Evening journal., 1904-04-15
A Plea For Variety.

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Wilmington market. calling for nothing
out Of season, or extreme in price.
A Plea For Variety.
Next to the economic use OF all mater
ials used in the kitchen. comes the ne
cessity for variety in the preparation
and serving OF meals. In some homes
there prevails the habit OF serving GER
tain meats on certain days, as steak
on Monday. stew on Tuesday. chicken
on Wednesday and so on. Nothing |
pals on the appetite so much as this
custom. the outcome Of a species of
lazlness or Indifference on the part OF
the housekeeper and the Household |
strongly urges its readers to steer clear |
Of this comfortable (perhaps) but I'M |
safe harbor. To a woman doing her
own work. the most tiresome feature
is the monotony of Il. One grows tired
OF doing the same thing over and over
again. Not only In houseworS and
home keeping but in all the various
trades and even pleasures OF life, is
this the case; indeed nowhere is there
harder striving after variety than
among those unfortunates who live
only for pleasure and to keep them
selves amused. Then why should not
we women who labor in our homes and
for those for whom we care most, use
our ingenuity 20 place before them for
the three meals day to which they
must sit down Ca monotony of itself
sometimes) tempting. appetizing, eye
pleasing as we'll as palate-pleasing
menus. studying individual tastes. the
suitability and combination OF food ma
terlal as well as the attractive serv-
ing OF each dish and the general ap-
pearance OF the table. This last in
cludes perfectly clean linen. we'll pol
ished silver and glass, ana immaculate
china. Striving for this variety one
welcomes the monotony of the work,
and It becomes a pleasure instead Of
the drudgery it is liable 70 degenerate
into.
Potatoes.
Just now potatoes are expensive and
of poor quality, consequently we win
use them more sparingly and prepare
them accordingly. Before pairing, soak
in cold water for an hour or so; this
improves them quite a good deal. Boil,
drain, sprinkle literally with salt, and
allow them to dry out on the back Of
the stove; this renders them mealy and
in good condition for MASKING. They
are no longer fit for baking or stewing
and viii be satisfactory only when pre-
pared as above, fried as cakes. or chop
ped fine and fried in bacon fat.
Tomatoes.
Are watery and to be avoided in the
cheap quality, but those at twenty-five
cents a quart are well worth the price
and a salad Of these on lettuce leaves
with French dressing will prove an
acceptable change from the usual des-
sert. and be much more healthful.
Canned Vegetables.
Are becoming tiresome, and the
Household suggests a free use of win
ter peas, lima beans and hominy, to-
gether with such green vegetables as
are available and moderate in price.
Cabbage is almost extreme in price,
but a small head for slaw. or to cream.
will not cost much. while spinach is at
last coming down from It's extrava-
CANT prices which have prevailed all
winter and is within reach OF the av-
erage pocketbook. Parsnips and sails
ify are delicious when carefully pre-
pared, and altogether we are fortunate
to be able at this season OF the year.
to obtain so many good things with
which to provide our tables.
Menus.
Menus for every day.
SATURDAY.
Breakfast.
Nush mullins.
Boiled eggs. hashed brown potatoes.
Dinner.
Cream Of onions soup,
Fricassee Of lamb,
Lima beans, buutered beets,
Mashed potatoes,
Bread and butter pudding.
Supper.
Salmon croquettes. tomato sauce,
Hot rolls, baked apples.
SUNDAY.
Breakfast.
calrs liver and bacon rolls.
Potato cakes,
Graham mullins,
Dinner.
Tomato soup.
Fnlet OF veal, hominy croquettes,
Rlced potatoes,
Egg salad,
Pineapple en- surprise.
Supper.
Creamed sardines.
Sponge cake. peaches.
MONDAY.
Breakfast.
Ham and eggs. potato cakes.
Toasted mullins.
Dinner.
Slices OF veal. in brown gravy,
Baked sweet potatoes,
Cold siaw. kidney beans.
Farina Moulds. waters.
Supper.
Tomato omele.te.
Bologna sausage, apple sauce.
TUESDAY.
Breakfast.
Hash on toast scrambled eggs,
Grddle cakes.
Dinner
Cream tomato soup,
Roast pinbone of beef.
Potatoes Drowned with meat.
Hominy-peas,
Rice pudding.
Supper.
Plaul1ed shad,
Radishes. dried peaches.
Jumbies.
WEDNESDAY.
Breakfast.
Shad roes, poached eggl
Lyonnaise potatoes,
Popovers.
Dinner.
Rice soup.
Pork steak, spinach
Stewed tomatoes. boiled ins.,
fro~u.Ho salad