Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-11-01


Celery. Sailed Butternuts.
Mock Duck Grape Jelly.
Stuffed Potatoes.
Dreamed Cabbage.
Celery and Apple Salad
Apple and Tapioca Pudding.
Sweet cider.
Baked Potatoes
Boiled Pigs Feet.
Rye Bread and Butter.
Stewed Pears with Molasses. Ginger
bread.
The increased cost of living all over
this country. especially in the large
cities. has not been accompanied by "a
similar rise in the income for most wage
earners, and the already busy house
holder finds additional responsibility in
contriviny to make ends meet.
How to live comfortably, lay BY Il lit
tie against the day of need and at the
same time live honestly in the sight Of
all men to ones own conscience. is a
problem that it takes brains to solve.
the husband is still, by the laws OF ma
ture, therefore divine appointment, wage
Garner; but upon the woman rests the
equal or greater responsibility of MAX
ing the best possible use of the funds
handed over to her for disbursement.
With the same amount of money to
draw upon, one woman who is a good
manager may evolve n comfortable,
honey home for her family. while an
other. without taking proper thought
for her part of the housekeeping propo-
sition. has everything running at skies
and scvens''
In managing we'll on n limited income,
there are several "dou'ts" worth mem
orizng:
Don't SO in debt; never spend a dollar
until you have it in hand.
Don't waste; 1t is the little leaks that
count more than the big OUTLAWS.
Don't pattern your living after some
one whose income is trlce yours
They don't pay your bills.
Don't be afraid of what the ncighbors
will say" BE sure YOU are right then
SO ahead.
Don't lose sight of tho true proper
ton of things Good food values there
must be: ditto warm clothing comfort
able bedding, tools t. work with; but
never mind the silks and satns that Oft
put out the kitcheH fire" nor indulge
in ruffles when wanting a skirt
Don't think If you are young house
keeper that you must begin where your
mother left off.
Don't shirk. when industry goes
out of the door, poverty comes in at the
window
Don't worry
"A merry heart goes all the day,
Your sad tires in mile-a."
ECONOMICAL, MARKETING.
There is a good old saying that He
who buys wants hundred eyes and
he who sells need have but one" While
this is usually applied to the necessity
Of circumventing the tricks of the trade
it is quite as applicable in other ways
Market reports are not particularly en-
PERTAINING rcuding but they are excel
lent guides in buying. When prices are
down, buy; in some things even for a
season ahead. In January there are the
linen sales when the mark down en-
ables one to replen!sh all bed and table
lines most simultaneously. In July and
August underwear for the family. china
and other house furnishings. In Sep
TENDER come sales OF canned vegeta bles
In October and November, II possessed
OF storing facilities. potatoes. apples
butter. salt meats and fish. lard. etc. Goa
should be put in in the summer and re-
pairs OF furnace attended TO when the
men are not so rushed.
On keeping down the bills. buy no
food out of season. Each season has a
sufflciency of eatables appropriate to its
own season. BE sure To have variety
If you are not acquainted with the pos
s!biltics of dried and cvaporated fruits
seek an early introduction. When fresl
fruits are high there are any number
of delicious desserts and sauces to be
evolved from dried appricots, cherries
apples. berries, peaches. pruncs and
raisins,
Use plenty OF nuts and while chest.
nuts are plentiful try some of these ways
of utilizing them.
CREAM OF CHESTNUT SOUP.
Shell a pint OF chestnuts, cover will
boiling water, parboil five minutes. ther
throw into cold water, when the brown
| skins can be readily removed. Cook un,
| til tender in enough boiling salt water
or stock to cover. Mash with a wooder
potato ma sher in the water in which
they have been cooked. then rub through
fine sieve into one pint milk or stock
Add n half cup OF cream Qf you have II
to spare) Season with tablespoonful
of butter salt and pepper, and tea
spoonful Of sugar If You like II. Cool
| five minutes, take from the fire and still
| in one beaten egg. Send to the table a.
popped corn sprinkled in. If thicker
| than You care for this soup may b,
thinned with u little more milk. L
thinner thcken with teaspoonful o.
cornstarch stirred smooth In cold milk.
ITALIAN CHEsTNUTS.
| Shell quart or large chestnuts, poul
boiling water over them until the skin.
loosen and can be easily removed. Pu
into a frying pan a tablespoonful O
olive oil or butter, then add four rec
onions peeled and sliced and saute unit
soft but not brown. Add the chestnut.
and pour over them enough soup stool
to keep moist while cooking. Salt light
ly. When nearly tender. add four larg,
apples. peeled. cored and sliced ant
simmer until done, Sweeten to taste