The Norfolk weekly news-journal. (Norfolk, Neb.) 1900-19??, 1910-04-15

IL is Impossible 10 suggest ueuulte
menus that everywhere can be pro-
yided for 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 20 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 Il tempting dish, can
be made most appeti2ing by careful
nr nj
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 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 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 Is 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:
Cannelon of Beef.
Two pounds OF lean beef cut from
round. grated rind of half a lemon.
one tablespoonful of finely chopped
parsley. one egg, oue-halt teaspooutul
of onion juice. two tablespoontulS OF
melted butter. little grated nutmeg. one
teaspoOnfn of salt and one-qualter 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
dripping pan and bake thirty min
utpS in a moderate oven. RaSte every
five minutes with one-quarter cup OF
butter melted in one cup of boiling
Esperano Sauce.
Two tablrSpoonfus butter. two ia
bespOOnfuls -four, half teaspoonful
salt, one tablespoonful chopped red
pepper or pimento, cup hot water. three
teaspoOnfuls worcestershire sauce and
lemon thinly sliced. Melt butter, add
-four and salt and. when blended. pour
hot Cook thnrnpuhly or
ring until thickened. Then add chop
ped pepper, worcestershire sauce and.
last, the sliced lemon.
Sauce.
Half cup stock. half cup cream, two
tablespoonfus -four, teaspoonful salt,
half teaspoonful pepper and table
spoonful capers. Add salt and pepper
TO -four. Dilute with cold water. Add
to stock and stir. Add cream and cook
with capers.
Pot Roast.
Two pounds chuck beef Scar ali
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 10 cover.
Let simmer for an hour ~ until meat
is tender Arrange meat on serving
platter. rub sauce and vegetables
through sieve, add the tomato and
worcestershire sauces Dour oround tba