Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-07-26
ECONOMY IN COOKING.
Bills OF Fare That Can BE Filled az
S1.5O a Week.

chautauqus. y. Y. Special TO the n. Y Tribune
Mrs. Emma p. Ewing. the cookery expert,
has been made the target Of q good deal OF
criticism by incredulous people who don't be-
leve she can live on Sl.5O a week. This MORN
ing she told packed audience Of housekeep-
ers how she managed it. I'm the summer of
1887, she said, lat the Iowa Agricultural Col
lcge, fed four people seven weeks for Sl2, s6
week for all, or Sl.50 q week each. That
covered the cost Of everything except the hired
help. In Boston, in October, 1885, was feed
ing family for SL75 a week at the time the
Boston newspapers were saying it could not be
done. You remember DIR. Lardner demon
strated once that II was impossible q steamship
could carry coal to last her during q voyage,
but steamships do 1t nevertheless" subjoined
is sample Of Mrs. Ewing's sL5O bills Of fare.
Breakfast-Apples, grapes. veal chops, baked
potatoes, bread, butter and coffee.
Dinner-Iomato soup, boiled mutton with
apple pie, cream, bread and butter, coffee and
milk.
Supper-Cold meat macaroni cooked in
cream, bread and butter, sally lunn, tea and
coffee.
The following is a bill Of fare prepared al
the same rate for family of four persons In
1883:
Breakfast Oatmeal, breakfast bacon steamed
potatoes, apple sauce.
Dinner-fes soup, roast beef, Drowned pota-
toes, sliced tomatoes, cold pudding.
Supper-Rolled barley with cream, ginger
waters, tea
In Kansas City this was the bill OF fare for
one day in a week, costing 81. 20:
Breakfast-Dried sweetbreads, pearled wheat
with cream, strawberries, bread and butter,
coffee and milk.
Dinner-Broiled spring chicken, new peas.
new potatoes, Strawberries, bread and butter
and tea.
supper-Rolled barley with cream, toast, tea
| and milk.
An assistant of Mrs. Ewing. who lives i'm
Minneapolis, provided food for a family at
VI 10 each week on bills OF fare like tins:
milk.
Dinner-Soup, porterhouse steak. potatoes.
parsnips, chow chow, peach pudding
Supper-Cold meat, oatmeal with Dream.
bread, marmalade, butter. milk
Most people," said Mrs. Ewing, "even st
Chautauqua, would think they Jared pretty
well II they always got meals like that All
the dishes named are of the best material
For our object has never been 60 see how
cheaply we could live, but how well we could've
at small expense. A Chicago newspaper sue-
gested that must be lean and angular You
can see what a comical mistake that is I'm the
bills of fare you will notice cake never appears
Ii people would only do without il they would
soon ind their appetite for n disappearing.
My statement that boarders can be fed for
S25O a week each on choice fare at a profit has
been ridiculed. At Purdue University. Indiana.
hfty-seven persons took meals in the hall dur
ing last summer prepared BY me. Forty -four
of them paid q so week The other thirteen
were members of my family or assisted in
cooking.
The receipts from boarders were SSs5 in
three and a half weeks. The expenditures for
food, labor and fuel $500"
One of the Purdue bills Of fare IL subjoined:
Observation-Disclosures French rolls, veal
chops stewed potatoes, bread, butter, coffee,
milk.
Dinner-Rice soup. roast beef potatoes,
sliced tomatoes. macsroni, apples, bread, but
ter, coffee. milk
supper-Cold lamb, baked potatoes, bread,
butter. tea and milk.
II can feed fifty people," continued Mrs.
Ewing, ION ESQ a week, on good food, with Q
profit of $3.50 a day, and so can you IL YOU
Will exercise judgment in the selection OF
green food material and prepare il so that
nothing will be wasted. The material con-
sumed at Purdue comprised an average OF 81
pounds Of meat and fish, 80 pounds Of bread,
l21 pounds of sugar, pounds OF butter, IL
pounds OF coffee, IL pounds of tea, so pounds
OF Ice, gallons OF milk and cream, and el6o
In fruit and vegetables"