Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-03-02

cents; pepper, part of the can or to1na-
toes and seasoning. cents,. A. cents;
macarOni and cheese O6 cents for the mac
aroni and cents for the cheese), 10 cents:
watercress. dressed with Oil and vinegar,
IL cents. and apple betty, 10 cents. To-
tai, % cents.
The total for the dinners for the week is
thus 10. Sixty cents, the balance left
from 81. will pay for bread, butter, pepper
and salt. If butter is not served at din
ner, pickles or jelly. an extra salad or
ice cream Sunday night might be pro-
vided for from this balance, or coffee
could be served occasionally.
The soups for Monday and Wednesday
are made with a twentycent soup bone
and or cents worth of soup vegetables.
Part of the vegetables are cooked with
the stock and strained out. Part of them
are chopped and added to half the stock
for Mondays vegetable soup. The rest of
the stock. with noodles costing or 1
cents, is used Wednesday. The soup,
therefore, costs about Is cents each night.
The tomato soup served Saturday is
made as follows: Fry sliced onion
brown in butter and good drippings in the
bottom of the soup pot Pour in the chop
ped contents of can of tomatoes and
two cups of boiling water. Stew till ten
der. run through colander. return to fire.
add a cupful OF boiled rice thicken with
a tablespoonful of hour. boil up and serve.
Cost: Tomatoes (most of a twelve-cent
can the rest used for the Spanish
steak. 10 cents: onion. -four, butter and
rice, cents; total, II cents.
The lamb for Mondays stew is two
pounds from the shoulder. which costs
about 20 cents a pound. The butcher
breaks the bones in two or three pieces
and the home cook cuts the meat in neat
pieces for the stew. The bones. with the
bones of Sundays chicken, are simmered,
with a little rice and generous seasoning
(Which cost ) centsl for Tuesdays soup
To prepare the stew for Monday cut the
lamb in small pieces. Brown d slice of
onion in a tablespoonful each of butter
and -four in saucepan. SINCE the meat
in this. Pour on two cupfuls of boiling
water and simmer covered for ten min
utes. Put in d casserole and cook slowly
for about two hours. until tender.
Make the rice balls from quarter of Il
cupfuI of rice (which costs not more than
cent? in a cupfu of milk in a double
boiler Tor an hour The milk costs cents,
Season with salt and pepper and add the
yolk of an egg g cents pays for the egg
used. When the rice is partly cool of
jellylike consistency, mold ii in balls, roll
1t in the white, slightly beaten. then in
crumbs q cent? and fry golden brown.
Arrange the balls on the platter around
the meat.
The snow pudding for the Sunday din
ner is made in this way Boil pint OF
water with pinch of salt and thicken
with three tablespoonfuls of cornstarch
rubbed smooth in water. Cook FIVE min
utes, stirring constantly. Take from the
fire and fold in the stiffily beaten whites
of three eggs, add the grated rind and
juice of lemon. mold and chill serve
with custard made from a cupful of
| milk. the yolks of three eggs. half a cup
| full of sugar and a little of the lemon peel
to flavor Cost Three eggs. cents: one
lemon, ) cents; one cupful OF milk, =
cents: sugar. cornstarch and salt. cents
total, 10 cents.
The boiled custard for Mondays dinner
is made from two and half cupfulS of
scalded milk @ cents) added TO four egg
yolks t6 cents beaten with one-half cup
full of sugar and little iavoring G.
cents) Total. Is cents.