New-York tribune., 1902-06-04
ECONOMY IN COOKING.
WHAT TO USE IN PLACE OF POTATOES
HOW ONE HOUSEKEEPER SAVES
ON HER MEAT

Potatoes at 81 bushel have become an ex-
pensive food and their has been cut down IN
the families of many thrifty housewives VINO sup
ply their place several times a week with mac
arori rice Not only have the prevailing hlsh
prices of foods been felt among the poor but IN
homes where expense is an item OF interest there
has been a marked change in the daily menus
during the last few months. Where beefsteak ap-
peared on the table several times a week It is now
seen only twice a week and there Is a
similar falling off In roast beef and other cuts
One woman, domestic science teacher, who puts
into practice in her home what she preaches IN
her classroom. has learned the value of q shouder
of veal or a foreQuarter OF lamb. For example.
on Saturday she often purchases shoulder OF
veal 1212 cents pound and out or 1t she gets
a veal loaf and a roast, each OF which Is served
hot for a dinner. Then the veal 4oai appears
sliced cold for Sunday night supper and Monday
mornings breakfast, thus saving the preparation
Of a meat dish when the maid IS out or busy with
the washerwoman and the after Sunday udylng up
The cold roast appears at second dinner III tre
form of a ragout, and is prepared as follows; Inc
meat is cut in pieces a is made OF the
gravy of the roast favored with little Worcester
shire sauce, tarragon vinegar or lemon or other
acid Jelly and few chopped capers or olives II
there are left of peas beans they are added
Then the meat is put in and heated All the
tendons the bones and the knuckle OF the veal
shoulder are used for stock for soup, as they are
rich in gelatine If pieces Of meat are left after
these variations they are USED Win OIedu c' 'ulIo9
a luncheon sOufne-
For this souffe very dry bits of meat may be
en1uloyed providing they chopped or ground
very fine The crumbs should also be fine, and the
nroportions of meat and bread may depend on the
amount of soufie wanted. II the meat is dry and
seant a slice or two of bologna sausage and thin
slice OF cold boiled ham from the butcher will work
wonders in giving rich flavor They should be
chopped. To two cupfuls OF meat and crumbs add
a cupful of white sauce, the yolks Of two eggs
and salt and pepper to taste. Fold in the stiffy
beaten whites Of tho eggs, and bake in a moder-
be served at once coming from the oven or It
will fall The white used in IL Is made or
one cupful milk, tablespoonful or butter ana
two tablespoonfuls Of -four. salt and pepper:
A forequarter Of lamb admits OF q variety or
treatments II the family is snall-fhat is, II II
has not than four or five members-shoulder
chops may be cut for breakfast, the neck may
be removed for fricassee and the shoulder saved
for roasting. The best way to treat the shoulder
roast is to have the butcher remove the bone and
A fricassee Of lamb may be made about as palata-
BILE chicken if done right Have the neck cut
into pieces. Roll the pieces in flour and brown
them with a sliced half onion IN butter IN the
the is tender that the bones slip
Remove from the stove and when cool take out the
bones Strain off the sauce, make dumplings and
boil them In It For the dumpings mix together
ing powder level teaspoonfuf of salt a cupful
of milk. Drop them into the liquid with a table
spoon when il is boiling, cover the pot closely and
cook twenty minutes being careful they do not
burn. Arrange the dumplings around the outside
OF the platter and the meat in the centre and pour
the all.
Strained canned tomatoes may be added with
good results to this fricassee.