Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-02
HOUSE,
HOLD
lINTS

household account book advances to take an
honored place upon my lady's desk. and
bravely she starts in to list the several
amounts turned over to the butcher. the
baker and the candlestick maker. and all
those other functionaries whose wares are
essential to the well being Of the family.
Alas that the enthusiasm Of the average
woman so soon wanes. It 10 q bother to
keep accounts. They seldom or never seem
to balance, one neglects to make entries for
a day or two-then they are forgotten and
the game is up. There Is nothing that as
sists so materially in the attempt to live
within ones income and provide things hon.
est in the sight of all men than putting all
statements down in black and white. When
one is in possession of a regular allowance
1t is an easy matter to ind where the
money goes and how 1t goes. II there is a
plain unvarnished record to which to refer
By referring to the account book one may
determine whether the proper proportions
of things are maintained. If the meat bill
scars far ahead Of other foods, II luxuries
have usurped the place of essentials and
the gas or coal bills show marked increase
without excuse, 1t is time to call q halt and
readJuSt matters.
1t is often the unconsidered expenses that
make the biggest cut into the income. In
iIldHy ldlHlll6S the daily OF Ir1Qa1lY demands
of the youngsters give me penny" or
please give me a Nickel" soon mounts up
into the dollars
1t is pernicious habit, for the child al
lowed to be constantly asking for or helping
himself to pennies and spending them in
hap-haZard fashion will never have an idea
of the value of money. Every child should
have its allowance, no matter how small
and be taught to keep expenses within that
limit.
Another thing that runs away with money
is the cook stove. If a gas range is used
and properly treated it is the greatest
economizer of strength, time and fuel The
important thing to bear in mind is that
matches are cheaper than gas. Don't leave
burner lighted because you will need it
In five or ten minutes. Turn 1t off as soon
as you are through using it, then light
again when you are ready. Don't light up
and then go on to fill your kettle or get out
your frying pan. Have all in readiness be-
fore You light the flame. Don't use the
large burners when the smaller ones or the
simmerer will do just we'll. Turn the
burners down so as to use only what gas
IS needed. See that the flame Is blue not
red. The red flame Is wasteful indicating
imperfect combustion. If any of the
burner holes fill up, clean them out with a
wire or remove and boil in a solution of
strong soda and water. This last treatment
cannot be given, however, with the old
light the oven more than four or seven
minutes before using. Longer Is waste.
Plan the baking and broiling SO as to do
as much as possible at the same time, with
the same flame.
If you want to keep anything warm in
the upper oven simply light the oven light
er, and let that burn without turning on
the gas in the oven burners.
Another waste which few cooks think CT
in using a gas stove is in heating more Of
liquid than is needed. For instance. If
the average woman is going to make two
cups of tea she fills the teakettle to the
brim with water, and then waits three or
four times as long as she needs to for 1t to
boil, with the gas wasting all the extra
time. By attention to these details a saw
ing Of anywhere from 10 to 20 per cent In
the months gas bill can be readily effected.
AS for the coal stove-last years bitter
experience with the coal famine taught
housekeepers all over the country lessons in
economy which most OF them will never
forget For those whose memory needs jag
ging the following suggestions are in order.
See that the ashes are 'emptied systematical-
ly every morning. If they are allowed to
collect they absorb the heat. Never leave
the smoke damper open except when the
fresh coal is first kindled in the morning or
when coal is put on. Be sure the chimney
fiue is cleared from SCOT. Once in two or
three years is usually often enough. The
range f1ues should be attended to once a
month. If the range is of the best modern
make, it Is easier and more economical to
keep the fire over night at this season. At
night see that the crate is free from ashes
all draughts and open the little door that
lets cold air over the FIRE. Shut the kitchen
door and leave a window down to let out
any gas that may escape. In the morning
rake the fire little and turn on the
draughts. In many households no extra coal
is needed until after the breakfast After
the fire Is made up. do not rake down or
disturb It, except once in four or five hours
when fresh coal should be put on. Do not
let the coal touch the griddles When a
meal Is over and there Is no need for a hot
fire. sprinkle cinders over the fire. ana open
the draught that let's cold air on top. When
you wish to use the fire again, close the
cold air draught and open the draughts un-
der 1t. Do not buy slaty GOAL, as that means
with the stove coal, either soft or hard, is
considered by most old housekeepers as spe-
cially advantageous.
Save in Frying Mediums.-Another great
expense is the waste of valuable fats and
oils. In kitchens without number the most
excellent Shortening and frying mediums
are thrown out in the garbage can. The
provident French woman is Mortified at
this extravaganza, as she saves every bit
of fat and fries 1t out for use In cooking.
The top of the pot" as the Yankee
housewife terms the fat that rises on the
water In which corn beef is boiled or soup
stock. is excellent to use for shortening in
cookies or gingerbread. Tried-out chicken
fat is equal to the best olive oil, and may
even be used in making a mayonnaise Mutt
IOI anu idnO IdtS are 100 tauOWy ana hard
to be used in cooking. but they make a
frst-class camphor ice or lotion for
chapped lips, cracked heels and other at
flictions wont to fall to the lot Of the small
boy. There is no better frying medium
than half lard and half dripptngs. or equal
parts OF suet tried out and drippings yet
extravagant servants, and some house.
wives as well. insist on using butter This,
aside from the expense, is the poorest OF
all fats for frying, as it burns readily. Ba-
con or pork fat are both good for frying
potatoes. fish. liver. cornmeal mush and
eggs. With careful oversight to see that
these shortcomings and frying mediums that
cost nothing at all are used in cooking the
butter bill even in winter wifi be compare
lively small.
To Economize in Eggs.-Eggs at this sea-
SON are luxury. and should not be used
too recklessly. For settling tho coffee egg
shells are quite as eficacious d the egg
itself. Wash all eggs before breaking. then
save the shells to crush and mix into the
coffee. Many cooks think they have to use
eggs in a rice pudding. but delicate and
palatable pudding may be made without