Western liberal. (Lordsburg, N.M.) 1887-1919, 1913-04-04

"HE problem Of how to tighten
the cost OF high living is vital
one today. and especially Is this
question absorbing b the poor
mans wife. Her household motto
should surely be to make the best Of
everything Ruskin says, Industry
without art is brutality" And that is
justly so Of the hOmemaker Her duty
is 20 make her home just as attractive
as possible, and to do that she must
keep in mind that "a penny saved is a
penny earned" and that every piece Of
food thrown out is money thrown away.
Here are four things that help much
in lowering the cost Of high living:
They are buy In as large quantities as
possible, thereby getting reduction
Use things in season, when they are
cheapest. When egg prices soar search
your cook book and household muga.
zines for "eggless recipes" Make
systematic collection Of economical nu-
tritious dishes.
Egg Substitutes.
When eggs are high IN making dough
nutu buAl uuu AutAbu a kOOA EALGu ROAAAOt
beat 1t in with the sugar and make the
doughnuts as usual without any eggs
In making pumpkin or squash pies In
place OF eggs roll crackers fine and use
as much Of them in bulk as you would
Of eggs. You could not tell the differ
ence II you did not know.
When you want pudding for dinner
and have no milk try adding another
egg and a few more raisins and use
warm water in place Of milk.
Ways Of Using Cheaper Cuts Of Meat.
Beef loaf is a fine dish In which the
cheaper cuts of meat are never recog-
nized. To make 1t take ong-and one
half cupfuls of stale breadcrumbs or
cracker crumbs, two pounds of ground
beef, three tenspoonfuls Of salt, season
ing to tnste. Mix with water or water
and milk. using as much as you can,
and have the meat hold together. Bake
about one hour in bread tin. Thicken
the liquid left In the pan for gravy.
Pork In batter is another good way
to employ the cheap meat Make bat
ter of one egg beaten with one-thlrd
| cupful of milk and enough -four to
make tho consistency Of pancake bat
ter. Fry some slices Of salt pork until
they look clear and are beginning to
crisp, then dip in the batter until we'll
covered. Return to hot fat until we'll
done. Serve with baked potatoes.
Lamb a Ia CreOle.-This Is an at
tractive way to serve up cold lamb and
| is tasty and economical. Mince
green pepper after the seeds are re-
moved and half a small onion and cook
them together in two tabiespoonfuls OF
butter for Ave minutes. Stir in four
tablespoonfuls Of -four. When 1t is well
blended add a cupfuI of stewed and
strained tomatoes and a cupful OF the
liquor in which the lamb was cooked,
or, II It happens to be cold roast lamb,
use water or good gravy thinned lit
tie. Cook till the mixture is smooth and
thick, season to taste with salt and
pepper and turn in two cupfuls Of cold
lamb cut into small pieces. Stir and
cook for six minutes. Make hollow
in a mound of hot boiled rice and turn
the ragout into and over It.
Beef Liver Lyonnaise. - Procure
about a pound and half Of beef liver,
slice It thin and lay 1t in wide frying
pan, sprinkle with salt and pepper and
two tabiespoonfuls Of olive oil When
ready to cook. put the pan on a brisk
fire and brown the liver nicely on both
sides. Take the liver out and put on a
dish to keep hot Add to pan two
onions cut into thin shreds Toss them
over the hre till tender, then add a
tablespoonful Of -four and a table
spoonful Of chopped parsley. Stir and
mix well and ada a cupful Of hot
water. When these are smooth and
boiling return the liver to the frying
pan and make II very hot Arrange II
on hot platter and pour the sauce
over II and send to the table With
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