The St. Louis Republic., 1900-11-23
SUGGESTIONS FOR
TABLE AND KITCHEN.

When arranging menus for the week that
are to be used in widely different sections:
and under very varied conditions. one must
first consider the most available dishes to
present suited to the season and calling
for materials readily obtainable in almost
any part OF the country open to commerce
in fresh food materials.
One must of necessity leave much to the
good judgment of the housewife in regard
to detail, as it is not possible to be ac-
quainted with every existing condition.
The prime object is to give and idea By
how to proportion the necessary food sub
stances required for each days meals. AL
so to suggest new ways of serving ana
methods of preparing. the everyday materi-
ais in order to avoid monotony, which is
not conducive to good appetite with a dain-
ty eater. While the menus are seeminsly
ceptions composed of the piainest and least
expensive materials. The variety convs Us
the impression that they are beyond the
means Of the average housekeeoer. The
aim is to strike a happy medium and suit
very great many tastes and needs. Given
the proper arrangement of classifying the
to add to. or curtaiI these menus. The
simplest dinner menu must have the fol-
lowing courses: Soup, meat meat dish Or or Its
salad and dessert with coffee. or 1t Is not a
dinner. From this plain foundation we
build up. first adding the fish course. then
relisheS. entrees ana so on, until We get to
the formal, ceremonfous dinner
The menus do not give many of the ex-
the fact that any one is more or less ia
niliar with these cuts of meat and how
they are used. but may be entirely in ig-
parts of the animal. There is difficulty in
disposing of these large and expensive
pieces when the family is small, And un-
is not satisfactory. The desserts are also
selected with a view to economy as well as
variety. When the family is very small
the dessert question is more of a problem.
Many of these dishes are best made in
moderately large quantities. To avoid left
overs in snis line. select desserts that can
be made in very small proportions, like
tho various egg custard preparations. jun
ket. gelatines. fruit tapiocas and dishes Of
like nature.
When fruits are enjoyed. they are the
hest desserts for small families. using
either fresh or stewed. This dessert can
like sunday. if having sufficient other
viands to supply the proper amount of
food. the dessert is added only as finish
ing touch.
Peanut Butter.
The best peanut butter you find at first
class Srocers is made by a special process.
The trouble With all amateur, attempts. is
the insufficient grinding or disintegration
of the nuts as well as lack of knowledge
on some, other points. In making them
anosousn,y n, suitapie and digestible to dell
preparation for this reason. being careful
in selecting the brand. as some are made
with much more. care than others.
Canned Pumpkin.
Cut the pumpkin into slices about an inch
broad pare carefully and then slice again
in rather thick pieces. Pack your jars full
with the pumpkin. then add sufficient cold
water TO fill every crevice until water over
flows jar. See that all air bubbles are al
lowed to escape, then screw on the top of
jar, which should be sterilized. Place the
jars in wash boiler in the bottom, OF
which has been placed a wooden rack or
clean straw. Do not allow cans to touch
Fill the boiler with cold water, covering
the jars to the top. Bring gradually to a
boil and boil four hours.
Specimen Menus.
MONDAY.
BREAKFAST.
Cereal. Cream.
Sausage. Baked Potatoes
Fried Mush. Honey
Coffee.
LUNCH.
Potato Omelet. Rolls.
Stewed Fruit Waters.
Fruit Cocoa.
DINNER.
Vegetable Soup Without Meat.
Baked Bean CroGuettes. Tomato Sauce.
Stuffed Potatoes. Spinach
Fairy Pudding. Yellow Sauce
Coffee.
....a.lilli.e ZuEspAx. Il 1-;s-.