A Ten-cent Dinner

At the Philadelphia Food Exposition, Mrs. Rorer, the well-known lecturer, demonstrated how to cook a dinner ior four persons at a cost not exceeding 40 cents, or 10 cents for each dinner. The menu for this dinner was delightfully palatable, and as the cost of each separate dish was given the fact was demonstrated that onte need not live extravagantly in order to live well. Beginning with a puree of vegetables, It was followed by sheep's liver, larded and served with brown sauce. Next were baked potatoes, turnips with cream sauce, cieam slaw and apple tapioca for dessert. The cost of these was 3 cents for the soup, 3 cents for cabbage, 10 cents for liver, 3 cents for yotatoes, 2 cents for three turnips, l- ënts for a laaf of stale bread, 3 cents ror apples, 2 cents for tapíela. 3 cents for butter, 1% cents for eggs. and 5 cents for spice, whlch brinfca thts very ppetizing meal with in the 40-ceut limit.