Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Peach | 1 medium (150g) | 59 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three slices selling
- one meal is utilized in another dainty form
- eight peaches
- six apples
- five cents
- 30 cents a pair
- 10 cents
- six slices
Directions
The following economical menus are intended as suggestions, showing how a family of six may live com- fortably and with variety on from a dollar to a dollar and a half a day. In 'all these recipes the left- over from one meal is utilized in another dainty form for the next, thus equalizing expenses from day to day.
Menu for Monilny.
BREAKFAST.
Sliced Oranges.
Small Hominy. Milk.
Broiled Beefsteak. Julienne Potatoes.
Batter Cakes. Louisiana Sfrup.
Gtte au Lait.
The Dally Picayune.
Muskmelcn.
Sauclsses a la Creole. Hominy Croquettes.
French Rolls. Raspberry Jam.
Vegetable Souo.
Baked Red Snapper.
Potatoes a la Maitre d'Hotel.
Roast Beet, Tomato Sauce.
Boiled Rice. Butterbcans. Lettuce Salad.
Apple Dumplings a la Creole. Cheese.
Cafe Noir.
Menu for Tuesday,
BREAKFA^ST.
Grits and Milk.
Meat Rissoles. Potato ■ Croquettes. Biscuit.
Rice Griddle Cakes. Louisiana Syrup.
Cafe au Lait.
The Daily Picayune.
Thin Slices ot Boiled Ham.
Compote of Apples.
Gumbo File.
Fish Croquettes. Hominy Fritters.
Roast Pork, Apsle Sauce.
Baked Sweet Potatoes. String Beaa Salad.
Banana Cake. Cheese.
Cafe Nolr;
Menu for "Wednesduy.
BREAKFAST.
Stewed Prunes.
Oatii;eal an:l Milk.
Fried 'Jlani. Scrambled Esgs.
Sweet Potato Waffles. Butter.
Cafe au Lalt.
The Daily Picayune.
Cold Roast Pork.
Oatmeal Cakes. Salade a la Jardiniere.
Ginser Snaps. Tea.
Vermicelli SouD.
Courtioulllcn. Potatoes a la Duchesse.
Grillades a la Sauce. Red Beans. Rice.
Green Pepper and Tomato Salad.
Pumpkin Pie. Cheese. Fruit.
Cafe Noir.
Menu for Tlinrsday.
BREAKFAST.
Peaches and Cream (in seasonl.
Ragout of Mutton. Small Hominy.
Cornmeal Cakes. Louisiana Syrup,
Cafe au , Lait.
The Daily Picayune.
Fish Croquettes. Potato Salad.
Fried Liver With Onions.
French Toast. Tea.
Cream of Tomato Soujj.
-Boiled Sheepshead, Sauce a la Greme.
Potato Snow.
Veal Saute aux Petits Pois, Stuffed Tomatoes.
Lettuce Salad.
Riz au Lalt. Cheese.
Cafe Noir.
menu for Friday.
BREAKFAST.
Pears (in season).
Boiled Hominy. kilk.
Broiled Trout.
Julienne Potatoes. Pain Perdue,
Cafe au Lait.
The Daily Picayune.
River Shrims on Ice,
Codflsh Balls.
Cheese Fondue. Dry Cakes, Orange Jelly.
Puree of Red or White Beans.
Spanish Courtbouillon, Potatoes a la Duchess?,
Jambalaya au Congrl,
Stewed 'Cashaw.
Blackberry Roll, Hard Sauce.
Cafe Noir.
M&nn for Saturday.
BREAKFAST.
Cracked Wheat, Milk;
Grillades Fanees.
Apple Fritters. Milk Toast.
Cafe au Lait.
The Daily Picayune.
Fish Croquettes.
Cold Boiled Tongue. Sliced Cucumber Sala'1.
Orange Short Cake. Tea.
Vermicelli Soub.
Daube "or Beef a la Mode.
Macaroni au Gratlu.
Spanish J.imbaiaya. Turnips a la Cren>«
Lentils or Peas.
Beet Salad, French Dressing.
Sweet Potato Pudding, or Custard Pie,
Cafe Noir.
menu for Sunday.
BREAKFAST.
Strawberries (in season). Milk.
Oatmeal. JVIllk.
Grillades Panees. Lyonnaise Potatoes.
French Rolls.
Cafe au Lait.
The Daily Picayune.
Com SouD (in season).
Radishes. Cress. Home-made Pickles.
Boullliabalsse. New Potaoes, ButtereJ,
Fricasseed Cliicken with Dumplings, or" Pouler
Salmi of Wild Duck, With Turnlos.
Green Peas, Stuffed Tomatoes.
Lettuce Salad, French Dressing,
Lemon Sherbet. Cake.
Cafe Noir.
Warmed-Over Duck. Potato Salad.
Blackberry Jam. Cake.
HoTT to Vary These IBlcononitcal Daily Menus.
These Menus may be varied with Gumbo p^ux Herbes; Gumbo Choux; Shrimp Gumbo; Bisque d'Ecrevisses; all manner of Purees, when vege- tables are in the height of the sea- son; all kinds of vegetables in the height of the season; various com- potes and jeljies and jams put up thriftily when fruits are selling at ouch rates as eight peaches, or six apples or pears, or a dozen bananas for five cents, etc.; fried bananas; all manner of sweet entremets, with the exception of the expensive ome- lets and fritters, and nearly all kinds of puddings and pies and des- serts. The chief point is for the housekeeper to watch the market carefully; never to buy green peas, new corn, artichokes, etc., when they first make their appearance and are naturally very dear; but to wait till the first two weeks are over, and then she may safely purchase any and • everything, from young squash, eggplants, pumpkin, to the more ele- gant green peas, new corn, etc. When chickens are cheap. If she does not endeavor tb raise her own family supply of poultry and eggs, even In a city yard, 'as hundreds of the Cre- oles do, she may occasionally — once or even twice a week — treat the family to a dish of Roast Chicken Saute aux Petit Pois, Roast Goose a la Ghipolatd, Wild Duck — not, In-
deed, always the famous Canvasbaok or Mallard or Teal, but excellent antl splendid wild game the taste of which is very good. Occasionally, too, she may find Mallard Ducks sell- ing in the French Market at 25 and 30 cents a pair, especially on rainy days, when the game does not meet such a ready sale among the wealthy who, often as not, refrain from send- ing directly to the large market stalls. On such days she may also have opportunities to purchase even Canvasback or Teal Duck at the same low rates, and the family at these times may also enjoy a dish of Mackerel, as well as all manner of fancy game. As to Squirrels, Rab- bits and Poule d'Eau, they are al- ways within the reach of the poor. Iledfish and Red Snapper may al- ways be bought in slices, three slices selling for 10 cents. Six slices, or three of each fish, will make the famous "Bouilliabaisse" in ample quantity for a family of six and (the "Courtbouillon a la Creole" is too expensive a dish for a family limited to a dollar a day), the Span- ish Courtbouillon, so much in vogue among the Creoles of all ranks, is a most excellent dish and is preferred by many who do not like the flavor of wine in fish. From time to time the family may also have the pleas- ure of enjoying a Roast Turkey, and this, too, will be found a most eco- nomical venture, if properly man- aged for the left-over turkey from the Sunday dinner may be used for hash for breakfast the next morn- ing, and still agaiil the carcass and bones may be utilized at dinner in making a splendid Turkey Gumbo. When this Gumbo is properly made and served with Rice, little else will be needed for the meal. Thus, if you purchase a Turkey for $1 or $1.25 (and often a splendid fowl may be had for even less,) the outlay of one day becomes, a part of the next, and what seemed at first an expensive indulgence will In reality prove a most economical investment. The same may be said In regard to buy- ing ham. I*urchase a whole ham at
a time, instead of buying it by the slice. Boil it and serve cold for lun- cheon; fry or boil slices for break- fast, and when every part of the meat seems to have been used up, do not, under any circumstances, throw away the bone, but save it to boil with cabbage, white beans, red beans, lentils, etc. All these are very cheap dishes; they are also, with all due regard to , elegant and more expensive dishes, the most healthy and nutritious tissue and life-giving foods that any mother, be she the wife of a millionaire or of an humble laborer, can set before her children. Turtle Soup may be enjoyed by even the poorest, if the , turtle is purchased in slices. Keep the turtle meat from the soup to make "Quenelles" (see recipe), and these may be served for supper or breakfast.
Tlie intelligent honsekeeper Trill carefi'.'lly calculate her expenses. Willie not one of tbe above recipes need exceed a dollar a day, prop- erly distributed, and using the left-over from one day or meal for the next, the expense of living may be still further decreased in families Trhlch cannot afford a dol- lar a day, by omitting some one or other of the dishes, according to the cost. It Trill often be found con- venient and most agreeable in large families among the poor and those of very moderate means to mal£e one or, t*vo large, or, as the Cre- oles term them, "long family dislies," varying Trith each day, than to serve a g-reater number of small dishes. What Is expended above a dollar in one day Is made up in the next, and so at tlie end of the Tveek, in rounding up her account of ex- penditures — for every housekeeper should keep her account, and not go above her husband's means — it will be found that not only have the expenses been kept Tvithlu the dol- lar-a-day limit, but often she has been able to save a dime, or even a fcTT cents, against a rainy day.