Evening star., 1923-02-23
HOW TO GET FULL BENEFIT
FROM MENUS AND RECIPES
System of Handy Reference Proves VAL
liable to Housewife-Many Ways
of Using Card Index. +.

pes and menus that she has had per-
haps for long time, and with which
she Is very familiar, and she Is con-
stantly adding to these as she be-
comes familiar with others. In this
way she is securing valuable work.
ing list
Does the changing of menu de-
stroy its usefulness? Certainly not
1t has served the purpose of being the
means of forming an entirely new
wife and her family. OF course. when
changing menu. housewife must
be careful to make a balanced one.
Often she will like to follow 1t ex-
actly.
After housewife has tried certain
recipes and menus, she may want to
add some additional information or
make some changes which she can
add to the card. For instance, she
may find that a certain delicious hot
bread needs ten minutes more bak-
|, ing in her oven than the recipe calls
for, so she makes a note of 1t, or she
has discovered that the addition of a
little chopped green pepper makes a
| certain salad moro to the liking Of
her family. all of which is recorded
If card becomes sQiled or worn. or
| she needs larger one for her notes.
| the recipe can be easily copied on a
new and larger card before 1t is again
MED away. The cards can be filed
away IN drawer or pOx, eltner al
phabetically or under subjects.
The recipes printed in The Star are
used to a great extent in the menus
printed. For this reason 1t is very
necessary to clip out each day both
menus and recipes and place them in
your card index for future use.
Newspaper and magazine clippings
of articles relating to cookery and
general household affairs are handler
when filed in envelopes lettered with
hn Ind nf fv,f tf<y. III =,
article contains, with the envelopes
arranged either alphabetically or ac-
cording to subjects. If you arrange
them according to subjects. they will
be perfecly indexed. and all the clip
pings relating to the same subject
will be grouped together.
How to Plan Meals.
Simplicity with variety should be
the daily schedule for family meals
This means supplying enough reasona-
BILE choice at each meal to meet the
needs of different ages and tastes,
seeking the best qualities of foods,
and always aiming for the perfec-
tion Of each individual dish and so
that 1t will be served with the least
possible injury from delay. The most
artistic and the most wholesome ways
of preparing foods are usually the
simplest ways.
1t makes a great difference in the
expense If we wait until the last pos
sible minute before we decide what
we will prepare for meal. Perhaps
we then have to send the children to
the corner store for some needed ma
terials for which we pay more than at
a less convenient store, or we buy
something quickly at a higher price
than the food we would have chosen
had there been time to cook 1t. but
without any corresponding gain In
food value or appetizing taste.
We should train ourselves TO plan
ahead and give time enuogh to allow
all the goodness of our materials to
be used to the best advantage. 1t is
this forethought that makes 1t pos
sible to use left-overs to advantage.
Do not simply warm up" left-overs.
Use good recipe for preparing each
kind of leftover or combination of
Ieft-overs.
The properly balanced menus Is
built around a dish containing the
proteid element in greatest proper
ton. This may be meat. fish or eggs.
Cheese and nuts may be used in
cooked form. The starchy element is
supplied in bread, potatoes, rice, hon.
other we'll known starchy foods.
Green vegetables and fruits are re-
Quired to supply the nitrogenous ele-
| ment. At least once a day such
green vegetables as string beans,
cabbage, cauliflower. carrots, peas.
eoiha toSS' eoi II noPoi a - uS.
artichokes. beets or lettuce should
appear, throughout the year. Fruit
should also be served at least once a
day, and twice day is not too often.
Breakfast should usually consist
of fruit, a cereal, a meat relish, or
eggs or fish. bread and butter, mullins
or pancakes. and a hot or cold bever-
age. Luncheon should consist of a
substantial dish such as Il stew, a
light soup, a hash or scalIoped dish,
bread and butter. and a. sweet relish
some kind. Dinner should consist
t clear soup. meat or fish of some
ind, one starchy vegetable such as
potato. rice or marcaroni, and a green
vegetable such as asparagus, green
peas. corn. string beans or tomatoes,
salad or dish of green's such as
spinach, kale. beet tops or chard,
bread and butter or rolls, and a des-
Sert of some kind