Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1890-03-21

Total. %
Our one extravaganza is in buying the
best of creamery butter and fine coffee, but
it is an extravaganza that is quite justifia-
BILE, because, as Jack says (his name ism t
Jack, but it answers just as welD, that
clearinghouse, where you get your mon
ey's worth of style and course dinners, he
never was served good cup of coffee OF
nice sweet butter.
1t is wise policy, as "Practical House
keeper suggests, to use the French method
and utilize every scrap L wonder how
many housewives give the same study to
the ordering of the daily meals that is eX-
pended in the selection of love of bon
net To the true woman who has the in
terest of her home at heart no pleasure is
so sweet, no time so we'll spent as that
which she gives to studying the comfort
and happiness of her home and in no way
can she find surer path to the inmost re-
recesSes of her husbands heart than in the
dainty serving and the variety that may be
introduced in the cooking of her little din
nerS.
Here is my bill of fare for one week at
cost of S3.75:
SUNDAY.-Breakfast: Bacon, fried no.
miny, potatoes, rolls, coffee. Lunch ::
Bread and butter, baked beans, pickles,
cake, tea OF coffee. Dinner: Chicken pie,
mashed potatoes, escalloped tomatoes,
SteWed frult, coffee.
MONDAY Breakfast Chicken pie
warmed up in the broth, fried potatoes,
coffee Lunch: Hot graham gems, fruit,
tea or coffee. Dinner: For two persons
it will need half chicken to make the pie
for Sunday, and the remainder can be used
for Mondays dinner as friccassee and
cooked in the different methods, One does
not tire Of it if served two days in success
sion. With the friccassee served stewed
corn and baked potatoes; nuts or fruit for
dessert.
TUEsDAY.-Breakfast: Toast and eggs,
coffee. Lunch: Hot biscuit, strawberry
jam, cheese, cocoa. Dinner: Irish stew.
This, for Is ceuts, can be made so nourish-
ing and satisfying that you will not feel
any reliable meat market, for 10 cents,
you can get rich little piece of beef to
stew, then add vegetables cut in dice. car
rot, celery, beet, turnips, potatoes (Onions
II II you / 1akel, handful Of barley, plenty
WEDNESDAY. -Breakfast By saving out
small piece of the beef from Yesterdays
stew, before the vegetables are added, you
have meat for hash for breakfast, which is
far better than cOrned beef, and if you
would prepare it in real Delmonico style,
serve the hash on hot buttered toast, with
of toast Lunch Crackers and sardines,
buns and tea. Dinner: A small sirloin
of beef steak, broiled, mashed potatoes
and turnips, rice, coffee.
HURsDAY.-Breakfast Sausages, fried
potatoes, buckwheat cakes, coffee. Lunch:
Hot corn bread, cheese stewed prunes,
coffee. Dinner A small leg of lamb,
boned and stuffed with bread crumbs, roas-
ted, boiled potatoes and onions, bananas.
FRIDAY.-Breakfast Hominy, fishballs,
coffee. Lunch: Pea soup and rolls. Din
ner: A pie made from the remnant of the
roast lamb quite as good as chickcn) ,spag-
hetti, tomato sauce, oranges.
SATURDAY.-Breakfas Coffee, fried
egss, crumb griddle-cakeS. These latter
are a good aid in disposing of the stale
bread in the jar and are easily made by
soaking the bread in hot milk and water
equal parts, rubbing smooth with spoon,
egg, and only enough flour to keep from
sticking to the griddle. They are delici-
ously tender. Lunch: / saved couple of
slices of the roast lamb and made a tiny
salad, tea and cake, Dinner: A pot-roast
of beef (much richer than an oven-roast),
potatoes, kidney beans, baked; prune pie,
coffee.
When making gravy for roasts, make a
good quantity, and the surplus heated and
slices Of bread dipped in it, and some OF the
meat chopped and placed on top, makes an
appetizing dish for breakfast or lunch. In
cold weather more variety can be given in
the selection of meats, but the warm winter
we have had makes little appetite for pork.
Fifteen dollars month does not, of
course, include rent, but it will cover eX-
penses of light housekeeping, and is ac-
tually all of $40 OF S15 cheaper than to
board, and, as Jack says, 'Home cooking
does taste good, and digestion was never
BETTER X. B. r.