Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1862-12-12
M0ttrster DaiIp Spp
How the French Economic.

exactly the expenses OF the year; they all
know, probably, that it costs about so many
hundred or thousand dollars on the whole.
But every European family knows the expense
of every year, Of every month, day or hour
the exact cost of every breakfast, dinner or
supper, OF every morsel they eat, of every
drop they drink. Every German or French
housewife knows not only how much the meat
potatoes and bread of any meal may cost, but
also the water in " hich she has cooked them,
and the coal or wood she has burned to boil
the water. 1t is infinitely amusing to an Am
erican to observe such a menace.
In Paris there is no aqueduct, the fountains
of the city belong to the government, and the
water is sold by barrels and pals full to wa
ter carriers, who supply families at so much
a gallon. In house of five stories, there are
two families on each floor, making ten who
ascend the same staircase, up which all arti-
Giles for family use must be carried. 1t is
rule that water, coal, and all heavy articles
must be taken up before noon, as about that
time the concierge cleans the hall and stairs,
and they must be kept clean for callers in the
afternoon. In every kitchen is receptical
for water, consisting of an oblong box, con-
tanning two or more pals full, according to the
means of the family, and their ideas of clean
illness. In one corner of the box is small
portion of porous stone, which serves as a fl
ter, and to which is a separate faucet The
porteGu brings two large pals full of water
for three cents, and comes every morning. 1t
is therefore, very easy to know how much the
water costs in which the dinner is boiled
In the same kitchen is a box for coal,
which contains the quantity for which they
pay forty cents, and they know exactly how
many meals can be cooked with this quantity.
n 70
ira quantity Of water and coal, and know how
many cents worth are devoted to each guest,
and then of course they know if they can at
ford to invite anybody again!
They know exactly how much of every ar
ticle is used every day. The streets of Paris
are lined with small groceries, where every
thing is purchased by the cents WORTH and
are certainly very convenient for people who
earn only few cents per day. If family
comes into the neighborhood who does not
patronize these small shop-keepers, it is con-
sidered great injustice, and we have known
them to commence regular persecution of
such family, annoying them in every posi-
BILE way. They keep coffee, burnt and
ground sugar, powdered and in Jumps, to-
bacco, liquors, and every household article in
infinitely small quantities.
The morning meal in every French family
is bread and coffee, what they call cafe al lat,
and is made of equal portions of coffee and
chickery placed in biggin, upon which hot
water is poured so long as it runs through
black. Of this they take two spoonfuls to a
half-pint of boiling milk. Three or five
cents worth of coffee is purchased every day,
and the milkman and baker of course come
every morning.
The second meal is at noon, though it is
lad olr4n
cold, or the remnants of yesterdays dinner.
For these two no cloth is put ON the table and
all ceremony is unnecessary.
The dinner is at six, and consists of meat
and one vegetable, and something as salad.
l have seen a piece of meat, cooked without
onions and garlic, and swimming in gravy.
The salad is dressed with oil and vinegar, the
rule being spoonful of vinegar to three of
oil, with pepper, salt and mustard, and also
little onion and garlic. The commencement
OF dinner is, of course, soup, as this is invalu-
able in every continental family. There are
also soup shops, where pint or quart can
be purchased every day between four and six.
But as often as once or twice a week, they
have boiled dinner, what they call pot an
.feu. In America the liquor in which meat
and vegetables are boiled for such dinner,
is thrown away. 1t must certainly contain
the best juice of the meat, and be very good
and nourishing In Europe it is every drop
saved and eaten. They fill an earthen pot
with meat and vegetables, never emitting tho
onions, and let it boil away one half. For the
soup, they season it with pepper, and some
times with sorrel, parsley, and other herbs
and spices, and thicken it with vermicelli or
crumbs of bread. Whether it is delicious or
notlt certainly seems too good to throw away.
American housewives, who may be obliged to
practice economy, can at least try it. Chill
dren may be taught to like it, and must not
be told that it is an institution of economy
merely.
The dessert is almost invariably bread and
cheese in winter, with little comfture.
do not mean to say that every family lives in
this way, but have been in many, and seen
little difference. One is expected to take
bit of cheese about an inch square, and tea
spoonful of comfiture. The little shop win
dows are also lined with jars of preserves,
which are sold in quantities of two or three
cents worth, like anything else.
Cheese in the same way, bit few inches
for dinner. The pepper and salt are no ex-
ceptions to the three cent rule, little three
cornered papers being the only receptacles
for them. Cinnamon, cloves, nutmeg, and
similar spices, have no location in continent
al family, where they never make pudding
or pie, or cake of any description, and where
they would consider it the greatest extrava-
gance to eat such things. We are talking of
families who have regular income of $500
or $500, $1,000 or $500 year. Such fam
lily does not allow the whole expense of the
table to be more than IS or $40 month each
person, and we know those who limit it to S.
or Sc, and yet live very comfortably. Cor. of
N. Y Com. AdU.