The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1899-01-02
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4 fp0usEH0LD
y GeluNsQs
Luxury and Economy BY the Use of
Left-0vers.
MARION HARLAND
Writes Mondays For This Department
of The Herald.
! fCOnVrightedl


AS a housekeeper of forty years
standing, as lover of my fellow-wom-
en-, as a philanthropist and a social
economist, my sympathies are warmly
enlisted in the class to which propose
to address these weekly talks. 1 mean
the great multitude of housewives
! whose incomes are limited and non
elastic, the managers with whom 80
cents must always do the work of 70,
ana often that of a dollar.
When you, my perplexed sister. must
do the stretching and joining yourself.
! the task is not easy. If you have
maid f-all-wOrk it is yet harder. I'M
less the girl be that pearl of price In
our cOuItry-a true yoke-fellOw who
makes her mistress interests her own
and seconds your efforts.
In either, and in any case. the
| economical and palatable disposition of
everyday scraps, and the stopping Of
| little, yet fatal, leaks in the aforesaid
| income depend upon your eyes, your
brains, and, usually, partially upon
! your hands. The less intelligent and
| efficient your alleged help" the more
wasteful she is likely TO be. Expensive
materials are no more to her than the
cheap and coarser she has been accus-
toned 10 handle. a teaspoOnful of but
| ter is low steemed in her eyes. be-
cause she has never bought butter OF
good quality for herself; she will de-
YOUR sardines and anchovies as freely
as she eats mackerei and cod.
The finest restaurant in London is
conducted according to such exact and
rigid rules that one of the best walters
in the establishment was once dis
charged for eating half d peach left by
a customer. He knew the law to be alb
solutely that everything is to be saved
and utilized. and he broke it. There
was no appeal. Not crust of bread is
thrown away; bones cleaned in carv-
ing go into the stockport; those gath
cred from plates, with the fatty refuse
from the same, are sold to soapmakers;
fruits are made into tarts or mar
malades.in every department the tale
of supply and use is balanced as regu-
iarly as dayboOk and ledger.
The same principle should be reduced
to practice in the private kitchen and
larder. Make the round of refrigerator,
larder and store-room as soon after
breakfast as you can arrange the bust
ness conveniently, and order bills OF
fare and purchases in accordance with
what you find there. Insist, firmly. in
engaging a servant, that everything
not eaten shall be saved and submitted
to you. Do not be daunted by the lofty
scorn with which your hireling (hired
10 save your money as well as your
time and strength) regards "dabS" of
butter and cold vegetables, and
'scrimptions'' of meat and gravy.
One Hibernian giantess, who had
lived 'Sivin years on Fifth avenue In
the wan place" gave me warning after
one weeks contemDtuOus observation
of my "outlandish ways" She
wouldn't stay where they had soup
livery day in the year." and she didn't
hire to do French cooking" record
with pleasure, however. that most of
my cooks have come, in time. to await.
at first with amused curiosity, after
wards with lively interest, the evolution
of a bit of this, a spoonful of that, and
half-cupful of something else into
welI-looking, well-seasoned dish. With
you, the author of the delicacy. dis
trust in your own powers will speedily
heighten into something akin to the
glow of conscious genius. as one sue
cess follows another. and even failures
take the form of lessons in the much
undervalued art of How not TO do It..
The first four papers of the series to
which this is Introductory will be de-
voted to this important branch or
household economy L propose to tell
simply and clearly how family expenses
can be kept down and family fare i'm
proved by looking after the things that
remain when regular meals have been
dispatched and how these regulars
may be lifted out of the rut of coarse
and common monotony into tOothsOme
and even elegant variety.
MARION HARLAND.