The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-03-17
LIGHT HOUSEKEEPING
IN CITIES.
BY coRNELIA c. BEDFORD,

BY CoRNEGiA Z. BEDFORD.
The flat of two or three rooms is rarely
20 be found at a moderate rental except
In crowded tenement districts or outlying
suburbs. both of which may be undesira-
bic. The only alternative is lodgings with
light housekeeping privileges. The ''privi-
leges' given with rooms usually means
the use of gas for cooking, the ledger sup
plying the necessary utensils and small
portable stove.
In much cramped quarters the cooking
must be done, as rule. in the living
room. Hence. if one wishes TO be hyglen-
&c. il must be limited 20 methods and ma
terials which Will not leave clinging odors.
When followed by prolonged ventilation
pan-brOiling may occasionally be INDUCED
in, but frying never.
Shops for the sale Of various cooked
foods are common i'm some of our large
cities and more are being opened in the
smaller towns. These delicatcssen-as the
Germans call them-carry in stock cold
cooked meats and poultry, cured ana
picked 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 appetite, yet III emergencies
or an occasional resource they are
wonderfully helpful
Woman's exchange usually found in so
many towns. They furnish homemade
pies. cakes Canned fruits ana tttidlu Slc-
Cialties TO be obtained upon order.
Those fish, meats and vegetables which
are quickly cooked are available for light
housekeeping menus. but dishes requiring
protracted stewing or baking are often
objected to unless a special gas meter Is in
the house. Gas Is mentioned as being the
cleanest and easiest attainable fuel.
While the contents OF can OF roast
beef cannot be compared to q slice OF
rare roast just taken from the oven, or
the canned variety equal 10 platter OF
Hhe hot boiled sweet ears of corn, II Is rec
commended to the many who must use the
Ginned article go without Two rules
are essential, however. and 10 be insisted,
iupOn-the best grade only should be used
and cans must be empued as soon as
opened.
5ect hardly realize the wide variety OF
canned goods now on the market To gain
a broader knowledge send to some large
luealer I'm dry groceries or TO the grocery
lsectiOn of department. store for cata-
iiogue; this VIII give a good, and cOmpre-
Intensive list from which TO select. Some
iof the newer articles to be canned are
lsweetbreads. sausages- plain crab meat.
SLICED smoked beef. beetS. baked beans.
iSWeet potatoes and spinach. Beside meat.
fish and vegetables there can be had
soups which need only. the addition of
boiling water; plum pudding. with its ap-
prOpriate sauce; Boston brown bread;
fruit in every variety and from every eli
mate As an evidence that there Is a de
mand for small quantities Gamers are
half-siZe tins.
II goes without saying that a certain
amount of preparation must be given 10
all canned goods they will quickly pail
Despite directions on the printed label TO
place the can in saucepan of hot wa
ter over the fire for twenty minutes. then
open and turn out. we would say never
put an unopened can the fire, whether
in saucepan or not. When the contepts
of the can are heated beyond certain
point the tendency is to explode Besides
~ ic matter 70 GDPU a hot
can. All cans should be opened cold The
can NAV. in case of necessity. be placed
in a steamer or saucepan until the con-
tents are smoking hot, but in most cases
il is best to turn out the contents before
heating This should be done some time
before the food is to be used, giving
chance for aeration and thus dispellinS
the ''tinny'' taste SO frequently noticed
and usually disliked. Vegetables canned
in sslted water-such as peas. beans,
string beans and lima beans. should be
thoroughly drained and repeatedly rlnSed
in cold water. covered with fresh water
for an hour or so, then finally he drained
and reheated in a little butter. So treated
they have often been mistaken for the
fresh article. To most varieties Of soups
an individuality may be impaired by the
addition of some seasoning. such as
pinch OF curry powder a dash of celery
salt a few drops of onion OF lemon juice
or q little of one Of the many made
sauces such as Worcestershire or mush-
The list of salads which can be prepared
is a large one the prime requisite being
pure olive oil. Several kinds Of made
dressing are to be bought Junket tab
let's. gelatine. preserved and cTyStalllz51
fruits make the call for sweet dishes Il
comparatively easy one TO fill
With list elaborated from these Sug
gestions il should be comparatively easy
10 plan for the one hearty meal of the
day. With coffee. fruit. cereal and per
haps eggs. breakfast can be quickly pre-
pared. There are few large cities where
the deliciously crusty Vienna rolls are not
obtainable and where heavy cream for
coffee and for whipping cannot be. had
In the suggestive menus which follow
ii is supposed that small portable gas
burner stove can be used. allowing the
cooking of two dishes at once Where
made dishes. such a stew, are suggest
ed the basis is canned goods.
Breakfasts Fruit in season, shred
ded biscuit with cream, steamed hash,
stewed potatoes. rolls, coffee.
? Bananas with lemon juice Grape
Nuts with cream. creamed dried beef
toasted English mullins. coffee.
g. Some cooked cereal with dates and
cream. poached eggs with tomato sauce
rolls, coffee.
Lunches Planned oysters, thin pilot
waters jumbles, cocoa.
2 Scrambled eggs with calfs brains.
toasted waters. cocoa.
g. Crabs a la Newburg. olives waters
tea.
Dinners.-I. Celery soup. sliced cold
roast chicken, mashed potatoes. Lima
beans. watercress salad. lemon jelly, cot
fee
2 Petite marmite creamed salmon with
peas. macaroni, picked beets, walnut and
apple salad steamed cup custards, coffee
g. Mulligatawney soup, sliced whole OK
tongue boiled rice, spinach. egg and let
tuce salad nodded chocolate blanc mango
with cream, coffee.