The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1910-02-01

perishable and because of the cost of
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 a 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 a 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 $50 oysters. or about the
number contained in three quarts.
Thus 1t readily can be seen that indi-
viduals or families may be well fed
and never eat an oyster. In provid-
| ing food on an economical basis the
| 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
persons living on from 10 to Is cents
] day:
Beef, mutton. pork or any meat not
over % 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 tempting dish, can
be made most appetizing by careful
preparation and serving. So 1t 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 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 a lemon,
one tablespoonful of finely chopped
parsley, one egg. one-halt 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 moderate oven. Basic every
five minutes with one-quarrer cup Of
butter melted in one cup of boiling
water. Serve with esperano sauce.
/ Esperano Sauce.
Two tablespoonfuls butter, two ia
blespoonfuls -four. half a 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.
Sauce.
Half cup stock. half cup cream, two
tablespoonfuls -four, teaspoonful salt,
half teaspoonful pepper and table
spoonful capers. Add salt and pepper
to -four. Dilute with cold water. Add
! to stock aud 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, 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. To two cups add half cup
sifted peas and thicken with table
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 and brown In butter. Add
the vegetables and seasoning and pour
over enough boiling water to cover.
Let simmer for an hour on until meat
is tender. Arrange meat on serving
| platter, rub sauce and vegetables
| through a sieve, add the tomato and
worcestershire sauces, pour around the