Perth Amboy evening news., 1920-06-18
BY MRS. NJ. A. WILSON
Copyright. 1920. by Public Ledge


Co. All rights reserved)
The market conditions, quality anC
the prices must always be considered
when any quantity of food is pur.
chased. The purchasing agent fol
| hotels and other large establishment
must think of these facts, and also
Of the law of supply and demand, If
he is to render good service and sup
ply his house with the needed mate
rails at the best possible price. In
order to do this he must be daily in
the markets noting which foods are
plentiful. knowing that the abund-
ance OF food will regulate the price.
Now. this rule applies to the house.
wife as we'll as the buying agent. DO
not buy decayed or spoiled foods, no
matter how cheap they may be. Once
decay starts the food Is lost, unde-
sirable bacteria are present and Of
tentimes cooking does not destroy
them-thep they are the cause of in
festival disturbances.
When buying fish and shellffsh, be
sure 1t is absolutely fresh. Cook at
once and then cool and place on Ice
to keep chilled until used.
This week 1 am planning a menu
that will include the Saturday even
Ing meal.
SATURDAY
Dinner
Sliced Cucumbers Coleslaw
Crab Meat au Gratin
Baked Potatoes String Beans
Stewed Cherries Coffee
SUNDAY
Breakfast
Sliced Bananas
Broiled Fish
flashed Brown Potatoes
Dinner
Radishes Young Onions
Tomato Canape
Cold Boiled Beef
Sour Cream Cucumber Sauce
Baked Stuffed Green Peppers
String Beans
Lettuce
Cherry Rolypoly Coffee
Supper
Potato Salad
Bacon and Egg Garnish
Sliced Tomatoes
Baked Custards Tea
The market basket will require:
One-half pint of sour cream !
One and one-half pound head OF
4
Three cucumbers
One-half dozen bananas
Three pounds of cooking cherries
Two punches of radishes Il
Two punches of solutions
one bunch Of watercress
One-half peck of potatoes
Two heads of lettuce
Carrot
One-quarter peck of string beans
One-half pound r meat
Eight green peppers
Bunch of parsley
One and one-half pounds of fish
Three-pound cut of stewing beef,
eek or brisket
One-half pound of bacon
Three eggs II
Onions
And the usual weekly staples.
Crab Meat Au Gratin
Make two cups of cream sauce and
hen add:
One onion grated
Four tablespoons OF finely minced,
One green pepper, minced fine
Two teaspoons of salt
One-half teaspoon of paprika
One-half teaspoon OF mustard.
Beat to mix. Add the crab meat
nd then turn into a baking dish and
,read the top smoothly. Sprinkle
it'll fine breadcrumbs n three
of grated cheese. Bake in a
oderate oven for twenty-five min
.es.
Cold Boiled Beef
Tie the meat securely to hold It's
and then plunge into a sauce-
IN containing sufficient water to
,ver. Now add:
Three onions cut IN slices
One carrot
One bunch of soup herbs.
Reduce the heat and cook slowly
at the simmering point until incl
eat Is tender. Usually 3 to ga
FUNDS of meat requires IA hours
cool in the liquid and then place
|, ice to chill. 1t is best to cook THIS
sh on Saturday. This amount OF
will serve two meals. use pai-
Monday evening meal.
When ready to serve Gu the meat
mir slices, garnish with parsley 4
IA serve with sour cream cucumber
.uce.
Sour Cream Cucumber Sauce
Pare the cucumbers and then stand
ice water for ten minutes. Drain
I'd then crate and add:
one cup of SOUL cream, whipped
if
one teaspoon of paprika
One teaspoon OF mustard
One teaspoon of salt
Two tablespoons Of vinegar.
Reat TO mix.