The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-03-25

Nersation-ef the women who were my
ieileW passengers. One of them was
very beautifully dressed and her
friend seemed impressed with the ele-
gahee of her costume on which she
made admiTing comments, particularly
praising the richness of the material
and the eXclusiveness of the style.
You don't get style like this" said
the first, unless you pay for it.
went to INNS. X, and her prices are
frightfully high, but I WAS willing to
meet them, for I had made the subject
OF dress a study, and was determined
to look as we'll as any one in the
town. / see by your expression that
you are wondering how I managed it
on Edwards salary. I did it by econ
omy. I never go beyond my means. I
make it a rule to save on my table.
Edward and the children get along
quite well on cheap cuts of meat and
on Goldfish and potatoes, as they would
on beefsteak and chops such as you
have on your table all the while"
The other woman shook her head.
John would never allow saving on the
table. He insists that the children
must be nourished with the best food,
and that he would rather pay the
butcher than the doctor"
The boat bumped against the dock,
and as our custom is in this huTrying
country. we all rushed together to
make the landing with what speed we
might. and to start on our several
ways. Of my neighbors in the cabin
I saw no more. but 7 had my private
conclusions about a wife and mother
whose vanity was so pronounced that
for the sake of personal sdOrnment,
rich garments, and costly fireFy, she
deliberately abridged the supplies of
her table. I had a vision ee her hus-
band somewhat scantily fed and of
her children aenemic and pallid. in or
der that she might hold her own with
the wives of Weather men than Ed
ward. I had great respect for John
Of the Sturdier fiber, and for his SEN
sible wife. 1t is misnamed economy
that puts the emphasis Of living on
dress and spends so much for clothing
that neither body nor brain can be
furnished with a diet that makes good
red blood, and maintains physical
strength at the highest point of excel
lence.
I do not think that many American
women make this egTegiOus blunder.
The alphabet of frugaIity is so little
understood by most of us that we ex-
pend far more than We need on the
II BILE the same rate of lavishness run
ming straight through all our daily
conduct and through the ordering of
our homes. Every one has heard the
Oft-Tepeated observation that fam
lily in France can live comfortably on
what in an American kitchen is habit
TALLY thrown away. Undoubtedly there
is some truth in this; many women
having had no preliminary training in
taking care of left-OVerS and of odds
and ends. and others having not the
fGintest idea of what and how to buy.
\ course in marketing should be
paTt Of every young woman's educa-
ton and a course in catering would
do few girls harm.
The ordinary cook and housemaid
survey with scorn the mistress who
keeps tally of the sugar, butter and
eggs that are used in the kitchen. and
regards with disfavor the thrifty habit
Of kceping on the back of the range
that pOt-aU-feu, into which every
hoUsekaeper in France puts the scraps
ard bits that combine to make a saw
~ soup
\ good table is enc on which at
every meal appetizing and neurishing
food is placed i'm sufficient variety to
tempt the palate and build up the
family from the baby TO the grand
father. in health and YigaF. We hear
a great deal i'm these days about food
adulteration, and it IS safe to say that
people who depend largely on canned
goods and prepared foods should buy
only OF the best manufacturers. and
avoid those whose wares cannot stand
the test of chemical analysis.
To say that all such foods are aduI-
terated is to speak fOolishly. and TO ut
ter d sweeping censure that is not de-
served There are firms whose very
names guarantee their responsibility.
and whose imprint on any brand of
meat or vegetables may be instantly
and feariessly accepted. Here there is
peril in choosing what is offered at a
bargain. The cheapest Viands on the
Eroeer's counter are not invariably the
best Probably a day is coming when
foods of every kind will be submitted,
as milk and cream now are, to critical
inspection, so that homes may be
guarded from the subtle DOisOns that
Turk under the disguise Of attractive
articles for the table.
What constitutes good tablet The
answer will be made in accordance
with our different tastes. Nature pro-
vides literally for human sustenance in
delicious fruits. suCculent vegetables
and grains that are abundant in vari-
ETY. and full of nUtriment. We shuoId
begin the day with fruit, either in the
natural state or well cooked. Here
there is large room for choice. Baked
apples and stewed nFunes would in
many cases shut the door on bitter
pills and pOtiOns once considered in
evitable as part of the diet of children.
Is there anywhere a man or woman
growing old who has not disagreeab BILE +
recOllectiOns of naUseOus doses forced
upon reluctant lips in childhood. There
was once a brew compounded of SIENNA
and mama that had a peculiarly obi
Gus favor, and as for syrup of rhu-
barb, squills, paTegoFic and castor oil.
few were the boys and girls who We're
not In former days compelled to take
them as the price of health. Fruit in
its season does away i'm the main with
the necessity for such doses, and is
therefore the foundation of a good
table.
Next to this come cereals of every
kind the chief requirement for the /
housekeeper in selecting her grains
and meals and fakes being to resort +
FIRE 7uently to change. so that the table /
be not mOnOtOnOus. For people who 1
do not go forth TO daily labor light 1
L.