The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-07-30

1T is astonishing how much repo,e b u,iuo
woman enjoys who places confidence IN her
husband but, -
Beware OF wearying him with every petty
detail OF housekeeping-ot the shortcomings OF
the servants, the breakages, and the hundred
peuy annoyauces woman has TO bear who has
only limited means at her disposal.
All pllls and paoers should be laid before
MN on the day of their arrival. It is possible
mat ne may receive such with pettish words or
manner ii it he so, avoid comment or notice of
time.
THE best check against unnecessary expendi.
ture is to let the husband see the bills every
week, although the wife alone paws them. He
will then know the cost of everything, and there
can be no blame.
Never, as a rule, intrust bills to servants to
pay; they viii sometimes get percentage from
the tradesmen, which the house-keeper pays
for.-lf not in the price OF meat, in sundry short
weights. This proceeding small incomes cannot
stand.
"Weigh all articles as they come in. II is no
use to complain of bare weight, as then there
would be always unpleasantness with the trades
men, which should be avolded but when an ar
ucle IS hagrantly OF short weight, send il back
to be verihed; never break open the package, or
even unite the string with which IL may be tied,
and even then you may be told your scales are
wrong; but If q bat.ounce weight be put in one
scale, and le,ler on the opposite side, this
must be convincing proof that the scales are
truly balanced.
bread is a source OF great trouble to a mistress
Servants object to eat the pieces which are so
frequently made in the dining-room, either in
puddines any other form; but in a small
household like yours, dear Milly, not a scrap
must be wasted. See that second loaf is not
cut before the first is consumed teach the
children not to waste the smallest bit: If they
have more than they can eat with comfort, let
it be made into sop or pudding for them. Never
ask servant to eat this; and at your own table
never make unnecessary pieces. When loaf ls
reduced to about three inches thick, cut no
more slices from it, but cut it downwards, and
thus make tour square pieces. II yourself and
husband particularly like crust and are apt to
dstgure the loaf to obtain it, there is no reason
tor abstalning; TOR ii the remainder, being all
clumb, be pulled into small pieces, and placed
on a dish, not a tin, in a quick oven,
in ten minutes you will get as
much crust as you like. As to stale
compel your servants or children to have it,
under the idea that less Will be consumed, stale
bread not being so appetlzing as new. In nine
cases out of ten :he servant will burn it or cover
it in the dust, or thrust it into the hue OF the
copper, this being famous place for burning up
all that Is dsagreeable, and that too, without
the knowledge of the mistress, who never
dreams of opening the door of the copper. To
give away unseen the stale bread to beggars is
the least evil; and the mistress breads to speak
of the consumption, fearing she may be taxed
with starving her servants. One days stale
bread is the right time TO eat it. Homemade
bread Is not so dry as bakers bread, hence may
be kept longer.
Dripping is another source of dispute You
will remember these rules are for an eXpendi-
ture OF twenty.seven shillings q week; and can
see you, dear Milly, turn up that little nose of
yours at the idea OF taking care OF the dripping;
but fish, chops, and outlets can be fried as well
in dripping as in lard, which is expensive. A
free use OF it, and that made boiling, is all that
is needed 1t using dripping sparingly which
makes it burn; plentiful supply will not even
become discClored 1t answers for puddings,
too, but, il you do not like it for that purpose
so well as suet, the latter need not be roasted
into dripping when it Is sent with the beef. Be
careful to see that every superhuous piece be
cut off for future use previously to roasting the
joint.
"Besides dripping. where bacon is used there
remains the fat which dlips from it; this is one
of the most useful products from cooking. In
France, most OF the meat and all poultry and
game are larded; this means drawing with a
large needle, into the flesh Of fowls or game,
strips of bacon, which serve to keep the meat
moist and impart an agreeable flavor, but, OF
course, consumes great quantity of bacon,
which is a certain loss. Butter connot give the
flavor of bacon fat though it is too often la7iShly
used in the shape OF melted butter as sauce,
and to cover the dryness of the meat. The rioht
way of using it, after it has dripped from the
bacon, is to carefully put it away in a preserve
pot; il will keep sweet tor months; when it is
required spread it with a knife over the poultry,
then flour the latter well, and continue to Grip it
as needed. 1t is excellent for larding veal, also
for every stufing instead OF suet; the latter, to
some people, being very indigestible. 1t is equal
to lard in making pastry, and, in fact, is one of
the most useful of all articles in cooking, and
that without reference to income. 1t is Just, these
two things which general servants OF every
grade pounce upon as their special perkistes,
to be replaced by the mistress by expensive
lard In households where the limited amount
of income is not a constant pressure, it may rest
in the choice of the employer to grant these
things, hut tor twenty.seven or even for eighty
seven shillings week it is simply prepos'erous,
"a profuse, unseen, and silent matter of waste
is the use and abuse OF coal and cinders. She
actually looks IN the cinder-boX. is the frequent
remark of one domestic to another; the careless,
thoughtless girl little dreaming that cnders are
as much fuel as coal, that better fires can be
kept up with sifted cinders than with coal alone,
and for bedrooms the burning them is safer than
coal; there is no danger OF their sparkling about.
IT, dear Milly, you wish TO do your duty, you
will certainly insist upon cinders being daily
sifted, and on the fire in your own sttingroom
they will be consumed with advantage to your
self the glow which is thrown out from them
warming the whole room; and moderate
nse of them should be insisted upon In the
kitchen, Goals in front of the CRATE
and cmders behind make the best cooking
fires. would just say, with reference to the
kitchen fire. no matter what the income may be-
if YOU fad your servant make up hre, and III @
few minutes begin to break the Jumps to pieces
and be frequently stirring it while cooking, thai
such a servant is not worth salt; she carries the
same principle OF lUdste 11'ttouL prou INTO every
portion of ner management. This rule applies
equally to servants living in districts where thu
coal is cheap, as well as where 1t is dear.
large Gre unsuitable TO the size OF the Joint will
drV up the Juices OF the meat, leaving 1t hare
and lndigesnbe mass; fire constantly stirre'
takes all life out OF tne Goals, ana poWuers IN
meat with dust.
s.The best arrangement for sitting cinders is
how With rockers, like a cradle; it has wire