New-York tribune., 1918-04-28
How to Use the Cooked Food
Shop
By LILLIAN NJ. MONTANYE

1GHI housekeeping is in vogue to-day
tor various reasons. Women of all ages
are Hooking to business. Perhaps the
husband or son has gone to war, necesstating
the giving up of the house or apartment: vet
the home-lovng woman wants her own little
place where she do bit of cooking Per
haps 1t is young married couple who are in
business and lot yet able to afford a real home.
Whatever the reason, light housekeeping rooms
are IN demand; so, delicatessen shops flourish.
and, Notwithstanding their high prices, thew
supply need created by present conditions.
and are actually economical as compared with
cafe and hotel living
City women have been accused of Giving out
OF the delicatessen shops" but that is scarcely
true at the present time. The conscientious
woman, whose lob" it is to give her family
good, nourlshing food, finds that only bv going
to the markets, carefully choosing her food and
as carefully cooking it, can she supply the
needs OF her family and keep within the neces-
sary limit of expenditure But to the business
woman who has not time or strength to shon
and cook when the days work is over the deli
catessen shop is a boon. To be sure the readv
made food has not the true home flavor. but
with two-burner gas stove and fair amount
of ingenuity the light housekeeper may serve
nourishing and attractive meals at con1para
lively small expense.
Saving certain foods for our soldiers oas
been good for US, but in no way has it helped
us more than in teaching US that we really like
and prefer bread made from other than wheat
flour. The delicatessen shops specialize on all
kinds OF delicious "war Breads" not the least
OF which Crahop, nd
These may easily be heated for breakfast by
placing them in the upper part of double
boiler, with boiling water underneath.
Fish cakes and plain potato cakes, ready for
trying; meat croquettes and devilled crabs. all
ready for reheating, are exceedingly good and
"homellke" if served with tomato sauce. This
may be quickly made from half can of tomato
soup. Piping hot frankfurters are not to be
desplsed if served with mashed potatoes Liver
sausage" heated in a cream sauce made from
evaporated milk and seasoned with bits of
parsley, is delicious and not at all of delica-
lessen flavor Canned salmon, tuna fish and
chicken may be used in the same way
The light housekeeper has not time to roast
four or five pounds of beef, but she can buy
at the delicatessen shop two or three slices of
rare roast beef From beef cube. a little
onion and other seasoning she can make
gravy IN which to heat the beef, and there is
her roast beef all ready for serving. Roast
pork may be heated in sauce made with bits
of the fat and colored with rich bouquet
Corned beef may be put through the food chop
per, mixed with boiled potatoes and onion and
made into delicious corned beef hash. Boiled
ham may be cut into bits, mixed with cream
sauce and poured over hot buttered toast.
Salads should form part of the daily diet
Some of the delicatessen salads are very good
but must be varied with others or one will soon
tire of them; serve with lettuce to give the
appearance of real home me-made salad. Fruit
salads are easily prepared, exceedingly health
ful, and will take the place of desserts, thus