Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1910-03-16
LESSON IN THRIFT
FROM FRENCH WIFE
CHICAGO CLUB NATIONS URGE
REFORM OF RAMPANT
wAsTEFuLNEss.
GARBAGE UNKNOWN IN PARIS
-DELIGHTFUL DISHES MADE
OF NOTHING.

Chicago March 1O-Women of So
cial and club life in Chicago have
taken seriously to the study of tine
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
maketing and blazing the way for
great American reform in household
economies.
This will be the subject discussed
at special meetings of the Chicago
Woman's club the Alliance Francois
and other organizations The same
subject, what do you use instead OF
porterhouse steak at these awful
prices" which is discussed with SO
much animation in sewing circle ana
literary club meetings the country
over, is uppermost also with women
of society life in Chicago For their
solution they have turned to the for
eign housewife, who particularly in
the matter of meats has exact knowI-
edge, using many cuts which the
American housewife has paid little at
tention to- chuck steak, rump roast
and cuts for delectable dishes SO lit
tie used in America.
ut is upon these principles OF
household management that the fam
GUS French cookery is based" said
Mrs. Hobart Chatfield-Taylor, VINO
has lived many years abroad. Even
the poor French families are accus-
toned to sit down every day to meals
that may justly be called artistic.
That is because the housewives know
how to utilize materials from when
our housekeepers would not con-
slider it possible to prepare deli
cate meal. They have reduced doIces-
tic catering to a science, which is
just what our women are being en-
couraged to learn by this .competi-
ton"
"The French nousekeepers waste
absolutely nothing. That is. the Sc
cret of their economy" said Mrs.
Charles Henrotin There is no gar
bage collection in Paris. because
there is no kitchen refuse. The DOT
au fen is always on the back OF the
stove, and everything that is not
ued goes into that. When the last
vestige of nutriment has been ap-
straeted from bones they burn them
for lime to feed the canaries. They
use the desicated remains of vege-
tables for fuel"
Artists wives who try the Ameri-
can style of housekeeping in Paris
soon find that it won't do" said Lo-
RADIO TAFT. the famous sculptor. They
have to get down to brass tacks ana
learn how to run a kitchen. Then
everything 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
Clarkson, but l know that they are
substantial and eminently eatable.
don't think ever saw such a thing
as porterhous steak in Paris. but
have eaten lots of things that are
just as good. The difference is when
you come to pay the bills. An, the
good old days. It seems to an Amer
lean whose wife has mastered the
French system that he is getting his
living for nothing. Wen all be gIaa
when they learn it here"