Los Angeles herald., 1909-07-10
Diet for the Whole Family

washed barley; cover the kettle, bring
to boiling point, skim. Simmer gently
for two hours. Add a tablespoonful OF
salt, a saltspoonful of black pepper and
o little grated onion if you like. Serve
portion of this liquor and the barley
as soup. Serve with the mutton boiled
rice, stewed turnips and white sauce.
An. orange tapioca pudding, water jelly
with orange sauce, or apple dumplings
would make an exceedingly nice des-
sert.
Make the leftover mutton into shep-
herds pie, cecils, bobotee, Spanish NUT
ton with rice or curry. Or make II
into a pilau-half a can of tomatoes
with half a pound of rice or two quarts
OF spinach will give you a palatable
dish. Strain the water left over and
stand it away for either tomato or
cream of turnip soup. The water in
which the rice has been boiled makes
much better soups than thickening of
flour does. For instance, add to quart
or this thick water half a can of to-
matoes, strain, season and serve with
croutons
An irish stew with dumpings and
onions costs at the average restaurant
40 cents an order, with bread and but
ter This can be served at home for 30
cents for an entire family, and, again,
one pot cooks it all. Apple tart, raisin
pudding and Indian pudding all make
good desserts.
wv, ere the main dish at dinner con-
tains a little less nitrogen than is re-
quired, make up the amount in the
dessert Lentils, peas and beans are
richer in nitrogen than the cereals are,
and contain an equal amount of starch
and mineral matter and little more
fat. For this reason they may be sub
stituted once or twice a week for meal.
rfsa- 4 h
are pressed through a colander after
they have been well boiled. Then they
may be seasoned and baked in cas-
serole or ordinary baking dish or made
into croquettes, or made into roll,
nicely seasoned. baked and served with
bacon. In summer serve them with
tomato or brown sauce.
During the hot months substitute
for meat some light vegetable. for we
do not need so much meat-tomatoes
stuffed with a little meat and bread
crumbs. cucumbers, squash or eggplant.
You may use for the stuffing rise sea-
soned with meat, breadcrumbs or rolled
crackers, or I'm the place of meat use
chopped nuts. Bake thee" slowly and
serve with sauce.
"A bean stew is palatable and, il well
made, slightly. Soak a quart of MeXi-
can beans over night, then boil them in
fresh water for a few moments, then
throw this water away. Add two
quarts of boiling water and cook slow
ly for two hours, or you may put them
over night in a fireless cooker. Near
the serving time put tablespoonful
of butter or suet, with two chopped
onions, in saucepan, shake over the
fire until the onion is soft, not brown,
drain the beans, saving the water, and
turn them into the saucepan with the
onion Add half pint of strained to-
matoes. seasoned nicely with salt and
pepper, cover and stew for twenty min
utes until each bean is thickly covered
with the tomato Serve these on
platter in a border of rice or potato,
pass with them tomato or lettuce SAL
ad, and you have an excellent meal.
French dressing made from bacon
fat may be used over the cold beans
for another meal Black and white
beans may be substituted for the red.
They all make a cheap, luxurious and
highly nutritious meal. Add to the
water In which these beans were stewed
milk and thickening, season it nicely
with salt and pepper, and serve 1t with
a large plate of brown bread croutons
for the family's luncheon. Leftover
beans make croquettes, or they may be
served cold for luncheon or supper in
peeled tomatoes, with either we'll
made mayonnaise- or a cooked dressing.
Rice is cheaper than potatoes, more
easily digested, more easily cooked and
kept, and the water in which 1t is boiled
may be utilized for soups, sauces, or for
starching your finest lingerie. Leftover
rice with cheese and potatoes makes an
excellent dish known as rissotto, or
Turkish pilau, with bits of chicken and
a creamed spinach sauce.
For these dinners the main dish
need not cost more than 40 to 80 cents
for a family of six. The "kedgree" of
the Creoles-a dish of fish, sweet pep
pers, rice and tomato-is fit for king;
and one pound of halibut, costing 25
cents, is quite sufficient for it Or
take that excellent Spanish dish, polio
con arroz," made from the carcass and
remains of a cold roasted chicken, with
rice and garnish of tiny tomatoes
stuffed with peas or spinach-this is
just as dainty as a dish can be, and
it costs 25 cents for six.
Corn breads are to be recommended
for their cost and nutrition; for in
stance, have cereals or cornbread for
breakfast with fruit and coffee. In
the summer fruits are accessible and
cheap In the winter prunes and dried
fruits, with apples and bananas, are to
be had in most places at little cost