Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-09
Careful Buying of Supplies
Wins Halt the Battle OF
4 Economy in Providing
II Food
Pot Roast a la Mode Is This
Weeks Dish for Sunday
4 Dinner in the Middle OF
\ the Day
By MRS. NJ. A. WILSON

tHS Lay
BY MRS. NJ. A. WILSON
fCopyrioht 1920. by Mrs. N. 4. wilson. An
rights reScrred.)
WIsE marketing consists in planning
w menus in advance. Menus that are
planned at minutes notice are apt to
be expensive. Don't overestimate--this
spells waste. Watch the waste.
There are three pertinent facts about
lnarketing-fo that will provide suf
ficient nutriment. food that will provide
variety and food that will be reason
ably priced. This will satisfy the fam
lily, if it is properly prepared and well
served. Keep these facts in mind. In
a large measure the actual cost of our
daily maintenance is affected by our
skill or carelessness or the haphazard
methods of buying this boosts the
prices-so don't forget this.
Here are six selective rules for eco
nomical marketing:
First Watch the food advertisements
and market quotations.
Second. Personally visit the mar
kets and make your own selections,
thereby insuring better values.
Third. Limit the use of eggs and but
ter during the present high prices.
Fourth. Purchase foods that are sea
sonabe.
Fifth. Keep this fact clearly in mind
that a housewife can throw out more
with teaspoon than man can bring
In with a shovel.
Sixth. Haste makes waste, so take
time to do things correctly.
Make the meal time n time of cheer
and do not discuss worries or troubles,
or complain about the children. Foods
that are eaten under conditions OF
worry and trouble turn to poison in the
system.
To buy potatoes in small measure. is
wasteful. If there are no storage ia
cilities that will permit the caring for
several bushels for the winter. then buy
enc half bushel baskets at a time This
will mean a saving of at least twenty
five cents on each basket.
A SUGGESTIVE SUNDAY MENU
BREAKFAST
Sliced Oranges
Cereal and Cream
Creamed Dried Beef in Corn Mullins
Coffee
DINNER
Pot Roast of Beef a la Mode
Brown Gravy
Brown Potatoes Mashed Carrots
Celery Salad
Raisin Pie Coffee
Il
Rice Cakes Cheese Sauce
Celery Salad
Washington Pie Tea
The market basket will require
Three oranges,
One ouarter Mound of dried beef,
T,co and one half pounds Of rolled
trisket,
n One quart of carrots,
One stalk of celery,
One head of lettuce,
Que half pound Of rice,
One egg.
Creamed Beef in Corn Mullins
Place in mixing bowl
Three quarters cup of cornmedL,
One and one quarter cups of -four.
Tioo level tablespoons of baking
potoder,
One teGs5OoM of salt,
-Four tablespoons Of sirup,
Taoo tablespoons of shortening,
One and one quarter cups of rdter
Beat to mix and then pour into well
creased muffin pans and bake in hot
oven for thirty five minutes. Cut 6
slice from four mullins and scoop out
the centers with teaspoon, then nj
with the creamed beef. Cover the muf-
fin with cream sauce and garnish will
finely minced parsley.
Select a cut from the bolar or briske
and wipe with a damp cloth. Pat II
\ one half cup of -four and then brown
4 quickly in hot fat. Lift into a deeI
~ saucepan and add
Ttco carrots, cut in quarters,
8 One dozen small onions,
Three cups of todter.
Cook slowly, allowing two hours
siow cooking. Brown the potatoes II
fat like the 4eat and lift into the POI
to cook wit. pthe meat.
Washed Carrots
Wash HE carrots we'll and then par'
aud cut in small pieces. Place in {
saucepans end cover with boiling water
Cook until tender and then drain. Masl
and season, adding
Ttco tablespoons Of butter or bdcO'
fat,
Troo tablespoons of grated onion
One tablespoon of finely mince'
parsley.
Raisin Pie
Place one half package of seeded
raisins in a saucepan and add
One and one halt cups Of tcdter,
Three quarters cup Of Srup,
Sir lepel tablespoons of cOrnStdrch
Stir to dissolve the starch and thel
bring to boil Cook slowly for tiv
minutes and then cool and add
One -hdV teaspoon OF gfdted temoi
Yind,
One teaspoon Of ranilla
One teaspoon of lemon Juice.
Mix and then bake between tw
crusts.
Rice Cakes
Wash one half pound of natural ric
Ia plenty of water. Now place five cup
II water in Z saucepan and add
One teaspoon OF sat-,
One tablespoon Of grated onion.
Add the rice.
Cook until rice is soft and water alb
sorbed Turn into a bowl and let COO
Now add
T,oo tablespoons of finely mince
parsIeg,
One teaspoon of pdprikd,
Mold into cakes and then roll in hou
and brown in hot fat Serve with chees
sauce.