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

w cles on how to live on spe-
" Gifted sum a week, say 81 or so.
These suggestions are often Valueless
owing to conditions, absence OF large
markets, etc. 1t is our endeaVor TO
give suggestions so general in char
acter that they can be adapted to any
condition. and also assist in furnishing
a nourishing and healthful table at
moderate amount, 50 week for ram
lily of four persons.
Almost any one can figure out the
amount of food necessary to feed four
persons for one week. but If limit
is placed on the price to be paid Tor
the food the figuring becomes more
difficult If that limit places the cost
per meal to each person at five or six
cents the figuring has TO be done very
close.
A list of prices would be of little
value, because they are not the same
in all localities. The time of year also
affects the price of certain products.
The age and occupations of the differ
ent members of the family is another
modifying factor.
Good Cheer Helps
A few general remarks, however, will
help any who live under a limited IN
come. In the first place, each member
of the family must accept the fact that
luxuries are not possible and to &C
cept what is given him without grum-
bling or disparaging criticism. Much
of the success of this undertaking de-
ponds upon the manager and the COOK.
Let the buyer be ever SO skillful, the
cook is responsible tor the final re-
suit. A little skill in seasoning or IN
making a sauce, the ability to serve
a dish attractively, to combine left
overs" into a palatable creation, will
make up many times for lack of
money.
A Garden Good as Money
Even a small garden is as good as
bank account and not only VIII re-
duce the table expense but VIII add an
occasional luxury. A row of onions,
lettuce. carrots, radishes and end.ve
can be had with little trouble at this
season. Two or three clumps of pars-
ley, chives, garlic, etc, come in handy
for seasoning. Later, 81 few hills OF
beans, cucumbers, tomatoes and pep
pers will help fill out the bill of fare.
Where none of these can be had,
there is only careful planning and buy
ing to meet the cost of the table. Eggs
and meat are expensive, yet they
should be served occasionally Per-
haps once a week. one may have meat,
and of course 1nly the cheaper cuts
are to be considered. AS rule, econ
omy suggests cheap cuts to serve IN
stews. No matter how good stew
is, one quickly tires of them. More
over a cheap cut need not always be
a stew.
Flank Steak
The round and neck pieces are not
the only cuts that are cheap. Inc
flank" steak, about 40 cents, makes
two or three satisfactory meals. The
small, thin end of the steak can be
cut off and pan broiled for one day.
The remainder prepare with a pocket
and stuff with bread crumbs or mine
ed potatoes and onions. Roast in oven.
The third day cut what is left into
small pieces and simmer gently for an
hour or more with vegetables for a
stew. Dumplings or Yorkshire pud-
ding with the thickened gravy make
hearty meal by themselves.
The most expensive roasts and
steaks are trimmed before being de-
livered The trimmings can be bought
and they make good meat pie or ham
burg steak at a low price.
At Little Cost
A palatable and attractive dish can
be made from the round or neck piece
of beef. 1t should be cooked very
slowly for a number of hours. The
water in which it is cooked can be
seasoned with a small onion, bit of
bay leaf, few cloves or any season.
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