Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-22
Appetning Dishes Made from
Left vers-The Purchase
Of Food Required by the
Suggestions for
Simplifying Meals.

Making a wise menu does not pro-
duce a meal. but 1t is the first step
in the process The next step Is to
buy the food which Is required by the
menu. One of the best reasons for
much to be learned there. 1t takes the
than she might otherwise go. ana II
helps in making varied menus. as one
sees things which would never have
been thought of at home. IN what
quantity 1t is wise to buy depends
upon the size of the household. the
kept. the distance from the place
where the supply can be renewed, the
income of the family and whether the
housewife or a servant dlspenses 1heih
for use.
The following suggestions for sim
pIifyinx meals will help you to think
out other good, simple menus: BREAK
fast-Fruit, coffee. one of the ready
to-eat cereals and eggs. Lunch1ihls
NAV consist of bread and milk or
crackers and milk. with cheese and
berries Dinner-Cold meat, a Vege-
table salad and a nourishins milk
and-egg dessert.
A Typical Luncheon.
An authority on diet gives as
typical luncheon. without meat. but
containing all the necessary eienents
of nutrition, black bean soup. rye
bread. cheese and baked apples. other
combinations are: Baked beans. brown
bread and lettuce salad; macaronl Win
cheese, apple and nut salad, preau
sticks and cocoa: vegetable salad. rye
bread, Swiss cheese and cocoa: cheese
powder. lettuce and nut salad and
cereal coffee.
Plan your baking and cooking so that
all will go along together, ana you
will not be obliged to wait fifteen or
twenty minutes in the Kitchen aI.eI
everything else is done for fear that
the pudding may burn If you leave At
tend first to those things which take
the longest time for cooking and work
in the others while you are waiting lot
these to finish. Prepare the nightly am
ner by cooking soups, baking orsao
and cake and boiling potatoes in the
early morning. The cold potatoes may
be creamed, hash-browned, lyonnaised,
scalloped or worked over In number
less other toothsome ways which take
less than half the time 1t would re-
quire to peel and boil them. Biscuits, as
every woman ought to know, can be
warmed to stimulate fresh-baked by
slightly and covering closely
for a few minutes In the oven. Ihere
are many dinner dishes which may be
baked in the morning and heated Tor
dinner.
The use of vegetables Is an important
one in the interests Of economy. Nuts
and fruits are often regarded as luxu-
RES but may be used to supply much
They should be consid-
cred for their food value in meal and
not counted as additional to the neces-
sary food. Fresh fruits are diluted
food. Nuts are concentrated 1000.
Neither should be taken simply for
flavor, in addition to meal already
large enough. in the interest OF good
digestion, as well as Of economy.
Another means of economy in the
preparation Of meals is in the use OF
fresh fruit for pies and buildings. Fresh
fruit served for dessert is better for
the system than all cooked desserts.
Using fresh fruit az long as it lasts IN
place Of canned or dried fruist Is econo-
my of time used in canning and drying,
as well as being more refreshing. BY
canning fruit when 1t is the cheapest,
buying sugar in quantity before the
rise in price. using fat drippings in
cooking in place of butter. utilizing
leftover boiled eggs for salads by boil.
ing them still more. and hundreds OF
other knacks known to the housewife,
the habit of economy becomes an art.