The Washington herald., 1911-01-19
A. DINNER FOR 551h CEHTS.

May BE Prepared from ssuD to Des-
sert in an Hour and q Quarter.
give you herewith the menu for q meal
which is suitable for the average fam
| ily's dinner, with its cost It Is one which
| was recently prepared and served by Mrs.
Anna b. Scott, Of Philadelphia, before an
audience of over 100 housekeepers in the
Quaker City. Mrs. Scott is a well-known
authority on practical cooking. and the
preparation of this dinner took up about
an hour and a quarter, with time in be-
tween for lecture on the selection Of
the food stuffs which comprised e,meal
You will feel assured by this that you
need not hesitate to plan the same dinner
for to-day for your own family. Tho
prices quoted from Philadelphia will be
practically the same in the markets Of
! this city. The total cost will appeal to
the sensible housewife this season, the
meal provided being nutritious and ap-
petizing.
DINNER.
Vermicelli Soup
Baked Lamb Pie
Baked Sweet Potatoes
Creamed Kale
Lemon Pudding
vermiceln Soup.
Buy u. pounds stewing lamb and put
on with . quarts boiling water. Add a
small onion and a small carrot cut in
pieces. Boil one hour. Remove cups Of
the stock to make the soup. Put into
another boiler. and add u cup vermicelli,
teaspoonful salt and a dash of pepper.
Boil twenty minutes. Add ! teaspoonful
chopped parsley: then l teaspoonful corn
starch. mixed with a little cold water;
boil one minute. This makes it creamy.
Cost-Vermicell. ~ cents.
Baked Lamb Pie.
To the meat We add 1 pint cut potatoes.
which have been washed and pared. and
l cup cut carrots. which have been washed
and scraped. Cook thirty minutes. Add
tablespoonful chopped parsley and /
tablespoonful -four. mixed with a little
cold water. Cook two minutes.
Crust-Sift one and one-half cupsful
flour. one Tea spoonful baking powder and
pinch of salt into a bowl; rub in
one teaspoonful lard very lightly and add
a little cold water. just enough to hold
the dough together. Roll half out on
Toured blackboard and line bottom of
bakepan; pour in the meat and potatoes:
roll out the balance OF the dough and
cover the meat. Brush the top with
little cold milk. and bake in hot oven
twenty minutes
Cost-Meat. y cents: potatoes. cents:
carrots, 1 cent: onion. parsley. and sea-
soning. l cent: -four. 3 cents: lard. cent;
baking powder. l cent Total. = cents.
Baked sweet Potatoes.
Wash one quart sweet potatoes. Bake
in hot oven tw ,nty-five or thirty minutes.
We are baking the sweet potatoes to save
fuel. as We have an oven for the meat
pie.
Cost-5 cents
Creamed Kale or Any Vegetable.
Wash and clean one quart kale and
strip rom the stems. Put on with boiling
water enough to cover and boil thirty
minutes. Drain and add the cream sauce;
boil one minute.
Cream sauce-Put one tablespoonful but
ter and one teaspoonful finely chopped
onion in pan: melt butter and add one
-four. then one cupful cold
milk, Stir constantly until smooth and
creamy
Cost-KaEe. cents: butter. cents: |
milk. cents. Total. 10 cents.
Lemon Padding.
Two cupfuls milk. three quarters cupful !
sugar. two teaspoonfuls cornstarch. one
lemon, plncn SAT- tnre0 crackers (Jneeda
biscuit or four tablespoonful cake
crumbs.
Put the milk in top of double boiler; |
add the cornStarch. which has been wet |
with little cold water. then the sugar, |
salt, and the juice and grated rind of |
the lemon. Stir constantly until it |
set aside to cool. Put the |
cracker or cake crumbs in the bottom |
Of glass bowl. and pour the cooled mix |,
ture over and serve.
Cost-Milk. 4 cents: sugar. : cents; lem
on and cornstarch. cents: sat- and |
crackers. 1 cent. Total. cents.
Total cost of dinner:
soup .......................$ 021z
....-.................... %
ndie --.--.......--........ ..................... 10
fuuulns .......................... %
lotal ............ ............--.........$ .5Sn
MarQuiSette cotton voille and loose
meshes will be the materials for spring
and summer house frocks.