New Britain herald., 1919-11-18

.'' 'Ar> >et.NattNA ,. .>tt.s. ..4.lt- SiS- ter Mary cooks daily for a family, of lour adults. She brought to her kitct- on an understanding of the chemistry ot cooking, gained from study of do- mastic science in a state university. Consequently the advice she offers is,a happy combination ot theory and ,. practice. Every recipe she gives is her own, first tried out and served at her fomily table. He
 A penny saved is q penny earned" is good, sound sense, but the difficulty seems to be in finding a place to do the saving.
 The chcapness of an article be it food or be it clothing does not necess sarily stamp it an economy. Some things are dear at any price.
 Right now I'm thinking about meats. Tn our town the very cheap est boiling piece of beef is 25 cents u pound, mostly bone. Now if my fam fly would not eat boiled meat and all I could get out of that boiling piece was soup stock, I would not be saving a penny by buying it, Whereas a much more expensive cut with less hone, of which my family would eat every smidge would be the true econ- oG1y.
 
 the economy problem and each house. keeper has to work it out Of her own individual case. A woman endowed with Yankee thrift finds it much simpler than her southern or western sister. J......
 Menu for Tomorrow. '.. Breakfast-Oranges, uncooked ce- real, French toast, coffee.
 uncheon-English monkey, fruit tea. Dinner-Green pea soup, boiled leg of mutton. boiled white potatoes, bread and butter, currant jelly, let tuce salad, steamed buildings, coffee,
 My Own Recipes. <.
 Mutton is dislilled by many people on account of tho strong flavor. This is greatly overcome by removing the pink skin and trilnElinS off superiluous fat. If the outside skin comes off east 1y the meat is quite sure to be good. The fat should be hard, white and ilaAX N
 English Monkey.
 1-2 cups stale (not dried) bread crumbs.
 cup milk.
 1 1-2 tablespoons butter.
 1-4 cups cheese.
 l egg.
 1-2 teaspoon salt. a. Is teaspoon pepper. Toast or crackers. %l Scald crumbs and milk together. Cut cheese into tiny pieces. Beat egg. Add cheese, butter. egg, salt and pep per to milk and crumbs and cook over hot water until cheese is melted and all is thoroughly blended. Serve ion hot toast or crackers. .t,.
 Green Pcn Soup. can peas. F. 1-2 teaspoons sugar. .%h' i 1-2 cups cold Wutcr.a Ei '. ;. 1-3 cups milk. |...' a" Y i sliced onion. H'..; 1-a tablespoons butter. +f .... 1-2 tablespoons flour. I 1 teaspoon salt. l fl teaspoon pepper. ...- ~ Rinse peas under running WateT. Put into stew pan with cold water and sugar and simmer 20 minutes. Ruh through d sieve, reheat, and thlcken with flour and butter cooked together. Scald milk with onion, remove onion, and add to pea mixture. Season with salt and pepper. ...
 steamed Puff Puddings. tablespoons butter s-+
 1-3 cup sugar. a IA cup milk.
 i cup flour.
 1-2 teaspoons baking powder.
 ; egg whites.
 1-2 teaspoon vanilla.
 1-2 teaspoon lemon extract - Cream butter and sugar together. Sift flour and baking powder together and add alternately with milk to but ter and sugar. Add havorinS and d tiny pinch ot salt. Beat whites of eggs very stiff and fold into batter Pour into buttered, individual custard cups and steam 35 minutes. Servo with preserved fruit or lemon sauce.
 We long for an automobile before we own one. After we own one we cant be happyfwithout d chauffeur.
 MARY.