The San Francisco call., 1905-05-07

housewife, and then
promptly ngures out that
she simply cannot afford
the newest and the latest vegetables
and fruits that the market affords.
This may be economy, but to my
way Of thinking it is false and it is the
very thing that makes the entire fam
Ily hate the very sound of the word
and that keeps them all mighty un-
happy and miserable trying TO prac-
tice it
ItIs only natural to long for a change
in diet when the early days Of spring
come along. The crispness and COOL
ness of winter are gone and the heavy
meats and puddings that seemed part
of winter cheer are not appealing to the
appetite or the ,ye any longer. Some
thing green is what is longed for.
Something, in fact that tastes Of the
earth and that looks as though it had
never known the meaning Of the word
winter.
The housewife knows this and she
even goes as far as walking to the
stalls and inquiring the price Of
rhubarb. asparagus and peas. Expen-
s.xe. Unfortunately. yes, and she
shakes her head and thinks that it
would be a foolish waste Of money.
especially with meat so high.
Now, 1 know that fruit and vege-
tables are expensive, but they are
wholesome and nutritious and IT GER
tainly is better to pay a few extra
pennies to the market man than it is
TO the doctor. In fact, living on a
steady meat diet is about the same
kind of economy that turns off the
heat from every room. save the living
room IN winter and that turns the
lights so low that the eyes are strained
nearly out Of the head to see.
Economy is all right in its place, but
it certainly does not begin with the
necessities of life. Wholesome living
is real economy in the long run and
it is the sort of saving that insists on
getting fun value for every dollar ex-
pended
Certainly lettuce. spinach. radishes
and beet greens are inexpensive and
there are quantities of oranges, ban
anas and pineapples to be had for
few pennies. Yet how many cooks
place some enc Of the onion family on
the table every day and heap the fruit
The Italians were the ones who made
it their business to see how much they
could do with next door to nothing. A
piece OF fish stewed with a Glove OF
garlic or q rump steak served in the
same fashion costs only a few cents
and Is a decided change from roasts
and heavy meats and there is. some
hopes Of adding relishes and extra
luSUries. But remember that cooking
inferior meat and fish and dressing it
up. with garlic does not mean to use it
freely and on all occasions Garlic. to
be nice, must be used very carefully
and sparingiy, for its chief charm
lies IN the fact that its Identification
IS almost impossible. 1t is quite enough
TO rub a hot platter with a Glove or TO
rub a piece Of bread and toss it among
the lettuce leaves for a delicate flavor
Is acquired and nine out Of ten people
would never dream that they were eat
ing lettuce or steak favored with OBJ
noxious garlic.
Plebeian. Well, perhaps il is. but it's
delicious just the same and what you
don't know won't hurt you in the least.
And one thing more 1 want to tell
you OF before go to the fruits. An
other Italian dish, as il chances, but a
Of the frugal Italian, as we'll The
foundation is vegetable and the top
and dressing is cheese, so that it is
somewhat Of a combination dish.
Use caulifiower, artichckes, celery.
tomatoes, sprouts. cabbage or macaroni
and cook and sprinkle ii with cheese
and trim IL with lettuce and cucumbers
and see how nicely it viii answer the
purpose Of meat In fact, any dish
served with creamed cheese sauce is
always pleasant surprise and 1t is
more filing than you would at first
suppose.
Now, don't raise any objection to
cheese Immediately and say that II
doesn't agree with you, for these days
there are so many different kinds that
any one can eat it II cooked to a proper
turn.
Somebody once said that the begin
ming and the end of a dinner were the
most important parts, as people had
more time TO think and to criticize
what they were eating.
don't know about the first, but I'm
perfectly positive about the latter. for
a pretty dessert served in an acceptable
manner gives lasting impression that