The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1913-03-04

chicken and rice soup (the bones from
Sunday and Mondays meat and s
cents worth of rice), cents; green
peppers stuffed with soup meat 90
cents for four peppers, halved, and 5
cents for seasoning and bread crumbs)
% cents; new carrots, 10 cents; nash
and seasoning the same) 10 cents;
date whip, 20 cents. Total so cents.
Wednesday the amer is of noodle
soup. Is cents; NIB chops, so cents;
buttered parsnips, cents; nut and
celery salad lettuce, s cents half
bunch of celery, cents; nuts. 2
cents; oil and vinegar 3 cents), Is
cents; waters and cheese, cents.
Total IS cents.
Thursday there is potato soup (po-
tatoes, cents; milk and seasoning, 6
cents), for 10 cents; veal loaf 1.-TWO
pounds of veal. one egg and crumbs),
so cents; boiled rice cents; spinach
Is cents, and cottage pudding with
lemon sauce, Is cents, for a total of
Friday. cream of celery soup made
with half bunch of celery left over
from Wednesday, cents; milk and
seasoning. cents) costs 10 cents. Cod
with drawn butter sauce can be serv-
ed for 80 cents; scalloped potatoes,
potatoes cents. AND the same
amount for. milk. butter. pepper and
salt) for 10 cents, baked onions Con-
2 cents), for II cents; dressed lettuce
for 10 cents and mixed nuts for 10
cents, making a total of 50 cents.
Saturday the tomato naigre soup costs
Is cents, Spanish beefstead Ga pound
and a half of beef from the round, SO
cents; pepper part of the can of to-
matoes and seasoning, cents), As
cents; macaroni and cheese cents for
the macaroni and cents for the
cheese), 10 cents; watercress, dressed
with oil and vinegar, Is cents, and
apple betty, 10 cents. Total 95 cents.
The total for the dinners for the
week is thus $40 Sixty cents, the
balance left from ST, will pay, for the
bread, butter, pepper and salt. If
butter is not served at dinner, pickles
or jelly, an extra salad or ice cream
on Sunday night might be provided
for from this balance, or coffee could
be served occasionally.
The soups for Monday and Wednes
day are made with a 20 cent soup bone
and six or eight cents worth of soup
vegetables. Part of the vegetables are
cooked with the stock and stained out. |
Part of them are chopped and add
ed to half the stock for Mondays
vegetable soup. The rest of the stock, |
with noodles costing three or four
cents, is used on Wednesday, The |
soup, therefore, costs about Is cents
each night
The tomato soup served on Sat- |
urday is made as follows: Fry sliced |
onion brown in butter and good drip !
pings in the bottom of the soup pot |
Pour in the chopped contents of can
of tomatoes and two cups Of boiling
water. Stew till tender, run through
a colander, return to fire, add cup
full of boiled rice, thicken with
tablespoonful of flour. boil up and
serve. Cost: Tomatoes (most of a
IL cent can-the rest used for the
Spanish steak) 10 cents; onion, flour
butter and rice, 8 cents; total, Is 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 Jr
three pieces and the home cook cuts
the meat in neat pieces for the stew.
The bones, with the bones of Sundays
Continued on Page SeVen.)