Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1908-10-23

| dinner dress. and is retained through the
! evening, as there are no dishes TO wash
these being put into a big pan with
some very hot water and soap powder
ana left till morning.
People who 10 their own work, the
author asserts, don't have 10 have ev-
everything very plain and very uncom-
Portable. They don't need to keep the
table set most of the day, and save steps
! by having most of the food ON the table
nj once at each meal. They don't have
10 Keep jumping up and down all the
time 1t meals, and they don't even have
20 have dinner in the middle of the day.
When you lay your table" says Mrs.
Ihorue, the young houSekeeper in
whose mouth all the instruction is put.
put one the bread; the butter balls, if
you use them: the jelly, if you are to
pave any, and fill the glasses. Put on
the Sidehoard the salad. the dressing
the plates and crackers. Put the dessert
there, too, with its plates. and the cof
fee cups and spoons Have ready there
also extra bread and butter. if neces-
sary, and fill the water pitcher before
the meal is served, Then take up all
the dinner. Put the vegetables in the
covered dishes in the warming oven and
ana the meat on the platter. Have a
coffee machine, 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.
In changing the courses you can set
the soiled plates on the sideboard TO
save leaving the room, provided you
have the next course there: or. if YOU
Ike, You can have a low, two-shelved
serving table on casters close by your
side at the table You can put the
plates ON this, and if the next course is
on one of the two shelves, instead of on
the sidehoard, YOU need not get up at
all.
snow. l want to say some things
about having dinner at night. for that
is one of my hobbies, believe il is by
far the easiest way to manage. 1t i
9. tradition in many places, especially in
the country, TO have dinner at noon and
supper at night, on the ground that
supper is an easy meal to get and clear
away, but | maintain that this plan
makes one work all day. Now. listen.
Suppose you are to have dinner at noon.
After breakfast you must hurry and do
Up the dishes, and get the house in or.
der, go to market as early as possible,
in order that the food may come home
iii good season; come back, make des-
sert, lay the dinner table, aud as soon
as your orders arrive clean the vege-
tables, put the meat on TO cook, and so
on. If dinner is ready by 1890 or |
y GtoCkt you nave Deen DNSN every SIN
gle moment since you got up Then after
dinner there are all the dishes To wash
and put away. BY 3 o'clock you have
finished, but you are all tired out. If you
are a normal woman of average
strength.
"Now. you see how different the mat
ter is with dinner at night You go 10
market in a leisurely manner. because
you are not in desperate rush 10 get
things home. When you get home you
prepare the dinner; put the soup meat
and bones in the fireless cooker, or make
a milk soup to reheat; make the dessert
and set it away; stir up salad dressing,
bake a cake. or do any such light cook
ing, When the grocery boy comes and
the butchers boy, you prepare the yege-
tables and do whatever you have to to
the meat.
''Fhen you have luncheon-scrambled
eggs, or devilled sardines. or any light
dish. with tea. Afterward you wash and
put away the dishes, and then the after
noon is before you 1t cannot be later
than : o'clock at the worst; 5 or $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 to me the easiest sort of
housekeeping. New York Tribune,