Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-02-10

Not what W. might he-and suppose We
are :. +. hiser in The Reader.
Housekeeping for Two.
TO keep house for two people is. to
use the words at IA woman who pro
vides Tor SIX, nothing but play" Doll
housekeeping is what another heavily
burdened housewife calls it, Certainly
the woman who has only one perss,,
besides herself to cater for cannot call
it drudgery The main difficulty she ex-
periences is in dividing cook book r,ripeS
aud in cutting down provisions So thar
there shall be no surplus to go to waste
1t is not only difficult to buy food in
quantities small enough for a meal for
two people, but it is very expensive.
For instance, a jar of orange marina
lade just big enough for two is 10
cents. and one three and one-half times
as large and containing enough for sew
eral meals is only Is cents.
How to use up left-OverS is Il problem
that must confront the caterer for two
persons. When purchasing meat it is
good plan to get enough for two meals
Then the table will not look bare and
there will be a sufficient quantity for
second meal Cooking experts disagree
as to Che amount of meat needed in such
"A ease one writer declaring that one
pound is enough, and another two
pounds. OF course this depends entirely
ON the number of dishes served with the
meat
For two women Il pound and a quar-
ter or Il pound and half Of porterhouSc
steak mas DCen found sufficient for two
meas. The meat was served as Il steak
for dinner the first day. and the tough
end, which is always part of this cut.
was made into croquetteS, or German
beef cakes, the next day. This supply
might be more than enough if several
vegetables were served with it, but it
was barely enough when only two vege-
tables and a simple dessert made up the
bill of fare.
A two-pound porterhouse will usually
be needed if one of the two people is a
man. The tough end should be re-
moved before serving, and laid aside for
beef cakes \ certain dietician allows
au average of three-fourths of Il pound
OF steak 10 person.
1t is always more economical to buy
roast than steak or chops, if the family
is not averse to made over dishes. y
four-lound top sirloin roast will last two
persons three meals and sometimes
longer.
\ turkey for two is out of the ques-
ton unless they are willing to live on
turkey hash for about a week. But Il
chicken is desirable. not only OH account
of its small size but because so many
delicate dishes. such as salad. croquettes
auu Scalloped chicken, can be made
from the leftovers. a threepound chick
en- is about as small as can he had for
roasting The leftovers from the first
meal can be turned into delicious seal
Hoped chicken. and the bones into Il small
turecnfui of soup.
In ordering Il chicken it is better to
ask for bird smaller than you really
desire. for the butcher will be sure to
send larger one. You will meet the
sam" difficulty in ordering other meat.
especially Il roast which is cut before
being weighed \ housewife of an Geo
nomIcal turn of mind may purchase
round instead of porterhOuSe steak, and
stuff it. A woman who believes that the
attractive appearance of dishes goes
Tong way in making meal enjoyable
stuffs veal outlet. For stutfing steaks
and outlets prepare highly seasoned
Dreadcrumb Stutfing and heap it on the
steak or outlet; then pull up the edges
over the stufiing, so that it does not show
Cor roll up the meat, and tie it with a
stout string or skewer it well. When it
comes on the table ii will look like an
expensive dish. but will really cost little
more than when merely Dreaded or
br0iled. When 4 round steak is stuffed
ii should he cooked slowly, as it is a
rather tough cut. 1t is delicious when
braiZed slowly.
There is no special economy in Ham
burg steak as it is sold already chopped
IN butcher shops. The cheapest is made
OF stale meat, and the best generally
costs more than the round ain extra
price being charged for chopping.
Que of the principal things that the
young houSekecper should remember is
to practice hcr economy on the sly
that is, III such way that her Ta'n'iv