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EVENING PUBLIC LEDGEK PHILADELPHIA,. WEDNESDAY, JUNE 18, 1919
TEMPTING COOKERY FROM OTHER LANDS A PRETTY SUMMER FROCK HOW TO ENTERTAIN
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SOME GOOD HUNGARIAN RECIPES
GATHERED BY MRS. M. A. WILSON
In Today's Cosmopolitan Kitchen You W ill Find a Delicious Golden Brown Cheese
cake, the Pastry for Which This Cou nlry Is Famous The Way to Make
Goulash and a Savory Vegetable Pie Try Some of These
ny MRS. M.A.WILSON
(Copvrlotil, 131, hu .Mrs V A. lldsoi.
.Ill lilohln Hrimrd )
One-half teaspoon of nutmeg,
One-quarter tcniponn of cloves,
One-half cup of lionet or sirup.
Mix to a paste- and then spicad
over the dough. Roll the dough as
for jolly roll and then roll loosely in
a clean cloth. Tie at both ends and
nt several places throughout the
length of the loll. Plunge into bod
ing water and cook for thirty-five
minutes. Lift and then place in n
colander to drain. Turn on a plat
ter und ".eive with sweet chocolate
aucc or cooked ciushcd fruit.
Sweet Chncul.ite Sauce
Place in u saucepan
One and om-half cups of water
from the pot in ulrich the ttiupfrl
conked,
Tlirri -quarters cup of honey or
airup.
Four tablespoons of cornstarch,
four tablespoons of cocoa
Dissolve the starch and then bring
This is a characteristic dish of the I to a boil, and cook until the cocoa
Balkan states. It is made by cut-1 Jocks clear, usually about five mir.-
tinir one-half pound ot loan doci utes. jjovv na,
A LITTLE LACE VEST
MAKES A NEW DRESS
rpHE Hungarian cooking is charac
terized by the use of sour cream,
cheese, herbs, leeks, peppers, onions,
chives and mushrooms all these arc
used for garnishing. The sweet and
sour dishes of Central Europe also
play a prcmincnt rart m the bill of
fare.
The Hungarian cook makes a
pastry that is pulled and slapped
.Until it is as thin as paper, and then
Jit is laid on a Hat surface and filled
with crushed and sweetened fiuits,
rolled like jelly toll. Sometimes this
is boiled and served with a foamy
cream sauce or a sauce made from
crushed fruits. Or the roll is baked
and then steeped in sweet spiced
sirup. Both methods produce a deli
cious pastry- As this desscit is vciy
rich, only a vciy small portion is
served.
fioulash
Work to a smooth dough and then
roll out on a floured pastiy board
umi cut iiuo uircc-inen squares.!
rince one spoonful of picscrved and
spiced plums or plum jam in the I
center. Toim into dumplings and
then tie in individual dumpling cloth.
Plunge into boiling water and cook
fot twenty minutes. Lift and drain
well and then servo with hard
sauce.
Itard
Place three tablespoons of butter
or melted cliickrn fat in n bowl and
add
Thrcc-quartirs cup of XXXX
nuiar,
Onc-linlf tm spoon of nutmc,q.
Beat to a cream and then fold in
the stillly beaten white nf ,
1 lace on ice to rlnll before solving.!
rnhml into one-inch blocKs ana i
three-quarters of a pound of veal, I
cut into small pieces. Roll the meat
in flour and then place in a stowing j
Cover with boiling waier ami
closelv. Cook until the meat
One teasjmon of lanilla,
Pinch of nutmeg.
Beat to blend.
To Bake Strupfel
Prepaie as for boiling and then
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Please Tell Me What to Do
ny CYNTHIA
pan.
rove
is tender. Remove the lid and noil cut into slices three-quarters inch
the liquid quickly to reduce. Now thick. Place on a well gronsid a-id
add floured baking sheet and bake for
One-half cup of thick sour cream, thiity minutes in a slow oven, .lust
One tablespoon of paprika, i before removing fiom the oven dust '
Three tablespoons of ,ratcd onion, ' with sugar to glaze. Remove fiom
t... iu..n;,nn r,( tlnrhi minced the nan while warm, using a cake
J. C V LUUIt.'J"'""" V J'' V
parsley,
Two teaspoons of salt.
Bring to a boil and then simmer
for ten minutes. Servo with tried
noodles.
Fried Noodles
Cook one package of noodles in
boiling water for ten minutes and
then drain. Mince fine
Three oniony
Two red peppers,
Two ledis.
Place four tablespoons of cooking I
oil in a frying pan and when hot'
add the vegetables. Cook slowly
until soft and then add the noodles.
Toss constantly until a light brown
and then pile in the center of a large
platter. Lay the meat goulash,
around in a border. Pour the gravy
over all and then garnish with two
tablespoons of grated cheese and
serve.
Pickled Eggs
Hard boil one-half dozen eggs.
Cook until tender one bunch of beets.
Turn into a pan of cold watei and
turner to prevent breaking, and soak
in fruit sirup.
Topfa Dalkcln
(Hungarian Cheesecake)
Scald one cup of milk and then
p'ace in a bowl
j Four tablespoons of butter,
One-half cup of sugar,
! One teaspoon of salt.
' Poui over the butter and sugar
', and salt the scalding milk. Stir to
mix and then cool to 80 degrees Fah
, ronhcit. In summer it is necessary
to set the bowl in a pan of ice water.
Now crumble in one-half yeast cake
land stir to mix. Then add thiee
and one-quarter cups of flour. Work
to a dough and let rise for three
hours. Turn on a board and cut into
balls the size of a large egg. Roll
between the hands to round up, then
set on a lightly domed molding
board. Cover and let rise for ten
minutes. Now roll out thin with a
lolling pin and place two tablespoons
of the prepaied cheese mixture.
VnlH over into a three-corner fold.
then remove the skins, and cut into nin,,Viinr. ,i,rp, tifhtlv toeethor. and!
thick slices. Place in a dish and add tnPn biusli with beaten white of egg j center and bake in a hot oven for
four large onions, cut in thin slices. an(j (tU!)t lightly with sugar, and then eight minutes. Cover with a cloth
Mrs. Wilson
Answers Queries
My dear Mis Wilson Please
give menu foi a dinner to be given
to a small gioup of boys returned
fiom Prance. Wish to give it
soon, so would appieciato an an
swer soon. Also what should be
served with an omelet when used
for lunch? Mr-. G. H. S.
Dinner menu for boys from over
there:
Little Neck Clams
Radishes Young Onions
Watcn less
Broiled Steak
riench-Fried Potatoes Aspaiagus
Coleslaw
Stiawberry Shortcake Coffee
Serve potatoes au giatin and to
mato or asparagus salad with omelet.
My dear Mrs. Wilson Will you
please tell mo how to make a rich,
crisp cookie without being 'hard?
Miss A. R.
Afternoon Teas
Place in a bowl
One-half cup of shortening,
One and one-thiid cuvs of Hour
Two level teasnoons of bnkinn jioi... mn.li. tlmn nilc The sUiit of tins dress
der. ;s stiiucht and mule with the stripes
and down 1 he wide hands.
uhirh (hcoiate the skill lit the lower
ledge and nt the liners, are made iross
iwise of the niatilial and thus serve as
r tiiminitis 'I '"' bixliei- and the sleeves
line made with the stripes up and down
mid ate erv simple. The Kilrt, collar
land ufTs an- nf nifwnihe tin Led and
trimmed with line luce. .1 puoi riuumi
eneiicli's the waist and is slipped
Place a nut in the tlirotiRli buttmiliolos made m the Kilet
nnu iie-i in ii" mi nuui in ii i.
Try Dancing
Slim Y011 would do well to take up
a little, lighter reading If you are anx
ious to make, friends with girls nnd
bo.vs of your own anc, You have per
haps been too much of a bookworm to
mix well.
Have jou ever learned to dance? Try
that, it will help and you'll get to know
oiiiib people.
Early Marriage
Dear O.withln I read in the Kvr-
iMMi I't nr.io I.kihiek the other night
of 11 mnn being a grandfather at the age
of thirt.v -six. Don't you think It fool
ish to get married too young, say,
seventeen, eighteen, twenty or twenty
one? I fail to see what a man can get
married on at the age of twenty -one.
What amount of money or what can lie
accumulate in so short a time? Or can
a girl learn to keep a home propel ly
at the age of seventeen, eighteen or
nineteen? I know of seven different
girls and boys that were married verj
vming, and in each case the gill and hoj
went together from the time they were
sixteen to eighteen until thev were
married a couple jears later; neither
had anv other boy or girl friends. I
think this is a mistake; as you say, we
should have a number of boy and girl
friends. Would some of the ounc nto-
ple that were married verv j oung please I n"d it would have been better to stop
answer this letter and tell how thev sue- j gradually. It would be better to let the
neded'' Whathavejou to sav ('within? I matter drop now, especially as you do
NBAULY TWHNTY-ONE nnt nnnt to E l,nck to tllc oId frientI-
blllp.
It is pretty genernllj conceded that jtc, KooJ friends with the girls and
mih miiiimges turn out well, that Is ink- them out. but do not co too mnrh
' " v-..
to speak to mo on meeting me on the
street. What do you think, CynthlaV
What should I do? I really would like
to be friends with her again, although
I would not offer to take her out.
Have had considerable trouble with
girls. I get a nlco one, pay her a little
more attention than any other and she
thinks I am In love with her. and imme
diately "falls In" with me. My sisters
say that I treat them too well, that I
ppend too much money on them. A
fellow does not like to be a piker and
entertain a girl In her parlor every
time. Yet, I am not thinking of mar
riage, bh I am almost twenty-one and
too j oung for such things. Do not think
that I am conceited, because I'nm not.
If I were a well-built, handsome fellow
there would be a reason for the girls to
act this way, but I am fat, weighing 1M0
pounds.
I nm willing to spend the money be
cause I make good money and try to look
nice and dress well, I'lcaso tell mc how
I can get n sensible girl who will bo a
pnl. Tell me, Cynthia, what you think
about these tilings and how I can rem
edy matters. S. S.
A is right. S. S., you should not
have written the letter. It was not nec
essary to announce jour decision to her,
DON'T BE BORED OR UPSET
AT YOUR OWN PARTIES!
if'
Because All the Guests Will Be, Too A Feto Simple Rules for,
a Successful Hostess
01
The little lare est works wonders
wllli the summer froth. Isn't this a c
I d.ilntj one? 'I he miterlal Is striped
1 voile .mil the gih'l oigandlf and
line hue
I A Dail.v Fashion Talk li Florence Itoso
Till' gilet is nut ,is one might sup
pose, the snle piopcrty of the suit,
but it is u'i'il 111 mim ingenious ways
on the smiimei funks Svmicttnies It Is
simply laid on over the dress nnd is
left iinnttiuhed cm ept at the neck and
at the waistline This niu seie as an
idea to some wn'11 in who would like to
dress up an othuwis. pl.iin and unat-
e. . . 1 . .ill .nnu tiinl n
;' . , .' , r,n,s s,e frock !" '" "?
and makes it likiilile
The gilet plncnl n 11 funk should, of
1 course, have some snit of lelation to
I the dress and should ueer he just a
plastron on the frmit This has been
vvniked nut beautifulh "ii the model
shown lod.iv, where the tuined-bai.k
collar and the cuffs are of the same
Imateiial and trimmed with the same
1 pattern nf l.u e.
1 This is 11 tvpii.il waim-wuithir flock
'made of striped vmle mid no mie can
1 .in... iioi tlir.il. w mi 1 (Miler nuiteiitil
maniages between the nges of twenty
one nnd twenty-five, nnd in pome eases
even joungcr marriages have been very
happj. It always depends on the
amount of love, good common sense nnd
enough of this world's goods to keep
fiom sordid poverty.
Perhaps some readers will give their
opinions.
with any one girl unless sou care very
much for her.
To "Waiting"
Cynthia's telephone number Is Wal
nut .'1000, which is the Evenjno. Pub
lic IjEnor.n phone number. Please
phone after 10 in the morning.
3
rpnERD was once upon n time a debu- best cups.
j- tante who said to- ono of her friends
at her "coming-out" tea: "You don't
have to stay any longer than just a few
minutes. Afternoon teas arc awfully
boring, aren't they?"
And thnt was true. Afternoon teas,
or In fact, any sort of entertainments
are very well, at least If not boring,
very uncomfortable If thot Is the view
the hostess takes of them. One of the
first requisites of the successful hostess
is that to enjoy her own party! If she
appears bored, uneasy or upset then
(hat Is the attitude hcv guests will
adopt and they will with herself ardent
ly echo In their minds the wish "that
it was all over."
Undoubtedly tho uneasy nnd upset
hostess Is more often found than the
1 bored one. Sometimes one wonders why
parties are given nt nil. So many of
them are such stiff, unnatural affairs.
Most men hate parties I am sure that
must be the icasdn. But how can a
woman expect her guests to have a
good time when she herself is apparently
"sitting on pins and needles" through
out the entire evening.
AVe all know what the woman who
entertains worries about:
"Thev 're not talking very much.
What if ever one should stop talking at
once? Avhy don t they laugh and act
jolly like they do nt Sirs. Smith's?
"What was that noise in the kitchen?
It's that strange girl with one of the
0
We were one shy now
we're two. John will never think to
pay ho doesn't want any coffee. Wish
I hadn't trusted her to make tho coffee.
Gracious, everj thing Is quiet. Why
doesn't some one start something?"
WE'VE all been through It, so
ressful hostess is merely the one who
has learned this lesson :
Tho only way to give a successful
party 'Is to make up your mind to this
before your first guest arrives : If yta
worry, that will be the one thing that '
will make jour guests not have a good
time. If j-ou do not worry and are
jour easy natural self that will be ths
one thing that will put case into the
atmosphere nnd make things "go."
Greet your guests as though -ou ar
just as happy as can be to uco them.
Keep up thnt attitude through the wholo
evening. Be happy that they are there
and let them know It.
If there is a lull In things go from one
to the other asking with interest about
the affairs of each. Listen without
keeping one-half your mind In the
kitchen and the other half wondering''
whether the persons on the other side of
the room are having a good time!
See that every one knows every one
else. Then proceed to enjoy your
friends and they arc absolutely sure to
enjoy you ) And your parties.
1
Let the Matter Drop '
Diar Cwilhia Have been reading the
Evf.NiMi Pt'iir.tc Lrixinn for some
time and have nlvvuvs thought thei
advice jou gave others was nil I
light. Now I would like ndvlc". 1
I went with a girl four months.
I took her out one night through the
week and Sundaj night, too, when we
usually went to church. Finally, be
lieving I was tiled of her, I wrote her,.
I would come to see
her no more. A sa.vs that I should write
and opolngire, because I should have
dropped her graduallj. I think that I
am light, because 1 w'ent with other
girls while going with her. She refuses
The removal of a hair growth
from under the armi or the
face can be very eatily accom
pliihed by uiing this excellent
preparation. Sold by drug
and department ttorei.
Price ft. 00. Rnmnlra 10r.
I Fi-vrci To. 820 N..ISII1 ft., rhtln.
1522
Chestnut
St.
A Charming Gift
THHSI? artistic, hawl-elecoritccl luminous shields find
electric bases will enhance the attractiveness ot any
home.
They are washable anil non-fadable 33 selection
to choose from or special colorings and designs made to
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Complete, for June Only. j.00
Regular Price, $9.00 O
?Katjr 8c Allmatt
The Gift Shop of Philadelphia Interior
We Know How Decorator
Rub the shortening into the flour nln"1"K "l" ;
and then add
One cup of sugar.
Then nib again, and now add
One egg,
Grated rind nf one-half lemon,
On? tablespoon of lemon juice.
Work to a smooth dough nnd then
roll thin and cut.
Now place in a saucepan
Four tablespooni of sugar,
One teaspoon of salt.
One-half teaspoon of paprika,
One cup of vinegar.
One-half cup of tvater.
Bring to a boil and cook for ten
minutes. Pour over the beets. Add
the hard-boiled eggs.
Vegetable Pie
Cut four potatoes into dice and
place in a saucepan and add
One cup of peas,
One cup of either fresh or canned
corn,
One cup of lima beans, fresh, or
parboiled dried beans can be used,
One head of well-washed lettuce,
shredded fine.
One cup of sliced onions.
Place in a saucepan and add just
sufficient water to cover the vege
tables two-thirds of their depth in
the saucepan. Cover closely and
cook until tender and the water
nearly evaporated. Now add
One cup of sour cream,
One tablespoon of salt,
One tablespoon of paprika.
Pour into n baking dish nnd '
sprinkle the top with bread crumbs
and grated cheese and bake in a mod
crate oven for one-half hour.
Hungarian Strupfel
Place in a mixing bowl
3Vo cups of flour,
One-half teaspoon of salt,
One teaspoon of baking powder,
One tablespoon of sugar.
Sift to mix and then rub in six
tablespoons of shoitening, and mix
to a dough with one-half cup of
water. Now knead to blend and de
velop the gluten in the flour. Then
pat on a clean cloth or roll on a
lightly floured boaid until thin as
paper. Now place in a mixing bowl
One cup of raisins, chopped fine,
One-half cup of citron, chopped
fine,
One cup of nuts chopped fine,
One teaspoon of cinnamon,
let rise for twenty minutes. Bake rung vciy dry from hot water; cover
h" " " :?jnL &'h ' with this for five mm-
lower wu: nccii. uiu uunii mini i,uifvu
bi own.
Cheese Killing
One and one-half cups of cottage
or pot cheese.
Grated rind of one-quarter lemon.
One-quarter teaspoon of salt,
One-half teaspoon of nutmeg,
Yolks of two eggs,
Thrce-quartero cup oj sugar.
Beat to mix and then lub through
a coarse sieve. Now add
Three-quarters cup of raisins.
One-quarter cup of chopped 1111I3,
One-quarter cup of citron.
Knoedel
Boil three potatoes in their skins
and then peel and place in a bowl
and mash fine, adding
Tuo tablespoons of melted chUken
fat.
Yolks of two eggs,
Whii'' of one egg,
One-half teaspoon of salt,
Two teaspoons of baking powder,
One and one-half cups of flour.
utcs, if you desnc- them soft,
H W&W2 ktt&tffc&t WORLD
wSSM WAS H
3 JSSfeglH
L
1
with long eiuN
The tjin of the sash or ribbon nt
the 1 enter f I is nne of the latest
fnneies nnd is p.ntiriil.irlv becoming to
slender wonu n
ifovvriuht till lu Florence KoirJ
ONLY'
And you get your
choice of these
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Rely On Cuticura
For Skin Troubles
All drucfrUti, Soap 25. Ointment 25 &. BO, Taleum 25
Sample erli re of 'Cntlcnr, Ptpt L. Boiton
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APEX PRIMA NUWAY
1 Think of It ! Only 57 50 flrt payment. That's
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Wushers that you may telect, dellered to your
noma
Then you can pay th balance In small easy monthly payments.
Free- Demonstration In lour Home
TllONE Srltl'CK 5103
In oor showroom yon ran see nearl ull makes of eleetrte washers unci cleaners,
DEFT DEVICES CO., Inc., 1640 Market St.
I You can wear your SMALLEST SHOE
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Vr jW Takes place of
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I lW.Jrfl . 'i.1
Take. ' t4r&f7 nogristlu
Them V I'l
Out by
'.," Pw-aP fork
In -Goes the Ice
to make a chilled, tinkling glass of
Tetley's iced tea cooling and refresh
ing! It drives the heat away!
Tetley's Teas are selected from the
world's finest tea gardens blended
from 15 or more teas carefully packed
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Enjoy a cooling, frosty glass of
Tetley's clear amber-colored Orange
Pekoe Tea with dinner 1
TETLEY'S TEA
Nature's New Food-Gift!
How Covo brings new delicious flavor
new delightful economy to salads and
cooked foods
COVO is the new blend of nut and vegetable oils. COVO
adds to all salad dressings a flavor and a savor all its
own. Oil experts tell us that the delicious nut-like flavor
of COVO is a welc ne discovery in oils.
Try wholesome COVO with your own salad recipes
-or those we give you here. See if'yu don't discover
the happy reason why expensive olive oil i3 jealous of
economical COVO.
COVO for delightful cooking, too
Now that butter is so high priced, you may have
stopped cooking some of your favorite dishes which call
for an unusually delicate shortening.
But don't stop! Try COVO instead and see if you don't
agree that an extra-fine oil like COVO gives" extra fine
results in cooking.
For surprising results with cakes, cookies, muffins and
all baked food calling for shortening, simply use your own
recipes, substituting economical COVO wherever the recipe
calls for "shortening."
Use COVO also for gravies and in making sauces, such
as white
$T MAYONNAISE Sk
I eup of COVO
I crc yolk
Scant teaspoon salt
sauces.
And, of course, a delicate oil like COVO improves all
fried foods. COVO frying is crisp frying. COVO frying is
digestible frying.
We give you here 3 treasured COVO recipes of a cook
ing expert who has tried hundreds. These recipes and
one can of COVO will prove how delicious and economical
COVO i3. After you have used COVO you will readily
understand why Monsieur Panchard, managing chef of
such famous New York hotels' as the Waldorf, the McAlpin
and the Claridge gladly endorses COVO.
To postpone getting COVO is to postpone more deli
cious food and welcome a saving of household money. Order
a can today.
GEQ3FAIRBANK3KESD
AT GROCERS
in tins of pint, quart,
half-gallon and
gallon sizes
Paprika
I tablespoon Tarragon
Vinegar
I tablespoon lemon juice
Place salt and paprika on platter and mi
with yolk of perfectly freah egg. Begin beat
ing, adding oil at firat drop by drop. As it
thickens add a few drops of vinegar. Theoil
may now be added more freely, alternating
with a few drops of vinegar and lemon juice
until tho mixture it smooth. Vigorous and
continuous beating is necessary to avoid
"curdling." When all the oil ia used the dress
ing should be thick enough to hold its shape.
COVO TOMATO SALAD
WITH CHEESE DRESSING
Firm medium-sized tomatoes (at marxi u dturt)
COVO Mayonnaise 1 cup cheese (grated)
1 green pepper chopped'fine
I teaspoon Worcestershire Sauce
Add cheese, green pepper and Worcester
shire to COVO Mayonnaise. Scald tomatoes
with boiling water to remove
skins. Drain and chill.
Place on crisp lettuce
leaves and cover with
cheese dressing.
COVO COCOANUT DROP COOKIES
cup COVO 'A cup cocoanut
eup sucar warm water
I egg
lcups sifted flour
i teaspoons baking powder
i teaspoon salt
i teaspoon lemon extract
Put one-third cup cocoanut in measuring
cup and fill cup just to $ mark with warm
water. Allow to stand to soften cocoanut while
measuring and sifting dry ingredients. Beat
COVO, sugar, cocoanut mixture, and egg to
gether and stir In dry ingredients. Drop by
teaspoons about an inch and a half apart on
pans well oiled with WVU.
alee in a moderate oven
(370F) for 20 minutes. This
recipe makes four dpzen
cookies.
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