Nine pounds grapes, cover with water, let boil until thoroughly done. Strain juice and add three pounds sugar, let boil twenty minutes and bottle. LEMONADE Juice twelve lemons, grate rind of six lemons and add to the juice, let stand over night. Make a thick syrup with six cups of sugar with as little water as possible. When cold add lemon juice and put in a can making it air tight. Use one teaspoonful to a glass of water; will keep a long time in a cool place. Syrup may be used in cakes, custards and puddings. ORANGEADE Boil two cups sugar and two cups water until a rich syrup is formed, add one-third cup lemon juice, one cup orange juice and two oranges sliced. Dilute with ice water. FRUIT PUNCH Juice of seven lemons, juice of three oranges, one cup of pineapple juice, one-half cup of prune juice, one cup sugar, syrup, two cups of strawberry syrup, one pint of tea, three pints of water, more water may be added. FRUIT PUNCH Four cups sugar, one box strawberries, eight cups water, four bananas cut in slices, two quarts Apollinaris, juice three lemons, one shredded pineapple, juice six oranges, one cup fruit juice. Boil sugar and water five minutes; add fruit, ice, Apollinaris, and water to make the punch right strength. One cup maraschino cherries may be added. [13] Sauces for With roast beef, grated horseradish. With roast veal, tomato or horseradish sauce. Roast mutton, currant jelly. Roast pork, apple sauce. Roast lamb, mint sauce. Roast turkey, chestnut dressing, cran- berry jelly. Roast venison, black currant jelly or grape jelly. Roast goose, tart apple sauce. Roast quail, currant jelly, celery sauce. Roast canvasback duck, apple bread, black currant jelly. Roast chicken, bread sauce. Fried chicken, cream gravy, corn frit- ters. Roast duck, orange salad. Roast ptarmigan, bread sauce. Cold boiled tongue, sauce tartare or olives stuffed with peppers. Veal sausage, tomato parmesan cheese. Pork sausage, tart apple sauce or fried apples. Frizzled beef, horseradish. Pork croquettes, tomato sauce. Corned beef, mustard. Sweetbread cutlet, sauce bechamel. sauce, grated Meats Reed birds, fried hominy, white celery. Lobster cutlet, sauce tartare. Cold boiled fish, sauce piquant. Broiled steak, maitre d'hotel butter or mushrooms. Tripe, fried bacon and apple rings. Broiled fresh mackerel, stewed goose- berries. Fresh salmon, cream sauce and green peas. Cream sauce with sweetbreads. Orange salad with roast chicken. Celery sauce with quail. Stuffed olives with fish balls. Horseradish sauce with boiled beef. Horseradish and fried onions with liver. French dressing with sardines. Mint sauce with lamb. Yorkshire pudding with roast beef. Hard-boiled eggs and parsley with boiled salmon. Cream gravy, strawberry preserves with fried chicken. Oyster dressing for turkey. Celery and onion dressing with roast duck. Tart grape jelly with canvasback duck. Currant jelly with roast goose. Cucumber catsup with corned beef. + Phone P.E. 8726 Evenings Call PE. 5065-R JOHN S. SHEEKEY Meats, Fish and Poultry Butter and Eggs WE DELIVER 755 Rebecca WILKINSBURG, PA. We Press, Steam, Dye and Clean We Alter and Repair The Work We Do Just Looks Like New So Let Us Be Your Tailor Too M. W. KNEE, Tailor 800 Franklin Ave., Cor. Center WILKINSBURG, PA. Penhurst 5363 We Call and Deliver [14] C)|eats ~ oultrud amo/ cy.ZZłżCey “Some hae meat that canna eat, And some would eat that want it; But we hae meat and we can eat, So let the Lord be thanket.” —Robert Burns. A FEW NECESSARY HINTS All salt meat should be put in cold water, then the salt may be extracted while cook- ing. Fresh meat which is boiled should come briskly to the cooking point, then simmer gently. Fast boiling toughens meat. For making soup cover the meat with cold water and cook slowly. In boiling meat, if more water is needed, add that which is hot. The more gradual it boils, the more tender it will become. Allow twenty minutes for each pound of fresh meat. When meat is tender set back on stove and let it stand in its liquor until ready to serve. Use if possible a covered roaster for cooking any sort of meat, the result is much more savory roast and less shrinkage. When boiled meat is to be served cold, it should be turned into an earthen jar covered with its liquor. Meats that are boiled should not be salted until they are two-thirds done. The juiciness of roasts and steaks depends largely on cooking. The natural juices of the meat must be kept in, so the ends of the muscle fibers which hold the juices are seared first by intense heat. Then a lower heat is applied to penetrat the center without burning the outside. ROASTING For the roast the oven should be about 500 degrees F. For the first ten or fifteen min- utes, the roasting pan should not hold more than a few spoons of water. Then the heat is reduced to about 350 degrees F., and if the fat which melts into the pan is not sufficient for basting, a little water may be added. The time varies from ten to twenty minutes a pound, according to the size of the roast, whether it is served rare or well done, and with the kind of meat. (Pork and lamb and veal should be cooked thoroughly.) BROILING Broiling is an application of the same principle whether the steak is placed on the rack of a broiling pan and put under the flame, or pan brolied on top of the stove. First the object is to sear the outside with intense heat, then to let a gentler heat penetrate the center. Frequent turnings in both cases are necessary, but especially in pan broiling, and only enough fat to prevent sticking should be used. The gravy is made by melting seasoned butter on top of the meat. STEWING Stewing is a hybrid method. Some of the flavor is desired for a good rich gravy, and some must be left in the meat. Hence the best stews are made by a combination procedure. First sear the small pieces of meat by pan broiling. Add hot water to this and boil for five minutes, then turn into a double boiler to simmer until the meat is tender. POT ROAST OF BEEF One rump roast, two small onions, two carrots, pepper and salt. Have bone taken from roast. Sear quickly on both sides in heated pot. Add other ingredients, putting two cloves in each onion. Pour boiling water over to nearly cover the meat. Cover pot tightly and let water come to a hard boil, then simmer for several hours. Strain the gravy, taking off all fat, brown one-half teaspoon sugar, pour on gravy and thicken with flour. Pour over meat and serve with carrots around meat. [15] SWISS STEAK Buy thick piece of round steak and have it pounded with cleaver. Pound flour and salt into it. Put in roaster with water over it and let bake slowly for two hours. BAKED ROUND STEAK Two pounds round steak one inch thick, one-half cup flour, salt, pepper, two tablespoons butter, one pint water, one-half pint milk. Melt butter in pan. Dredge meat with flour to which butter and salt have been added. Brown quickly on both sides. Put meat in baking pan. Brown rest of flour in butter left in pan. Add water and milk. Let it come to boil. Then pour over meat and bake two hours in slow oven. An Onion may be cooked in the butter to flavor. ROUND STEAK WITH TOMATOES Pound steak and flour. Salt and pepper. Fry in hot grease until brown. Pour can of tomatoes over meat and let simmer until tender and tomatoes are cooked down. STEAK A LA BORDELAISE Have steak cut from one and one-half to two inches thick. Any cut of steak may be used. The first cut of the round is good. Cut through the connective tissue in several places around the edges, so the steak will not curl while cooking. Sear in a hot pan on both sides, then pour over it two tablespoons of Worcestershire sauce, dot plentifully with butter, season with salt and pepper, then cover with a layer of sliced onions, then a layer of sliced green peppers, then a layer of sliced or canned tomatoes. Cover closely and place in a hot oven for ten minutes. Then lower the temperature of the oven and cook slowly for one hour. No basting is required if the meat is closely covered. Pour the liquor in the pan over the meat before serving and garnish with parsley. FLANK STEAK Score steak, flour and brown in hot skillet as though to fry. Cover with water when steak is sufficiently browned and cook in oven or top of stove. When almost tender put in pint of tomatoes, one medium sized onion, let cook until done and tomatoes and onions form a sauce. Salt and pepper to taste. [16] VEAL LOAF Two and one-half pounds veal, one-half pound ham, one-half pound salt pork, one Cup bread crumbs, two eggs, one-fourth teaspoon ground cloves, one-half teaspoon pepper, one- half teaspoon allspice, one-half teaspoon sage, one chopped onion, one and one-half tea- spoon salt. Parboil veal for fifteen minutes. Chop the veal, ham and salt pork together. Add the bread crumbs and seasoning, then the eggs well beaten. Mix well, and put in a baking dish. Dot top with butter and brush with egg. Place dish in a pan of hot water, and bake in moderate oven for two and a half hours, basting frequently with a little beef-stock. Serve hot with a brown gravy or tomato sauce. May be served cold with salad. BRAISED BEEF Four pounds bottom round, larded, six carrots, six onions, one cup water, one-fourth cup vinegar, one-fourth teaspoon of allspice, one-fourth teaspoon white pepper, one-fourth teaspoon cloves, one-fourth teaspoon of ginger, two teaspoons salt, one-half cup of sherry. Rub all the spices and seasoning well into the beef. Pour the vinegar over it, and let it stand over night. Next day cut up the carrots and onions, and place them in the bottom of the roasting pan. Roll beef in flour and place it on top of the vegetables. Put a small piece of pork in the pan. Place the pan in a moderate oven and roast for about half an hour. Then add the water and cook very slowly for three hours. Baste every few minutes while cooking. Pour sherry over the meat just before serving. HAM AND VEAL LOAF Two pounds veal, one pound ham (ground), two eggs, one-half cup cracker crumbs, two tablespoons cream, a little pepper, a little nutmeg. Mix all together and steam in pound baking powder cans about two and one-half hours. LEG OF LAMB Cut skin and part of fat off of the lamb, rub salt and flour into it. Put about one inch of water in roaster and bake one hour to the pound. Serve with mint sauce. SOUR MEAT - Cut up left overs from soup or boiled dinner. Put large tablespoon flour and butter size of egg in pan and brown. Add water, sugar, one tablespoon vinegar, two tablespoons onion, salt, pepper. Put with meat and cook slowly for a short time. MEAT PIE Cook meat and potatoes. Cut meat into small pieces and put layer in bottom of casserole. Slice potatoes and put in a layer over meat. Make gravy out of broth and pour over it. Cover with thick layer of short biscuit dough. Put in hot oven and turn down the fire and bake slowly. TONGUE ONGU Boil in salt water until tender (veal tongue—two hours). Remove skin and place in sauce pan with one cup water, one-half cup vinegar, three tablespoons sugar, and boil until it all evaporates. SWEET BREADS Wash and let stand in cold water and salt to draw out blood. Soak twenty minutes in cold water to which is added vinegar, salt and lemon juice. Boil in same until tender. Dip in eggs and crumbs and fry. CHILICON CARNE Brown one-half Bermuda onion in bacon grease, add one pound round steak ground. Let cook until brown. Add one can tomato soup, one can kidney beans, celery which has been cooked until tender, one teaspoon chili powder. Cook slowly about thirty minutes. SMOTHERED BEEF STEAK Three pounds round steak, one tablespoon of lard, two tablespoons flour, pepper and salt to taste. Beat the steak well with rolling pin or beef hammer, adding the flour as you beat. Put a tablespoon of lard in the skillet when it is very hot, place in the steak which has been well seasoned with salt and pepper. Keep the skillet very hot until the meat is browned on both sides, cook in this way for a few minutes, then add one pint of boiling water, which will be sufficient to cover meat, cover closely. Set the skillet on back of stove to simmer very gently for about one hour or until done. [19] 2% 6 18 50 15 4 3 6 1% 25 100 50 100 50 15 20 10 2% 50 For Serving 100 People pounds of coffee. gallons of milk. pounds of meat. pounds of potatoes. No. 2 cans of peas gallons of soup. pounds butter. loaves of bread—long loaves. pounds of olives. heads of lettuce. ears of corn on the cob. cantaloupes. Ribs of beef (raw). pounds of beef tenderloin (Filet Mignon). pounds boiled boneless ham. pounds smoked ham. pounds cheese — brick, Swiss or American. gallons ice cream (brick), cutting 10 cuts to a quart brick. pounds bass, V4 fish to each person. 35 pounds jack salmon. 100 rolls, one roll to each person. 8 average sized cakes. 18 average size pies. 50 spring chickens, serving Ø fowl to One perSO11. For escalloped oysters, four gallons of oysters, eight pounds of crackers and four pounds of buter. For chicken pie, use fifteen chickens. For hash, twelve pounds of corned beef, with double the quantity of potatoes. One pound of coffee makes 40 cups of coffee. With any two of these allow ten dozen biscuits, five pounds of butter, fifteen pounds of ham before cooking, six quarts of cabbage salad, three pounds of cheese, one hundred doughnuts, four loaves of white cake, four loaves of dark cake and four of layer. Two gallons of El Merito ice cream. Good Things to Eat Good Clothes to Wear Both very important items in the life of a happy American Man. —A man can be won through his stomach—but he still requires clothes that are proper and becoming after he is won. You furnish the food — we can take care of his clothes. J. D. FLUIDE CO. Wood at South WILKINSBURG, PA. +- º cºe Standard Cleaning & Dyeing Co. $ 1 Men's Suits and Overcoats Cleaned and Pressed Ladies’ Plain Silk Dresses Cleaned and Pressed, $1.50 $ 1 New Plant and Modern Machinery enables One Day Service 702 Rebecca Avenue Phone Penhurst 9010 º —º- Suggestions Break baked potatoes open a little way when they are done to keep them from being soggy; grease potato before baking. Always cook cabbage and onions without lid, this will keep the odor from going through house. Don't add salt to vegetables inclined to be tough until after they are cooked. Leave cover off kettle after potatoes are cooked and drained to make them mealy. Wash rice well before cooking, this will make grains separate when cooked. To test rice rub between fingers; if it mashes it is ready to season. To keep tomatoes from curdling: (1) Use a little soda. (2) Add tomatoes to milk. TOMATO BASKETS Four firm, red tomatoes, one large, green pepper, one can asparagus tips, salad dress- ing. Cut the peppers into slices crosswise, to form one-fourth inch rings. Scald tomatoes, peel, chill and cut in half crosswise. Place on lettuce leaves, with the cut side up. Lay four or five asparagus tips side by side in center of each tomato half. Cut pepper rings at one end and lay across the top of asparagus to meet the sides of the tomato thus forming a handle to the tomato basket. Serve ice cold with French dressing. Serves eight people. SUGAR POTATOES OR CANDIED YAMS Six sweet potatoes, one cup white sugar, one-fourth cup water, one teaspoon butter. Parboil, peel and cut the potatoes in quarter inch slices. Cook the other ingredients to form a syrup. Place the slices of potato in the syrup and simmer gently for an hour, then let the syrup boil away until it is almost dry. Serve with meats. BAKED ASPARAGUS Wash asparagus and cut away the tough ends. Boil until tender but firm. Drain off water and arrange in an oval casserole with the tips of the asparagus all together. Pour cheese sauce over them and sprinkle cracker crumbs on top. Bake in hot oven until the crumbs are brown. MUSTARD PICKLES One quart small round onions, one large cauliflower, cut up one small head of cabbage, chopped, one pint chopped large cucumbers, one quart small cucumbers, one quart chopped onions, two large red peppers, cut into small pieces, two large green peppers. Soak the small onions, cauliflower, and cabbage overnight in enough strongly salted water to cover. Sprinkle salt over the chopped cucumbers, onions and peppers, and let them stand over- night. In the morning drain off all the water. Use the following mustard dressing for the pickles: Two quarts cider vinegar, three- fourths cup mustard, one cup flour, two cups dark brown sugar. Mix all the above ingredients together. Put them in a deep sauce pan. Let them come to a boil, and boil until thick and smooth. Then add the pickles, and cook for twenty minutes longer. While still hot, put the pickles into sterilized glass jars and seal. TOMATO CHOW-CHOW Twelve green tomatoes, 12 large onions, twelve green peppers, one tablespoon ground cloves, one-half cup mustard, two pounds sugar, one cup salt, eight tablespoons ground cinnamon, one tablespoon ground allspice, one tablespoon black pepper, one cup grated horse-radish, two quarts vinegar. Chop up the tomatoes, onions and green peppers. Cover them with salt, and let them stand all night. In the morning drain off the brine. Cover with vinegar. Boil for one hour. Drain off the liquid, and pack the vegetables in sterilized jars. Put all the remaining ingredients into a saucepan, and let them come to a boil. When boiling hot, pour into the jars over the vegetables and seal. PEPPER AND CABBAGE RELISH Six large green peppers, two large red peppers, one large solid head white cabbage, two and one-fourth tablespoons salt, two tablespoons white mustard seed, two tablespoons brown sugar, cold vinegar to cover. Wash peppers, remove the stems, pulp and seeds. Remove outside leaves and hard center from the cabbage and cut in pieces; chop the cabbage and peppers; add the other ingredients, mix thoroughly, and store in cans. This relish may be used at once, or it will keep all winter if good vinegar is used. [27] “Make your sandwiches out of the golden grain, garnished with the joy of the garden, and the green banks of the rippling brooks.” A FEW RULES FOR SANDWICHES Bread for sandwiches should be at least twenty-four hours old. Cream butter before spreading. Do not have filling too moist. If sandwiches are not to be used immediately, wrap in damp cloth and place in cool place. Paraffine or wax paper helps to keep sandwiches fresh for the picnic or lunch basket. One loaf of sandwich bread makes twenty sandwiches. The crusts should be removed from bread after the sandwiches are made. To make superior sandwich butter, work one cup of butter until soft; then add by degrees, one-half cup of whipped cream; season with salt and mustard. Put in a cool place until required. Seasoning can sometimes be beaten into the butter, thus saving labor in spreading. Butter slices of bread before cutting from the loaf. They should not be cut thicker than an eighth of an inch. It is well to lay a damp cloth over sandwiches if they are not to be used as soon as made. - HAM SANDWICHES One-half pound of baked or boiled ham, six sweet pickles, two hard boiled eggs, put through food chopper. Mix with salad dressing until creamy. Spread between slices of bread. DRIED BEEF SANDWICHES For one dozen sandwiches–Soak one-half pound of dried beef in cold water for one- half hour. Then take out and press out all water, roll in flour and fry in butter. Place be- tween thin slices of buttered toast. CHICKEN SANDWICH Cook chicken until tender. Put through food chopper with two or three sweet pickles. Mix with mayonnaise dressing. Pimento may be added. Spread between thin slices of buttered bread. LOBSTER SANDWICH Finely chopped boiled lobster meat. Moisten with French dressing. Spread one side of bread with green pepper, butter the other side with lobster mixture. Garnish with parsley. GREEN PEPPER BUTTER Four green peppers, one-half cup butter, salt, cayenne. Remove seeds and white portion from peppers and cook in boiling water until soft. Drain well and rub through sieve. Cream butter and add pulp gradually, stirring constantly. Season with salt and cayenne. Spread over broiled fish, steak, chops, or on bread for meat sandwiches. BACON AND EGG SANDWICH Fry strips of bacon and grind bacon and hard boiled eggs. Mix with sweet mayon- naise. Spread between slices of buttered bread. CHEESE DELIGHT One brick of pimento cheese, one green pepper (chopped fine). Spread one slice of bread and toast. CHEESE SANDWICH Two packages of Philadelphia cream cheese, three tablespoons cream, mix well, two tablespoons salad dressing, two pickles (chopped fine). If you like add small portion of chopped onion. Spread on thin slices of bread. [31] APPLE SALAI) Two cups sugar, eight apples, one cup water, cinnamon drops, or red coloring, cheese, nuts, mayonnaise. Make syrup of water, sugar color red. Core apples, then peel, let remain whole and cook in syrup until apples are tender and pink. Be careful that they retain their shape. Place on lettuce leaf, top with ball of white soft cheese and nuts. Serve with a boiled dressing preferably. A nice salad to serve with roast pork. BRAZIL. NUT SALAD Eight Brazil nuts, one small apple, one-half cup celery, two slices pineapple, one-half cup white grapes or canned cherries, one-half cup mayonnaise dressing, one-fourth cup heavy cream, two tablespoons lemon juice, one head lettuce. Cut nuts, celery and fruit in small pieces, mix thoroughly, add lemon juice. Moisten with mayonnaise dressing mixed with cream beaten stiff, put in nests of lettuce leaves, cover with remainder of dressing and put a dash of paprika in the center of each salad. PINEAPPLE-CABBAGE SALAD Three cups shredded cabbage, one cup shredded pineapple, twelve marshmallows, one cup mayonnaise. Lastly, add one cup whipped cream. MARSHMALLOW CABBAGE SALAD Seven cups finely shredded cabbage, two cans grated pineapple, three dozen marsh- mallows. Soak cabbage in cold water several hours to crisp ; drain well, and just before using add pineapple and quartered marshmallows. Mix with three-fourths pint whipped cream; top with cherries. PINEAPPLE AND CREAM SALAD One can pineapple, large, one can white cherries, four cakes Philadelphia cream cheese, one box of gelatin, pecans ground. Pit cherries and dice pineapple, save juice, take one- half gelatin and put in one cup cold water. Heat fruit juice to boiling point. Add half to dissolved gelatin. Pour over fruit and set in ice box to harden. After it sets, put remaining gelatin in cup of cold water. Add remaining fruit juice. Mash cheese then add nuts and gelatin ruixture gradually to the cheese. Pour over fruit and set away to harden. º BAKED APPLES SUPREME Six large firm red apples, one cup sugar, one and one-half cup of water. Make a syrup of the sugar and water and boil for six minutes. Wash and core apples, pare them about one-third of the way down. Place in a pan and pour syrup over them. Put a tight lid on the pan and bake slowly until tender. Remove from oven and fill cavity with sugar, also sprinkle sugar over the pared surface and place under low broiler flame until slightly brown. Then fill with the following filling and serve with whipped cream : Filling—One stiffly beaten egg white, one-half cup chopped dates, one-half cup chopped nuts, one-fourth cup sugar. Mix lightly and bake slowly until brown. BAVARIAN CREAM Two cups boiling water, two cups sugar and juice of one lemon, add one-fourth box Knox's gelatin which has been dissolved in a little cold water. When it begins to congeal whip thoroughly and add one pint cream whipped. Then add one cup of any kind of chopped fruit and one cup of nuts, then whip until very light and let harden in molds or freeze. CANDIED APPLE'S Select nice red apples, pare the ends leaving a band of red around the middle. Remove the core and cook in a light syrup made of one and one-half cups granulated sugar and enough water to cook the apples. When tender remove to individual plates and insert a marshmallow into each apple. Let the juice boil to a jelly and pour over the apples. Then top with whipped cream and a red cherry. Very nice for dessert, or salad, served on a leaf of lettuce. MOCK EGG ON TOAST Cut angel cake or sunshine cake in squares. Cover with a thick layer of whipped cream, sweetened and flavored. Lastly place the half of a large yellow peach, pit side down, on the whipped cream. Ice cream may be substituted for whipped cream. TOPSIE TURVIES Three-fourths cup granulated sugar, one-third cup water, one cup flour, one teaspoon baking powder, two eggs, well beaten separately. Put a layer of brown sugar in buttered pan, lay on sliced pineapple and then pour on batter. Bake in a moderate oven, turn over, cut in squares, and put whipped cream in center when serving. %2 /. PHILCO and CROSLEY RADIO G r a y b a R. Electrical Products UNIVERSAL COOLER Electric Refrigeration For Domestic and Commercial Use Valley Sales & Service Co. Franklin 10595 WILKINCBURG, PA. 612 Rebecca Ave. Remove bread and biscuits from the baking pan as soon as they are taken from the oven or “sweating” will spoil the crispness of the bottom crust. Remember to handle baking powder dough as little as possible. Sour milk and soda products are improved by adding a little baking powder. Sour pickles, cut in bits, adds to potato salad. Carrots put through the food chopper and cut up celery make a good raw vegetable salad. Half a cup of ground nuts added to custards froms a crust that when baked is delicious. One quart of vinegar can make two by adding an equal amount of boiling water. Bottle and let stand for a few days. A fish dinner or luncheon should be followed with a salad, French dressing, wafers, cheese and coffee. Sweets should never be served with fish. Beef kidney with round steak, onions, carrots and potatoes make a delicious soup or Stew. e CARE OF THE REFRIGERATOR Health demands a spotless refrigerator. Food keeps better and longer when cleanliness is assured. Clean ice chamber and drainage as well as the food chamber. Place all foods in porcelain or glass. Vegetables and fruits should be washed before placing in refrigerator. The most perishable food should be placed nearest the ice chamber. + CALDWELL & GRAHAM Department Stores Penn Avenue and Wood Street Phone 0143 Churchill WILKINSBURG, PA. º i DALE L. WAREHAM Funeral Director Phone Churchill 3079 814 Center Street [58] CHOICE MENUS SUNDAY MONDAY Breakfast Breakfast Oranges Setweq Prune Cereal Cream or Milk Rolled Oats Cream of Milk Corn Cakes Bacon Toast Preserves Coffee Cocoa Coffee and Milk Lunch v...". Macaroni and Cheese Nut Butter Sandwich Buttered Spinach Bread ... Butter ut tº utte Cooki an CIW1Cines Cocoanut Caramel Pudding º 16 S Tea and Milk ilk - Dinner Dinner Meat Loaf Tomato Sauce Filled Lamb Shoulder Scalloped Potatoes Endive Mashed Potatoes Gravy Bread Butter Mint Jelly Baked Apple Coffee and Milk Head Lettuce Mayonnaise Bread Butter Sliced Pineapple Coffee and Milk WEDNESDAY Breakfast Stewed Figs or Prunes TUESDAY Cereal Cream or Milk Breakfast Buckwheat Cakes Grapefruit Syrup Cereal Cream or Milk Coffee and Milk Poached Egg on Toast Coffee and Cocoa Egg sºm.” Lunch Bran Muffins Waldorf Salad Cream of Celery Soup Butter - Meat Loaf (left over) String Beans Tea Milk Bread Butter Dinner Canned Peaches Rump Roast Tea and Milk Mashed Potatoes Gravy - Creamed Spinach Dinner Bread Butter Ham and Rice Sliced Bananas and Cake Head Lettuce Thousand Island Dressing Coffee Milk Bread Butter Custard Coffee and Milk FRIDAY THURSDAY Breakfast Oranges or Stewed Prunes Breakfast Cereal Cream or Milk Apple Sauce Salt Mackerel Rolled Oats Cream or Milk Bread alt Mackere B Toast Soft Cooked Eggs * ff C utter Coffee and Cocoa O IIee OCOa. L h Lunch unc e 1 Cold Sliced Beef (left over) cºnd Carrots and Peas Wafers Bread - Butter Chocolate Pudding Gingerbread Tea and Milk Tea Milk Dinner Dinner Salmon Loaf with Peas Chili Con Carne Shredded Lettues Salad Buttered Potatoes Cold Slaw Muffins Bread Butter Prune Whip Skillet Cake Coffee Milk Coffee and Milk SATURDAY Breakfast Lunch Grapes Creamed Salsify on Toast Mush and Syrup Santa Barbara Salad Bacon Apricot Cream Pie Coffee and Milk Breaded Veal Cutlets Stewed Tomatoes Buttered Cabbage Dinner Tea and Milk Bread and Butter Rice Pudding Coffee and Milk [63]