Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1910-03-07

ana never eat du OyStel. Az PAVVAu
ing food on an economical basis the
line must sometimes be drawn rather
sharply between appetite and hunger.
Prices differ in various Realities. and
it is impossible to suggest DEFINITE
menus that everywhere can be pro-
yided 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
persons living on from Is to % cents
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 and 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.
This list of foods can be varied from
day to day by the skillful housekeeper
and will furnish not only pleasing va
riety in the meals. but the required
nourishment. 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 a tempting dish. can
be made most appetizing by careful
preparation and serving. So it all
comes 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 a 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 handful Of dates
from which the stones have been re-
moved. Cook the oatmeal thoroughly
in double boiler or freless 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 ana may suggest to
the housekeeper ideas in serving some
of the cheaper meats:
cannsIon 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 teaspoonful
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 q moderate oven. Basic every
FIVE minutes with one-Quarter cup Of
butter melted in one cup Of boiling
water. Serve with esperano sauce.
.Espsrano Sauce.
Two tablespoonfuls butter, two Ia
blespoonfuls nour. half teaspoonful
salt, one tablespoonful chopped red
pepper or pimento, cup hot water. three
teaspoonfuls worcestershire sauce and
a lemon thinly sliced. Melt butter. add
-four and salt and. when blended, pour
on hot water. Cook thoroughly, stir
ring until thickened. Then add chop
ped pepper. worcestershire sauce and,
last, the sliced lemon.
Half cup stock. half cup cream, two
ia blespoonfuls -four, teAspoonful salt.
half teaspoonful pepper and table
spoonful capers. Add salt and pepper
to donr. Dilute with cold water. Add
to stock and stir. Add cream and cook
with capers.
Pot Roast.
Two pounds chuck beef. Scar all
sides with hot fat. Put in kettle and
cover with boiling water. Add half
small onion, a cup diced carrots, two
tablespoonfuls vinegar and four cloves.
Simmer four hours. Serve with raisin
sauce.
Emergency Sauce.
Strain liquid in which pot roast was
cooked. 10 two cups add half cup
siftei peas and :5!essa w;;tt.h: able
spoonful -four blended with two table
spoonfuls melted butter.
Stew Supreme.
Three pounds veal. half pound lean
bacon. three sliced carrots, six small
onions, three cloves. blade Of mace.
salt and pepper to taste, half cup Of
tomato catchup and tablespoonful Of
worcestershire sauce. Cut meat into
small pieces aud brown in butter. Add
the vegetables and seasoning and pour
over enough boiling water to cover.
Let simmer for an hour q until meat
is tender. Arrange meat on. serving
platter, rub sauce and vegetables
through sieve, add the tomato and
a a A.