Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1910-04-08

Derishable and because of the cost OF
transportation Ihey are one OF the
most easily dlgested foods. eaten ra "
OF when slightly cooked, and they
contain considerable uuTlmeut But
as tissue building food or meat
I 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 10 one egg and one pOGid OF
beefsteak is equal 10 tissue building
material to 100 oysters. OF about the
number contained in three quarts
Thus il readily can be seen that indl-
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
Il Is impossible 10 suggest definite
menus that everywhere can be pro
vided for a 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 10 to IS cents
a day:
Beef mutton. pork or any meat not
over ~ cents per pound.
Wheat bread. purchased or homemade.
Butter tor the table.
Common cereals.
Suet. lard Tor cooking.
Whole milk
Dairy cheese.
Dried fruits
in season.
Cane or beet sugar.
Fish
Bacon.
Gomez 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 skiIiful housekeeper
and will furnish not ouly pleasing va
riety in the meals. hut the required 7
Bur when the coarser. /
cheaper foods are used greater care /
must be- taken in their preparation. /
Any food. 100 matter now rare and ex- 4
pen i've, can be- spoiled by careless or 7
ignorant cuokiug. and the commoueSt 1
food material, presenting perhaps few
possibilities for "a tempting dish. can
be- made Most appetiZiuS By careful
preparation and serving So il all
,omes back TO the original statement
hat the cost Of the table does not de-
pend so much on the price OF food ma
erials as Il does on the knowledge and
skill OF the cook or on the Jack of
hose essentials TO success.
When the variety Of food from which
% make a selection is limited it is nee
sssary to know a 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
asst dish Eve mornings out Of seven.
ry the addition OF a handful OF dates
rom which the stones nave been re-
moved Cook the oatmeal thoroughly
D a double boiler or dreless cooker and
i'd the dates about half an hour be-
ore serving Ii will be necessary. too,
cry often to use the cheaper cuts
1 meat when the family Is living
q Is cents a day. but these are more
ppetizing if carefully prepared than
be expensive steaks or roasts that
ave been improperly cooked The 4
recipes may afford variety IN p
be dinner menu and may suggest to
~ housekeeper ideas in serving some
I the cheaper meats: c.
cannelon of Beef.
Two pounds OF lean beef cut from
1und grated rind OF halt a lemon. 3
ne tablespoonful OF finely chopped v
lrsley, one egg. one-halt teaspoOufui o
/ onion juice. two tableSpoUntuls OF =
elted butter. little grated nutmeg. one Al
OF saIt and one-guaitrr Tea q
Doonful OF pepper chop meat hn..v
ld add remaining ingredients 40 order
ven. Shape IA ron about six inches r
ng. wrap IN buttered paper. place in 5,
dripping pan and base thirty mill g,
es 10 a moderate oven. Basic every q
re minutes with oue-quarter cup OF h:
litter melted IN Que cup OF boiling H
alter. Serve with esperano sauce. n.
EsPsrano Sauce. a.
Two tablespoOnfuls butter. two ia -
fOur. half a teaspOOnful T'
Il. one tahlesoOonful chopped red