Daily capital journal. (Salem, Oregon) 1903-1919, 1904-02-13
Practical Suggestions
Talented House
Keepers
Program by C0rnelia c. Bed
ford in Philadelphia Table
Talk

of presenting to readers schedules
based on arbitrary prices is hedged
about with scruples. Her own ex-
perience may have proven that the
facts as stated are correct but will
those who attempt to follow her di-
rections prove equally successful? AS
regards our subject for today the
writer can only assure her readers
that the dinner here described has
been given three times within a few
months and in no case has the cost
exceeded the amount named, though
prices and quantities have varied
slightly. The meal was served for
four adults, and while OF necessity
calculation as to quantity was close
in each instance sufficient of one
thing or another was left to make a
composite lunch dish the next day
The. cost Of fuel for cooking was not
taken into account.
Vegetable Soup.
Smothered Beef. Brown Gravy.
Mashed Potatoes. Lima Beans.
Cabbage Salad
Prune Jelly.
Coffee.
To bring the cost of materials
within the dollar limit the hostess
must be a good marketer and know
where she can get the best returns
for each penny expended. Above all
this is most necessary In the case OF
meat, the most expensive item on the
list. A thick slice of under round
weighing three pounds, can ordinarily
be obtained for fifteen cents pound.
but sometimes a lucky purchaser will
find on the counter a shorter, more
chunky piece OF horseshoe or a thin
but lean flank steak at twelve cents.
Bony pieces at lower rates are not
considered, as the proportion OF eat
able material might be too small.
The soup will need one cupful OF
dried green peas, which are washed
and soaked over night. They are put
on in three pints Of fresh cold water
and simmered gently for about two
hours or until they seem quite soft;
to them should now be added one large
carrot grated, one onion thinly sliced,
a penny bunch of soup greens, one
half Of a bay leaf and a teaspoonful
of salt and the simmering continued
for another hour. Rub all through a
sieve, thicken slightly with a table
spoonful of -four, add salt and pepper
to taste and simmer again for at least
five minutes.
BE sure that the butcher,g with
the meat a piece Of suet. Cut fine
little Of 1t and melt in frying pan.
In this when smoking hot quickly scar
and brown the meat, turning several
times; If the piece is a flank steak
first score it slightly but in close
parallel strokes on both sides. AS
soon as Drowned transfer it to
covered pan or kettle. Dredge into
the frying pan sufficient -four 10
absorb the fat which remains and stir
it until dark brown, then pour in |
sufficient boiling water to make a
scant pint Of gravy. Add 10 It any
seasoning desired or on hand-a bay
leaf or Glove, a slice or two of onion,
4 pinch of curry powder, besides salt
and pepper; a little stewed tomato is
admirable If any is to be found in the
pantry, but this is not included in the
expense account Pour this gravy
'ound the meat, cover closeldy and
'lace in a moderate oven. Allow
wenty minutes for heating through
md an hour for each inch inthick-
less. AS it is not a tender cut 1t is
o be made so by long. slow cooking.
Before serving strain the gravy.
Less than quart of potatoes will
lake a good dishful when mashed.
'eat into them salt pepper and
uarter OF a cupful Of hot milk.
The usual price of dried lima beans
) eight cents a pound and at that
ate six cents worth will be ample.
lick over, wash and put them to soak
he night before. They will nead
bout three hours slow steady cook. I
lg. During the last hour let the
quid on them boil down to a scant
upfui This is 10 be thickened with 4
teaspoonful OF -four mixed with cold e
'ater and a seasoning OF salt. pepper
nd one teaspoonful OF grated or Z
raped onion added with. just before c
king from the fire. one teasDoonful 4
butter.
From the vegetable counter select
tiny but Arm white head OF cabbage. :
emOVe the outer leaves, shred the {