True food values and their low costs

On reaching her room she put the twig in water, and toward evening she drank the water in which the twig had been kept. So agreeable was the taste that she even ate the leaves and stalks. Every day afterwards she had btmches of the tea tree brought to her, which she treated in the same way. Imitation being the sincerest form of flattery, the ladies of the court tried the experiment, and with such pleasing results that the custom spread throughout the kingdom, and the tea industry became one of the greatest businesses of China and of the world. CHAPTER XXVII The One-course Dinner Where help is limited or the housewife does her own cooking, and economy is to be considered, the one-course dinner is best to serve. Shin of Beef Stewed Saw the bone in several pieces, put it into a stewpan with sufficient water to cover; bring it to a boil, and take off the scum. This must be done thoroughly, and the meat drawn aside to simmer. Add to it some celery cut into pieces, a good-sized onion, twelve black peppercorns, three or four small carrots; season with pepper and salt. Let the whole stew boil very gently for four hours. Boil some potatoes and turnips separately and serve with the meat. The above, with bread and butter, will make a satisfying and sustaining meal. A dessert may be added, if desired, also tea or coffee. Breast of Mutton Boiled Take out the bones, gristle, and some of the fat. Flatten the joint on pasteboard, and cover the surface thinly with a forcemeat or stuffing. composed of bread crumbs, minced savory herbs, a little chopped parsley, pepper and salt, and an egg to bind. The forcemeat should not be spread ' too near the edge, and when rolled the breast should be tied securely to keep the forcemeat in its place. If gently boiled, sent to table hot and smothered with good caper sauce, it will be liked. It takes at least two hours to boil. Caper Sauce Take one cup of melted butter, stir into it one I and a half tablespoons chopped capers and two { teaspoons of vinegar. Simmer over fire, stirring I gently, for about two minutes. Sufficient for fourj persons. Baked Ham with Potatoes VA pounds of ham, sliced 3 cups sliced potatoes 1 cup bread crumbs The ham should be sliced an inch thick. yi cup grated cheese Salt and pepper Milk to cover Fry slightly on both, sides, cover with the potatoes. Add a dash of salt and pepper, the amount of salt depending on the saltness of the ham. Sprinkle the cheese and crumbs over the top, cover the whole with milk, and bake in a moderate oven for an hour and a half. To make an evenly balanced meal wit! J baked ham and potatoes, the following menu offers all that can be desired : Baked Ham ■with Potatoes Tomato Salad with French Dressing Bread and Butter Apple Pie Tea or Coffee This meal provides plenty of all the five necessary food principles: Water, protein (a tissuebuilding and energy food), carbohydrates, starches and sugars (all energy foods), fats (energy foods), and mineral salts. A Beef-soup Dinner Cover three pounds of meaty buckle bone with two quarts of cold water; pepper and salt to taste, and cook slowly for four hours. About one and a half hours before dinner add two medium-sized onions, six medium potatoes, two tablespoons of washed rice, one medium-sized carrot sliced small, and half of a small turnip, if in winter, cut in small pieces. Add hot water enough to make about two quarts of soup when tlie meat and bone have been removed. Some like to add a little poultry dressing, say, a teaspoon to the soup, before serving. Carefully remove the meat to a platter, when the potatoes are done, and place them around the meat. Serve the soup with pieces of meat and potatoes. This is intended with bread to make a complete meal in itself. Beef Pie