Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-22

4 the result of wrong and silly
Standards of living. In the genera
tions gone by, the women folk were
producers as we'll as consumers; and
few housewives would admit that
they were failures in the making of
the home.
The grandmother of yesterday
will tell you that she had no delica-
lessen shop to depend upon and that
the men folks liked plain, we'll
seasoned, home-cooked food. Grand
mother made her own breads. cakes,
pies and cookies, and it was seldom
that any one could find her pantry
empty.
We, the housewives of modern
times, feel perfectly satisfied to pur-
chase many of our. foods prepared
and for this reason we must pay
double price. This is a great mis-
take. For the woman who seldom
cooks cooking soon becomes a lost
art, and a nation whose housewives
lose the art of preparing palatable
and attractive foods soon produces
nation of weaklings.
So, Mrs. Housewife, if great chefs
take pride and pleasure in preparing
and serving attractive foods in
hotels and mansions, you must roll
up your own sleeves and with a face
beaming with pride and pleasure
concoct for your family dainty and
inexpensive foods that will give
them muscle and Drawn, as the
Scotchman says, and send forth
from your domicile a race of self
reliant and sturdy men and women.
This can only be done when the
housewife is vitality interested and
constantly helping and supervising
the actual preparation of the food.
The Queen of England always had
one real ambition, and it was to take
a market basket on her arm and go
to market with three shillings six
pence in her purse. You know that
this amount of money is less than
81 in American money, and to hear
her express this desire it was but
natural to want to know just how
she would select the foods. Here is
an outline of what the queen would
select with a little less than dol
lar in the year of 1889:
Breakfast
Hot Scones with Jam
Tea
Dinner
Shin of Beef, Pot-Roast Style
Vegetables Dumplings
Brown Betty Tea
! Supper
Welsh Rabbit on Toast
Potato Salad
Sliced Brown Betty Tea
The market basket will require for
this menu
Ono pot of jam,
One and one-half pounds Of shin
beef,
Four carrots,
FiUe onions,
One quart of apples,
One-gudrter pound of cheese,
One quart Of potatoes,
One ounce Of tea,
One pound Of sugar,
TaVo pounds Of foW,
T1oo ounces Of baking powder,
with the usual seasoning.
Today we could easily arrange this
menu as follows:
Breakfast
Cantaloupe
Bacon Hot Scenes with Jam
Coffee
Dinner
Brown Pot Roast Of Shin Beef
Braised Vegetables Dumplings
Brown Betty Coffee
Supper
Welsh Rabbit on Toast
Potato Salad
Brown Betty with Fruit Whip Tea
And our market basket would re-
quire
One cGntdloupe,
Oue-qudrter pound of bacon,
One glass of jelly,
One and one-haf pounds of shin
beet,
One bunch Of carrots,
One pint Of onions,
One pint of potatoes,
One head of lettuce,
One quart of summer apples,
One-quarter pound Of cheese,
Flour, seasoning, tea and coffee,
milk, butter, etc.
Prices vary in many localities, and
while one article may be purchased
at lower cost, something else may
be little higher; also they vary
from week to week. This menu
could be carried out at present-day
prices for an approximate sum of So
Hot Scones
Place in mixing bowl
Three cups of -four,
One teaspoon of salt,
Sir level teaspoons of baking polO
der,
Three IeUel tablespoons of sugar