Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1889-11-25
gadies' Column .
Things We Throw Away

i have been told by many LADIES
that they never throw away anything,
| have been defied by others to men,
ton anything except dirt which they
did not cling to like a rich aunt.
Now, to begin, does any housewife
ever throw away crusts and odd piec-
es of bread, or does she only slip
them into a catch-all when no one is
looking? All We that are liable to be
thempted in this way, know that
crusts carefully saved can be made
into griddle-cakes, buildings, meat
dressings, fish-cakes, and when dried
in the oven and ground up with the
rolling-pin they can be used for thick
ening soups and gravies, or for any
purpose for which rolled crackers are
used. The pan of crusts carefully
kept will save the measure of meal or
crackers, and leave another little coin
in the purse to be generous with, OF
wear away the barriers of narrow
means. You have heard of the lady
whose cake disappointed her in the
very face of company coming to tea.
Did you also hear that she was mad
and threw it away She did nothing
of the kind. Instead, she cut it up
in slices, made q delicate custard,
brought out her preserves, and tri-
umphantly placed on the table very
palatable charlotte russo. Another
lady, in relating her martial expert
ence, said her husband objected to
having rhubarb sauce brought to the
table more than three times in sue
cession Of course she threw it
away, and, of course, he twitted her
with being wasteful. Oh, if one had
but dared to suggest to the unhappy
woman that she might have taken her
rhubarb sauce, or any other sauce
that CHANGED to offend by its too
great familiarity, and have made of it
a nice large tart with fancy twisted
bars across the top, and thus she
would have Modified the tyrant man.
I wonder if every living housekeeper
knows that apple-ielly and vinegar
can be made from apple-parings?
Save the parings in the ice-chest till
a sufficient quantity accumulates
wash, cover with water and boil quick
" for an hour. Strain through
jelly-bag, add half the quantity of
white sugar, and boil gently two
hours. Flavor with vanilla and pour
into heated glasses. For the vine
gar, the parings are put into jug,
little water is added and they are al
lowed to ferment in warm place be-
hind the stove. Do we throw away
old clothes before all use is got out of
them and they are rags? Some don't,
more do. With the scientific house
keeper the shining robe of state de-
sends in regular gradations till its
lowly lot is cast in q comfortable mat
beneath the feet With the less in
dustrious and the immature, who are
constantly taking their places in the
world. clothes are often thrown into
the rag-bag before they are half worn
out. A child's dress gets short in
the sleeves, and in it goes A skirt
shrinks and demands piecing out.
The demands, like the demands of an
oppressed people, are consigned to
oblivion, the oblivion, of the
rag-bag. Changing fashions con-
denim many garments to that pit of
darkness before their time, and the
point at which discretion judges best
to take a stand outside pressures
must ever remain an individual mat
ter to decide. While some may over
step the boundary on one side or the
other, the woman of reflection will
generally do what is best.-GOod
Housekeeping.