Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-12-29
WORKING UP LEFT-OVERS
HOW TWO WOMEN STARTED NEW
BUSINESS.
One Makes Sweets of the UnsOld
Fruits and the Other Stock
of the Meat.

Written for The Evening Star.
well, I was the discoverer of my own
field" said a woman worker the other day.
ut worried me to see the vegetables and
fruits at my grocers wither and finally
dry up and be thrown away. l thought the
matter over, and finally determined that /
would make him proposition. 1t was
this: That he would allow me to take all
vegetables and fruits that were not fresh
enough to bring the best prices and pre-
serve them on shares, he to dispose of
them in his shop.
He was quite willing, and now for two
years l have been making as many pickles
and preserves as l have the time to give
to the work. All of his left-overs are sent
to me, and make them up and send them
back to be sold at a fair price. His store
has gotten the reputation Of having home
made pickles and preserves. and there is
always good demand for such things, SO
he is pleased, not only to have his I'M
salable fruits and vegetables saved, but to
sell the preserves and pickles. l also make
wines and cordialS when he receives orders
for them, but not otherwise, and it Is the
same with caJsups. l do the work, and as l
make no outlay / am not worried when
the sales are not made, neither do l worry
about its not being a good year for fruits
and vegetables. Last year my share Of the
profits was $135. When you consider that
L made no investment except my own time
and labor, 1 think that you will agree that
did pretty we'll. But you must remember
that l now do not go off for a summers
holiday. as most other women, but remain
In town during the summer and go out at
the season when there are the fewest vege-
tables in the market
AT present l make up the Heft-oyers'
from six groceries, and l could get as
many more had l the time and was so
situated that l could take more help. do
not, however, think | shall branch out
twn for ay,,
sons, but when 1 do l intend to get as
many grocers as I can find, and have a
sort of preserve and pickle factory But
do not wish any one to fancy that the
vegetables l use are decayed or too much
Withered, for such Is not the case. l take
them always on the second day, some va
rleties on the evening of the first, and In
that way they are not only as fresh as
those used by the usual preservers, but the
grocers are compelled to have fresh sup
ply, and they themselves say that when
such fact becomes known in their trade
1t Is of the greatest benefit"
Il think my work Is a new one" said
yet another woman, who had been an IN
terested listener to the first speaker
My husband is a butcher and ever since
married him l have been worrying over
the amount of meat that was wasted 1t
worried me night and day, and l thought
that had some reason to worry because
we did not have anything to spare. l was
not Wasteful, and he said that he was as
careful any other butcher and that
they all had to lose meat. Well, because
every other butcher in the town threw
away meat, and what would have been
good soup bones, had they been used in
time, did not reconcile me to loss on our
own part, and 1 set to work to see what
could be done with them. 1t didn't take
me long after I had read a few advertise
ments of soups and broths
Il told my husband that l Intended MAX
ing all his unstable meat into SOUP stock
and putting it in his place for sale He
laughed at me, but / was determined and
ne fnaHy let me have my way Now he
has all the meat that he has not sold sent
home, and make it up into stock, and put
ting 1t into Jars, label 1t neatly and send
II back to the shop, to be sold to those who
wish such things. There are many women
who are only too glad to buy soup stock
1t saves them lot Of work and large
amount of gas or other fuel. Many Of my
thought they could afford to have SOUP
more than once twice week, If then.
owing to the time and fuel required to
make the stock. OF course by not having
soup they often threw away many things
that other wise could have been used in
making 1T. Now they say they never throw
away cold vegetable. and that their SOM
costs them nothing beyond the small price
Of the stock, and does not take any longer
to cook than potatoes He gets ready sala
for all that l can make, and he says that
having such thing for sale has drawn
number Of new customers to his shop. In
any event the meat is no longer wasted,
and from what he threw away I now make
several hundred dollars a year. The work
is not disagreeable, and l have often
thought that if some woman dependent on
her own exertions would give it a try she
could make good thing Of it by doing Up
the meat OF several butchers"