Evening star., 1926-03-19

| ant to fundamental happiness' tneIi
| obtain 1t. The reason that the amount
| spent for food is probably one OF the
most important matters IL 'nM a q
more seriously than q minimum allow
| ance In anything else. After q person
has satisfied the requirements OF pro.
| tAir. minerals, vitamines, caloriee ana
bulk. the amount spent on food w1ii
be governed by ones standard OF Nv
| ing and ones preference az 70 naVor.
| Being thrifty isn't being stingy. II
| doesn't mean that We must alWays
be sacrificing the things we H,oss
need. but it does mean getting the
most for our money. 1t means sail
ing up the financial stream with our
| hand on the helm instead OF just
Right here 1t is we'll to remember
| that A housewife will save money oy
doing her own marketing. II the
daily food is ordered by phone or at
the door, II sometimes means tnat a
little more meat. fish. or other 1000
is sent than was ordered. and al.
though this may not be wasted, there
il a little more outlay OF money than
was necessary.
| Visiting the markets also brings
| new IDEAS, and there is occasional!y
to be found some delectable article
that will be purchased as specia!
treat. There are always the peSt
| cuts Of meats and the fresnest nsn
| and vegetables, in addition to those
rhioh nave been in stock day or
two. and It 10 very natural that Q
housewife who does not see what she
is buying will get the latter. while
| she who does her own marketing Will
choose the former.
When Buying Meat.
rlank steak costs much less than
ton sirloin or even round STEAK. out
makes AZ, excellent roast. 1t can also
be pot roasted or used as cnoppeo
meat. Chuck or round steak costs
much less than porterhouse or sirloin'
hut il can b broiled in the same way.
Chuck roast costs much less than no
roast. but It will make just a. Appe-
tizina q dish II the bone 10 removed
and the meat rolled ana then roaSsed.
The beef neck v Juicy and well nA-
yored and will make q good pot roast
and excellent stews and soups.
TO give beet a favor when roasting
rub the surface with an onion or place
an onion on top Of It. Il WI! oe ae.
licious. When roasting veal pare some
sweet and white potatoes, tuck them
!, around il and let them cook II, IL
Juices. After roasting q piece OF meat
that IN 20 be served cold wrap II IN
cheesecIoth while IL 10 bttll hot. This
will prevent drying out ana losing ne'
vor.
One cupfui Of well cooked. hAky rice
added to 4 veal or salmon LOAF VIII I'm.
prove it. Rice dos not make the ioa1
az heavy a. bread Or cracker crumbs
When frying or sAuteing meat IN
vert a collander over the frying pan.
The small holes In the col4nder vii
allow the steam to escape. but viii
prevent the grease from escaping.
when skinnink eAusAees irhefse them
drst in cold water for a minute. The
skins will then be quite easy to re-
move.
with rolled oAts7 Try adding q cupful
more or less. according to the GUAM.
tity Of stew you are making. about an
hour before serving. It adds q rich
flavor all it's own ana thickens the
stew nicely.
Many persons prefer their fowls or
chickens roasted unstuffed, but still
they miss the dressing. The way to
} DO in this case is to prepare a stunning
as usual. then make it into small nat
cakes. Brown these delicately ana use
! them a. q eArnish around the roasted
/ bird. A delicious etuffing for roast pig
or boned fresh ham 10 made OF celery
ana apples.
Vegetable Made savor5.
i A spris Of mint put into the wAtAr
in which you are boiling new YctA-
toes will eive tasty flavor. When
making mashed potatoes add the
cream and seasoning ana whip them
until light. Then Add two teaspoon.
fuls Of grated onion and the Juice
and whip again. They are delicious
served this way, il you like q slight
onion flavor.
, TO warm up cold mashed potatoes.
first ry1oistAr1 them with milk, then
with the hands mold into balls. eprfn.
kle with flour and fry brown in hot
fat. To make baked potatoes mealy
: and light. first pare thin find from
B then bake them until thoroughly
done. Dip French fried potatoes IN
t cornn1eal before frying and you Will
be delighted With the result.
A quick way to scald tomatoes be-
3 fore peeling them Is to put them in
cheesecloth baE ana then dip them
| in boiling hot water. When stewing to.
raatoes, throw in q little piece Of red
pepper pod. II gives q better havor
some, looks better and can be taken
out when the tomatoes are seasoned
enough. Turnips Afs often tough and
cook slowly. II the water - changed
several times they will not taste
strong. and il boiled In salt water
they will cook faster.
Keep the kitchen window open At
the top while cooking such foods az
cabbage and onions, and the un-
pleasant odor wifi 70 out OF the win
dow instead Of spreading all over the
house. Cook few siictN Of onion
cut into small pieces with squash
or canned peas. It will improve
the flavor. Onion wifi also improve
stewed tomatoes. Peel onions under
water and they will have no bad ef.
feet on the eyes. Do not throw AtwAy
course outer stalks Of celery. keet
them for flAvorink soups ana steve
You can also put celery leaves ~
the stove to dry, then crush them q
powder and bottle for future uAt
a. fiavorinE.
water you VIII fsn6 that Il Win loosen
iicuit to sst GET rid "a of. When ecokina
greens. place . small piece Of butter
In the water. This viii prevent them
from boiling over. 70 preservt tht
natural color Of eresne add q lfttl<
sugar to the water and boil a. rapid
ly as possible without covering.
When preparing bread crumbs foi
scalloped dishes, put the bread tha'
has been previously dried In th<
oven through the rnincinG machine
This is q very quick ana 1ASy wAy
Of preparing bread crumbs. The4
may be kept In q tightly covered