Perth Amboy evening news., 1920-04-05
By MRS. M. A. WILSON,
Copyright. 1920, by Public Ledger
All rights r~eserved.)

All rights rcserved.)
Confronted with the problem of the
high cost of living and the necessity
of earning more money TO meet the
ever-rising expenses, L decided that
I would not care to leave my home,
branches to meet this increased cost
of the bare necessities of life. Many
people, l know, must be seeking a
home with congenial surroundings,
willing 10 pay well for a comfortable
home and good. attractive food.
After making several minor altera-
tions. / was ready to open my doors,
and from a beginning with six people
to a household of t~wenty-four people.
with an equal number taking table
board only, / soon found that l had to
work out a definite system in planning
my
Haphazard methods and guesswork
will surely spell ruin. The increasing
cost of things makes 1t vitality import
ant that a woman who has paying
guests must have at her finger tips a
real knowledge OF how TO plan her
menus and how and when and where
to purchase her supplies.
The guests themselves must be con-
sidered when planning a menu. and the
seasons and the market conditions all
must be taken into consideration for
the success of the house.
If a smaller number of paying guests
are members of the household 1t is
natural hat the housewife Will be
somewhat limited. Whereas. IL she has
fifteen or twenty people. with a good
clientele of table boarders. she can
safely feel that once she places her
home upon a business basis she viii
surely succeed.
pr n1anninc a Az ond lraanfnp
the local market conditions in mind
you will saw your real money. Also
remember that when purchasing can
ned food IL will be a real economy
to use the No. 10 cans or the hotel
size.
Suggestive Menu
Orange or Canned Fruit
Cereal and Cream
Sausage and Hot Cakes or Broiled
Mackerel
flashed Drowned Potatoes
Rolls Coffee
In the season for fresh fruit allow
six or eight portions to the quart
carrier Of fruit and four portions TO
the pint box OF r~aspberries. Allow
a pint measure Of oatmeal to each
five pints of water for making the
cereal, and this amount Will serve from
twenty to twenty-five people.
Re~edy-to-serve cereal is expensive
and If the breakfast cereal is cooked
in the ~ireless 1t will be hot and ready
to serve.
One pound or sausage serves four
people. tou hot cakes constitutes a
service and, while talking about ho'
cakes, let me give yuo a real and
economical hint about syrup. Place
the syrup In a pitcher and add a
lump of butter and then place in
pitcher in a-pan of warm water. Beat
occasionally to blend thoroughly, and
when the butter IS melted and the
mixture creamy. send to tho table.
Substitute wafhes and bacon in sum-
mer in place Of the hot cakes and
sausage.
Other breakfast suggestions: Serve
creamed beef in corn mullins, corned
beef hash with creole sauce; French
toast and honey. poached egg or toast
with cream pimento sauce, bacon ONE
let and toast, broiled ham and hashed
! brown potatoes. Goldfish croquettei
with Spanish sauce.
Luncheon should be a light meaI
that will not overtax the kitchen. Piau
to use a soup. preferably a cream and
an entree with one vegetable, salad
and a dessert.
Suggestive Menus
Cream of Lettuce
Celery and Shrimp Salad
Toast Tea
Charlotte Russo
Clam Chowder
Cold Cuts of Meat
Vienna Potato and Celery Salad
Rolls Butter
Gingercake Tea
Dinner
Vegetable Soup or Consomme
Radishes Relish
Roast Rolled Shoulder of Lamb
Brown Gravy Mint Sauce
Braised Ribs Of Beef
Brown Gravy
Drowned Potatoes Peas
Coleslaw
Apple or Fruit Pie Coffee
Serve six potions for one quart OF
soup, one-fourth stalk or celery or
three radishes, three slices of meat
cut thin and one medium-sized or two
small potatoes.
Use the coarse outside leaves of let
tuce and celery and also the green