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One's day? Why, very much as usual.
1 him while we were engaged.'
What do you think? Did Anna
Doelman do right in keeping John
Burgess waiting 18 years? The Day
Book would like to receive letters
from readers on the subject
o-
"My husband is at his -work, but
and here Mrs. Burgess smiled "I
"I shouldn't be surprised if he'd
bring me a box of candy just to re
member the day.
"I've had a good many boxes from
HOW 12 MENUS MAY
ARTICLES
Monotony is the bane of many ta
bles. This is an unnecessary evil.
As an example of what v be done
in the way of planning n oals using
only four ordinary articles of diet,
the following 12 menus were worked
out by Isabel Bevier, Ph. M., for the
benefit of Illinois housekeepers and
is given here as another lesson in
The Day Book college course in
home economics.
BY ISABEL BEVlER, PH. M.,
(Department of Household Science,
University of Illinois.)
The following menus show the
use of four common foods, beef,
WHAT HAS &EC0M
rwnr
111 JEli
THE FELLOW WHO
HAD TwENTy DOLLARS
AEFT oy PAY- DAY I
BE MADE WITH FOUR
OF FOOD
cabbage, apples and potatoes, for 12
meals, differently prepared each
time. This is a satisfactory and
feasible way of obtaining a pleasant
variety.
Number 1. Porterhouse steak,
mashed potato, cabbage salad with
nuts, baking powder biscuits, apple
pie, coffee.
Number 2. Tongue, cabbage and
potato saladpopovers, apple turn
overs with cream, tea. x
Number 3. Roast ribs of beef,
baked potatoes, cabbage salad (sour,
cream dressing), plain bread, baked
apples with cream, coffee.
Number 4. Creamed dried beef,
stuffed potatoes, creamed cabbage
with peppers, graham muffins, brown
betty with cream, coffee.
Number 5. Shepherd's pie, white
muffins, creamed cabbage, apple
suffle with whipped cream, cocoa.
Number 6. Corned beef, boiled
potatoes, boiled cabbage, butter rolls,
apple pudding, coffee.
0 Number 7. Short ribs, French
fried potatoes, steamed cabbage, ap
ple dumplings and cream, graham
gems, coffee.
Number 8. Rolled, stuffed steak,
browned potatoes, hot slaw, baked
apples, cream, jelly, nuts, coffee.
Number 9. Hamburg steak, riced
potatoes, escalloped cabbage, gra
ham bread, apple tapioca, coffee.
Number 10. Corned beef hash,
potatoes with butter and parsley,
cabbage au gratin, entire wheat muf
fins, Dutch apple cake, lemon sauce,
tea.
Number 11. Pan broiled- flank
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