OCR Text |
Show Staple Articles on High Rung of Ladder May Come Off If War Cry Ceases, Is U. S. Report. Actual war In Europe, and rumon of war In the United States, is having a stunning effect on market prices for all foodstuffs. All staple articles are holding fast to tho high rung oi the ladder of prices and there seemt to be no prospect for reductions. Sue! articlos as corned beef, beans ant other products in cans that can be used to advantage In the army, com mand attention in every section ol country, and the manufacturers and jobbers are taking advantage of the situation. Should the Mexican situation clarify and the war clouds disappear, which eventuality now seems probable, prices on staple articles in the grocery lino may be lessened. Tho army is using large quantities of canned goods and as long as the fighting forces of the regular army, as well as the militia, mili-tia, remain on the front lines of contemplated con-templated battle, much eating will be Indulged in, whether there be fighting or not. It is illustrated by a report from the United States bureau of labor statistics of June 24 that the purchasing purchas-ing price of a dollnr in the food market mar-ket Is greatly minimized. In 1890, for instance, the thrifty housewife could get S 1-10 pounds of round steak for her dollar, or one pound for about 12 cents. By the end of 1915, however, her dollar would buy less than 4' pounds of round steak, which had "gone up" to more than 22 cents a pound. It is the same with sirloin, rib roast, pork chops, smoked bacon ham, lard, chickens, eggs, butter, milk, flour cornmeal and Irish potatoes. Some have not advanced so sharply in price, but all show a decided increase. Back in 1S90 a dollar would buy 9.3 pounds of pork chops, by the end of 1915, the same dollar would buy only 5.4 pounds. In 1S90, 8 pounds of smoked bacon could be had for one dollar; by 1915, the dollar would secure se-cure only 3.6 pounds. This period of twenty-six years does away with unusual fluctuations in making comparisons and enables the bureau to estimate the steady rise in food prices which has taken place. One of the most remarkable of these is the Increase in the price of eggs. In 1890 the average retalf price per dozen of eggs was a little more than 20 cents. Thus 4.S dozen eggs could be bought for a dollar. In 1915 the average price had advanced more than 33 cents, or three dozen fdr $1 In December, 1915, eggs sold at 4G cents. Returns to the bureau from representative repre-sentative retail dealers in the United States, covering the principal staple articles of food, show that as a whole the retail price of food increased approximately ap-proximately 1 per cent between February Febru-ary 15, 191G, and March 15, 191G. Comparing March of this year, with March five years ago 1912 and all 15 of the articles of food Included at that time were higher this year than five years ago, with one exception potatoes. Comparing March this year with March a year ago IS articles, including includ-ing all meats, show an increase, five articles remained the same average price, and three articles only show a decrease; these latter being wheat, flour, cornmeal and prunes. Taking the 26 articles now included in the bureau's tabulations, the price of food advanced a little more than 9 per cent between March, 1915, and March, 191G, and on March 15, 1916, the average price was 5 per cent above the average for the same year 1915. DELICACIES. Sauce One a"nd a half tablespoon brown sugar, 1 cup flour, l cup brown sugar, 1 teaspWn lemon or vanilla. Rub all together and add water (boiling) (boil-ing) until you have a nice sauce. Mrs. Arntzen, Brooklyn, N. Y. Onange Pudding One quart hot milk, cup butter, i cup sugar, rind of 1 orange, juice and pulp of 2 oranges, or-anges, 3 eggs, loaf stale baker's bread. Grate or crumble soft jpart of bread as fine as possible, pour over it the milk, add butter and sugar. When cold add orange rlnd juice and pulp and eggs beaten light. Pour Into buttered but-tered dish and bake. J. Nickerson, Brooklyn, N. Y. Steamed Cranberry Roll Make a bread dough with 1 cup of cool, scalded scald-ed milk, l teaspoon sugar, J teaspoon teas-poon salt, 1 tablespoon butter and 1-4 yeast cake (compressed) dissolved in 1-4 cup water and flour to make it stiff. Knead, raise and when light roll inch thick, and spread with stewed cranberries. Roll up, flour the ends well, and lay in a cloth or pudding bag which has been wrung out of hot water and well floured. Leave plenty of room for the pudding to swell. Tie tightly at the end, plunge 1 5 into boiling water and. let boil 2 hours. ; Keep well covered with water. Serve with any unflavored sweet sauce. J Mrs. Ritchings, Brooklyn, N. Y. Apple Snow Peel and grate 1 large sour apple, sprinkle over it l small cup powdered sugar, as you grate it to 1 keep it from turning dark; break into 5 this the whites of 2 eggs and beat it all constantly for Vz an hour taking t care to have it In a large bowl, as it I beats up very stiff and light. Heap - this in a glass dish and pour a fine smooth custard around it and serve. ' Miss M. "Hendren, Brooklyn, N. Y. I nn |