Evening star. [volume] (Washington, D.C.) 1854-1972, 1862-11-04

There are few American families who know
exactly the expenses Of year: they all know
probably that II 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 dinner, supper or breakfast, Of
every rnorsel they eat, OF every drop they drink.
Every German and French housewife kno WIS
not only how much the meat, potatoes and
bread OF any meal have cost, but also the water
in which she has cooked them, and the coal OF
wood she has burned to boil the water. 1t is
infinitely amusing TO an American 10 observe
such meadge.
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 water
carrier, who supply families at so much a
gallon. In 4 house of five stories there are two
families on each floor, making ten who ascend
the same staircase, up which all articles for
family use must be carried. 1t is rule that
water, coal and all heavy articles must be
taken up before noon, and about that time the
coslcierge cleans the hall and stairs, and they
must be kept clean for callers in the afternoon.
In every kitchen il a receptacle for water, con-
sisting Of an oblong box, containing two or
more pailsful, according TO the means Of the
family or their ideas of cleanliness. In one
corner OF the box is q small portion of porous
stone, which serves as a filter, and TO which is
a separate faucet. The porte1r brings two large
pals full of water for three cents, and comes
every morning. II is therefore very easy to
known 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 paw forty
cents, and they know exactly hsw many meals
can be cooked with this quantity. II they have
guests 10 dinner, they use an extra Quantity of
water and coal, and know how manycents worth
are devoted 10 each guest, and then of course
they know if they can afford TO invite anybody
again.
They know exactly how auch of every ar.
dcle is used every day. The streets of Paris
sre lined with small groceries, where eyery-
has axyf
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, il is considered q
great injustice, and We have known them 10
commence regular persecution Of such a
family, annoying them in every possible way
They keep coffee, burnt and ground, sugar,
powdered and IN humps, tobacco. liquors. and
every household article, in infinitely small
quantities.
The morning meal in every French family il
bread and coffee, what they call cofs au L1it,
and is made Of equal portions of coffee and
chickory placed in biggin. upon which hot
water Is poured so long as it runs through
black. OF this they take two spoonsfuls TO
haH-pint OF boiling milk. Three or five cents
worth of coffee is purchased every day. and
the mltkman and baker Of course come every
morning.
The second meal is at noon, though it is called
breakfast, and IS merely Luncheon, cold, or
the remnants Of yesterdays dinner. For these
two no cloth is pu. upon the Ia Die, and all cere-
mOny Is unnecessary.
The dinner Is at six. and consists of meat and
one vegetable, and something a salad I have
seen piece OF meat, cooked without onions
and garlic, and swimming in gravy. The salad
rs dressed with oil and vinegar, the ruls, being
spoonful of vinegar and three OF oil, with pep
Per, salt and mustard, and also little onion
and garlic. The commencement of dinner is of
course soup. as this Is invaluable in every con-
hnental family. There are also soup shops
where pipeor quart can b. purchased every
day, between four and six. But rs often as
once or twice week they have a boiled dinner
what they call pot dn fsu. In America the
liquor IN which meat and vegetables are boiled
Ter such a dinner arr thrown away. Ii must
certainly contain the best juice of the meat and
- very good and nouri>hing. In Europe it is
every drop saved andeaten. They n 4 an earth.
en- pot with meat and vegetables, never omit
ting the onions. and let II boil away onn-haIf
For the soup, they season IL with pepper, and
sometimes with sorrel, parsley and other herbs
and spices, and thlcken IL with yermicalli or
crumbs of bread. Whether il is delicious or
not, 1t certainly seems too good 10 throw away.
American housewives, who may be Obliged TO
practice economy, can at least try IT, Children
may o- taught TO like II. and ust not b. told IL
is an institution Of economy N rely.
Inc dessert is almost invariably bread and
cheese IN winter, with little comfiture. do
nos mean 70 say that every flmily lives in this
Nay, out have bsen in many, AMI seen httl,
eihefence One Is expected 10 take a bit OF
cnerse ahout an inch square and q traspoonful
oi eo,hhl ute. The lttie shop wndo VS. are also
P'NStINP>, winch ift sold
QUANTITIES Of two or three cents ,vor,I ILL.
everything else. '"'
Cheese in the same way, a bit a few inches
square Tor dinner The pepper and salt ar, no
exceptions 10 the three cent rms 6,,Ia ,h.,n
cornTred paps r. being the only r,.epfaeIes for
them. Cinnamon, cloves, nutmeg An 4 sim ;I,-
srices have no Location in u Continental familv
whfre they never make a pudding or pie or
cake of any description, and wher,, thev o,,I,
cor sideri the grea est extravagance toe,t su-.h
things. We are talking of Imilies who hav a
regular income OF $3.50 or 500, Sl,EO or q. sDl
q year. Such family does not all1y TIA
who'll exprnsr of The table 10 b.. more than S3
or sit a month each person. AMI weIGn9 NV tho 81
uho limit u 10 - or s6, and yet who live ".