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Show JVX nr CHI! I . isk Ae&I Y'ltf A Helpful New Series of I 1 Practical Lessons in Economy - iry'C f 7 Prepared Especially for k'Vr ,; y Tkis Newspaper by t f lr,, : ;: 7 Mrs. Ckristme Frederick, tke K'-pS -T Distinguisked Housekold Efficiency Expert ..; S I 'ihl lnun Hi if IfVl fill? v : vf.rTv. 1 1 1 l 8 ik if 1 1 t ' - - ."N r ?: - hm t il ill 1 'tilled w!ll , -'i - x ';5 , I -A Helpful iMew Series of ; 0"M 7' V' ? Practical Lessons in Economy ? - t v ".613 .v;0? 1 -n r ' . -r rXt " VrAh ; f Prepared Jbspecially tor ; V ky.K . y Tnis Newspaper ty - . . :' t I Vi' Mrs. Ckristine Frederick, tke , " f 1 x : t-,'- . Distmguisned HouseWd '' .'V X 4 X V- S Efficiency Expert ".i ! ?.f x : ; -,v ' . . -o i ' ' to the making of s V ,v - U X 1 r'v "fMJ desserts. MIere, for . 1 1 . ' ' c ' ' -.r'-v - tf sample, is a sponge' ' X "-0-- oiks of eggs, wMe XV-if r.rV - f it is planned at the A, ifl; 1 v vV.7p . t 'Jlf blowing luncheon r . i -V "VfVr- ' 1 -fs.f -" to use up the -whites t,s-J o , t , - , -1 m some T kind of a , , w t 1' C v V lJ J -4 fiuit "whip" A V " ' tt ? J T?''? cornstarch pudding : ! "'K f " ' ", 3 A ,l '1 O ' H S jX' X 4 'f 1 is divided into two ;;;( vJ iv'" A -Lu!4 portions, part in a A' ' vVV'' V V 44. V V.V .---- -large dish, to be fit," -Ti.f a - rr'r.s t - . : L "Under the Planned-Over Meal System the Meat Left Over from Dinner sewed with one V i t' C , V k K "l " v -v One Day Becomes with the Aid of the Meat Chopper Croquettes for the kind of sauce alld g-Jf r . -"'4 A . V If ' Next Luncheon. Ptatwi PMtJ bf ws. Cr.c rnnin, the other half Vk '! Vf,'V'-' V r I 3 V V ta u Model KttcheB ot the Scuddcr School. poud into individ f ' V T W . . . i'U " 1. Ill I limit yjVVUO double portion of pastry may be baked at iA ifii . '' " - V'- ' ' , !' - Jnafpnil flf Ts&ff-OllPr? . once, one shell to be filled and eaten while hot, iZiviA? K " A ' " f --tN n lilblVUU V! xjVII UVtfb the other to have a different filling and be , , . ' . r ' k " By Mrs. Christine Frederick" served a day or two later. . ( Atvr . - o, 1 H V - This idea of overlapping the same material K'f'"r V v i-' j't AV H, dear, what shall I have for sup- for two or more meals and" marketing with f-s s'kj - 4 ' " "--1 8 1 per to-night f" exclaimed the little this in view, results in a big money saving, is 1 ' - " 5 - V ? ' ' ' v i . ' ' . .'t V 4 V ' ? bride. "It is 5 o'clock and it's too because it forces the housewife to buy more f Jr' ' rf, . " , s " - - j" s " a. " "v J v ;y , . . , , T,, , . , coscZy, Ze..s towWiy and less in the hi t-or-miss v , ' V"'s s -l w ' t . , " late to do much. 1 11 just sret a steak because J , , . , ' ,, sa1 A' . - , ,f . fc . wav, which is always more costly. v -v - L - , t t y that s the easiest thing, and opeii a can oi 'This plan of buyillg fo? several meals at , - ' " - I " , J ' " com and have some fruit. Some women seem once can be followed out with vegetables and '"1 , 'tj1 v y able to plan their meals, but I never can!" fruits, as well as with meats, etc. -f - - x.tot--, ,(4 i A Now, any housekeeper can plan her meals Enough fish can be bought to do for the ?vVt..t- v v v - ,ofv '1" i in advance, and still further, she should if she warm dinner and the creamed fish for lunch- "X " N ?t '"t -4-? " Cw. (Ill wishes to practice economy and save herself eon, and the same economical method can be k K f ? l 1 Wxte. Af4l (3SQ-Tr-rT time and effort. Meals that are planned have followed in buying veal for the roast and also I , - j!? :rpT7rnHTrrrr' T T these advantages: for the mock chicken pie the next day. ' It YS x u ,. ,.t. ! ,j Here are menus tor each day m the week, wwwitiiauiif t v Lii& ? s . ol s li i I (1) They permit economical marketing in ad- . . ..rr i i V" i " iiSio w X oil vance and purchase in larger quantities. which bring out the toregomg points clearly : "An Appetizing and Economical Way of Utilizing Left-Over Meats and Fish Is to Serve Them V jj jfjj A ) -j I - I - A (2) They cut down the time necessary in SUNDAY with a Hot Sauce Made of Diluted and Thickened Canned Soups, Such as Tomato, Mulliga- VVcss" p T"f . '7 marketing, as instead of shopping every Breakfast tawney, Oxtail and Vegetable." Vo'Nx".. 2!'-y4 day for a small amount, marketing Is Stuffed Baked Apples Photograph Pofl by mim Omre n.nrlirt 7f- rZli done only once or twice a week. Irish Oatmeal French Toast and Maple Syrup ln lh Jlol"!l Ki,cbn of ,he Scad,ier Sch"0'- ift ' (3) They permit cooking for more than ona Coffee Popovers Potato Cakes prepared, and if some happened to be left X"" ' V "')';' ?Lh".nnmof kiteSen'too' " the Q mnner h ' Cocoa Fruit Loaf . over it would have been fried or prepared HI AU and washing of kitchen tools. Breast of Lamb Dinner -i i n j. 4. i j.i i .'. iV (4) They make possible the preparation of Creamed Potatoes . Mashed Turnips Mock ' " ' Pot pie J? accidental way that Struck the fancy 0, l' food many hours In advance. Lettuce and Pimento Salad French FHe7 pk0 S" Flageolet3 But by planning ahead enough was prepared . ' I Nothing is more extravagant than to have Lemon Gelatine Chocolate Wafera Cranberry Betty Tea at one lonS cooking to re-heat with a short to "run to the store," or telephone for some Bupper FRIDAY cooking the second day part of the Diagram- y. article at the last moment, when prices are BrowB re ad Sandwich s c, creamed potatoes served at Sunday s dinner mafic Views, M' ""TN apt to be high. Meals should be planned Fruit Loaf Apple Compote were scalloped for Monday's dinner. fToo U A'"'V"V f I a dav ahead and preferably a week. Cocoa with Marshmallow Whip Waffles and Syrup Coffee This plan makes a decided saving in t0 Bottor, -L'g 1 If meals are left until the last moment the ' MONDAY Luncheon fuel, for it takes from twenty-five to forty of the ' :$ ! chances are that thev will not be so well Breakfast Stuffed Sweet Potatoes minutes to cook any potatoes or other vege- Principal jT7 W i ' thought out or "balanced." Also the un- Stewed Apricots Oyster Stew Hermitg Crackers tables for one meal. But it takes only fifteen BCu!f 1 1 planned meal is more likclv to result in what Poachod Eggs - Tea minutes at the longest to reheat or scallop ton and Pork 'Wir..- . , mav be called useless left-overs a little bit Buckwheat oakes and syrup Df,mrr the potafoes-which is called "short" cook- An Intimate 1 ' ' W. of 'this aridVlittle dab of that. A far more ' Luncheon ' Casserole of Halibut with Tomato Sauce ing. In other words, by planning meals Knowledge I ' "-Vcfficient wav is to provide for "planned- Fried Baby Sausages and Apple Rings Baked Parsnips Dressed Lettuce ' ahead in this way, instead of there being R. . . ' overs" instead of "left-overs." This means Lemon Cream Rice Ginger Pudding . two 'long cookings, there is necessary only Value of AAjY Cut IS" R that. instead of leaving the left-over to Rollg '. Ta SATURDAY one "long ' cooking and one "short." the Different L P ,. -J fl chance enoucch is ordered and cooked in the Dmnrr Breakfast This is illustrated in the cooking of the Cuts Is 'idSaj first place to provide ,a second definite meal. ScaUop.d Pot hP8 Beet, Gr.MeSaganTBacon ' Potatoes for Sunday V and Wednesday's din? , )f JM By knowing how to make meals overlap, Raisin Puffs with Foamy Sauce Toast a Coffee ners : of the veal for Wednesday s dinner : of Housewife ' jf.w. Jl. as it were, one can buy meats in quantity at TUESDAY . Luncheon the fish for Friday's dinner, etc., etc. This Who Wishes L " cnvtuff T?ni ovomnlp r..T.,. -. . ' method shnvtens tile timp in nrcnarincr nnd to Econo- "Under the Planned-Over Meal System the Meat Left Over from Dinner One Day Becomes with the Aid of the Meat Chopper Croquettes for the Next Luncheon. Photograph F-osert by Miss Grac, D.rlm la the Model Kitchen or the Scuddcr School. No. 6 Planned-Overs Instead of Left-Overs By Mrs. Christime Frederick FSNi'"'V1, C'eal'' wllat S'la11 laVe 01' S11" I i per to-night?" exclaimed the little bride. . "It is 5 o'clock and it's too late to do much. I'll just get a steak because that's the easiest thing, and opeii a can oi corn and have some fruit. Some women seem. . able to plan their meals, but I never can!" Now, any housekeeper can plan her meals in advance, and still further, she should if she wishes to practice economy and save herself time and effort. Meals that are planned have these advantages : (1) They permit economical marketing in ad vance and purchase in larger quantities. (2) They cut down the time necessary in marketing, as instead of shopping every day for a small amount, marketing Is done only once or twice a week. (3) They permit cooking for more than one meal at a time, thus saving in the use and washing of kitchen tools. (4) They make possible the preparation of food many hours in advance. Nothing is more extravagant than to have to "run to the store," or telephone for some article at the last moment, when prices are apt to be high. Meals should be planned I a day ahead and preferably a week. If meals are left until the last moment the ; chances are that they will not be so well i ' thought out or "balanced." Also the ira-S ira-S planned meal is more likely to result in what i may be called useless left-overs a little bit W, of this flridVlittle dab of that. A far more f "'Vfficient way is to provide for "planned-' "planned-' overs" instead of "left-overs." This means that. instead of leaving the left-over to chance enough is ordered and cooked in the first place to provide, a second definite meal, r By knowing how to make meals overlap, as it were, one can buy meats in quantity at a great saving. For example : 10 lbs. forequarter of mutton at 20 cents per lb 2.00 If divided: 4 lbs. shoulder roast at 20 cents -80 2?i lbs. neck for stew at 18 cents. . .48 3J4 lbs. rib chops at 29 cents 92 2.20 Saving by tuylng entire forequarter.. $ .20 10 lbs. hlndquarter of mutton at 24 cents $2.40 If divided: 7 lbs. roast at 4 cents $1.68 3 lbs. chops at 30 cents 90 2.58 Amount saved by buying In quantity. . $ .18 m lbs. shoulder of veal at 20 cents $2.00 If divided: 7 lbs. roast at 25 cents $1.75 3 lbs. stew at 20 cents 60 2.S5 Amount saved by buying In quantity. . $ .35 10 lbs. rib roast at 20 cents $2.00 If divided: 8 lbs. short rib roast at 25 cents $2.00 2 lbs. long ribs for soup at 22 cents .44 2.44 Amount saved by buying in quantity.. $ .44 10 lbs. loin of pork at 30 cents $3.00 If divided: 5 lbs. roast at 32 cents $1.60 5 lbs. loin chops at 32 cents 1.60 3.20 Amount saved fcy buying In quantity. . $ 2i .Tke "planned over" idea is particularly par-ticularly adaptable to the making of desserts. '. Here, f or . example, is a sponge ' cake made with 'volks of eggs, while it is planned at the toll owing luncheon to use up the whites m some kind of a fruit "whip." A cornstarch pudding is divided into two portions, part in a large dish, to be served with one kind of sauce, and the other half poured into individ ual molds to be eaten with chocolate syrup. A double portion of pastry may be baked at once, one shell to be filled and eaten while hot, the other to have a different filling and be served a day or two later. This idea of overlapping the same material for two or more meals and' marketing with this in view, results in a big money saving, because it forces the housewife to buy more closely, less lavishly and less in the hi t-or-miss way, which is always more costly. This plan of buying for. several meals at once can be followed out with vegetables and fruits, as well as with meats, etc. Enough fish can be bought to do for the warm dinner and the creamed fish for luncheon, lunch-eon, and the same economical method can be followed in buying veal for the roast and also for the mock chicken pie the next day. Here are menus for each day in the week, which bring out the foregoing points clearly: SUNDAY Breakfast Stuffed Baked Apples Irish Oatmeal French Toast and Maple Syrup Coffee Dinner Breast of Lamb Creamed Potatoes . Mashed Turnips Lettuce and Pimento Salad Lemon Gelatine phocolate Wafers Supper Creamed Finnan Haddte Brown Bread Sandwiches Fruit Loaf Cocoa with Marshmallow Whip MONDAY i Breakfast Stewed Apricots Poached Eggs Buckwheat Cakes and Syrup Coffee Luncheon Fried Baby Sausages and Apple Ring3 Lemon Cream Rice Rolls Tea Dinner Lamb Chops Scalloped Potatoes Beets Raisin Puffs with Foamy Sauce TUESDAY Breakfast Baked Bananas Ometet Toast Coffee Luncheon Spaghetti with Cheese and Pimento Ceery Salad Sliced Oranges Jelly Roll Diitnrr Casserole of Lamb, Potatoes and Carrots Cabbage Slaw Cold Cocoanut Custard Pudding Lemon Sauce Tea "WEDNESDAY Breakfast Baked Prunes Cracked Wheat Dropped Egg on Toast Coffee Luncheon Croquettes Bran Muffins Pickled Beet Reilsn Cocoanut Pudding with Hot Chocolate Sauce Dinner Veal Cutlets Creamed Cabbage Mashed Potatoes Tomato Aspic Pineapple Whip THURSDAY Breakfast Oranges i Cereal Creamed Dried Beef nnd Egg on Toast Coffee T.nn chcim Cream of Tomato Bisque Cgj.j ruli "An Appetizing and Economical Way of Utilizing Left-Over Meats and Fish Is to Serve Them with a Hot Sauce Made of Diluted and Thickened Canned Soups, Such as Tomato, Mulliga-tawnev. Mulliga-tawnev. Oxtail and Vegetable." Popovers Potato Cakes Cocoa Fruit Loaf Dinner Mock Chicken Pot Pie French Fried Potatoes Stewed Flageolets Cranberry Betty Tea FRIDAY Breakfast Apple Compote Waffles and Syrup Coffee Luncheon Stuffed Sweet Potatoes Oyster Stew Crackers Hermits Tea Dinner Casserole of Halibut with Tomato Sauce Baked Parsnips Dressed Lettuce " Ginger Pudding SATURDAY Breakfast Stewed Apricots ' Grilled Sausage and Bacon Toast Coffee Luncheon Creamed Fish on Toast Fruit Tapioca Lemon Snaps Cocc-o Dinner Baked Lentils with Tomato Sauce Baked Potatoes Celery and Cabbage Slaw Baked Apple with Mincemeat Stuffing Tea Studying these menus for a minute it will be seen that the meals were planned so that tomato from AVcduesday's dinner made soup for Thursday's luncheon. Potatoes from Sunday's dinner made, potatoes for Monday's dinner. Veal f,rom Wednesday's dinner made pot-pie for Thursday's dinner.' Fish from Friday's dinner made creamed fish for Saturday's luncheon. The pudding, from Tuesday's dinner did duty again at Wednesday's luncheon. The forequarter of; lamb supplied four meals (as explained above). The cabbage for Tuesday's slaw made creamed cabbage for Wednesday's dinner. din-ner. Egg yolks from Wednesday's dessert made Thursday's breakfast. The left-over lamb from the dinners Sunday and Tuesday made croquettes for Wednesday's luncheon. Notice Sunday's dinner where creamed potatoes are used. Now. without the several-meal several-meal idea in mind, perhaps a generous quantity quan-tity sufficient for one meal would have been it IStT. by the Star Company-- Great Britain Rlsrhts Photogrnph Posod hy MiM Crnee TV-irlinff In the Model Kitchen of the Scudder .School. prepared, and if some happened to be left over it would have been fried or prepared in any accidental way that struck the fancy. But by planning ahead enough was prepared at one long cooking to re-heat with a short cooking the second day part of the creamed potatoes served at Sunday's dinner were scalloped for Monday's dinner. This plan makes a decided saving in fuel, for it takes from twenty-five to forty minutes to cook any potatoes or other vegetables vege-tables for one meal. But it takes only fifteen minutes at the longest to reheat or scallop the potatoes which is called "short" cooking. cook-ing. In other words, by planning meals ahead in this way, instead of there being two "long" cookings, there is necessary only one "long" cooking and one. "short." This is illustrated in the cooking of the potatoes for Sunday's and Wednesday's dinners din-ners : of the veal for Wednesday's dinner : of the fish for Friday's dinner, etc., etc. This method shortens the time in preparing and saves money In fuel. In the cocoanut pudding for Tuesday's dinner two distinct dishes arc made at one time, one in a mold for dinner and the other in individual cups for luncheon, which, served with chocolate sauce, makes a distinct dessert. For Friday's dinner all the halibut is cooked, 1hen half of it is removed for the next day's luncheon before the tomato is added to 1he .first part. In any case where there is a first "long" cooking of both potato and vegetable they are both cooked on the same burner in a steamer. In Summer it is easy to use in a salad vegetables vege-tables which have, had the first "long" cooking, cook-ing, because string beans, carrots, beets, etc., when cooked make just as attractive vegetables vege-tables served cold with French dressing as they did hot the first da-. In Winter potato, cheese and egg "planned-overs" can be scalloped scal-loped quickly or served in a cream sauce. Saturday's Sat-urday's dinner is a "baked" dinner, ana Tuesday's dinner a boiled one oil foods being be-ing baked in one case and boiled in the other. The greatest waste in fuel occurs when frying. - boiling and baking are all attempted at the same time. - The housewife can cut, down her fuel expense ex-pense not only by using such helps as tireless Reserved. ( Diagrammatic Diagram-matic Views, Reading from Top to Bottom. of the Principal Cuts of Beef, Mutton Mut-ton and Pork. An Intimate Knowledge of the Relative Value of the Different Cuts Is Essential to the Housewife Who Wishes to Econo mize by Buying Meats in Large Enough Quantities to Permit of "Planned-Over Meals," cookers, steamers and portable ovens by planning plan-ning for "left-overs" in the ways 1 have explained. ex-plained. There are women who claim that left-overs can never be more than what, their name implies, but in France the use of small picees is an art, and many of the most suc-ssl'ul suc-ssl'ul dishes Hktr are made from what American, housewives would cull voHhlesK. An appetizing and eeonomieal way of utilizing util-izing left-overs is to use tliein with canned soups, like, tomato, nmlligatawney, oxtail and vegetable. The eon tents of the can are diluted, dilut-ed, then thickened to rn;ikc ti. pleasant sauee. The beef, mutton, fish, etc., are heated in this sauce and then served either at once on toast or after being scalloped for a few moments. To sum up: "Planned-overs" permit efficiency and economy in purchasing. They save fuel by necessitating only short, cooking periods. They permit more carefully thought, out and therefore more nourishing meals. And last, they save the houswife's own time. Next Sunday Mr3. Frederick will explain thd numerous advantages of what she calls the "One-Piece "One-Piece Meal." |
