Los Angeles herald., 1909-07-10

III OW best to provide a table for six
persons on $40 a week is a ques
AA ton ably discussed In the Ladies'
Home Journal by Mrs. Rorer. In order
to do this successfully, she points out,
the' occupations and habits of each
family must be considered and house
wife must have forethought and
knowledge of how to buy and cook and
how to utilize every scrap of food that
is left over She must also know what
is the best food to build up the muscles
and nerves and to enable person TO
do the greatest amount of work with
the least expenditure of bodily energy.
For the man or woman who must be
confined in the office all day such FOODS
as eggs and milk and lean meat, which
are concentrated energy, as 1t We're
must form the staple diet. For the out
door worker a goodly proportion OF
vegetables is needed to supply muscles.
These are cheap and plentiful and may
be served in many appetizing ways.
To know how to buy just enough and
no more is an art, one that the French
housewife has reduced to perfection.
There is no waste in her larder. Bones
left on the meat platter are boiled Ior
stock and the water in when veg
etables are boiled is added, making
nutritious soup.
The housewife should plan her meals
beforehand, not wait until the last mo-
ment before preparing for meal, ADD
ing an occasional new dish and serving
the left-oVers in the most appetlzlng
way. Where a family has one goon,
we'll balanced meal day they VIII
usually be satisfied with simple lunch
con or supper.
In the majority of families. declares
Mrs. Rorer, potatoes are boiled ana
mashed 200 days in the year, when
there are 100 ways of cooking potatoes
If mashed potatoes are left over they
are too often patted into fiat cakes ana
badly fried in lard. Under these con-
ditions they take up from quarter to
a half pound of grease and are MADE
indigestible, II not unpalatable Pota-
to pudding uses up mashed potatoes
and scraps of meat, and make a cheap,
palatable and slightly dinner dish. Bits
of bread may be used for escalloped
dishes, or ground for meat rolls, or
used i'm bread omelet, or may be made
over into dozen simple, wholesome
puddings for the childrens luncheon
Breakfast cereals may be mixed
with a few chopped nuts, baked in a
baking dish, to take the place OF meat
at dinner
utilize the so-called inferier pieces
of meat-inferior, not because they are
without nourishment, but because they
are low in price, and they are low in
them. The average housewife knows
how to cook only tender meats; for
this reason we pay twice as much for
a sirloin steak as 1t Is worth, and buy
bits of flank and the round at rational
prices One pound of chopped beef at
12 cents a pound, with one egg and half
a pint of bread crumbs, nicely seasoned,
will make a Hamburg roast for six
people. Serve with baked potatoes,
stewed cabbage or cabbage salad. Or
make the same mixture into round. fiat
cakes, pan or broil them, serve them
on cream horse radish sauce. With
these serve boiled rice and baked ba-
nanas. Apple dowdy or Indian pud-
ding would make an excellent finish to
this meal,
"The famous pot-a-feu of the French
combines soup, meat and vegetables,
and has additional advantage of saw
ing dish washing, as one pot holds the
entire meal. A shin of beef for 35
cents, 10 cents worth of vegetables,
with whole-wheat bread and butter,
make an excellent, comfortable dinner,
and you will have meat enough left
over for a potato pudding for tomor-
row. Cut the meat from the bones and
have the bones sawed in small lengths,
because you want to use the marrow.
Put the bones in the bottom of the
Kettle, the meat on top, cover with
llree quarts OF cOiu water, bring to
the boiling point skim. Simmer for
two hours. Cut the vegetables into
pieces, suspend them in the soup,
either in a wire basket or in a ball
made for the purpose. Cover the ket-
tie and cook for one hour longer. At
serving time, strain the soup into the
tureen, saving enough for sauce for
the meat and vegetables. Season the
soup with salt and pepper You may
add few slices of lemon if you like.
Slice the meat, arrange it nicely on
platter, place the vegetables at the
ends and pour over a well-made brown
sauce. If this is nicely cooked and
neatly served, II is not only palatable
but it is also attractive-loolxing, easily
digested and nutritious. Follow this
with salad, bit of cheese and
cracker, or, If you like, some light
pudding queen of all puddings, fruit
tapioca, or a slice of French toast
covered with jelly sauce.
"A leg of mutton. the first cost of
which Is dollar an da quarter, gives
much the same sort of a meal, with
enough meat left over for the day fol-
lowing. Wash the leg, put it in a kettle !
with three or four quarts of boiling wa
ter; add four tablespoonfuls of we'll