The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-10-10
WOMAN'S WORLD.


Ia order to make a penny go its utmost
dis the economical woman Should
make make it q point each morning 70
your refrigerator and take account ot
sioux. You will save enough IN the course
o. a month to purchase supplies Tor at ieas
least a week and there Is many addition
that may be made to yuor table simply by
carefully looking into the state OF your
larder. A cupful Of masred potatoes may
be made into the most delicious croquet-
fes by the addition of the yolk of two
eggs. a little grated nutmeg.a half spoon
full Of onion juice, a teaspoonful or sait
and a little chopped parsley. Dip In eggs
and then in bread crumbs and fry In boil
ed lard. This will not make only a deli
cious dish but one that will add in every
way to the appearance of your table
A Little cold corned beef. If finely chop
ned and nicely seasoned, will save the
purchase Of fresh meat for reakfas or
luncheon. and served on toast Will be
enjoyed by every member of the family
Some of the darker pieces OF celery thai
do not look tempting for the table may
be stewed and with a little white sauce
will save the purchase of a vegetable.
The white pieces of the celery and some
pieces Of cold chicken that were left over
will with the addition OF some mayon-
naise dressing make a tempting dish OF
salad for an extra treat for John, and he
twill never guess that the treat is My a
little bit of economy.
The cupful of stewed tomatoes added to
the macaroni will but add to its attrae-
tons. and the stale cake If neatly cut
slices and covered with a sauce made by
boiling a pint of milk and adding to 1t
two eggs, some vanilla and a teaspoonful
of sugar will make a dessert for a small
family. The whites of the eggs used for
the custard will clear the coffee for sew
eral DAYS. The fish that was left from
last nights dinner If shredded and to it
added a little cream dressing may be bak-
ed in small moulds and served as an ex-
ira course. The tough end of the steak
win make delicious meat cakes, and the
cold roast beef that is left over can be
sliced and heated up in the gravy with
part Of an onion and some Worcestershire
sauce, and more than one plate Will come
back for the second helping.
The ends.of pie crust may be made into
little patties and filled with jam or with
some creamed oysters. As for the posi-
biIities of left over bread there Is no END
to them. Among the simplest is toast ana
bread crumbs, so that there is no lost
time In waiting to prepare them when
occasion demands
Next come the delicious buildings that
NAV be made from these left-overs- A
delicious pudding is made from two cup
flls of bread broken into very small
nieces and covered with a quart of milk.
stir together one eupful of sugar, a lump
of butter the size of an egg, the juice
of a lemon or, If preferred, a teaspoontul
of vanilla; half a cupful OF stoned ralsins
and the yolks of four eggs. Bake in a
good over n when cold put over the top
4 meringue made by beating until very
light the white of the eggs, a table,
sDoonful of sugar and a little currant
Jelly. and then return to the oven for a
few minutes until lightly Drowned. Serve
cold. Brown betty may also be made OF
the bits Of bread, broken, and alternate
iayers of bread and sliced apples, with a
enrinkIing OF cinnamon, sugar and but
ter placed between the layers and half a
cupful of hot water poured over all. then
baked.
It is Impossible to tell In a short article
of all the many ways in which one may
save and at the same time add to the
variety and to the appearance of the
table.
Adapt your selection of plants to the
Surroundings that you can give them.
If your windows are pretty sunny Sc
Ieet plants that require a great deal OF
sunlight.
n the room viii have to be kept at a
temperature of 70 degrees all the time
select plants that will grow in that tenn
perature. Many will not
DO not select a plant for winter bloom
ing about which you know absolutely
nothing because it 'looks so pretty" IN
the catalogues.
You must be guided by your W judg-
ment in many things in the cultivation OF
plants, and careful observation and inter-
esting study Of the individual plants will
often make your own judgment your best
guide.
disappointment is in store for the ma
teur who takes up plants in full bloom
and pots them for the winter garden in
expectation of having them keep right on
blooming all Writer. This they will not
do. Choose your plants ready for their
first budding. or those that have had a
rest through the summer, with every OPP
portunity for sturdy root growth.
DO not delay In sending in your orders
for bulbs intended for inside blooming.
They can be depended upon for winter
flowers where other plants would fail to
boom, but aaey must be potted early If
we are to secure flowers for the holidays.
A potting soil made Of common garden
sell, with a slight mixture Of sand and
fertilizer, is suitable for almost any plant
you viii want to cultivate in your winter
garden. Mix the ingredients thoroughly
tnd pack the soil we'll about the roots
of the plants.
In planning the winter garden do not
forget to supply some sort OF greens"
for bouquet making. The smilax is al
ways the standby, but many other deli
cate leaved plants may be transpIanted
from the garden before freezing weather.
A collection OF carnations should be
found in every window garden: if they
have been raised from seeds or cuttings
started early in the spring. with all the
buds pinched off during the summer. they
will be ready to bloom throughout the
winter. In purchasing different varieties
tits fall. ready for immediate blooming,
reiect bushy plants and increase by law