Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-11-15


milk, vegetables, melons, grapes, etc, in
abundance, and all of the best quality. The
cost was exactly s42-s6 week for the
four, or 81 30 week for each person.
In 1888, while in charge of the School Of
Domestic Economy of Purdue University,
Indiana, experimental. with family OF
four adult persons, and the following was
our bill of fare for one week in April:
Sunday.
Breakfast-Oranges, fr1zzled beef, boiled
potatoes, mullins, bread, butter, coffee.
Dinner-Salsify soup. fried oysters, baked
bread, butter, coffee.
Supper-Boiled rice with cream, buttered
toast, tea.
Monday.
Breakfast-Bananas, broiled hsh. fried
potatoes, water crosses. graham mullins,
Dinner-Scotch broth, stewed chicken,
mashed turnips, boiled potatoes, stewed
peaches, bread, butter, coffee.
Supper-Farinose and cream, French rolls,
stra wberry jam, ginger waters, bread, but
ter, tea.
Breakfast Oranges. creamed Goldfish,
boiled potatoes, poached eggs on toast,
bread, butter, coffee.
Dinner-Tomato soup, broiled beef steak,
mashed potatoes. succotash. bread, butter,
Supper-Rolled wheat with cream, corn
mullins, bread. butter, tea.
Wednesday.
Breakfast - Omelet, breakfast baoon,
stewed potatoes, apple sauce, grtddle cakes,
bread, butter, coffee.
Dinner-Pea SOUP roast beet, Drowned po-
coffee, snow pudding.
supper-Rolied barley with cream, bread,
butter, ginger waters, tea.
Thursday.
Breakfhst-Apples, oranges, haaA, corn
dodgers. bread, butter, coffee.
berry sepe as' b1ssd s1sss
charlotte russo.
supper-Cold meat, dipped toast bread,
butter, tea.
Friday.
Breakfast-veal chops, baked potatoes,
rice mullins. bread, butter, marmalade.
coffee.
Dnner-Brown soup. cold roast turkey,
potato salad. maccaroni, baked sour apples,
bread, butter. rice pudding.
Supper-Cornmeal mush, toast, bread, but
ter, fancy buns, tea.
Breakfast-Oranges, bananas, Hamburg
steak, creamed potatoes, crosses, French
rolls, bread. butter, coffee.
Dinner-White soup. mutton chops broiled.
asparagus, potatoes, lettuce salad, bread,
butter, caramel cream.
Supper-Oat meal with cream, cold turkey
graham gems, bread, butter. tea.
Wasn't that pretty good fare and q
pretty good variety? What do you think
1t cost2 One dollar and seven.y-fve cents
each, or 81 for four of us for the week.
Most people would think they Jared sump-
tuously if they could get such breakfasts,
dinners and suppers Well, every family
in the land can, for similar sum, have as
good a bill offare by judiciously selecting the
best quality of food materials and by skill
fully preparing them in the best possible
manner. Equally as much, if not more,
depends upon the quality of the cooking
as upon the quality of the material
cooked. And the food that is wasted at the
average table, on account of the character of
the cooking, costs more than the food that
is eaten. People require very moderate
quantity Of food, and when each article
served at a meal is we'll cooked and palat-
able it is eaten with relish, nourishes the
system and satisfies the appetite. But the
sloppy coffee, the halfbaked bread, the
meats, the soggy vegetables,
the sodden pastry and the various other
dishes of similar vileness that compose the
average breakfast, dinner and supper are SO
nutritious, unpalatable and unsatisf, ing
that they are merely tasted, and then passed
BY with disgust, to find their wav into the
garbage barrel where such stuff Iegitimately
belongs. EMMA P. EWING.