Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-03

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CEYLON AND INDIA TEAS

The increased cost of living all over this
| country, especially in the large cities. has
| not been accompanied by similar rise in
the income for most wage earners, and the
already busy housemother finds additional
responsibility in contriving to make ends
meet.
How to live comfortably, lay by little
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
1t takes brains to solve. In the majority
of homes-praise be!-the husband is SUM-
by the laws OF nature, therefore divine APP
pointment, wage Garner; but upon the
woman rests the equal or greater response
bility of making the best possible use OF
the funds handed over to her for dispurse-
ment. With the same amount OF money
to draw upon. one woman VINO Is d soou
manager may evolve comfortaoie' ione'
home for her family while another. WIZ ~
out taking proper thought Ior ne, aI,arv.
the housekeeping proposition mas
thing running at "sixes and seVens.
In managing we'll on a limited income
there are several "donts'' worth memoriz-
ing: ,a dollar
until you have 1t in hand 49,.
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 twice yours
They don't pay your bills.
Don't be afraid of what the neighbors
will say" Be sure you are right then go
ahead. o,.;o,,
Don't lose sight Of the true proportion
of things Good food values there must De;
ditto warm clothing, comfortable peoolhs,
tools to work with; but never mlno the
silks and satins that Oft put OUT h ene
kitchen fire" nor indulge IN ruiiies WHICH
wanting a skirt
Don't think if you are young house
keeper that you must begin where your
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 a mile-a.
ECONOMICAL MARKETING.
There is a good old saying that He who
buys wants a hundred eyes, and he VINO
sells need have but one" While this is us
ually applied to the necessity OF clrcum-
venting the tricks %, OF the ot raae, waxs
Market reports are not particularly
entertaining reading. but they are
excellent guides in buying. When prices
are down. buy; in some things even for
season ahead In January there are the
linen sales when the mark-down enables
one to replenish all bed and table linens
most advantageously. In July ana august.
underwear for the family, china and otner
housefurnshings. In September come sales
of canned vegetables. In OCTOBER ana NO
vember if possessed of storing faclhtles
potatoes. apples, butter salt meats ana
fish, lard, etc Coal should be put In In the
summer and repairs of furnace attended TO
when the men are not so rushed.
In keeping down the bills, buy no 1000
out of season, Each season mas sum,
cheney of eatables appropriate to its own
season Be sure to have variety II you
are not acquainted with the possibiiltes OF
dried and evaporated fruits. seek an carry
f.rttt
there are any number of delicious desserts
and sauces to be evolved from dried april
cots cherries. apples, berries, peaches
prunes and raisfnS.
Use plenty of nuts. and While chesthuts
are plentiful try some of these ways OF
utilizing them:
CREAM OF CHESTNUT SOUP.
Shell a pint of chestnuts, cover with
boiling water, parboil five minutes, then
throw into cold water, when the brown
skins can be readily removed. Cook until
tender in enough boiling salt water or
stock to cover. Mash with wooden potato
masher in the water in which they nave
been cooked. then rub through fine sieve
into one pint of milk or stock. Add a half
cup of cream Of you have it TO spare). Sea-
son with a tablespoonful of butter, SAT- ana
pepper; and a teaspoonful of sugar Ii you
like it. Cook five minutes take from the
fire and stir in one beaten egg. Send to the
table at once serving with croutons or
freshly popped corn sprinkled In. If thicker
than you care for, this soup may De thinneo
with a little more milk. If thinner. thicken
with a teaspoonful of cornstarch stirred
smooth in cold milk.
ITALIAN CHESTNUTs.
Shell a quart of large chestnuts, pour
boiling water over Them until the skins
loosen and can be easily removed. put INTO
a frying pan a tablespoonful of olive Oil or
butter then add four red onions peeled and
sliced and saute until soft but not brown
Add the chestnuts and pour over them
IL "a Lao W
cooking Salt lightly. When nearly tender,
add four large apples. peeled. cored and
sliced, and simmer until done. Sweeten TO
taste. This dish has rich flavor for those
who relish the rather unusual combination.
CHESTNUT PATTIES
Shell and blanch pint of large chest
nuts Cover with boiling water, cook until
soft. drain and mash through colander
Add to the chestnut pulp two rounded table
spoonfuls of creamed butter or half cup
of cream, as preferred. two well-beaten
eggs, a cup and a half of milk. quarter of
cup of sugar, pinch of salt Mix thor
oughly, and having lined little patty tins
with a good paste. fill with the chestnut
mixture and bake quickly.
HICKORY NUT MACARooNs
Beat one egg light, add one cup sugar,
then beat again thoroughly. Stir in two
tablespoonfuls flour and one cup nut meats
chopped fine. Have ready wel-greased bak-
ing tins busted with flour, and drop the
macaroon mixture on by teaspoonfuls, leav- |
ing room for them to expand. Bake about
twenty minutes in a slow oven.
HICKORY NUT COOKIES.
Rub to a cream two cups light brown
sugar and half cup shortening. Add one
well-beaten egg, half cup sour milk into
which has been stirred half teaspoonful
soda, and. lastly, three-fourts cup hickory
nut or butternut meats chopped fine. Add
-four a little at time. until stiff enough to
roll out thin. Cut in round or fancy shapes
and bake about five minutes in quick
oven.
INDIAN PUDDING.
With Thanksgiving near at hand and !
funds short suggestions for a timely. de- |
licious, yet inexpensive. dessert are in or |
der For instance: Pour one pint boiling |
water over one-haf pint sifted Indian meal, |
to which one-half cup sugar, creamed with |
one-quarter cup butter, has been added. |
Add again one-half cup molasses. stir well. |
then cool. Beat three eggs until light and !
foamy, season with half teaspoonful each |
nutmeg and cinnamon. Beat well. pour
into q buttered pudding dish and bake one |
hour Serve hot with liquid sauce.
LIQUID SAUCE.
Cream together one-haif cup butter and |
a tablespoonful of -four. Add one pint any |
hind strained fruit iuice sfmDiy hot wa