Evening Republican, Volume 20, Number 216, Rensselaer, Jasper County, 8 September 1916 — MAY HELP OUT HOUSEWIFE [ARTICLE]

MAY HELP OUT HOUSEWIFE

List of Menus That Glvs Variety With the Use of Only the Standard Foods. The following menus were worked out by a class in cookery at the Connecticut Agricultural college, the problem being to plan 12 dinners, usijjg only four common foods, beef, potatoes, cabbage, and apples, without repeating a dish, and to select appropriate fodtl combinations and attractive ways of serving these. These menus could be used in winter or summer, and it is hoped that they may suggest an answer to the housekeeper’s oft-repeated question. “What shall I give my family for dinner today?” 1. Roast beef, potatoes roasted with the beef, creamed cabbage, apple pie. 2. Broiled beefsteak, French-fried potatoes, hot slaw, baked apples and cream. 3. Corned beef, boiled potatoes, boiled cabbage, apple Brown Betty. 4. Beefsteak pie, baked potatoes, cold slaw, apple fritters. 5. Minced beef with gravy, browned mashed potatoes, scalloped cabbage with cheese, Dutch apple cake. 6. Beef croquettes, creamed potatoes, cabbage and celery salad with French dressing, apple tapioca. 7. Pot roast, scalloped potatoes, sauerkraut, apple dumplings. 8. Potato soup, browned hash, cabbage and olive salad with boiled dressing, apple charlotte. ■ 9. Cold beef loaf, German cabbage with sour sauce, potato salad, apple snow. 10. Baked beef liver, stuffed baked potatoes, fried cabbage, apple sauce and apple sauce cake. 11. Creamed dried beef, hashed —browned potatoes, cabbage and green pepper salad with sour cream dressing, apple slump. 12. Rolled stuffed steak, riced potatoes, steamed cabbage with drawn butter sauce, apple and date salad. —Maud E. Hayes, Department of Home Economics, Connecticut’ Agricultural College.