Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911, 1909-12-12

mince 1t very fine season with salt
and pepper. Then moisten with some
of the gravy, which has been strained
and heated and into which you put
about teaspoonful and half of dis
solved gelatine. "a few bones cooked
with the meat would give the gela-
tine.)
When the meat is nicely moistened,
press into an earthen crock or mold,
place a weight on top and let 1t stand
until the day following. This is very
good sliced and served cold. If pre-
ferred hot, do not mold, but line small
cups with cooked rice, fill the center
with the minced meat, cover with rice
and steam until thoroughly hot, or set
i'm a pan of water and bake in oven.
Outlets
Veal outlet is fairly cheap and when
egged. crumbed and baked is very
good Chicken in cities is out of the
question, but a half pound can of
boned chicken. pieced out with rice or
vegetables, furnishes a good meal. Ere
quently on Saturday night one can buy
to advantage in a large public mar
ket.
Macaroni with white sauce and
cheese is a good meal. Macaroni com
bined with finely minced beef few
eggs, a bit of butter, is satisfactory
dish not very expensive.
Dried Fruits and Vegetables
Beans, dried lima beans corn meal,
dates, figs and prunes are all excel
lent foods and cheap. Corn meal can
be served in many ways. one thlng
to bear in mind is that all these artl-
cles of food require hours of cook'ng
20, hsaly hnn
the oven. If allowed to simmer over a
slow fire all day it not easy to tell
them from baked beans. Soaking over
night and parboiling with bit OF
soda is necessary.
Plenty of good bread is essential
always Dreamed toast and cocoa, OF
corn meal mullins and coffee make a
meal. Brown bread and cottage cheese
with stewed prunes or few dates
make a good midday dish. AS rule,
the breakfast should be substantial
An extra good one consists of goldfish
balls, corn mullins and coffee. The
luncheon might be bread and butter
and a glass of milk. Dinner could be
rice or macaroni. with cheese, cocoa,
coffee, tea or milk.
The markets sell packages of dried
vegetables. A 10-cent package in
tended for Julienne soup would make
soup several times for the ordinary
family. Certain sections of city nave
lower prices than other sections for the
same grade of goods-if one knows this
he may save in that way. Absolutely
nothing must be wasted; a spoonful OF
gravy or vegetables can be used III
some sort of leftover. Fruits should
be used whenever possible. In our city
there is no excuse-even fresh fruits
are inexpensive, and should form part
of the bill of fare. Sugar adds to the
expense account, but sugar is a food
as much as meat and bread are. Dried
fruits are very satisfactory if carefully
prepared. Soak over night and cook II
same water very slowly and usually
without stirring. Add the sugar, cooh
long enough to allow it to dissolve anc
then remove from fire. These fruits
are good served as sauce or they make
good shortcakes, which help to give
variety.
Keep a Supply of Flavoring Materials
A supply of flavor,ng materials like
cinnamon, mace, bay leaves, papriks
and celery salt is excellent to have or
hand 1t is not expensive, for it is OF
them that one must rely to bring ou
surprises and to turn plain food into
satisfying fare. 1t is surprising how
poorly the food is often seasoned, caus-
ing it to either be refused or eater
under protest. The simplest season
transforms the pla nest food into g
most acceptable dish. So If you are
working with a small income keep c
supply of seasoning on hand, for al
No1z1 fC 81 OF