Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-04-01
BY Mrs. n. A. WILSON.
Copyright. 1919. by Mrs. NJ. A. Wills
cir


'opic In the household. and there must
pe The right kind OF economy In the
oou supplies to the family or the
members Of II VIII not be we'll nour-
"A visible reduction in tho household
eSPehSes Is possible where every scrap
or food is utilized Meat from the bone
d died IN making soup can. with the ad.
ulllon Of IL little seasoning. bread
ii cin,ss anu an egg. DC made into de-
i,Gi"as meat neat loaf. Portions of steaks:
,iiihced fine and placed on slices OF
it oa bread. with poaehed egg on
Top Top. are fine enough for company
Using Cold Mashed Potntoes.
EEoid mashed potatoes fixed after the
borrowing recipes Will appeal to many
s,, nrown one large onion and two
i;iit out carefully. leaving the fat in
the pan. Now mix thoroughly the pre-
iuis Of mashed potatoes seasoned with
salt and pepper. Mold into Nat cakes
ana ana brown in the pan with the fat
ordering food by the telephone Is
mistake. Personal supervision of all
marketing is necessary for economy.
son or when they are scarce is extrava-
sance. The use of the tireless cooker is
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 Cuts Expenses.
Canning and preserving reduces the
tNeekiy expenses In winter. Peas,
successfully at home with little trouble.
Use fish and vegetables in place OF
; fncd and RENE remember that the plainest
pared. Is more satisfying than roasts
steaks or chops.
Save all pieces of fat. rendering and
,aincrs. Combine pork and mutton
rats for pastry and cakes. Add two
part parts OF pork. bacon or ham fat to, one
veal and chicken fats in separate con-
Rendering Fnt..
Cut the fats into small pieces
Cove. Cover with plenty OF cold water and
add one teaspoonful Of baking soda to
: fat is entirely melted. SET aside t,
cool. When cold lit the cake OF fat
from the water. melt and then strain
During the warm weather ii will be
wise 70 eliminate meat from the menu
dnree times a week Substitute cheese
and tomato outlets. corn pudding and
Ish In many ways. CLAIMS may be
prove to be delightful change
Lima beans and peas and various
Egg und Tomato Cutiet.
rms recipe is planned for the unit
One cupfu of milk.
one cupful of stewed tomatoes.
Seven tablespoonfuls Of cornstarch
PlaGc In saucepan and beat we'll to
mix the starch. Bring to the boiling
point and then cook for 1--WE minutes
one hard boiled egg. chopped fine.
One medium sized onion. grated,
one teaspoonful of saft.
One half teaspoonful OF pepper
Mix we'll. Pour on platter and
set aside to cool or two hours. Then
iit with tablespoon. drop in some
beaten egg and dip into the fine bread
crumbs again. Fry until golden brown
sauce '"e
This amount will make four large
outlets or eight small ones. sufficient
Eggplant Croquettes.
One eggplant,
TWO eggs.
Two cupfuls of bread crumbs,
One onion chopped fine.
little -four. salt. pepper and parsley.
Feel and cut the eggplant into small
pieces. cover with boiling water and
cook until soft. Drain and then mash
fine. and add
One eupfui Of 5 Bread crumbs.
one tablespoonful OF finely chopped
parsley, pepper and salt.
One tomato. chopped fine.
Sufficient flour TO make it adhere
and then into bread crumbs Zone egg
and one cupful of bread crumbs are
needed and then fry until golden
platter and serve with boiled pota-
toes, lettuce and sliced tomatoes one
medium sized eggplant will make eight
Aenn Soup.
Six ounces OF soup beans.
Three ounces Of salt pork.
Two onions.
Seasoning.
One cupful OF tomatoes,
Soak the beans overnight In plenty
OF cold water. In the morning wash
and look them over carefully to see
that no grit or stones are among the
beans. Now put the beans in a soup
pot and add four quarts of cold water.
Bring 10 boil and cook steadily for
one and half hours.
add the pc, pork, cut in into dices; onions.
bed through fine sieve. Cook for
One tablespoonful of salt.
One-half teaspoonful OF pepper
Two tabiespoonfuls Of chopped
parsley.
The secret Of cooking the bean soup
cooking with potato masher. Care
must be taken that the beans do not
stick to the bottom Rnr Of ne soup kettle
Cost OF Bean Soup.
six ounces Of beans. at ten cents.
Three ounces of pork, at thirty "
two cents per pound ........ 06
One cupful Of tomatoes ........ .05 |
Seasoning .O3 |
The time required is from two and |
a half TO three hours. This soup |
would supply the needed food ele- |
1nents II served with whole-wheat |
bread and butter, vegetable salad, |
dressing, rice pudding and |
coffee.
Balance Daily Meals.
a common sense method In the dis
tribution Of the various kinds of food |
when planning a menu will enable an !
Intelligent housewife to feed her family !
we'll, If not wholly scientifically.
In our daily dietary we should have |
one part cell building foods to four
parts of neat and energygiving foods.
in other words one par, lean meat |
or its equivalent to four parts of
bread. butter and potatoes. with green |
vegetable foods.
Cumberland Outlets.
Soak one cupful of soy beans over
night and then cook until tender:
Three branches of parsley,
Two small onions. minced very |
fine.
Two teaspoonfuls OF salt.