Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-02-08
Luncheon Menus.

When food of all kinds is selling at
advanced prices it is time for the at
home cook to look about for some SUD-
stitute for the things that have become
luXuries for use at the minor meals OF
the day. The suburbanite, with early
breakfast, school hour and time table 10
take into account. is obliged to make the
first meal of the day rather perfunctory
affair. The average breakfast in every
six out of ten households consists of
fruit, cereal. coffee, eggs and bacon III
some form or other varied, perhaps, by
an occasional chop or steak This menu
does not change month in ana month
out the year around. when the man OF
the house takes his luncheon in town it
sometimes happens that the midday re-
past serves as the meal of the day for
the family, if there are children to be
considered. Many modern mothers favor
early dinners for the tiny tots, also the
hearty meal in the middle of the day,
rather than the late dinner with the
grown-ups.
Luncheon From Left-Overs.
For the ordinary at-home luncheon the
left-overs from the dinner of the evening
before can be utilized to good advantage.
For instance, the soup left may be
strained and thickened with mashed
potatoes. butter and flour enough to form
a rich PURGE, which is hearty and salts
flying for young people. After slicing
the roast for the second dinner the re-
mainder may he chopped and some tasty
croquettes made to serve with cream
sauce simple lettuce salad served with
mayonnaise is considered nourishing for
children. This may in turn be followed
by a simple pudding made of bread
crumbs and stewed fruits and eaten with
plain cream. This makes a very whole<
some yet palatable dessert.
A Dish for Every Day.
II the dinners are so carefully planned
that there is little available for the
luncheon and new material has to be
provided, it is good idea to arrange for
a fish luncheon for one day. a meat dish
for one day. vegetables one day, eggs
one day and fruit and cereals one day
In this way variety will be attained and
there will be q great saving OF mental
gymnastics for the planner. This ar
rangement brings us around to Satur-
day This is holiday, and often lunch
con is taken downtown before the matinee
or at the outing clubs or open-air picnics
of some sort. But in case of storm
simple luncheon may be served at home.
It might not be bad idea to teach the
children to get the meal for themselves,
thus giving the mother or cook holiday
A Menu at Minimum Cost.
The following menu for the six days
may be of assistance to the home cook
in making. at minimum cost. meal by
which the family hunger may be appeased
To be artistically economical is an art we'll
worth cultivating for the wife OF the sal
aried man. The average cost OF these
luncheons computed carefully by the
buyer will be found to be very small,
VARYING only with the local prices and
depending almost entirely for their sue
cess on the skill of the home cook in pre-
pairing them Dainty table service. ap-
solute cleanliness of linen. china. glass
ware and silver that is used, a few fresh
flowers or a fern dish always SATISFIES
the eve and coaxes the appetite. The not
biscuit makes an occasional chanSe'
while cocoa milk cider, sparkling wa
tiers or tea are about the extent oi me
simple home beverages. Popovers, NUT
fms and toast are always In oruef.
MONDAY EGGS.
Milk Soup, Egg Noodles.
French Rolls. Watereress
Floating Island. Cocoon.
TUEsDAY-FRUIT.
Pineapple PURGE. croutons.
Apple Fritters. broiled Bacon.
Wheat Mullins. Celery.
Prune Pudding Coffee.
WEDNESDAY-CEREAL
Cream of Barley Soup.
Rice CroQuets. Tomato sauce
Corn Mullins Radishes.
Blanc Mango. whipped cream. Cocoa.
ENTERTAINMENT
Roullon. Toast Squares
Salisbury Steak. Sacked Potatoes.
1f Peach hf fie. Tea'
FRIDAY-FISH.
Clam Chowder. Pilot Crackers.
Cream Goldfish on Toast.
Popovers. Escarole Salad.
| Apple Snow. Coffee.
/ NEUTRALITY-SUSPICIOUS.
| Green Pea Soup. Fried Toast Squares.
| Macedonia Vegetables Casserole.
| Popovers, EscarOe Salad.
| French Pancakes with Jelly.
| This brings the family once more around
to the Sunday dinner. which, in the ordi-
nary course of family life, is usually a
midday ceremony. Cook usually claims
the remainder of the day for her holiday
and consequently at night light tea is
all that is prepared for members of the
family at an hour that accommodates the
majority of the family. A welsh rarebi1
is favorite Sunday tea in many house
holds and iS very ppn6 foO n dc