The daily morning journal and courier., 1907-03-16
LIGHT HoUsEKEEP1NG IN CITIES

The flat of two or three rooms is rarely to be found at a moderate rental except In crowded tenement districts or outlying suburbs. both of which may be undesirable. The only alter native is lodgings with light housekeep- Ing privileges. The privileges" given with rooms usually means the use of gas for cooking, the lodger supplying the necessary utensils and small DOT table stove
 In such cramped quarters the cook ing must be done, as a rule. in the liv- ing room. Hence, if one wishes to be hygienic, 1t must be limited to methods and materials which will not leave cllnging odors. When followed by pro- longed ventilation pan-broiling may oc- casionally be lndulged in, but frying never
 Shops for the sale of various cooked foods are common in some of our large cities and more are being opened in the smaller towns. These delicatessen--as the Germans call thenr-carry in stock cold cooked meats and poultry, cured and pickled fish. salads, and sausages, small mutton and other meat pies, baked beans etc. They have some drawbacks. The boiled meats all taste pretty much alike and too frequent purchases make them pail on ones ap- petite yet in emergencies or as an oc- casional resource they are wonderfully | helpful.
 Another source is the local Woman 8 Exchange usually found in so many towns. They furnish homemade pies, cakes, canned fruits and certain specialties to be obtained upon order
 Those fish, meats and vegetables which are quickly cooked are available for light housekeepng menus but dishes requiring protracted stewing or baking are often objected to unless special gasmeter is in the house Gas Is men toned as being the cleanest and easiest attainable fuel.
 While the contents of a can of roast beef cannot be compared to slice of rare roast just taken from the oven, or the canned variety equal to platter of the hot boiled sweet ears of corn it is recommended to the many who must use the timed article or go without, Two rules are essential however and to be insisted upon-the best grade only should be used and cans must be emptied as soon as onened.
 Those who have not looked into the subject hardly realize the wide variety of canned goods now on the market. | To gain a broader knowledge send to some large dealer in dry groceries or to the grocery section of department store for a catalogue; this will give a good and comprehensive list from which to select, Some of the newer articles to be canned are sweetbreads, sausages, plain crab meat, sliced smoked beef beets, baked beans sweet potatoes and spinach, Beside meat, fish and vegetables, there can be had soups which need only the addition of boiling water; plum pudding with It's appropriate sauce; Boston brown bread 1 fruit in every variety and from every climate As an evidence that there is demand for small quantities canners are now putting up several lines of goods in half size tins.
 It goes without saying that a certain amount of preparation must be given to all canned goods or they will quickly pail. Despite directions on the printed label to "place the can in saucepan of hot water over the fire for twenty minutes then open and turn out we would say never put an unopened can on the fire whether in saucepan or not. When the contents of the can are heated beyond a certain point the ten dency is to explode. Besides, it Is not an easy matter to open a hot can. All cans should be opened cold The car
 may, in case of necessity, be placed in a steamer or saucepan until the con. tents are smoking hot, but in mos ' cases it is best to turn out the contents before heating. This should be dont some time before the food is to be used giving a chance for aeration and thus dispelling the ''tinny" taste so frequent ly noticed and usually disliked. vege' tables canned in salted water-such a! peas, beets, string beans and lima beans should be thoroughly drained and re- peatedly rinsed in cold water, covered with fresh water for an hour or so ther finally be drained and relocated in a lit tie butter. So treated, they have often been mistaken for the fresh article. TC most varieties of soups an individuality may be imparted by the addition oi some seasoning such as pinch of cur. ry powder, a dash of celery salt, few drops of onion or lemon juice or a little of one of the many made sauces such