Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-09-23
H 0 U S Ell GID HINT S

Inc CfltlClSn MADE upon the WICKED
waste of food in America by John Burns,
the English labor agitator and member Of
parliament. is but lin echo of the way in
which all foreigners look upon our
p1odigality, until sthey become accus-
toned to It, and, sad to say, follow in our
footsteps. Food of all kinds is so abundan.
here that people have grown careless, and
what is thrown away would feed half as
many again of the Latin or oriental races.
A study of the rows of OVERLOOKING gar
bage cans set along the streets of a great
city ready for the collector is not a pleas
ant one, but it Is full Of suggestion. II
suppose your waste" says Mr.. Burns, us
due in large measure to the purely Amerf-
can custom of serving up side dishes
many things that man does not want and
cannot eat. There is no such thing in Eng
land to my knowledge. But here in Amer
lea have noticed untasted food sent away
from the tables that could not possibly be
used over again. 1t would furnish a rich
feast for your starving cloakmakers if
some system could be devised for collect
ing and distributing it."
Aside from the overabundance of food
cooked and then thrown away the custom
that prevails of purchasing perishable sup
plies through system of orders rather
than in person is another source of waste.
The housekeeper who goes to market her
self will keep track of what is in season,
and therefore moderate in price. She will
know that the first of the week is a bad
time to order fish or strictly fresh fruits or
berries. She will know just the week when
fruits are at their best for canning or pre-
serving, when beef is high or lamb is
specially dear. If she is going to buy a
fowl for a fricassee she Will see to it tina.
the dealer does not send her a bird suitable
for roasting that costs several cents more
"a WiS La n.y,ia
or stew of beef she will select the less ex-
pensive cuts of meat for this purpose. In
buying vegetables she soon comes to know
that those that weigh heavy are the hest
A lightweight melon, cabbage potato or
any other vegetable measures in bulk as
much as the solid, but being hollow, it
weighs little and the buyer loses. Butter,
eggs and vegetables that may be purcha sed
in quantity by the woman who has a good
cold storage room or ample cellar must be
purchased In small quantities by the wo-
man who has no place to keep them. and
what would be lack of thrift in one shows
evidence of that quality in the other For
the proper disbursement of the family in
come the house mother stands responsible
ana the stoppage of leaks and waste of
various sorts depends upon her skill and
intention. AS the population increases ard
greater demand Is made upon the sources
OF supply without appropriate increase of
resources, coming generations will be COM
PEELED to husband their alimentary products
even as the European peoples do today
and the change must come through the
woman who holds the helm of the domestic
bark.
That food and drink are not always what
they seem may be CLEANED from the report
OF the chief chemist of the National Agri-
cultural Department, given recently before
the United States Senate pure food commits
sion. Pure maple syrup" said the chem
1st, is great joke. AS rule it is made
of coarse yellow sugar, favored with ex-
tract of hickory bark There is more Yer
mont maple syrup made in Davenport
Iowa, every year than in the whole state of
Vermont Imported olive OIL" according
to the doctor, is in many cases nearly all
cottonseed oil, which is shipped from this
country in great quantities to Italy and
France. only to come back labeled "olive
OIL. .Old-fashioned jellies, such as the
thrifty housewife makes from fruit every
summer, are, according to the chemist I'M
known to trade. the articles posing as crab
apple, grape and currant jellies being made
exclusively from extract boiled from the
lemons OF animals and colored artiticially
Cofrec is half chicory; which, while 1t may
improve the flavor, defrauds the buyer in
point of value. As for spices, one concern
In Cincinnati deVoteS all it's time to the
manufacture of filters" turning out every
year bushels of ground peanut and cocoa
nut shells and colored flour, which are sold
to spice houses to be mixed with ground
spices that are sold to the housewife as
pure pepper mustard. cinnamon and the
like. The only remedy for this according
TO DR.. Wiley, Is the passage of laws forcing
those who manufacture or sell adulterated
articles to brand them by their proper
names, SO that people may know what they
are buying.
With the approach of the favorite autumn
nal wedding month. the come and bring
your work. Is again a popular function
among the girl friends Of the bride-to-be
furnlshed with dainty work bags. the
young women meet in turn at their differ
ent homes. where flying needles and flying
tongues keep pace At some of these
seances, which are dedicated to the plenish-
ing Of the bridal linen chest each girl
brings her own bit of work for the brides
outfit. towels, holders dust cloths, kitchen
aprons and the like, while at others the
brides girl friends embroider for her the
dainty set of table linen which they have
selected as joint gift. Bridal table linen
receives special attention these days in the
great linen shops. The damask pieces
taolecioths and napkins show orange bios
sons Cupids and empire designs with their
Wreaths, garlands and knots, while table
pieces. such as carving cloths plate carafe.
goblet and finger bowl doilies shown in
the finest linens and embroidered only In
white. The linen chests are beautiful
pieces of furniture made Of quartered or
Flemish oak. finely polished and fitted with
compartment trays. When all their dainty
contents, folded in tissue paper with
sprigs of lavender, and tied with white
ribbons are in place. and spray of orange
blossoms fastened to the knot of ribbon
WHICH teS lOgetner the carQS OF the donor
and crowns the whoie-no more fitting pres
ent for bride can be imagined than this
dedicated by the Goddess Isis.
While apple jelly of any sort makes an
appetizing relish to serve with meals and
an admirable filling for tarts and cakes
the flavor of the Siberian crabapple makes
1t the best of it's kind for this purpose
Crabapples like ounces form jelly easily,
and even the inexperienced housewife need
have no fear that after all her labor the
apples will not jelly" Cut a peck of
the crabapples in pieces, but do not peel
or core. Place them in a granite kettle
with three or four quarts of water. and
stew until tender, taking care that they do
not scorch. Mash and put into bag of
cheesecioth. and let them drain over night
suspended over an earthen jar or bowl
In the morning place the liquid over the
ire. Boil for twenty minutes, removing
the scum as it forms. Measure and allow
to each pint of the juice one pound of
sugar. Stir until thoroughly dissolved;
then boil five minutes. Skim again, roll
glass or cups in hot water and fill with the
jelly. When quite cold cover closely with
paraffin paper or paper dipped in the white
OF egg; tie. closely; label with date and
name Of jelly, and set in a cool dark place
until needed. 4r
"nrrr1~..