The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, 1910-03-25

u udy lot eacn person.! NOt tnOSe
out of season nor quickly perishable
nor those brought to the consumer
from a distance. Such foods are al
ways expensive and may not con-
tain any more nutriment than foods
produced in home markets. For in
stance. in all inland localities oysters
are high priced because they are very
perishable and because of the cost or
transportation. They are one of the
most easily digested foods. eaten raw
or when slightly cooked and they
contain considerable nutriment. But
as tissue building food or Il meat
| substitute they are not nearly as val
liable as some other articles of the
diet. A person would need to eat four
teen oysters TO derive quantity of
proteid from them equal to that con
! tanned in one egg. and one pound of
beefsteak is equal in tissue building
material to 15O oysters. or about the
| number contained in three quarts.
Thus it readily can be seen that indi-
viduas or families may be we'll fed
| and never eat an oyster In provd-,
| line must sometimes be drawn rather
sharply between appetite and hunger.
| Prices differ in various localities. and
it is impossible to suggest definite
menus that everywhere can be pro
| vided for a certain sum of money.
! However. in the greater portion of this
| country a selection may be made from
the following list of food materials by
4 persons living on from Is to % cents
a day:
Beef mutton. pork or any meat not
| over 20 cents per pound.
| Wheat bread. purchased or homemade.
! Butter for the table.
Common cereals
| Suet, lard for cooking.
Whole milk.
| Dairy cheese.
/ Dried fruits.
Cabbage. carrots ard other vegetables
| in season.
Cane or beet sugar.
Fish.
| Bacon.
| Coffee served with hot milk OCCASION
/ ally.
Tea occasionally.
Local fruits in season.
Serving Cheap Materials.
/ L Ills llSI VI 1OOuS eau Ue NdTleu 1IOul
day to day by the skillful housekeeper
and will furnish not only pleasing va
riety in the meals, but the required
lnourishment. But when the coarser,
cheaper foods are used greater care
must be taken in their preparation.
Any food, no matter how rare and eX-
pensive. can be spoiled by careless or
ignorant cooking, and the commonest
food material, presenting perhaps few
possibilities for tempting dish, can
be made most appetizing by. careful
preparation and serving. So it all
lcomes back to the original statement
that the cost of the table does not de-
pend so much on the price of food ma
terials as it does on the knowledge and
skill of the cook or on the lack of
those essentials to success.
When the variety of food from which
to make a selection is limited it is nee
essary to know number OF ways in
which to serve the same article as it
appears on the table day after day.
If oatmeal must be the staple break
fast dish FIVE mornings out Of seven.
try the addition of a handful of dates
from which the stones have been re-
moved. Cook the oatmeal thoroughly
in double boiler or tireleSs cooker and
add the dates about half an hour be-
fore serving. 1t will be necessary, too,
very often to use the cheaper cuts
of meat when the family is living
on IL cents day. but these are more
appetizing if carefully prepared than
the expensive steaks or roasts that
have been improperly cooked. The
| following recipes may afford variety in
the dinner menu and may suggest to
the housekeeper ideas in serving some
of the cheaper meats:
| CanneIon of Beef.
Two pounds of lean beef cut from
round. grated rind of half lemon
one tablespoonful Of finely chopped
parsley. one egg, one-half teaspoontu
of onion juice. two tablespoonfuls of
melted butter. little grated nutmeg. one
teaspoonful of salt and one-quarter tea.
spoonful of pepper. Chop meat finely
and add remaining ingredients in order
given. Shape in a roll about six inches
long. wrap in buttered paper. place in
a dripping pan and bake thirty min.
utes in a moderate oven. Baste every
five minutes with one-quarter cup OF
butter melted in one cup of boiling
water. Serve with esperano sauce.
Esperano Sauce.
Two tablespoonfuls butter. two Ia
blespoonfuls -four, half teaspoonfu
: salt, one tablespoonful chopped red
pepper or pimento. cup hot water. three
lteaspoonfuls worcestershire sauce and
a lemon thinly sliced. Melt butter, add
-four and salt and, when blended, pour