Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1910-02-01

ing f0od on an economical DdSlS tne
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-
yided for certain sum of money.
However, in the greater portion Of this
country selection may be made from
the following list of food materials by
persons living on from Is to % cents
a day:
Beef mutton, pork or any meat nes
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,f
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
comes back to the original statement
that the cost of the table does not de-
pend SO much on the price Of food ma
terals 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.
Ii oatmeal must be the staple break
fast dish five mornings out of seven.
Il
from which the stones have been re-
moved. Cook the oatmeal thoroughly
in double boiler or fireless 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 a 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 teaspoonful
of onion juice, two tablespoonful 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 roll about six inches
long, wrap in buttered paper. place in
dripping pan and bake thirty min
utes in a moderate oven. Basic every
| FIVE minutes with one-quarter cup of
| butter melted in one cup Of boiling
water. Serve with esperano sauce.
Esperano Sauce.
| Two tablespoonfus butter, two ia.
blespoonfuls -four, half teaspoonfuI
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 and stir. Add cream and cooE
with capers. |
Pot Roast.
Two pounds chuck beef. Scar all
nides 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 wla
cooked To two cups add half Guy
sifted peas and thicken with table.
spoonful -four blended with two table.
spoonfuls melted butter. Il
Stew Supreme.
! Three pounds real. half pound lean
bacon. three sliced carrots, six small
onions, three cloves blade OF pace,
salt and pepper to taste, half mp Of
tomato catcllur and tablespoonful! Of
worcestershire sauce. Cut meat :utd
1 small pieces and brown in butter A15
! the vegetables and seasoning AHA poLt
over enough boiling water to co-ai;.