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Show I H jgj I JPsw II .Sj zna ID. Morrison j Milt J H :ij "- , "( - . nrri; - -r-.ri n i , w ; ' -Si r- ihi H a. iGood Living for a . -Oft HTfe 1 "S fl Reasonable Lost Sisome Seasonable Dishes With a Touch of Novelty Providing Health y Nourishment for Small Outlay m " SLsB - i t -..-- Tiz-t .llinllflrka onrl vnn cnniVtlAnALa In r-kf n C 5",pOODS, IO DC wnuicauiiiB ""- f5K" nourishing, must le properly jfi-SI cooked, therefore much depends tf&k on the ability of tho cook. tig whether she Is the proprietor of tho sKkltchen or tho woman hired to Jill the -JHf pcsltlon. ff Foods may bo wholcsomo when pur-J pur-J chased, but under tho manipulation of I .r-n 'cnorant cook may be 'made unlit iljfor tho human stomach. It Is Umo i(5u-ell expended to enlighten one's Belt Of on the proper methods of preparing li'moals If ono wishes the family to keep Jli wholesome in mind and body. An over-Bk over-Bk abundance of starch or fata at mcala Bfo" soverol months will have its ef-BJB ef-BJB fct in an unhealthy and ailing family. jzSv September offers an abundance of nu-aStttillloJs nu-aStttillloJs food which, If properly cooked Okfitnnd served will form material by Hlwhlch the body may bo kept repaired SP and Us muscular power and tissues JSKXrcbuIlt. To keep the body well -iSjyfnourlshed should be tho object of the JslwKhousckccncr. and for such reasons she iBHrtTphouId combine her foods to produce fistthe greatest benefits for the family. ffT Tn'3 montn'3 markets afford tho fol-Jftlowlng: fol-Jftlowlng: EflP Meats Beef, mutton, veal, turkeys, fgiffi venison, wild duck, geese, partridges, a3 chickens. Mf Fish Oysters, clams, cod, haddock, fliiEf halibut, vveakflah. flounders, hlackfish, L'ifresh mdtkercl, porglcs, sea bass, bluo-'SlJjlsh. bluo-'SlJjlsh. salmon, trout, whltcflsh, green tgEturtlc. crawfish, frogs' legs, lobsters, ?BWcrabs. itS egctablcs Whlto .and sweet pota-cTtffttocg. pota-cTtffttocg. tomatoes, green 'peppers-,- lima KlSbcans. wax beans, corn. Brussels PWiBprouts, celery, cabbage, kidney beaiiB, TJjfonlona, endive, whlto turnips, corrotn, fejbccts. Boston, romalne and curled afifflettuce. mushrooms, eggplant, cucum-j'gBbers, cucum-j'gBbers, tomatoes, spinach and squash tj)3r Fruits Melons. peaches, pears, jjJjKplums. early grapes, apricots, bananas, rtjEjeldcrberries. The five principles of food aro protein wHor nitrogenous compounds, carbohy--4i2ldrate?, fats, mineral matter and water. JjflBffThe body receives tho llrst principle IflBtfrom white of egg, curd of milk. lean p?3jlmeats gluten of grains, and other jSJ-vpgetable proteld, usually called Bflegumln, all of which nro Instrumental S-elln building the tlssuo of tho body. 5l Carbohydrates aro sugar, starcfi fats onnd oils of meats, vegetables and tfafi grains. Sugar and starch are trans-FjjfJjT trans-FjjfJjT formed Into fat after eating, and the tfitlh others aro stored as fat in the body, 7t ut all serve as fuel to yield heat and ''UR muscular power. The mineral matter 1 AJM.I5 received from fruits, vegetables, iltfemccla and nuts, and aids digestion, 7Bffalso forming bone. BijaW The cheapest and tho most healthful luTwfood Is that which gives the greatest WJamount of nutriment for tho least cob(. TJJfllt will bo seen without much effort Rlthnt the best food is that which com-SflKblnes com-SflKblnes tho most healthful and cheapest mntcrlal3 and Is best suited to tho jKjierds of tho consumer. H A3 conditions and habits of lndlvld-..irfuals lndlvld-..irfuals differ, their food should be adapted rSIto their particular requirements. Euch SHEporson must learn by expcrlcnco what rfrjgflklnds of food give him nourishment Xwith tho leaBt discomfort. The real lvalue of food materials Is dctcrmlnod fby tho proportions which can be dl-pReated dl-pReated and utilized by tho body, as fovell as tho amounts of nutritive Jngrc-fdlents Jngrc-fdlents which a food contains. Tho rea-faon rea-faon that foods should be pleasing to jithe eye and palato is that they then 'JmHtlmulato the flow of tho digestive yPjulccs. jHp Economy docs not mean that one HniuBt starve, but that excesslvo waste JfflGHhould be avoided either in purchasing iY.Hrr cooking the food This may bo jjqs- .MMBlble by careful planning and buying . 'fijthose foods that have the least waste, 'jjfiBavoldlng fo'l3 a"d expensive cuts of 2Kmeal3, and fruits and vegetables out 9Vc-r season. MK The following menus have been nr- jjjHrangcd for ono day to suit tho need? Piof an average family. They have been i-Hlanned with a view to their nutritive materials: r 1 . MENU NO. 1. Breakfast." Dates Steamed Hominy andCream Creamy Scra)nblcl Egg3 Entire "Wheat Toast CofTee Luncheon Fried Cucumbers Grnham Rolls Peach Short Cake Lemoni'de Dinner Parsley Soup Pot Itoasl of Veal Brown Gravy Boiled Rice Reheated Rolls Stuffed Tomato Salad Crackers Fruit Pudding MENU NO. 2. Breakfast Broiled Fteh Baked Potatoes Cornmcal Mufllns Coffeo Dinner Mutton Stew Mashed Potatoes and Turnip1? Cucumber and Tomato Salad Pear Fritters Lemon Sauce Supper Escallopcd Corn Baking Powder Biscuits Cold Slaw Fruit Float Vanilla "Wafers Tho first menu Is designed for professional pro-fessional and business people, who need Icps hearty food than IhOHn doing manual labor As the majority of people peo-ple cannot, afford fresh fruit more than onco a day, dried dates are used for the first breakfast. They shou'd be carefully care-fully looked over, the pit removed and a roasted peanut put In Its place, ihen the dnts carefully shaped When tho muskmelons. may bo nfforded ihcj make an Ideal opening to the breakfast break-fast for those who are fortunato enough to resldo where grass Is part of tho possession, no refrigeration will be necessary to chill tho melons Place the fruit over night In a shady spot where the grass grows thickest; In the morning they will be naturally cool and tho flavor will not be Impaired, as Is axt to be tho case where fruit Is placed op lcc. Tho cream for the hominy may bo taken from the top of tho milk or stirred stir-red down in the milk and tho latter used. Cooked cucumbers will bo new to many pcoplc.nnd as their flaoi Is something some-thing like oysters they will also bo relished by many who like novelties when they combine nourishment and flavor. Egg plant or tomatoes cooked after the eame manner may be substituted, substi-tuted, but when tho latter aro served tho tomato salad should be omitted from the dinner and another vegetable lellsh substituted Tho peach short-cake la made of llch bak'ng-powder biscuit dough,. and plain cream Is -served with it. Tho crust is made with water Instead of milk In this case, an too much f.it will bo produced whfn cream Is served. If pioferred. milk rriay be used for the dough, and Instead of cicnm a sugar syrup will be found delicious poured ov-t tho dish Ju.t before fervlng Should the days be sultry and lut dishes apt to pall, by qmlttg the i utumbcrs and serving :l glass dish filled with home-made eoltnge cheese topped with cream, one seouirs a nourishing and tempting food. Crean. lb omitted from the short-cake In this case The foundation for the aoup may bo made from left-over fowl Or beef cooked m water and then strained, the seasoning season-ing of salt, popper, grating of onion and a sprinkling of chopped parsley added a few moments before eondlng It to the table. Do not add any grains or vegetables, as suiflclcnt starch 13 supplied by the rice, which will be an appetizing change from tho everlasting everlast-ing potato. Veal at this season Is old enough to hae a tasto of beef about It. so that those who object to tlio usual vcaly flavor need not grumblr If tho leg cutlet Is purchased for this purpose thcro will be barely any waste. The breast piece Is cheaper In pi ice. but has considerable waste. , By adding chopped celery, capers or olives to the gravy a plenxing flavor Is gained Fresh watermelon may close the meal but a fruit pudding will bo found un economical way to use the left-ovor preserving Juices and at tho pamo time present to tho family an appctlrlng desseit Whenever n gelatinous dessert Is served It must not be tougn, It should be firm, but tontS'r enough to dlssolvo almost immediately when plneod In the mouth Ono cupful oJ black coffee without addition of cream A not retard digestion. Some of the family may object to tho omission, but they mJirht as well loam to take It sc first as last There may be a protest when rlco Is served In place of potatoes, but after two or three flmc3 they will praise the change Theie Is no moro leaion wh one should servo potatoes two or three tlmci a day than there Is to feed tho family on beans, peas or other starchy food contmiuillv In the average English faml.y butter Is not placed on the table when i;r.vy accompanUs the meat, the reason beinjj that better forms part of life giay and series the purrioo of furnishing fit to tho tarchy food rice, bread or rolls Usually tho dressing for salad Is nfade wl h c-hvc oil, which adds more fat to the dinner. The second menu Is drslgned to catls-fy catls-fy and nourish the family u ho do hard .manual work nnd feel the necessity of beginning the day cnily with a heavy meal. White Oh Is selected, as It contains con-tains less fat than mackerel and other jss r z: U H 'if, ' ' A. 1. ,. t '' :: -' " tSr fi ' TV. i ' ff n ' -cth " !" - " P1 S " ' f-'v IE; VtS?? jf - - ' ft 1?!. Fried Tomatoes, Escalloped Corn and Rice au Gratln Fruit Pudding, Pear F Broiled Fish "oily llsh " Broiling is tho flnost way to tone tish. but many housekeepers u 111 not bother. Instead of fr3rlng the fish In much grease they will find panning pan-ning It In very hot fat a very good substitute for broiling Tho cornmeal j mufllns contain some fat, which may bo doubled by the addition of ono egg In their maklug If eggs aro choap enough to warrant Tho mutton stow Is taken from the neck piece which Is reasonable In price and nourishing It Is flrst browned In some of its own fat before tho water li poured o er to conk It Thcro Is not much nourishment In turnips, bo they 010 added to the potatoes and provide a tastv dish Tho cucumbers and tomatoes toma-toes may be sliced together and dressed with a French mixture, or after the old-fashioned method vinegar, sweet cream, pepper and salt. The pear fritters frit-ters offer an excellent oppo-tunlty of lining rult too hardto -at in its natLral . rtato. and th lemon wauco will supply tho flavor that may be lacking Should the flavor of ginger not be objectionable, objection-able, a little of the minced Chinese pre- ' served root may be added Just bc-foro . serving. I The escalloped corn is an uncommon (method of serving this vegetable, and 1 .would be nourishing If served without ether accompaniments The cheese may , I bo omitted, but It .will be found tooth- I some. Tnls dish may be substituted by potatoes or rice baked with chee. If the family Is not '-allsflcd without soup, a roast or hroll-d piece of bcf phould be substituted for the blow Tae soup was omitted from this mcn.i, as few k-.boicro hao time for the proper service of this course at 11001:. the general hour for laborers in small cities and villages. Steamod Hominy. For each person allow one ro.ir.dlng lableapoonful of dry hominy, which place In a doubleboiler, adding boiling boil-ing water, uhllo stlnlng. sulllclcnt to cover Fill the lower pait off the boiler with boiling water and set where It will continue to bbll. Watch the cereal, and when It absorbs tho water add linoie. ir needed lo thin it and cook tfm -' :s -1 12 jXfr 5chisi53 "''"', J i f t ri-v'' B Ml'1 .- r " 14 li J ' ' a .r tho gialns tender When done. It ehould be thick enough to retain Its shapo when spooned Into the dishes, but not so thick that it will bo dlitlcult to cnt The amount of salt which must be added during tho cooking depends on tho taste of the family Creamy Scrambled Eggs. Allow one egg for each person served and two oxtra for every four persons at the meal Sopaiate the 'yolks and beat with a half teuspoonful of Fait until un-til broken. Whip the whites until stiff; then pour tho latter In a hot fryer and add a tablespoonful of melted butter Pour the yolks on the whftes and add four tablcspoonfuls of cold water to ench six eggs used Aa 30cn as the bottom begins to cork lift It carefully wlpi a fork, allowing the yolka to run down Continue this lifting process until un-til the eggs aro a creamy mass of white nnd ycllowr Tho cold water, being converted Into steam will make tho eggs puffy As soon as they aro dope serve on a. warm dish. Sauted Cucumbers. Largo groen vegetables must be used As soon as they turn the least bit yellow yel-low they become tough and will not do. Pare and sllco lengthwise, having tho slices an eighth of un Inch thick Dust with pepper and salt, thon tip In beaten egg j oik diluted with a tablespoonful of milk, cover with Hour and fry until tender and brown Short-cake. Rub one cupful of butlei Into threo cupfula of bread flour, three tenspoon-luls tenspoon-luls of baking powdn.i nnd one-half ten-! ten-! spoonful of salt. When tho flour ib the I consistency of cornmoal add enough sweet ml.k to make a dough sof. enough to lift on a flouied board, and form Into two layers to fit a biscuit-tin sreatcd with drippings. Thcie layers should be half an Incn thick. Pat the lower one to fit the tin, having tho center much lower ihon the sldoH; aa the tendency of doush 16 to rise higher In tho center Sprcan well with softened soften-ed butter; then pat the other layer on It. Bake twenty minutes In a qIck f. en . thru crillf nn.l VnlfA thn ;lmiTli side- flvo minutes to prevent Its being underdone The cruet thus termed on both cakes will prevent soaking when iho fruit Is put In When the dough is baking pare the peaches by vllpplng them a second In boiling water, then plunging Into cold water, when the sMns may be nibbed off, leaving the blush adhering to tho pulp. Remove the pits and cut tho fruit Into slices Place between the hot cakes and pprlnkle goneiously with sugar. Graham Rolls. Peel two large potatoes and cover with sufficient holllng water to cook them tender, then mash them Aery smoothly, add two cupfuls of scalded milk and rub through a sieve Add to the mixture half a teaspoonful of palt, one tablespoonful of sugar and enough sifted graham and white flour to make a stiff butter, using half of each kind of flour When using warm add half a cupful of yeast or half a cake of compressed com-pressed yast, softening tho latter in a little cold water Cover and 3tand In a warm place until very spongy and light At thl3 point mix In half a cupful cup-ful of softened butter and half a tea-spoonful tea-spoonful of baking soda wet with a tablespoonful of cold water. Mix In enough white and graham Hours, sLftcd together, lo make the dough elastic and rlttcrB and Fruit Float Scrambled Egg6, Fresh Fruit and Percolator Black Coffee and Vegetable. Salad smooth, being careful to use as llttlo as possible to accomplish this Cover and let rlrc again, then knead and i oil out and cut Into biscuits, lot rise again, then bake about twenty minutes In a. quick oven. If eggs are reasonable the white of one beaten stiff may be added lo tho dough after tho soda lo mixed into it Boiled Rice. Wash one cupful of rice in icveral cold waters to remove the flour, then add It to a kettle with two quarts of water absolutely boiling, and ono level teaspoonful of salt Keep the water replenished as It evaporates, and cook until tho grains can be easily crushed between the Angers Drain It Into a sieve and dash cold water ovor It to remove the gelations sub.sto.nce: then return the rice to the kettle, which sot In boiling water Cover the kottle. This method will glvo a dish of rlco absolutely freo from mushlnces and stickiness. Stuffed Tomato Salad. Dip Arm ripe tomatoes Into boiling water a moment, then plunge Into cold water and rub the skins. Cut a allce from the top and with a small spoon scoop out tho pulp Mlnco one green sweet pt-rpcr after discarding tho ccds and white membrane a small pleco of Arm c.ibbno and a small piece of cucumber. Add a teaspoonful of IH ctlery salt and a dusting of nugar. In H a bowl mix one teaspoonful of dry in us- H tord. or.r teaspoonful of minced onton, H tvo tablespoonfuls of olive oil end two tnblcspoonfuln of vinegar. Let stand until ready to send tomatoes to tha H table, then mix with tho stufllng and H fill the tomato shells, which have been H on lcc The tomato pulp may be used H foi a cream soup or added to beef l bicth. IH Cornmeal Muffins. H Sift together one cupful of cornmeal, one-half tablespoonful of sugar, ono H cupful of bread Hour, two teaspoon- H fuls of baking powder, one toaupoonful H of salt. Beat one egg thoroughly and H mix with ono nnd one-half cupful of milk; add this to tho meal mixture. IH stirring well together. Stir In half a H tablespoonful of butter, melted aftor H measuring, and beat to a Gmooth bat- jH ; tor Fill hot muflln pans two-thirds H lull nnd bake thirty minutes la a hot Pear Fritters. One cupful of milk added to tho H yolks of two eggs, half a tablespoonful H of incited butter, one teaspoonful of H salt, and flour enough to mako a H smooth batter stiff enough to adhere 'o H , tho fruit. Mix in the whites of eggs, IH beaten stiff and dry. Dip pared, haKed IH and cored pears In the batter nnd fry In deep hot fat until they float and , aro delicately browned. Serve hot. H Lemon Sauce. H Mix one level tablespoonful of flour with one cupful of granulated sugar IH and add to half a cupful of cold water; IH mix to a paste and stir Into ono and IH one-half cupful of boiling water; cook H until creamy, then add a level table- H spoonful of butter, tho gTated rind of H half n lemon and tho Juice of one. Cook slowly until clear. H Escalloped Corn. H Placo In a buttered dish alternate H layers of uncooked corn cut from the H cob and bread crumbs, adding bits of H butter, pepper and salt to each layer. H Havo the top layer of crumbs mixed H with grated American cheese. Pour on enough milk between each layor to B I moisten tho bread, then cover tho dish H with a pan and bako In a hot oven H twenty minutes. Rcmovo tho cover and H finish cooking until tho top is puffy and brown. Serve Immediately It 1 H Cold Slaw. H Chop crisp caobago very fine, then .H with a potato masher pound the cab- ' bago until It becomes very Juicy; add JH salt, sugar, pepper and vinegar. H Fruit Float Cut fresh fruit Into small pieces. IH Whip the whites of two eggs until H stiff, then add two tablcspoonfuls of H granulated sugar and whip again until It will keep Its shape when dropped H from tho spoon Sprlnklo tho fruit with H lemon Juice and place In a dish, alter- H natcly with tho meringue. H Vanilla Wafers. H Beat ono cupful of butter to a cream; IH add ono cupful of sugar and cream IH again, then beat ono egg and add with IH three tablcspoonfuls of milk and two H tcaspoonfuls of vanilla to tho butter IH mixture. Sift two teaspoonfuls of bak- IH s Ing powder with two cupfuls of flour, M and stir into the wet mixture; form M into a smooth dough, adding moro H . flour If necessary to roll out to a wafer- H llko thinness. Cut Into tho sUo of a M ? silver dollar, placo on greased tins and M Broiled White1 Fish. M Split the flsh down tho back after removing tho head, tall, entrails and jM fins; rinse in cold water, dry on a H cloth, dust with salt and after brush- H lng with melted butter, lay on a broiler M brushed with butter Cook flesh sldo jB toward tho clear coals for flvo seconds, H then turn and cook tho skin side a fow jH secondc. turning often until tho flsh Is H done. This may bo determined when M the fle;h can be separated easily. Lay H on a hot platter and ndd more butter H and a Hprlnkllng of green mlnce-d pars- H Fruit Pudding. M Soak half a packago of gelatlno In M half a cupful of left-over fruit Julco H until soft, then add ono pint of boll- B ing juice and ntlr until tho gelatine 1b dissolved. Season with enough lemon Julco to glvo It zest, thon pour In a fancy mold, and when cool set on tho Ice to becomo firm. Wbon ready to J serve dip tho Ash In hot wator a mo- J ment and Invert over a cold dish, and the pudding will slip out unbroken. Garnish with pieces of oranges, H-BJ shredded plneapplo or other fruit. HBJ Servo vvlth plain cream. |