New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1908-09-06
LYING ON Il LITTLE.
Home Economies Requiring Fore
sight and System.

Giving on a Little is the somewhat depressing
title Of a book by Caroline French Benton. just
published by Dana Estes & Co. and the author
does not the impression Of the title when
she saws that to be the kind OF housekeeper she
describes is ''as difficult to be great whist
player or a concert artist" However, those who
never expect to attain such perfection may yet
CLEAN much useful information from the volume.
One of the most interesting chapters tells how the
woman who does her work and lives on q
little may still retain the nlceties of life and be
always pretty and presentable
The dress question. perhaps the most difficult
problem that arises in such a situation, Is solved
by short gloves that will not need to be rolled up
a Dutch neck that calls for collar. and skirt
Just off the floor. all made in wash material Of a
becoming color. A fresh. pretty gown is donned
In the afternoon, ana in this. with the help Of a
capacious long sleeve apron the finishing touches
are put to the dinner. 1t serves dinner dress,
and is retained through the evening. there are
no dishes to wash. these being put into a big pan
with some very hot water and soap powder and
left till morning.
People who do their work the author as
serts don't have to have everything very plain and
very uncomfortable. They don't need to keep the
table of the day, and save steps by having
most of the food the table at once at each meal
They don't have TO keep jumping up and down all
the time at meals and they don't even have to
have dinner in the middle Of the day.
when you lay your table, says Mrs Thorne.
the young housekeeper in whose mouth all the
instruction is put put the bread the butter
balls If you them; the Jelly II you are TO
have any, and I'LL the glasses. Put on the side
board the salad the dressing, the plates and
crackers Put the dessert there. too, with its
plates and the coffee cups and spoons Have ready
there also extra bread and butter. II necessary.
and fill the water pitcher before the meal is
served Then take up all the dinner. Put the vese
tables IN the covered dishes in the warming oven
and the meat on the platter. Have coffee ma
chine and light it before you sit down to dinner.
The coffee will be ready when you are ready for
It, and you will not have to go out for it
I'm changing the courses you can set the soiled
plates on the sideboard. leaving the room.
provided YOU have the next course there: or. If
YOU like you can have low two-sheved serving
table on casters close by your side at the table
You can put the plates this. and If the next
course is on Of the two shelves. instead of on
the sideboard, you need not get up at all
Now, I want TO say things about having
dinner at night, for that is of my hobbies.
believe it is by far the easiest way TO manage 1t
is a tradition in many places especially IN the
country, to have dinner at noon and supper at
night. the ground that supper is an easy meal
to get and clear away, but L maintain that this
plan makes work all day. Now listen Sup
pose you are to have dinner at noon After break
fast you must hurry and do up the dishes, and
get the house In order. go to market as early as
possible in order that the food may come home
in good season: come back make dessert. lay the
dinner table, and your orders arrive
so on If dinner is ready by 1890 or l o'clock you
have been busy every single moment since you got
up Then after dinner there all the dishes 10
wash and put away. BY o'clock you have fin
ished but you all tired out, II you are g
normal woman of average strength.
NOW you see how different the matter is with
dinner at night. You go to market in Il leisurely
manner because you not in desperate rush
to get things home When you get home you pre-
pare the dinner; put the soup meat and bones In
the freess cooker or make d milk soup to
heat make the dessert and set II away; stir up
salad dressing. bake a cake or do any such light
cooking When the grocery boy comes and the
butchers boy. you prepare the vegetables and do
whatever you have to to the meat.
Then you have luncheon scrambled eggs. or
devilled sardlnes any light dish. with tea Az
terward you wash and put away the dishes. and
then the afternoon is before II cannot be later
than o'clock a the worst; $50 YOU put the
final touches To the dinner Afterward you pile
the dishes in the dishpan and your days work IS
done That seems the easiest sort OF house
keeping"