European Stars And Stripes (Newspaper) - October 14, 1987, Darmstadt, Hesse                                Mem my m by ions by Irish Hall new York times he . Government believes that a family of four if ii has to can eat for a week on $66.90. To someone who might spend that much on a single meal that might sound impossible so it seemed reasonable to put the government s figure to the test. Could a week s Worth of meals for two adults and two elementary school age children be made for that sum the goal was to create meals the average person would want to eat and would be Able to prepare. The recipes should not require special culinary skills. The task was giver to Pierre Franey who grew up in France where even Homo Cooks Are renowned for their ability to stretch their household budgets and make do with no waste. As a professional chef Franey now a columnist for the new York times supervised Large restaurant kitchens where profits depend on efficient use of ingredients. For purposes of comparison Franey also developed a week s Worth of menus for a moderate food budget which the agriculture department calculates at $107.70 for a Middle income family of four again two adults and two children in elementary school. Although Franey shopped and cooked with an Eye toward balance and health the dishes were not scientifically Analysed to determine whether their Vitamin and Mineral Content was adequate. He a Able to devise appealing dishes on both budgets. For the Low income family however there were no frills except for a two liter bottle of coca cola. Nor was there room for error for waste for eating in restaurants for snacking Between meals for French bread with the soup for olives in the salad Nicaise for a Glass of wine or Beer for big portions or for the Little luxuries that make food a pleasure when All seems wrong with the world. In new York City a family of four that earns less than $1,214 in Gross pay each month is eligible for food Stamps. The maximum a family can receive in food stamp benefits is $290 a month. The agriculture department arrived at its weekly family food budget of $66.90 by developing menus and testing them with Low income families. Thrifty plan menus Are available for so cents from consumer information Center Pueblo Colo. 81002. If you select the kinds of foods we suggest it is nutritionally adequate said Betty Peterkin. Associate administrator of the department s human nutrition information service. That Means eliminating from the shopping list items like commercially prepared baked goods and potato chips. But Peterkin said people with Litlie or no income Are less Likely to buy these time saving Money guzzling foods. Our surveys show that they Are better food shoppers and they get More nutrients per Dollar spent she said. When hopping Franey followed a few Basic rules that anyone concerned with saving Money can apply. He shunned almost All prepared foods and Frozen foods. He also chose seasonal produce which saves substantial amounts altering menus when necessary. On the smaller budget he used meat mainly As a Flavouring Lor Beans and grains which Are nutritious and versatile. Smart shopping he showed does not take a lot of time. But it might mean avoiding Small convenience and neighbourhood stores in favor of Farmers markets or supermarkets which tend to have lower prices. Franey did not use complicated procedures or techniques in his cooking that would be beyond the Ordinary person s ability or experience. What might be unrealistic though is the amount of cooking time needed when Frozen and canned foods Are not used when even Mayonnaise and bread crumbs Are made from scratch to save Money. Although most dishes he prepared can be made fairly quickly they require More time than most americans Are willing or Able to spend in the Kitchen. Before going shopping Franey sat Down with paper and a Pencil and tried to figure out what he would prepare for each meal. Breakfast for both budgets was kept simple Cereal or biscuits made from Bisquick. In thinking about lunches and dinners for the smaller budget he settled on classics like vegetable soup and a Lamb and bean Stew because they can be cooked in Quantity and served throughout the week. Some foods that seem to be bargains Are not always the Best choices. We Don t want to buy a Chicken or Well blow the whole thing at once Franey said. A Chicken costs at least $4 on average he explained and if served whole As the main course would last Only one night. A better Choice would be Chicken livers which Cost about $1 a Pound and could be served Over Rice or noodles. Franey anticipated that cabbage Zucchini and potatoes would be bargains but More esoteric items like Leeks would have to be ignored. And there won t be a lot of dessert he said. He was right. Like most people who do not usually count pennies he did not know what everything on his shopping list would Cost. I m looking at this list and i m scared he said. He shopped at the super Saver supermarket near his new York Home on Long Island which probably has lower prices on some items than Many supermarkets in Manhattan. Pennsylvania dutch egg noodles for instance were 67 cents there but 75 cents at the d Agostino store in Manhattan. Tomato paste was 43 cents at the Long Island store but 49 cents in Manhattan. To Franey s Surprise it was possible to buy All the necessary food although he cheated a bit. The store s com did not look fresh so he bought some at a local farm stand Lor $1.38. Although that pushed him Over the $66.90 goal. He rationalized the Purchase by pointing out that Thrifty shoppers could save at least that amount by using coupons. So How do you shop on a tight budget very carefully. When fruits and vegetables were priced by the piece rather than by weight Franey picked through the bins seeking the largest ones. When looking for Tomato paste he managed to find one can that was 37 cents while the rest were 43 cents perhaps because it was from an older Batch. Because carrots Cost 99 tents for three bags he bought three and used them instead of the vegetable he had planned to buy. In choosing eggs he made sure none were broken. At first Only essentials went into the cart. Beef for the soup and Honey for the biscuits were added when it was Clear that there was room for mane vering. Not enough room however to allow for the ice Cream he had hoped to buy. Cooking from scratch saves Money. A prepared pasta sauce might Cost several times As much As an identical sauce made at Home. And what is not used in one recipe can be used in another Franey peeled and sliced the Broccoli stalks for soup for example and saved the Flowers for a pasta Primavera. Developing meals for the Middle income budget was Page 14 the stars and stripes easier because Franey could afford a greater variety of meals. Caution in shopping was still needed however on the $107.70 budget he could buy a pork roast even fish. He could toss prepared Mayonnaise into the Carl with impunity. He could buy scallions not just onions Bacon not hot dogs Cream Frozen Orange juice and a Small bottle of Olive Oil. But brie at $5 a wedge was too expensive. Even with the greater leeway some flights of Lancy had to be squelched. Quail Duck Green Beans with Goat cheese he said laughing while he leafed through one of his cookbooks looking for main course ideas. All seemed suddenly exotic and All suddenly beyond reach. Middle income plan roast loin of pork with Rosemary preparation time 15 minutes cooking time 2 hours 6 pounds Boneless loin of pork from tenderloin end oven ready 1 Tablespoon dried Rosemary 1 Tablespoon chopped fresh garlic 1 Tablespoon vegetable Oil Salt to taste if desired freshly ground Pepper to taste 1 whole onion peeled i cup water preheat oven to 400 degrees. Take string Oft pork roast. Chop together Rosemary and garlic. Spread the mixture Over inside of roast. Roll up roast and retie with siring. Rub outside of roast with a Oil then Sprinkle with Salt and Pepper. Put roast along of with whole onion into a pan. Place in oven and Cook 1 hour. Baste occasionally. After an hour turn roast Over. Cook 45 minutes longer. Skim off excess fat. Add water to pan. Cover with aluminium foil. Reduce temperature to 350 degrees. Cook 15 minutes More. Yield 8 Servings. Carrot and potato Puree preparation time 25 minutes cooking time 25 minutes 3vt cups peeled diced potatoes 3 cups scraped sliced carrots Salt to taste if desired 2 Tablespoons butter a cup milk one third cup coarsely chopped Parsley White Pepper to taste i Teaspoon cumin put potatoes and carrots into pot with enough water to cover and add Salt. Bring to boil and Cook 20 minutes or until vegetables Are tender. Drain vegetables put Back in pot add butter and Mash coarsely. Add milk Parsley Pepper cumin and Salt to taste. Reheat and serve. Yield 6 Servings. Zucchini Cucumber soup 2 Tablespoons butter 2 onions chopped 2 cups 2 Zucchini Cut into half rounds 2 cups 2 cucumbers peeled cored and sliced 3 carrots scraped and sliced 2 cups 1 Tablespoon Curry Power 6 cups canned Chicken Broth 1 cup heavy Cream melt butter in a Large soup pot. Add onions and garlic. Add Zucchini Cucumber carrots and Curry add the Broth bring to boil then simmer at slow boil 20 minutes. Wednesday. O