Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-20
MRS. WILSON HELPS OUT
WITH GOOD SUMNER MEALS
Fresh Fish Is Plen Noo and Should Be Used Once Twice
g@ aWeek at Least to Provide Varety-Dried Peas
Instead OF Meat
Ry MRS. NJ. A. WILSON

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\ MANY housewives find that meat
Av1 once day is necessary for the phys.
{ ica1 well being Of the family. Yet IL
Z they will but try, n little meat can be
Z made to fill these requirements during
\ the warm weather.
The increased cost of meat has made
II yitally necessary for the housewife
to obtain full value for the money spent,
and unless conditions change materially
: within the next two months we may
not expect lower prices. Now with this
thought in mind the family can be
easily trained to eat sufficient amounts
OF other foods to replace this expensive
item of our bill of fare during the
summer.
Replace the expensive steaks and
chops with other meat, and right here
want to call your attention to the fact
that hamburg steak is not an cconomi-
cal cut by any means. So use, in place
/. Of these costly portions, the cheaper
cuts, which must be cooked by long,
slow, moist cooking.
Cheese, store or American chcddar,
cottage or pot cheese, may be used to
replace meat. Baked dried peas. navy,
marrowfat, lima and soy beans may be
used occasionally.
Remember when purchasing meats
that the bone and trimming and fat,
which are cut from the purchased meat,
( should be brought home and used for
/. stock. Cuts from the neck. chuck and
shin of beef are truly delicious when
cooked slowly. Always make plenty Of
gravy. The chef will tell you that he
I usually makes double the amount
needed. The left over gravy can be used
TO reheat vegetables and for sauce and
soup.
During the summer nearby fresh fish
Is abundant and therefore reasonably
priced. For this reason it should be
used two or three times each week.
Vary the method of cooking so one does
not become tired of 1t.
Do not eat or cook fruits or vegetables
without giving them n thorough wash
ing. This is particularly true of all
berries, peaches. lemons, oranges and
grapefruit. The farmer sprays the
. growing foods to destroy the insect and
/. worms with poisonous drugs, SO be care
: full to wash them freely. ..,.
: Carrots, onions, lettuce, cucumbers,
! string beans, butter and wax beans are
: abundant aud should be, served twice
: daily. Tomatoes. baked, fried and
in fritters, will afford variety, so If YOU
will but watch the market you will find
: it easy to provide variety.
Keep in mind that the fresh green
vegetables pay big dividends in good
health, acting as scavengers to the di-
gestiye tract. They also supply the
blood stream with important vitamines
: and mineral salts.
The valuable mineral element in food
Is easily destroyed by cooking, so do
Z not, under any circumstances, use BIZ
carbonate of soda or baking soda in
20 tnnInr
Baking soda neutralizes and destroys the
living elements in green foods. Do not
salt until just before ready to serve.
: Salt not only toughens the fiber, but also
. causes changes in these foods.
When preparing lettuce for the table
! wash thoroughly in warm water with
(. one tablespoon of salt to the quart to
loosen and remove the many tiny in
: visible mites and slugs that cling to the
crevices Of not only the lettuce, but also
endive, celery, escarole, waterCress,
radishes and cucumbers.
4f- Wash tomatoes In cold water and then
wipe dry and place in the icebox to chill
for slicing. Keep in mind that dirt and
dust will cause disease and must be
banished from the home.
Reaches, ants, mice and flies and
. other vermin do not come into clean
homes. If they make their appearance
; they must be fought to determination.
: The garbage can is the biggest offender
and is freque9tly responsible for the
reaches and ants.
For small children and babies, whose
diet consists chiefly of milk. which must
be kept clean and cool, do not permit
the milk to stand around either in the
bottle or in cups. Boil all drinking
water and cool, but do not ice
Candies and cheap ice cream are
absolutely dangerous and have no place
in the small chid's diet. BE satisfied
to give the little one plenty of stewed
fruit, whole wheat bread and we'll
cooked vegetables and clean milk. Teach
the little one to eat daily a small por-
ton Of crisp lettuce.
Each small child should have daily
the juice of one orange.
Here are some dishes which will help
eliminate the expensive meats from the
budget:
Dried Pea Pudding
Wash one half pound of dried peas
and soak in plenty Of cold water. over.
night. In the morning wash again and
cover with cold water, bring to boil
: and cook until tender. Now mash the
peas without draining, through a fine
f. sieve. Cool. This should be thick
puree. Now mince fine one onion and
sufficient parsley to measure one half
cup. Place in mixing bowl and add
Too and one half cups OF PURGE of
pea,
Tpo tceH beaten eggs,
One-hdH cup Of bread crumbs,
Ttco- thirds cup Of milk,
One teaspoon Of salt
One-hGt teaspoon Of pepper.
Beat to mix thoroughly and then turn
on well CREASED custard cups. Set the