Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-01-21

and SalSlry, 10 cents, was all tnat hAo
to purchase on Wednesday. on which day
for breakfast we had grapes. fried scrap
pie. toast and jelly and coffee. For dinner
served satisfy soup with toasted bread
sticks, baked macaroni and cheese, stuffed
potatoes, banana salad, mock lemon pie
and coffee. For breakfast Thursday morn
ing we had a cereal and blackberry
sauce (of our own cam ng, as will be
and cocoa. Scalloped oysters. lyonnaise
potatoes, stewed tomatoes. lettuce salad.
reach sauce and mahogany cake formed
the dinner bill. The purchases for this
oysters. 10 cents, and grape fruit. IL cents
Grape fruit. rice with cream, bacon,
eggs, toast and cocoa was the breakfast
on Friday. Beef consomme and waters.
pot roast Of beef and gravy. scalioped
potatoes, Boston baked beans and brown
bread, grape whip and cake. The total of
the purchases for this week was exactly
$3.50
This year has proved that it Il very
economical to can certain fruits and ber-
ries. This seasons scarcity Of Strawberries
made II uneconomical to attempt to can
or preserve them, though they do ada
much to the winter store. BY carefully
watching the markets one may always
find fruits and berries that while thor
oughly good and sound. nevertheless are
so ripe that dealers are glad to close
them out at sharp reductions. However,
in order to be fit for preserving fruits
and berries must always be solid and
free from mold. and THE purchasing OF
half-spoiled fruit, even at the lowest
price, is simple waste. In canning fruits
and berries which are good for jelly 1t is
economy to put aside the Juices. to be
converted into jelly later. For jams use
small or irregular in shape to make
shapely pieces in the cans
X
Zone Of the most delightful assets to a
well stocked pantry is homemade. infer
mented grape juice. For this winters
use. late in the fall. when grapes were
quite cheap. I made nifty quarts OF the
Juice, and find it one Of the most useful
and delicious adjuncts to cooking. The
fifty quarts OF grape Juice mentioned cost
a total of 81 for grapes and $2.25 more
for sugar. The same juice, If bought at
retail, would cost at least $50. The juice
is simply made. Stem and clean the
grapes, put them In a large vessel, with
plenty of water to cover, and bring them
to a boil. AS soon as the skins split from
the heat, press them through q fine wire
sieve. which will remove only the seeds
and skins. To save the sugar do not add
any until the skins and seeds have been
add about two parts of water. and sweet
en- to taste. Reheat the mixture to the
boiling point and pour into cans and seal,
just as other fruit is canned. II one de-
sires to make a clear juice like one may
buy in bottles, strain the grape juice
through a fine cloth, which removes the
pulp. If this Is done. however. not 80
much water should be added. as the Juice
would be too weak. 1t is suggested that
the first experiments In the making Of the
juice be made with a small quantity. as
a little practice will make one quite pro-
ficient.
IT soon found that meats were one OF
the biggest items Of expense in my week s
purchases, and that the utmost care must
be exercised in order to keep the cost OF
the meat end Of the daily menus from
soyerbalancing the expense account. While
it Is contended that most people eat toe
much meat, no discussion Of dietetics Will
said that careful balancing of menus will
do away with the necessity Of buying SC
much meat Menus in which 1t has been
attempted to show such arrangements
have been given in full"
do you know the possibilities OF a
ten-cent soup bone? Or the delicious
dishes than can be made from a cars
head, costing 25 cents? The soup bone
should be cut from the shin. and should
be inspected to be sure that it is sound
and sweet. To make the soup from the
bone place it In kettle with cold water
to cover, adding one bay leaf and thick