Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-11-01
BY MRS. NJ. A. WILSON

All rights reSerped.)
NyHE woman who conducts in her
4 home lunch room or cafeteria
must necessarily form definite system
for working out reasonably priced
menus--if she wishes to be successful.
To this end, personal marketing In the
wholesale district is essential.
= Now the woman who must depend en-
tirely upon the kitchen help to estimate
\ the proper amount of food that must be
cooked is not efficient. The steward.
caterer, or the chef, all know by heart
( just what proportion of food is allotted
to each portion.
Haphazard and guess work makes for
waste. The old methods are antiquated
and, in this day of high prices, care
must be used in conserving our supplies.
In order that we may survive. Waste
not, lest ye want.
The seasons of the year are the con-
trolling factors in the planning OF the
menu The human body requires food
ut the approach of winter that will build
fat tissues, as protection from the
cold. In the late spring and during the
summer a lighter and less expensive
diet can be arranged. During the warm
season the stomach rebels against the
heavier foods.
The planning of the menu has direct
bearing upon the amount of food served.
x For instance, If an entree be included,
much smaller portion of meat will be
needed. Again, the menu must be con-
structed with regard to food value and
made attractive to the eye.
~ DO not serve a cream soup and then
lhave one or more vegetables served with
cream sauce or au gratin, or plan a
one color meal; with fish. do not have
an all white menu. Remember that the
object of serving soup at a dinner Is to
prepare the stomach. by causing the
6 mote digestion. Therefore, soup Mt a
& dinner acts as a stimulant and for this
n purpose it should be preferably a thin
broth. fish. or a clear vegetable soup.
A thick, rich and creamy soup would
overload the stomach.
However. for luncheon a cream soup
Is ideal. Usually smaller portions and
less food are planned on the luncheon
mcQu. Therefore, good rich cream
sout supplies a proportion OF food value;
The bill of fare (and / like this old
English name. for the word menu" is
virtually meaningless) for day may
read:
M BREAKFAST
Oranges or Canned Berries
a Oatmeal and Cream or Shredded Wheat
#k and Cream
Omelet or Broiled Mackerel
h flashed Drowned Potatoes
Rolls or Toast Coffee
4 Use
One-haIt cup Of berries,
One-hdt orange,
One-half cup of cooked oatmeal o,
half shredded toheat biscuit, -
3 One aud One-hat eggs for omele
dndIone- quarter medium sized mdckerel
7'tc0 small potatoes or one large
STpo biscuits or ttoo slices of bread
cmt one-halt inch thick,
~ One chip of butter.
LUNCHEON 4,
Cream of Lettuce Soup
@ Beef Outlets
Glazed Carrots Drowned Potatoes
Peas Coleslaw
Boston Pie Tea or Coffee
Use
Three quarters cup Of soup for a por
ion,
Caflets to toeigh about one and one
off ounces,
One small potato,
Onevarge spoonful Of carrots or peas
One pint OF Irish steto for three por
Ions,
One cup Of cQlesldp for four portions
Make the Boston pie in an eight
uch pie tin and cut in eight portions,
Too slices Of bread out one-hal
.ch thick,
One chip OF butter, cut forty eigh
hips to the pound.
IA DINNER
Vegetables or Consomme
Radishes Celery or Olives
y Weakfsh, Colonial Sauce
&ioast Shoulder of Lamb, Mint Sauce
Al Tor Braised Short Ribs Of Beef
M Mashed or Whole Boiled Potatoes
N Spinach Tomatoes
Lettuss, French Dressing
- %