Milford chronicle., 1931-07-17

moldS easily. Be sure to turn them
out on a dish that has been rinsed
in cold water and not dried. In case
= the salad does not come out exactly
in the center of the plate, it is easy
to slide it into place on the sur
face of the dish.
With the various ingredients, all
sorts of interesting patterns can be
made in the mold, but this takes
time which you may ont wish to
spend on any one meal. If you do
decide to take time for decorative
effects, the gelatin must be partly
set before you lay out the pattern,
and then only one layer can be add
ed at time, allowing each to set a
trifle before beginning on the next.
Each of these jellied combinations
was considered from the standpoint
of making an attractive dish as well
as for it's utnritive value. Children
oil denOugh to have a solid food may
eat any one of the salads, the bu-
reau says. Recipes for all of these
jellied dishes may be had free of
charge by sending your request to
1.-The Bureau of Home Economics,
Washington, D. c.
The cost of filling a weeks mar
ket basket for a family of five, on
the basis of the low-cost food guide
developed by the bureau, averages
$3.50. This estimate was determ-
led from a study of food costs in 12
cities, buying at the average, rather
tina nat the more expensive type
stores. New Orleans was low with
a figure of 1924, and New York City
was a dollar more. Much of the
difference in price was due to the
variation in selling practices some
articles can be bought in bulk in
certain cities while in Others only
packaged foods are handled-which
fact usually adds to the expense per
pound. Following are the cities
listed according to the rate of ex-
pense for filling the market basket:
New Orleans, 1924; Dallas, $7.26;
Chicago, $7.31; St. Louis, $7.4O;
Washington, D. c., $743; Detroit,
$747; Philadelphia, $75S; Pitts
burgh, 1851; Kansas City, $7.6S;
Charlotte, $7S6; Boston, $S03; New
York City, 1924.
A family of five, including father,
mother, and three children should
buy every week:
Bread, 1916 lbs; flour, 1-2 lbs;
cereal, As lbs. whole fresh milk,
1928 lbs. or Canned unsweetened
milk, 1928 tai cans; potatoes, 1920
lbs; dried beans, peas, peanut but
ter, 12 lbs; tomatoes, fresh or
canned, or citrus fruit, lbs; other
vegetables Including some of green |
or yellow color), and inexpensive |
fruits, 1918 lbs; fats, such as ba- !
con, butter, lard, margarine, salt |
pork, ETC., 2 1-2 lbs; sugar and mo-
lasses, lbs; lean meat, fish, cheese, |
eggs (S eggs approximate 1 pOund), |
81 lbs; Eggs (for children), eggs;
coffee, 1 lb.; tea, IA lb.
MENU
Breakfast
Cooked cereal with apricots
Coffee (adults) Milk (children)
Dinner
Lamb and Vegetables in Aspic
Lettuce Salad Dressing
Iced Cocoa
Supper
Black Bean Soup-lemOn
Toasted Whole Wheat Bread
Berry Pie
Tea (adults) Milk (children)
Lamb and Vegetables In ASpic
pounds breast of lamb
pints water
2 12 teaspoons salt
8 tablespoons gelatin
IL cup cold water
cup cooked flaky rice
1 cup cooked chopped spinach
1 cup cooked diced carrots
1 cup lean chopped lamb
2 tablespoons lemon juice
1 teaspoon onion pulp
Wipe the meat well, put in a
add the pints of cold
water, partly cover ad simmer until I
the meat is tender. Remove the ,
meat, add sufficient hot water to the
broth to make 1 quart. Add the salt
Allow this to cool, and remove the
fat. Soften the gelatin in the IL
cup of cold water for minutes. Re-
heat the broth, pour over the gela-
in and stir until the gelatin has dis
solved. When the gelatin mixture
las partly set add the vegetables,
meat, lemon juice and onion pulp.
Stir until well mixed and pour the
mixture into a wet mold and put in
| cold place until set. Turn out on
crisp lettuce leaves and serve with
jalad dressing.
Jellied Vegetable Salad
8 teaspoons gelatin :
1-2 cup cold water
1 quart can tomatoes
2 teaspoons salt 6
1-2 cups cooked peas
2 cups shredded raw cabbage :
1 cup cooked spaghetti (broken s
nto small pieces)
Soften the gelatin in the IL cup
# cold water for 5 minutes. Add 8
he salt to the tomatoes and heat to \
he boiling point and then press 3
through a fine sieve to remove the s
eeds. Pour the hot tomato pulp and
Iice over the gelatin and stir un- q
I the gelatin has dissolved. When 3
he gelatin mixture is partly set add 3
he vegetables. Stir until well &
liked. Pour the mixture into a wet Il
lold and put in a cold place until (
ct. Turn out on crisp lettuce 2
caves and serve with salad dress z
lg. {
JeIlied Fish Salad q
l pound halibut z