Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1910-03-10
FRENCH WIVES GAN
GIVE PO|NT TIERS
ON ECONOMY
Chicago Society Women Lear
ming From ParSianS Start a
Crusade Against Rampant
WaStefuIInesS,

y ~
Chicago, March S.-Women Of 50.
cial and club life in Chicago have Ia.
ken seriously to the study of Tho
household thrift Of France and Other
foreign countries where famous cook
cry has been developed by the whole.
some hatred Of waste that is charac-
teristic among rich and poor. To the
solving of prevailing high prices they
are marshaling new standards. up
setting false pride against prudent
marketing and blazing the way for a
great American feform in household
economies.
This win he the subject discussed at
special meetings of the Chicago WON
ans club, the Alliance Francois and
other organizations. The same subject
What do you use instead of porter
house steak ut these awful prices. =
Which is discussed with so much ami
nation in sewing circle and literary
club meetings the country over. is up
permost also with women Of society
life in Chicago. For their solution
they have turned to the foreign house
wife, who particularly in the matter
Of meats has exact knowledge, using
many cuts which the American house
wife has paid little attention to-
chuck steak, rump roast and cuts for
delectable dishes SO little used in
America.
1T is upon these principles of
household management that the ia
nous French cookery is based said
Mrs. Hobart Chatfield-Taylor, who has
lived many years abroad. Even the
poor French families are accustomed
to sit down every day to meals that
may justly be called artistic. That is
I1,.,.uaH tho har4ua xVfxyaG EnnNy how f0
utilize materials from which our
housekeepers would not consider it
possible to prepare a delicate meal.
They have reduced domestic catering
to a science, which is just what our
ONE are being encouraged to learn
by this competition
THE French housekeepers waste
absolutely nothing. That is the secret
Of their economy said Mrs. Charles
Henrotin. There is no garbage col
lection in Paris, because there Is no
kitchen refuse. The pot au feu is al
Ways on the back of the stove, and
everything that is not used goes into
that. When the last vestige of nutri-
ment has been distracted from bones
they burn them for lime TO feed to the
canaries. The use the desiccated re-
mains of vegetables for fuel.'
Artists wives who try the Amert-
can style of housekeeping in Paris
find that it won't do" said Lo-
RADIO Taft, the famous sculptor. They
have to get down to brass tacks and
learn how to run a kitchen. Then ev-
erything is easy. 1t is simply the
scientific kitchen management of the
French that makes it cheaper to live
there than in the United States
Il don't know exactly what the
meals are made from said Ralph
Garrison, but | know that they are
sub stantial and eminently eatable.
don't think ] ever saw such a thing as
a porterhouse steak in Paris, but
have eaten lots of things that are Just
as good. The difference is when you
come to pay the bills. All, the good
old days. II seems to an American
whose wife has mastered the French
system that he is getting his living for
nothing. Wen all be glad when they
II here