True food values and their low costs

Fruit Cup Five tablespoons of Ceylon tea infused in a quart of boiling water. Let it stand for five minutes, and then pour over two pounds of granulated sugar. Cook this into a thick sirup. Cool, and add to the strained juice of six lemons, six oranges, one pineapple, and one quart of berries. The fruit may be varied according to the season. Add one teaspoon of vanilla and one teaspoon of almond extract. When ready to serve, add a quart of any good mineral water or a quart of iced water, and serve cold. This formula will make a gallon of liquid, and the quantity may be increased or diminished according to one's need. CHAPTER XXX Hints for Breakfast The longer I live, the more I am persuaded that the gifts of Providence are more equally distributed than we are apt to think. Among the poor so little is enjoyed so much, and among the ridi so much is enjoyed so little. — Margarbt Bottome. Broiled Ham Corn-meal Griddlecakes Creamed Potatoes Hot Apple Sauce, Coffee Oranges Oatmeal, Thin 'Cream Egg Omelet Bread and Butter, Coffee Bananas Shredded Wheat, Thin Cream Scrambled Eggs, Mashed Potato Cakes Coffee Pears Toasted Com Flakes, with Milk and Sugar Boiled Eggs. Dry Toast Doughnuts, Coffee Fruit Cereal Boiled Eggs. Buttered Toast Doughnuts, Coffee Cereals with Dates Scrambled Eggs Creamed Potatoes Rye Muffins, Coffee Thin Slices of Fat Salt Pork {rolled in flour and dried) Fried Apples Potatoes Cooked in Milk Corn-meal Muffins Coffee Fruit Corned Beef Hash Buckwheat Griddlecakes Coffee Grapefruit Creamed Salt Codfish Baked Potatoes Bran Rolls. Coffee Oranges Cereal, Codfish Balls Ginger Cookies. Coffee Stewed Prunes Cream of Wheat, Cream Eggs Cooked in the Shell Hashed Potatoes Rice Griddlecakes. Coffee Calf's Liver, Fried Bacon Creamed Potatoes Breakfast Com Cake Apple Sauce Coffee Bananas Oatmeal, Cream Omelet. Muffins Coffee Fruit Mashed Potato Cakes Bacon Cooked in Oven Eggs Cooked in Shell Dry Toast Coffee, Cocoa ^5 Fruit. Cereal Broiled Bacon, Corn Cake Coffee CHAPTER XXXI Prunes One of the most valuable fraits that the market always affords, both from an appetizing and an economical standpoint, is the prune. Aside from its use as a sauce (stewed prunes ) there are many recipes for its use in a variety of ways. Prune Cheese Pie Roll out a light pie crust made from one pint of pastry flour (sifted), half a cup of butter, half a cup of iced water or cider, and half a teaspoon of salt. The shortening may be mixed half and half, but a better crust results from the use of all butter. Use a knife or spatula in mixing pastry. Sift the salt into the flour; cut the butter, bit by bit, into the flour, atlding the water or cider a few drops at a time, and mix it thoroughly. Turn on the board and roll several times. If a richer crust is wanted, after the paste is rolled, spread bits of butter over it, fold over, and roll the paste again. Always use the best materials in making crust, and have everything as cold as possible. Plain paste, to give the best results, should be kept on ice or chilled. For the filling, stew prunes, cut them in two, remove pits and skins, and put with the juice into the lower crust. For the upper crust use strips or a lattice of the paste. When the pie is nearly done put grated American cheese through the openings between the crust, upon the prunes. Cover the whole top of the pie with whipped cream, and replace in the oven to brown on top. Serve hot or cold. Plain Stewed Prunes