Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-06-22
FIND SUPPOSEDLY HIGH
!. PRICED FOODS CHEAPER
Buyers Get Idea That Cafes Arc
Losing Money Along Certain
Lines.
USE OF BERRIES DESCRIBED
Recipe for Good Roly-Poly Is
us Offercd-Flavor Extending Dcs-
III sert Arc Suggested to Help Out at
Meal Time.
ny LonETro c. LYNCH.

1. Some folks get i into their heads
hat ser,an food SMnGrS,dye ap hx
the family OF modest means Then
too. some folks think of certain foods
whether they are or not,
asSe'I simply don't sec how they do IT,"
remarked woman having luncheon
with a friend at a tea shop serving
the dessert alone" she continued.
cake and strawberries nodded in
gelatin. Now. every one knows that
sstrawberries in the market today are
Yet. with the best butter a, so cents
the little tearoom WAS making a
cheaper cake when they made five
egg. sponge cake that served twelve
portions than had they chosen to serve
butter cake. considering that csgs
were but 80 cents Il dozen.
Extended His Dessert.
Strawberries were in season, yet they
manager OF tho tea shop served only
three or four berries TO each portion
use OF gelatin.
If berries seem little high. even
though they are in season. try some
Slice two or three large berries and
mould them in little Individual eclatins
One berry may he saved 10 garnish
II the mould is. topped with generous
spoonful q WHIPPED cream or melted
Press cupful Of hlackberrics rasp-
3 berries; bluebcrries or loganbcrries
through fine strainer. Add one or
Two teaspoons OF sugar and cook the
juice for five. minutes. The quantity
OF sugar Will have 70 depend some
Ties. Sweeten any leftover breakfast
sereal-oatrneal cornmeal. wheatena-
;n99uid !, in tencups. pour the berry
as a little pudding. garnshcd with
Recipe for Roly-Poly.
Do you know how to make a good
Gherries, peaches or plums may be used
6 An measurements level. A standard
Quarter cup shortening, ono quarter
cup sugar egg, . cups flour. one
quarter teaspoon salt. teaspoons
faktnE powder and about three four,hs
mp milk. Cream shortening. add sugar
;ra/ually then tho egg well beaten.
ADD -four and baking powder pre-
fiously mixed and siftSd. and the milk
alternately, little at a time, until
soft dough Is formed.
care must be taken not ID get this
Fixture too soft. Roll into rec,angle
naink over with melted butter. Snr .fH
Sle with wcll-swcctcned fruit and roll
IKE jelly roll Steam for three
ours teo In muslin sack or enclosed
- covered lard pail. This roly-polv
nay be boiled. Serve ii with hard
sauce made by rubbing half cup of
lowered sugar into quarter OF cup
~ butter. This may be Favored with a
ew drops OF vanilla and n grating of
., Tnrts Simple to Make.
:. Tarts are simple to make and easier
esrhaps, TO serve than pie Mix cup
h, hour with one-fourth teaspoon Of
{otit, Chop IN six tablespoons OF short
tHlns and wet 10 rather dry paste
18th fee water. Roll out as for ME.
FN1vert gem or muffin pan. Grease the
ltside OF II. Cut the paste TO fit.
king care 10 prick each tart several
vines with fork
ot5ake In hot oven about five minutes.
Sc men removed these arc hollow shells
MIL with fresh berries or cherries and
thur a syrup made by cooking to-
apther one-half cup fruit juice with
lo;e-iorth cup sugar, one-forth cup
aIlter and | tablespoon of cornstarch
stsether for five minutes