Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1888-06-13

That cents is worth my saving. More
over, / put down in my book every loaf
of bread ordered.
THAT is what housekeeping means
to me. Every detail must be watched
AT least We must not waste. 1t may
seem extravagant to pay lS cents for
bunch of celery, but the roots and
green leaves go in soup, the green
stems are cut and stewed as a warm
dish, and we eat the white parts.
''If We only had ready money 1 could
go to the lower markets and buy for
two thirds what l now spend. l have
fashionable friend who has to econo-
mIze, who goes to market and buys
butter fer % cents that pay 30 cents
for. In a month that saving amounts
to something; but We haven't the
money. AT least the advantage of
bills is that If you haven't penny you
can eat your dinner in comfort, know
ing you won't have to pay for II until
the end of the month. That helps the
digestion.
81 have learned another thing. Old
servants eat less than young ones a
young growing girl will cost you less
in wages, but she will devastate the
cupboard. i had one who would get
into the orange marmalade until L for
bade her. Then l found jar of rasp-
berry jam gone. When l called her to
account she said: "It was the orange
marmalade L mustn't touch, ma'am.'
"How much, in round numbers, do
you spend on your living?"
"From my account book, which In
cludes fuel and lights, but not servants
wages or rent, SO a month-S900 a
year."
Mice Corso, ,,,bo .aoobas ooo,o,,,,-
by system, and says a family of three
grown people and two children, can
live on $500 a year, SAID:
Il contend that such a family as |
describe can live not only conf rtably
on $500 year, which is the price of
the food they are to consume, but that
they can also share In what are called
the luxuries. But to do this my system
must be studied, not merely dipped
into, for in matter or this sort it is
very easy to get beyond the depth of
your pocket"
but where do you begin?'
with knowing what TO buy, where,
when and how much; next, with how
TO keep and use. First, buy groceries
in such quantities, if possible. as Will
allow you discount. Then keep them
locked 10 prevent waste. Learn to
choose meats and know how to utilize
fat, bones and marrow. Learn how To
make tender and succulent tough parts,
mere trick of the trade which a
French chef will do to perfection. Get
your green vegetables and fruits from
the early market and keep them tender
and fresh for several days, as L have
shown you how on $500 year.
But, Miss Corson, what are to be
our luxurles on 500 a year?''
why not game, green turtle and
terrapin?''
why not, indeedl'
cit is perfectly practicable, properly
managed. You have friends. Get to-
gether, and have your butcher OF fisher
man get a 50-pound green turtle and
divide 1t up between you. l don't say
you can have diamond-back terrapiu
but this great swell has some relatives,
the gopher, snapper, land terrapin,
fresh terrapin; and l got together some
capital recipes from Maryland and Vir-
glnla aunties that Pm sure YOU will
not despise. There is no reason why
you should not have venisOn steaks and
potted venison, and as for rabbits and
squirrels the negro aunties have taught
me, and l have tried TO make clear for
you, the most delicious stews and rag
outs. One, famous Washington squir-
rel stew. had a reputation for resem-
bling terrapin.
'Dinner should be the only meal
that requires marketing. l have
friend who never markets for breakfast
and leave you to study her experience,
which j have written out. 1t is of the
greatest Importance to unders and re-
chautfes. 1t is here the French excel
in their blanquette, fricondeau, CO.
quilles. croquettes, gratins. grenadines,
mirotin, haricots, rlssoles, solmis.
These all enter into our cheap living.
With them goes the great art of reason
ing, of which we are so lamentably
ignorant, even scoring, as we do, onion
and garlic-'whOlesome garlic of
which old Homer sings.
"Of course we can't go into details
here. That | have done elsewhere.
But | cordially agree with you that
cheap living, while it is not good living,
is not always cheap living. Certainly
it is not If it destroys digestion and
pals upon the taste. In all more ner-
vous highly strung organizations, such
as are chiefly to be found among artists
and literary folk, the quality of food is
much more important than the guam
tlty. 1t must appeal TO the imagIna-
tion as well as TO the gTosser senses.
That it shall do this within the COM
pass of a narrow income requires an
entire readjustment of our economies.
Now, don't you think between US
Well accomplish itP''
~ really believe it,"