New-York tribune., 1909-01-26
ECONOMY IN FOOD
Large Meals for Little Money
Issued by Extension Society.


tension Society is to teach people get large
meals for little money Glasses in economic COOK
ing are held all over the city in cooperation WIN
other agencies for social betterment and much OF
the sickness and suffering and crime tnat come
from badly cooked food has thus been prevented.
A little book called Large Meals for Little Money
has prepared by Helen kendrick Johnson 1or
the of the teachers in these courses out Woulu
be useful to any housekeeper since few are so Stu
ated as to be indifferent the possibility of get
ting large meal for little money. The recipes
have been very carefully selected ana the resulting
dishes are very palatable well as economical
They are accompanied by menus for each day lot
two weeks. and when the housekeeper knows now
to use them all she will be able. says the author, If
she follows the menus. to keep her family strong
and we'll at a cost of about S5 cents day Tor nVe
persons Two quarts of milk every day Tor the
children are included in the of the meals The
is published by the Peoples University Ex-
tension Society No 1O5 East 18th street, at 10
cents a copy. The following Il few OF the
recipes:
POTATO SALAD
Two cups of sliced cold boiled potatoes. one tea
spoon OF salt, one-fourth of a teaspoon of pepper,
one tablespoon of vinegar three tablespoons of
olive oil. teaspoon of chopepd parsley, a few
drops Of onion juice Cut the potatoes into half
inch squares. Sprinkle over them the salt and pep
per. Add the parsley and oil, the vinegar and on
ion juice. stirring with fork till absorbed Serve
cold.
SPLIT PEA SOUP.
One pint of split peas four quarts of cold water,
half a pound OF salt pork, large onion, two
tablespoons of celery sprs of parsley, one tea
spoon of pepper. one tablespoon OF -four, one table
spoon of butter Look the peas over. Wash them
and soak in cold water over night Pour off the
water. and put them into kettle, with the water
| and pork and simmer gently seven hours Add the
seasoning for the last hour OF cooking. Stir with
wooden spoon. II needs thinning add boiling
water. If not cooked enough the thick part will
settle. Strain the soup and return II to the kettle
Beat the flour and butter together 20 a cream
Stir into the soup and simmer half an hour. Hot
milk and salt may be added.
DRIED BEAN SOUP
One pint of beans one large onion (mnced fne).
four tablespoons of drippings butter, three table
spoons of -four, a few dried celery leaves, two
teaspoons of salt, half teaspoon of pepper. Wash
the peans. Put plenty of cold water them
and soak night. Pour off the water and put
the peans a kettle with three pins OF cold
Bring the water to boiling point and pour IL off.
Add two quarts of boiling water TO the Beans and
let them simmer for four hours. Add the celery
the last hour of cooking Strain the soup. Brown
the onion in the drppings. Add the -four and cook,
stirring often. Add the thickening and seasoning
the soup and cook twenty minutes
CREAM TOMATO SOUP.
Two tablespoons of melted butter one and q
baf tablespoons OF flour. half OF tomatoes
(straned). one teaspoon Of SALT cup OF boiling
water. one cup of creamy milk Cream the butter
and -four. Add the tona stirring well TO keep
smooth. Add the salt and and cook ten
minutes Add the milk heat thoroughly. and serve
CHEESE PoNDU.
One cup Of hot milk one cup OF crumbled cheese
two tablespoons Of butter. one egg (well beaten)
one cup OF soft bread crumbs. one-fourth of a tea
spoon of salt. one-eighth of a teaspoon OF pepper
Put the cheese and butter into the hot milk. add
the egg, seasoning and bread crumbs. Spread on
crackers toast. and bake until the cheese is
melted and the top slightly Drowned about fifteen
mnutesl.
BAKED LENTILs.
One pit of lentils three ounces of salt pork half
a Glove OF garlic half CT a small onion half a
teaspoon of salt half teaspoon OF pepper. pint
water Look the entils. wash them and
soak them over night In cold water Pour OF the
water and put them in stew pan with two quarts
of cold water AS the water begins to boil the
lentiIs will rise. Skim them OFF. Put them into a
dish with the pork and onion in the ceptre, Put
the pepper and salt into quart of boiling water.
Pom it the beans and bake in a moderate
oven for fou five hours Add boiling water
when needed Fat corned beef or shank of ham
may be used instead of pork.
BEEF HEART
One beef heart COR two small ones) two table
spoons of -four one tablespoon of salt little pep
per one cup of hot water. Rub the heart with the
flour and seasoning. Put it into pan with the hot
water. Cove it and cook slowly until tender
(about two and half hours.
CORN MUFFINs.
One cup OF flour. four teaspoons of baking pow
der two cups of cornmeal three-fourths of cup
of sugar, half a teaspoon of salt. egg. two
cups Of milk cup OF milk and cup OF
water two tablespoons Of butter 0meltedD. Mix the
cornmeal sugar and salt. Mix the baking powder
with the flour and add the cornmeal Beat the
egg and add It to milk. Add them to the other
things and bea- thoroughly. Add the butter Bake
in a hot oven about twenty minutes. This rule
may be used also for corn bread.