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

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Hons, AND WHY HE WISHED so
rind pickles. baked macaroni with cheese.
German fried potatoes. cabbage salad
with peppers, apple pie and tea. For this
day purchases amounted to 81 cents. and
consisted Of bread, milk, third or a
pound Of Clipped beef at 10 cents: pound
of butter, IS cents; dozen eggs. 80 cents +;
pound of prunes, Is cents, and cab
bage cents. Thursdays breakfast was
peach preserves, creamed Clipped beef.
toast and hominy: and dinner 1ncludeo
consomme with waters. meat croquettes,
olives hashed brown potatoes. creamed
onions, apple salad and steamed raasin
pudding with sauce.
''On this day was purchased bread ano
milk. waters, 10 cents; boiling beef. 70
cents; bananas, 6 cents, and liver, b
cents. Liver sells at 10 cents per
pound and I find a half pound sufi-
cient. When purchasing other meats
the butcher win sell that small a
quantity The purchases for Friday
were milk and bread, cauliflower. 10
cents; bacon, Is cents; fish, 10 cents.
and lettuce. 5 cents. For breaK1aSt
this Friday there was bananas, graham
mush with milk. fried liver. hot rolls
and cocoa For dinner there was vege-
table soup. with toasted bread fried
perch, scalloped potatoes. caulihoWer.
lettuce salad, lemon custard and cake.
Breakfast Saturday consisted or oat-
mea- and cream. fried mush and bacon.
tomato marmalade and cocoa. The
dinner was Of faxed fish on toast, horse
gadish, sliced jellied meat. steamed
sweet potatoes, stewed tomatoes. pota-
to sa'ad, cranberry pie and cheese.
Before giving the menus for the
To
it well to give some of the recipes l
have used to keep down grocery bills
I have found 1t necessary to divide
recipes, for the quantity OF ingredients
given usually is sufficient for six. Many
housewives find 1t difficult to divide reci-
mes. because in many cases 1t is necessary
to change the proportions in order to
properly balance the Ingredients. A little
care will overcome this. II 1t Is q dill
Guilty For example, when cake recipe
calling for three eggs is divided, one egg
may be used, by adding a little more bak-
ing powder and a little more flour than
half Of the recipe would call for.
Cake recipes are the most difficult to
divide successfully, and burnt sugar
cake I have found very successful Is
made as follows: Three-fOurths Of cup
OF sugar. one-fourth cup Of butter cream
ed until light and fluffy, to which is add
ed the we'll beaten yolk of one egg Ia
this mixture add gradually one-half cup
of cold water, two tablespoons of cara
mel, or burnt sugar, half teaspoon OF
vanilla, and one cup Of -four. Beat this
mixture hard for five minutes with
perfora led cake spoon. Finally, ADD an
other half cup of -four, mixed thoroughly
with half teaspoon of baking powder.
hov hnon
fold in lightly the stiffiy beaten white OF
one egg Bake in layers in moderate
oven. Caramel for this cake is made by
burning one-half cup Of sugar, to which
is added three four his of a cup OF boil
ing water. This caramel will be found
useful for many other purposes in the
kitchen, such as custards. gravies. etc.
"A very simple cake. but one that Is
very dependable, is made or fourth cup
of butter, creamed with a half cup OF
sugar, one egg beaten and mixed In sep
ara ely, one-fourth cup OF mix. one cup
Of flour and one teaspoonful OF baking
powder. Flavor with half teaspoon OF
vanilla and one-half teaspoon OF lemon.
.Delicious steamed buildings can be
made at small expense, and during cold
weather large fruit and fig puddings,
which can be used as desired, may De
made and will last for weeks. Steamed
ratsin pudding may be made of one beat
en- egg. a tablespoon and half of sugar,
and three tablespoons OF butter, talrd
cup of sweet milk. half cup of chopped
raisins, a TEASPOON and half OF BAKING
powder. To this mixture add enough nonI
batter. Steam thirsy-hve minutes and
serve hot with cold cream sauce. The
fig pudding is better X allowed to cool,
and then resteamed. than 1t Is when first
made Soak a cup and fourth Of bread
crumbs in three -fourths of a cup Of milk
for half an hour. Chop one-fourth pound
OF figs, and mix with one-haf cup OF
chopped suet. Add one beaten egg, hall
cup of sugar. one-fourth teaspoon or sal
and a teaspoon Of lemon extract This
pudding may be kept In cool place for
weeks, and steamed as needed. Serve
with q foamy sauce.
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1.-The menu for the week in January
proves q little more difficult to arrange
for the $3.50, on account of the sharp adj
vances In the price Of all meats since the
cold snap, but by careful selection man
aged It within the allowance For the
Saturday on which 1 commenced the pur-
chases OF that week I served for break
last toast and grape jam. fried scrapple
and cocoa. Allow me to say just here
that 1t not only is far more economical to
make the scrapple at home. but at the
same time you win have dish that is
a delight to the palate, since you will
know what goes to make it. For dinner
on this day I see that / had scalioped
POTATOES. creamed fish. mullins and apple
jelly. lettuce salad. baked apples and
cream. The purchases were two loaves
OF bread, a pint Of milk. one chicken
Weighing three pounds and costing 81
cents; escarolle, cents; cheese. 10 cents;
butter. 40 cents; coffee, 80 cents; lettuce
8 cents: totaling H.A.
For breakfast Sunday I served baked
apples. toast and marmalade, fried eggs
and bacon and cocoa. Dinner consisted
CT oreamed potato soup. olives, roast