Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-18
I 1OUSE=
TOLD
lINTS

In looking over the household expenses
! to see where a saving can be effected the
fuel bill in these latter days is the first thing
| 10 be considered.
Happy the householder who had his coal
put in early in the season. But he is one
man in a million. We. the vast army of
| unfortunates. must now bend our energies
toward making what we can get go as far
as it will. For the kitchen there is nothing
so easy to care for and so delightfully."- easy
to cook with a good gas range. No
ashes to dig out, no coal to lug from the
cellar. no kndling to look after or wood
box to fill. No long wait for the oven to
heat or fire to come up In five minutes
from the time you go in the kitchen your
tea-kettle will be singing, and in ten min
utes your oven or broiler is hot and ready
for work.
But what for those who live where they
can't have gas, or where the cook stove is
used for heating purposes? Here are some
ways in which they can economize in the
use of coal.
In the first place never allow the ashes
| to remain in the ash pan to absorb the
| heat. Never pack the coal in the stove. 1t
! should not come above the top of the lining
of the fire box. Never stir a hard coal fire
top. See that the draughtS are always
| closed when not in use, and, If necessary
| leave the covers half off. Arrange to have
| The baking and ironing done on the same
/ Il
| all the ashes are sifted, and every particle
| of cinder saved. We might learn some
| things from the French housekeeper in this
| regard. for if after meal they have a
| single handful of coal left it is sprinkled
| with water, taken out and saved for the
next time.
| In the tenement cooking classes in New
York the children are taught when there
| is a scarcity of fuel to put a brick cross
wise in the frebox of the stove and make
| the fire in this little compartment.
Many ople are beginning to use charcoal
now for broiling. In default of the small
| basket stoves that come on purpose for
| charcoal, any ordinary range may be
| used. Take off one of the covers near the
| freboX. open the draught and build a little
| fire directly on top Of the oven. AS soon
! as 1t is well started close the draughts. In
eight minutes there will be a bright scarlet
! glow. and steak, chops or fish can be broil-
I ed directly over the clear heat.
When there is a Franklin stove or fire.
/ place, your old newspapers PAM
phlets in lieu of so much coal. Twist the
paper up tightly so that it will burn slowly.
| Fire sufficient to heat the dining room for
! breakfast or the bed room for retiring can
/ be provided by the use of these paper
| "fagots" alone. Do not tear the paper in
stick
An occasional stuffed beefsteak. or mock
| duck as it is sometimes called. gives a
! welcome variety to the menu when plain
| cook" provides for the household. Com
| biaed with oysters 1t is especially good.
| though it is palatable with any 'stuff1ng. "
| To prepare 1t. buy two or three pounds Of
thick steak from the upper side of the
| round. II you have butcher who knows
his business, get him to cut a pocket in
the steak large enough to hold the dress
| Ing; otherwise, roll the stuffing up In the
steak, binding ii with Irvine or narrow
| strips Of cotton cloth and securing the ends
| so the contents will not burst out. The
| dressing may be plain or combined with
| chestnuts or oysters. For a two-pound
| steak cupful of bread crumbs, well sea-
| soned with SALT pepper, butter and little
| onion or any herbs will suffice.
Have ready a shallow, broad bottomed
| kettie-a little iron Scotch kettle is best-in
which a Slice Of pork and little fat Of