The labor world. [volume] (Duluth, Minn.) 1896-current, 1911-05-20
TIE ECONOMIES or THE
HOUSE WIFE

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The following gives q very,fair idea,
of one Of the: practical economies con-,
stantly persevered In by the French
housewife. Sne will tell you that a
careful cook seldom buys lard. but in
stead she saves very carefully the
trimmings from al the meats and all
the drippings: Iamb=an mutton fat,
which has strong flavor, is Of course
kept by itself ana used sparingly and
very rarely. An rule you will find
three stone Jars kept for the use of
the fat. The contents .bf one is used
in soup, another for frying potatoes,
and fritters of the various varieties.
and the other for frying fish: The
fat from poultry and veal Is rendered
and placed in the jar IN which the fat
for soups is kept. the drippings from
the roasts Of beef and, pork are re-
rendered in order that all the meat
juice may be extracted so that the
fat will keep sweet. i. This is used for
frying things crisp. Fat properly
taken care of will keep Indefinitely in
a moderately cool place. These jars
are emptied about once month, well
washed and scalded and then aired
thoroughly. With the customary pre-
cision and economy you will find
these jars labeled, as you will all
others which are used for storing
things. -.
There s not a particle of bread in
a French kitchen. The .crusts are
saved and dried and: then rolled very
fine and placed inlglass jars and used
for various dressings: The rest is cut
into very small pieces, placed in a
pan in the oven and dried thoroughly.
Then it is rolled. fine. and, passed
through a sieve and placed in either
a jar or a clean bag and used for GRO
QUOTES and various other things of
the kind. .E -
Handy Hints for Hurried Housewives.
My boy has the misfortune to have
great holes in his stockings, day af-
ter day and week after week. Tie
knees. are usually.:worn out and to
darn them neatly lis a problem Fin
ally I tried laying piece Of coarse
net under the hole and working in
and out of the smeshes. This not
only made the stockings stronger, but
a very neat repair was accomplished.
L.#E.=P.,~ West Duluth
Don't starch jabots and thin lace
collars before ironing. Try using
Tablespoonful Of granulated sugar
in a pan of water Rinse the arti-
cles in this, wiring out and roll in
towel for a short while. Then iron,
and the jabots will look as if they
had never lost their ogiginal dressing.
Mrs. Y; p: w. Duluth:
Have any of the flower lovers tried
mixing coffee grounds in their flower
pots?, If not, they ought to just try
doing so and watch the effect. I had
a begonia which appeared to fade
more each day. The earth was al
most baked. One day. stirred in a
good supply Of coffee grounds to
make the. drainage 50 necessary for
begonias and also left the top Of the
pot covered with the, grounds. The
plant has grown splendidly since and
at present is covered with leaves.
This treatment cansbe given to ali
plants. :-,,.. -
q: :. al. C. S., 1.-TWO Harbors.
After many E:trials1 and much CUES
tioning of other 'housekeepers with
out good results, this plan was a COM
plete success for keeping the juice of
berry pies from soaking the under
crust: Mix q tablespoonful of flour
with tie. sugar to be used and the
crust will keep crisp and will not
become soft or soaked with juice.
Mrs. J. A. A. Cloquet
Many dress has been regarded as
ruined when streaked with stain
of axle grease. paint or tar. But
IT Is not spoiled. and may be reno
waited with little trouble. First apply
lard to the stain and then rub with
any good white laundry soap, and fin
ally wash. The lard and stain will
disappear; leaving the material in
good condition.
\ Mrs. G. E., Duluth Heights
.,z
If the housekeeper is in an especial
hurry to heat or cook quickly, before
putting the stew-pan on the fire, rub
some laundry soap over the bottom
several times When the pan is
"ooAlcu IAS U1dCk COH1eS s OF ike
magic. :: 10 ~ ~
Mrs. J. D., Woodland Park.
J &c. -. .-a- -.
Some New Recipes.
Never throw away even toast but
place 1t in a crock, cover with a cloth
and set the crock near tile heat to
keep dry: then when the crock Is full
all may be passed through the chop
per at one time. These crumbs will
come in handy for, frying oysters or
making buildings where very fine
crumbs are needed. Stale loaf cake
pieces may also be- utilized for cro-
quotes that are to form the desert.
. Potatoes Croquettes.
The following makes one dozen cro-
quotes. One pint 81 hot mashed po-s
tatoe, no milk or cream added; one
level tablespoonful butter, one half
teaspoonful salt one teaspoonful s.cel-
cry salt. one-half teaspoonful minced
onion. one teaspoollful minced par
sley yolk Of eg; whip all together and
while warm form into croquettes.
: .=@ Lobster Croquettes. =-s s.:. *z
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