Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-11-21
4 Practical Way of Cutting
DotUn Living Cost and at
the Same Time Having
Nutritious Meals
ny MRS. NJ. A. WILSON

By MRS. NJ. A. WILSON
: fropyright. 1919, by Mrs. ". s. Wilson. All
rights rcscrUcdJ
FTHE planning of the daily bill of fare
= may be reduced to n system that
will not only eliminate waste of foods
and materials. but also save time and
money and give the family greater
variety according to the local markets
and season and at the same time satisfy
their physical needs.
An ideal menu supplies the various
needs of the body with material for re
pair and growth fuel for heat and
energy, and also a sufficient mineral
element to vitalizc the blood stream,
and supplies it in an attractive. we'll
cooked manner
To keep within an allowance the
housewife must personally visit the
markets and directly supervise the pur-
chascs. Telephone orders and the send
ing of the children to the shop for the
supplies win not give satisfactory re.
suits. and the marketing cannot be let
20 until the last minute, or the food
purchased in a heller skCltcr manner.
Frequently one may plan to use the
various foods and upon visiting the
markets find that. owing to untorc-
sepn circumstances. these foods have
materially increased in price. If the
housewife personally docs the shopping
she can use Il lowcr-p 'ccd food TO re.
place that which was first planned. and
If necessary change the whole menu. II
the children are sent to market thcy VIII
have no choice but to bring home the
food they were sent for. regardless OF
the wisdom of the purchase.
plan during the winter months to
nnrchase sufficient meat on Saturday to
last until Tuesday and Wednesday anu
thus eliminate n trip to the store. Inc
min hone bOlar or cross cut OF peer VIII
make splendid choice for the family.
Select a cut weighing about seven
:, mounds. Have the butcher cut steak
: from this meat weighing about one ana
one quarter pounds. then cut the re
mainder of the meat into Two pieces
and tie them securely.
Use the steak for Saturday dinner as
Swiss steak. rolled steak or STANLEY
steak. Pot roast one piece for Sunday
md plan to use the remainder of the
meat Wednesday for beef la mode.
"A Suggestive Menu TO Utilize This
N Meat
Cit SATURDAY
Dinner
Tomato Soup
Swiss Steak Mashed Potatoes
Sninach Lettuce
Bread Pudding Cofee
SUNDAY
Dinner
Celery
potroast Beef Brown GraVy
Roast Potatoes Corn
,ss Lettuce
Tapioca Pudding Coffee
i MONDAY
Dinner
Radishes
Meat Pie With Vegetables
Stewcd Tomatoes ColesIaw
Junket Cofee
TUESDAY
Coleslaw owes
Macaroni au Gratin Bralsed CABBAGE
Lettuce
WEDNESDAY
Dinner
Homemade Pickles
Beef la Mode
Mashed Potatoes Peas
Lettuce
Canned Fruit Coffee
THURSDAY
Celery Radishes
Cold Cuts of Beef
Potato Salad
Cup Custards Coffee
Rolled Steak
Pound the meat until tender. Now
soak the stale bread in cold water until
soft and press dry. Measure one cup
and rub through a sieve into a bowl
Add
One halt teaspoon of poultry season
ing,
Ono halt teaspoon of salt.
half teaspoon of pepper,
Ttoo onions, chopped fine.
Mix thoroughly, then heat three
tablespoons of fat very hot and add the
filling. Cook slowly until the onions
are soft and then spread upon the
steak. Roll the steak and tie securely
with string. Pat plenty of -four in the
meat and brown quickly in hot fat
Lift to deep saucepan and add two
and one half cups of boiling water
Cook slowly. allowing one half hour
for each pound of meat, gross weight.
counting an additional one half pound
for the prepared filling. Add
One medium sized onion.
One quarter carrot
For each person season the gravy and
serve garnished with finely chopped
parsley.
Pot Roast OF Boef
Wipe the meat with a damp cloth,
n=Emu1E-HN