New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-03-22
TEN DOLLARS A WEEK.
FOR PEOPLE OF SMALL
INCOMES.
THREE LENrEN MENUs-How TO PREPARE THE
DISHES.

THREE LENTEN MENUs-How TO PREPARE THE
The number Of families who partially opse'Ve
Lent because Of me wholesomeness OF INC 'e
,h,s season OF the year is certainly on the
o,.raa,v enough the demand OF Lent seldom al
,o,s Tho nr,ce OF fish, so long as the weather re-
mains favorable TO the fishermen. Oh 'he w.. ~,
the increased supplies OF FISH ana Oh sea io'u ~ 80
kinds and Of eggs 10 meet this oe' -.
abundant that prices generally 1ai' re" 90
ar. row a. their best and cheapest anu '"eS arc
-. -. ..,,sractory food can have 10 meet
w. nnarva,inq effects OF the languid warmth Oh
spring days. . .ra hreak
Delicious LeLten dinners. luncneons anu 49,. 49,.
,asts NAV be prepared within the limits oi DIV
allowed in these papers. 1t Will DE ren'e'De
,hot many articles marked blank IN the me"u'
given are allowed in the general expense 10" -.
$50, .xnepses are about 40 cents daily, SO that
H, On cents IL left for the variety OF dinner anu
49,, - cen,a for the variety OF each OF the o'"e'
meals.
An IDEAL Lenten breakfast Is .,
email strawberry pineapple or half large ONE. 10
poscbed eggs o, toast with chives o2
e ca s'''' ~ ''''''''''-'''''''' n
r,o s,rawherry pineapple is the cheap but rather
ac,d nine that comes in market early IN '"e 'p'e
T, makes a refreshing breakfast fruit because u
10 aC
"a con,s and may often be found TOT GEMS
- IA hut a fraction OF cent TO any dish
49,. ,,r,,sb ~ they are kept growing In WINDOW
hox lo-cen, bunch with roots VIII ias' $500 800,
uon,hs Mince fine enough OF the ch'es W 'p' -
a,.ou, half teaspoonfu over each ess' inns =.
Mid hi, appetizng onion flavor. scam "a
- ., -,ce will be sufficient TO cook Tor preakias''
GO, hot cross buns made at home VIII eos' ~
- as civ bakers rolls. cents ana they VIII
1900 ,,ke the place OF the cents worth Vi
ous which is included with the conee IN INC se"
eral expenses. ,S.,. . rou,d
To make twelve hot cross buns. take mar po''u'
~ ono Gun and three quarters. OF patent process VI
" w Ns,sur. OIL. n quarter OF a cup OF luxe
-, ,,,k. dissolve a quarter OF a yeast CAKE Ill
:, and st,r in enough flour to make soi' spo"s"
Co, II in the heating closet under 'he o'e" :.
~. :, ,here IL no such closet In your range. set
,ho sponge IN any warm place. Let IL rise aoou'
VI" s'r ~ until II Is double in bulk. Then mix two
..,,ro ,ablespoonfuls OF butter. -FOUR eve" '""'e
''"p ., sugar two tablespoonfuIs OF cream or
t, Ill and two eggs Finally add the remainder
:, 81. eour Mix the sponge In with th's paS'e ""u
hon, them thoroughly together lie. VI. ~
.ord until II has become light IL VIII TAKE oiy
,,r.e hours II II IS shut up In the coset unoer INC
oven. 1t must be covered ciose'y VIZ" ~
uanor then with n tin cover. keeping the tempera-
49, =. .hou. eighty degrees. II II Is to be raised
a. Quickly as the time given OUTSIDE the c'ose'
.,a,e 1, IL subject TO draughts IL VIII take n"o'
longer After II has risen. dredge h'te no"i
GOV tho dough- roll II out and cut II INTO puns ru'
,beu back In a pan and cover Win ou''e1eu Pdp.
80 ,,,s 70 rise an hour longer Score them WIN
NV tr,,. % make a cross each. and brush
-, oy.r with caramel. When the buns are
marked put them In a hot oven 10 BAKE IN hi'ee"
r,rutes These buns may be made with an adui'ion
., n tablespoonful OF citron cut In thin slices ana
,wo tohlespoonfuls Of currants. Add the FRUIT just
he,ore the dough Is rolled out and cut Into buns.