The star. (Reynoldsville, Pa.) 1892-1946, 1906-03-21

| Il simple dessert made up tne piil Vi
fare.
A two-pound porterhouse will usual
ly be needed IL one of the two people
is man. The tough end should be
removed before serving and laid aside
for beef cakes. A certain dietician
allows an average of three-fourths OF
pound of steak to person.
1t is always more economical to buy
roast than steak or chops, If the
family is not averse to made over
dishes. A four-pound top sirloin
roast will last two persons three
meals and sometimes longer.
A turkey for two is out OF the ques-
tion unless they are willing to live on
turkey hash for about a week. But
chicken is desirable, not only on ac-
count of its small size but because so
many delicate dishes, such as salad,
croquettes and scalloped chicken Is
about as small as can be made from
the leftovers. A three pound chicken
is about as small as can be had for
roasting. The left-overs from the first
meal can be turned into delicious
scalloped chicken, and the bones into
small tureenful of soup.
In ordering chicken 1t is better to
ask for bird smaller than you real
ly desire, for the butcher will be sure
to send larger one. You will meet
the same difficulty in ordering other
meat, especially roast, which Is cut
before being weighed. A housewife OF
an economical turn of mind may pur-
chase round instead of porterhouse
steak and stuff it. A woman who be-
lieves that the attractive appearance
of dishes goes a long way in making
meal enjoyable stuffs veal outlet.
For stuffing steaks and outlets pre-
pare highly seasoned bread crumb
'stufling and heap it on the steak or
outlet; then pull up the edges over the
stuffing, so that it does not show Tor
roll up the meat) and tie it with a
stout string or skewer it well. When
it comes on the table it will look like
an expensive dish, but will really cost
little more than when merely Dreaded
or broiled. When a round steak is
stuffed it should be cooked slowly, as
it is rather tough cut. 1t is delic-
ious when braized slowly.
There is no special economy in Ham
burg steak as it is sold already chop
ped in bucher shops. The cheapest
is made of stale meat, and the best
generally costs more than the round,
an extra price being charged for chop
ping.
One of the principal things that the
young housekeeper should remember
is to practise her economy on the sly
that is, in such way that her fam
lily will not be rudely reminded of
tight purse strings, she should try
to prepare dishes that look expensive
and attractive, yet in reality cost lit
tie. For example, escalloped dishes
and dainty croqUettes cost no more
than hash nevertheless they are in
finitely more pleasing to the average
palate. If accumulated bread crumbs
are used in stuffing instead of in bread
pudding, which always calls for plenty
Of eggs and milk-a pudding by the
way which few people lilie-there will
be an actual saving of expense with
out any outward appearance Of econ
omy.
Bones from roasts and small pieces
of meat can be used in the stockpot,
and will make nice gravy if their is
not enough for soup. To every pound
add quart of cold water and let it
boil until it looks rich
Another rule in regard to buying
meat, which one housewife says shd
follows strictly, is to alternate tho
use of white meat with beef. so that
there should not be too much of tho
same kind OF proteid consumed.-Trih-
une Farmer.