New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-01-28

children, with coffee and sausages added for
the two adults,
Luncheon
Thick pea soup with salt pork, graham
bread, oleomargarine, apple sauce and ginger
bread.
Beef stew with onions and carrots, hominy.
coffee for adults, milk and milk toast for the
youngest child and tapioca pudding with dried
apricots and brown sugar sauce for dessert.
In making a stew a comparatively small
amount Of meat may be used for its savory
or Aavoring value, and the vegetables and
cereals served with it increased in quantity.
Breakfast
Bacon, fried cornmeal mush. molasses, cot
fee: milk for the children, with plain mush
for the youngest.
Potato soup made with skim milk and onion
for iavorng Oatmeal cookies and steWed
prunes. Graham bread and oleomargarlne.
Dinner
Pork and beans one dill pickle (bean soup
for the children), tea milk for children, and
brown bread and oleomargarine with Brown
Betty" for dessert.
Note the dill pickle. A few cents spent for
an appetizer is we'll invested. Many bite OF
wholesome, nourishng but rather fiat and
uninteresting food can be put down" with
appetite if the relish is not forgotten.
If well cooked, this would not be unappetiz-
ing and the ration is well-balanced. But there
are three hundred and siXty-ive days in the
YEAR and the number of cheap foods is not
81, ,,olo
siderable knowledge of the science of dietetics
and cookery is brought to bear.
FLAVOR AT EXPENSE OF NOURISH-
MENT
1t is easy to gibe at the poor for spending
their money on that which satisheth not, such
as chicken, cheap ice cream, poor cake made
with "egg powder so called, and candy that
is neither clean nor made Of pure sugar. Even
2 "fier" in steak, roast beef or eggs means
that the rest Of the ration must suffer for the
week. It is the saddest feature of economy IN
food that butter, milk and eggs, fresh fruits
and vegetables, especially for the growing chill
dren, must be scrimped, but the use of SKINNED
milk and butternlik may help out.
There are other dollar-a-day menus when
arc not TO be despised, but the American work
ing man is apt to feel abused if he does not
Get meat once day at least. 1t cheers him
up nightly even in the morning. He must
provide more than dollar a day for mar
keting, however if he wants to eat 1T very
often now.
Foods to be avoided in general when economy
must be stringent are the canned provisions
such as tomatoes containing large amounts OF
water. They do, however, add much of color
and flavor to q stew, soup or any pale-faced
meal, and so are justitiable extravaganza
from time TO time. Dried vegetables and fruits
are the more economical TO buy. Package FOODS
are clean and convenient, but not usually econ
omica where there is a small margin
SALADS AND FRESH VEGETABLES
THAT ARE NEEDED
Once in while a salad and fresh vegetables
must be had if possible. BY using cottonseed
oil, Just as wholesome as it's more expensive
cousin from the olive, it can be done. The
American family of moderate means has much
to learn from its European neighbors with
regard to the place of the salad in the menu.
Vinegar diluted four times, to which is added
a little salt and sugar, makes a good dressing
for cabbage salad.
Take the humble turnip, which TO some is de-
cidedly commonplace provender; but, cut into
cubes and cresmed, it makes a delectable dish
The same may be said Of the carrot. Spinach IS
no longer cheap-which is crime, considering
it's wholesomeness. Nevertheless, in some sec
tons it would be available for the dollsr-a-dsy
menu. Fresh fruits in season should be
watched for eagerly as opportunity offers.
II the housewife can get her raw material
cheap in the height Of the season, few home
made preserves and canned goods are great
addition to the winter menus. Cheap glass