The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-10-21


tion of the Grand Central public mar
ket to plan on the bulletin board in
the market, plans for meals for the
week along with recipes for any thing
new which may appear. These plans
will also appear In the Herald as
well AS the market. They are plan
ned for n family Of four, the founda-
tion used being the food wheel COM
piled by Mrs. Christine Frederick, as
found inside the door OF the Hoosier
Cabinet.
The meals are balanced, that Is,
each days meals contain carbohy-
drates, proteins and fats sufficient
to supply the required number OF
calories necessary for we'll being.
These meals will be found to be sim
pie. nutritious and wholesome, per-
fectiy adaptable to the tot in the
primary room as we'll as her hard
working daddy.
The purse OF the average family
has also been taken into considera-
tion In an effort to produce economi-
cal meals as well as nutritious ones
No fancy cookery or expensive food
will be featured since they are pro-
duced at too great an expenditure
Of the home makers time and money.
A well cooked. well seasoned meal
served In dainty and attractive
manner is much more satisfactory
than one ut which n tired mother
seats herself, worn out physically
with the labor expended in its prep
aration and mentally with the prob
lem OF adjusting small salary or
wage to the size of the grocery bill.
Tho housewives time has been taxi
en- into account and shopping list
will accompany the menu plan, enab-
ling the shopping to be accomplished
in two weekly visits, instead Of the
hasty, last minute trips to the mar
ket.
H.eft-oyers, that household buga-
boo. have been carefully made use
OF in the following meals so there
need be no waste.
Many will probably say: my fam
ily won't eat warmed up food" The
family can hardly be blamed, as
warmed over food Is scarcely ever
palatable, but disguise that leftover
with a white sauce. or new dres-
sing. or In a different combination
and the cook will blush over the COM
pliments she will receive. Just here
Il may be remarked that to cater to
marked dislikes, which are really af-
ter all mostly whims, Is most un-
wise thing to do and the one who
does 1t only fosters selfishness and
paves the way to needless trouble,
work and worry In the future.
The recipes are accurate and re-
liable and II careful measurement
and method are followed will result
In no waste of material or imper-
feet articles. They have been culled
from reliable cook books and class
room work. Many of the victuals
are familiar In every household so
need no special mention.
Salad dressing used In the salads
may be Mayonnaise obtained from
stall 81, to which an equal amount
OF boiled dressing or whipped sour
cream may be added. The vegetable
soup mentioned in Tuesdays lunch
con may be bought, needing dilution
only, from stall No.
Fridays luncheon calls for cream
OF celery soup and dinner for celery
and apple salad. Use the coarse
stalks in the soup reserving the more
tender parts for the salad. Potato
salad may be purchased already pre-
pared.
Brown Betty
chopped apples; 2 bread
crumbs; 2 T butter; Hot water; Gin
namon. Melt butter, add crumbs
and stir until crumbs are Duttereu'
then build layers OF apple and crumbs
until all are used. Pour hot water
over all until even with top layer Of
crumbs. Sprinkle with cinnamon.
Lemon Sauce
" C sugar; boiling water; 2 T
cornstarch; Juice a lemon; a t
salt; Il T butter. Mix first three
ingredients we'll, add boiling water,
boil slowly three minutes. Remove
from fire and add lemon juice and
butter. Use hot or cold.
Raisin biscuit
Prepare rich biscuit dough using
8 r of shortening to of flour.
Cut with cutter size Of small sized
baking powder can, spread with melt
ed butter and fold In halves includ-