New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-06
SOME TRBUNC
INSTITUTE
LETTERS

have been greatly interested IN the menus
which you have been writing Tor Inc lr.v
une As my family is large. ngmDetlhs
twelve without my two maids, ana inosIS
growing boys. I have been anxious 20 ascer-
tain n such menus could be followed eN@cIy'
for the amount ! am able 70 ehPeh' on ng
table ] mean. OF course. including Ice ana
milk do not want 20 exceed SO montn,
N / can help II. but must, OF course satisiy
the appetites OF a large family
VIII you tell me what u costs 70 fouoW
same Also, Is Il more economical 20 buy
large pieces Of meat az A time. as we COOK
by gas?-Mrs. q. W. a. Brooklyn
Candidly, we do not think that the
menus could be followed for twelve
in family and two maids additional
for the sum Of SIS monthly. They
are planned 20 cost between $3.50 and
SO a week per capita, the lesser sum
being possible only when there are
more than five in family. The sum
of SIS for fourteen persons monthly
means only about sl.25 weekly for
each person, and the very greatest
care will be necessary 70 give any
thing like the proper amount OF
nourishment for this.
Good whole wheat bread (home-
made), the dairy products, the le-
gumes-in the shape Of beans, peas
and lentils-and the cheaper cuts OF
meat, with cereals and the less ex-
pensive fruits and vegetables must
be used. / would like, also, TO sug-
gest the immediate purchase Of
good fireless cooker, which wall soon
pay for itself and will allow, in the
saving of gas, larger allowance for
food materials.
Beef and veal loaf, praised lamb
and mutton, Hamburg steak (home-
made), some of the savory pot pies,
rolled flank steak and the cheaper
varieties of fish will give sufficient
variety, and, IL a piece Of suet be
asked for with each meat order CHS
is generally given free) and care
fully tried out it will save the pur-
chase OF lard and other shortening.
I find that many recipes reconnend
''hread flour" or pastry four FOR certain
uses I am an old-fashioned cook. and 80
far white -four has been simply white -four
! to me. What is the difference between
them?
Bread -four has a high content OF
gluten, which holds in its meshes the
bubbles of gas produced in the leaven-
ing process, and so makes light bread.
Il is an invariabe rule TO use bread
-four when yeast is used. For pastry
and for doughs raised with baking
powder a less sticky rour, with
smaller content Of gluten, is better,
making a tenderer product. II you use
but one kind Of -four and make your
own bread, choose bread -four, as it
will make good pie or cake, while
pastry -four will not make as good
bread.
In spite OF my faith in The Tribune In
stltute / confess to feeling a little afraid 10
try your recipe for Fruit Velvet Is II pos
slble TO put raw lemon JUICE ana raw mhK
together without having the milk ourdlef l
have never been able 10 do Il and did not
think 1t could be done MISS J. b. +.
Rdgewood. n. J.
Strange as IL may seem, IL the
directions are carefully followed for
the Fruit Velvet, the finished result
will be satisfactory.
However, the milk must be fresh,
and, as the recipe states, the lemon
juice must be added very gradually,
with an accent on the very. 1t may
make the milk look little blue. but
that is all right. BE very careful
that the sugar is thoroughly dissolved
in the milk before adding the lemon.
The amount of lemon named in the
recipe gives rather a tart sherbet. 1t
is possible that smaller amount
might suit some tastes better.