Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-04-01
Ry MRS. NJ. A. WILSON


frTyHE high cost of living is the chief
= topic in the household, and there
Ilnaust be the right kind of economy
In the food supplies to the family or
the members Of it will not be well
hourished.
"A visible reduction in The house
Did expenses is possible where
Ssry scrap of food is utilized. Meat
I7prn the bone used in making soup
can, with the addition of a little
seasoning, bread crumbs and an egg
be made into delicious meat loaf.
Portions of steaks, minced fine and
placed on slices of toasted bread
with poached egg on top, are hne
enough for company luncheon.
Using Cold Mashed Potatoes
Cold mashed potatoes fixed after
the following recipes will appeal to
many:
Brown one large onion and two
slices Of bacon, minced fine in pan.
Lift out carefully, leaving the fat
IN the pan. Now mix thoroughly
the prepared onion and bacon with
two cupfuls of mashed potatoes sea
soned with salt and pepper. Mold
into, fiat cakes and brown in. the pan
with the fat left from the bacon.
Ordering food by the telephone is
mistake. Personal supervision OF
all marketing is necessary for
economy. Buying fruits or vege-
tables out of season or when they
are scarce is extravaganza. The
use Of the fireless cooker is a big
saving in time, strength and money.
Delicious pot roasts, using the cheap
cuts of meat. can be cooked in this
cooker. and they are delicious when
cold.
Canning and preserving reduce
Z the weekly expenses in winter. Peas,
beans. corn and tomatoes may be
done successfully at home with
( little trouble. Use fish and vege-
a tables in place of meat and remem-
ber that the plainest food, carefully
\. and attractively prepared, is more
y satisfying than roasts, steaks or
chops. q!
Save all pieces of fat, rendering
and carefully straining into sepa-
rate containers. Combine pork and
mutton fats for frying, use beef and
chicken fats for pastry and cakes
Add two parts of pork, bacon OIL
ham fat to one part OF mutton o,
lamb fat. Keep beef, veal ant
chicken fats in separate containers
Rendering Fats
Cut the fats into small pieces
Cover with plenty Of cold water ant
add one teaspoonful of baking sodi
to every pound of fat. Cook slowl!
until fat is entirely melted. Sc
aside to cool. When cold lift thu
cake of fat from the water, melt ant
then strain it into the proper con
tainers.
During the warm weather it viii
be wise to eliminate meat from tn
menu three times a week. Substi
tute cheese and bean outlets, peas
pudding, egg and tomato outlets
corn pudding and fish in many ways
CLAIMS may be served grilled, deviled
M grstin, croauettes and in chow
dsrs; they will prove to be de
liRhtful change.
Lipa beans and peas and variou
nuts will give a most welcome va
fiety IN place Of meat.
Egg and Tomato Outlet
This recipe is planned for the uni
Of four.
One cupful Of ntilk,
0ms cRpful Of stetoed tomatoes,
Ssren tdblespoonfuls of corr
stGycE.
Place in a saucepan and beat we
to mix the starch. Bring to th
boiling point and then cook for fiv
minutes. Remove from the fire an
add
One aYd-boiled egg, chopped fin
One nsedium-siocd onion, CRATE,
Ore teaspoonful of salt,
one-lalf tecspoonfd Of pepper.
Mix well. Pour on a platter ar
set aside to cool for two hour
Then lift with tablespoonful, Dire
A some tfjne bread crumbs al
cover. DT In beaten egg and d
into the fine bread crumbs agai
Fry until golden brown in hot ia
Serve with Parisienne sauce.
This amount will make four larj
outlets Or eight small ones, sufficie
Tor four persons.
Eggplant Croquettes
ONs sgGptant,
1'sgo eggs,
TsVo cupfuls Of bread crumbs,
One fc0tnto,
One cmicn, chopped fine,
"A fittIe four, salt, pepper al
ters5ey.
Pttl and cut the eggplant in
sznsII pieces, cover with boili
water and cook until soft. Ora
Z n and then mash fine, and add