The daily morning journal and courier., 1904-07-09
LIGHT HOUSEKEEPING.
HOW ONE MAT LIVE CHEAPLY
 IN THE CITY HOME.
Fish, Meat and Vegetables That May be Cooked quickly should be used Hints Upon Cold Dishes.

for lodgings, with light housekeeping privileges. The privileges" given with rooms rented in private houses usually include the use of gas for cooking, the lodger supplying the necessary utensils and small portable stove. In some cit ies, especially in the west, gas for cook ing is furnished at one-half the price charged for illumination. When this is not the case. cooking by gas may be expensive. The small one or two-wick kerosene stove costs much less to run, and by the exercise of a little care need not be either odorous or uncleanly.
 There are few moderate-priced rooms
 which can boast of ventilated closet sufficiently large to accommodate even tiny cooking outfit; so the cooking
 must be done in the living room. For
 this reason. the cookery must be limited to methods and materials which do not leave clinging odors. When the long> ing for impossible dishes becomes
 great, the simplest way is to indulge ones appetite at some good restaurant.
 Shops for the sale of cooked foods are
 now common in our larger cities.
 Their stock usually includes cold cooked
 meats and poultry, cured and picked fish. salads and sausages galore, indi- Yidual mutton, pork and ham pies,
 baked beans and similar preparations. To be sure, the boiled meats all taste
 pretty much alike, and too frequent
 purchases are apt to pail, yet in enler-
 gencies or as an occasional resource they are wonderfully helpful to the re stricted housekeeper. Another source of supply is the local Woman's ex-
 change, so popular in towns and cities. Here homemade pies and cakes can D found, and pressed meats, jellies and other delicacies may be had to order. Such fish, meats and vegetables as
 are quickly cooked are all available for light housekeeping. but dishes which re- quire somewhat protracted cooking, such as stews, are not usually feasible unless a kerosene stove is used. A
 saucepan, large and small. with covers,
 a coander or sieve which will it in one lof the saucepans, and so act as a
 steamer, a double boiler, coffee pot, and tea pot, are the essential cooking utensils. To these should be added a half pint measuring cup, a sharp cooks knife, a strainer, a can opener, an egg
 beater, and a wooden spoon. To these essentials others may be added as need l ed.
 In no linel of housekeeping has inn
 provement been greater or results more Isatisfactory than in the canned goods industry. Every now and then we hear l a cry against the use of canned foods, Ibut where reports of poisoning are traced to their source such cases are generally found to be due either to the
 use of a poor grade of canned goods or \ to the fact that they have been all lowed to stand for hours or days in the
 open cans. We do not contend that the
 contents of a can of roast beef. for in stance, are equal to the slice of rare
 roast beef just taken from the oven, or
 a dish of the canned variety an equiY- alent for the platter heaped with freshly boiled sweet corn on the cob,
 but we do recommend 1t to the many icity dwellers who must take the pre-
 served article or go without,
 Two rules are essential in the use of
 such foods, and to be insisted upon:
 The best grade only should be used, and
 cans must be emptied as soon as lopened
 1 Those who have paid little attention
 to the subject hardly realize the, wide
 variety os canned goods now i'll the
 market. There are many who have lpraeticaliy limited their purchases in
 that line to salmon, corned beef, peas and corn. To gain a better knowledge I've would recommend our readers to lsend to some large dealer in dry gro- 1ceries, or to the grocery section of a de- lpartment store, for catalogue; this Twill give good and comprehensive list from which to select. As an additional Inconvenience for the bachelor maid or family of two and an evidence that there is a demand for small quantities, learners are now putting up several Hines Of goods in half size cans.
 Lest We be accused of an undue re- lizard for ready-to-eat foods, we would ladd that certain amount of prepara- ltion must be given to all canned goods Tor they will quickly pail Despite di- irections on the printed label, we would Isay never put an unopened can on the lire, whether in saucepan or not. When the liquid in the can is heated beyond a certain point the tendency is Ito explode, and we have known of ca- ltastrophes traced to such cause, in which the range was blown to pieces.
 Aside from this, 1t is no. an easy mat ter to open a hot can. In certain cases the can as soon as opened, may be lplaced in a steamer until the contents 'lare smoking hot, but ordinarily it is
 best to turn the contents. out before 1heating and some time before the food ifs to be used, thus giving a chance for laeration and dispelling the t'tinny' taste. Vegetables canned in salted Iwater should bedrained and repeatedly lrinsed in cold water, covered with fresh Iwater for some time, then finally drained and relocated in a little butter. So treated they have often been mista-
 ken for the fresh article. Individuali- lty may be irnparted to soups by such ladditions as pinch of curry powder, a dash of celery salt, a few drops of lem on or onion juice or lttle of one of 1.-the many made sauces.
 In the way of cold dishes, the list of
 salads is a long one and many of them can be easily and quickly prepared lJunket tablets, gelatine, preserved and lcrystallized fruits answer the call for lsweet dishes. There may be a good
 coffee essence on the market, but the