The weekly Republican. (Plymouth, Ind.) 1911-1922, 1912-03-28
VALUABLE LESSONS
FROM FOREIGN LANDS
THRIFT IN THE KITCHEN FROM
THE EUROPEAN STANDPOINT
FRENCH MARKETS, AND THE
USE OF LEFT-OVERS.

Ne give herewith some extracts
from an article In the Journal Of
Home Economics, written by Edith
Talbot Jackson, showing some things
that We as a nation may profit by,
if We will but take the lesson. The
author says:
One of the most valuable importa-
tions made by private individuals re-
turning from a sojourn In Europe is
one that has thus far escaped the
NEST vigilant customs inspectors.
This valuable possession arrives
without material shape, and consists
in a new comprehension of the
possibilities of more careful and
thrifty habits in using our abun-
dant food supplies. Fortunately it
is being brought in with increasing
frequency at a time when we are
recognizing the need of it more and
more.
Nature has been generous to us In
the United States, and food materi-
ais have been easier to procure than
the labor to prepare them for our
use. We have drifted, therefore,
quite naturally into using them
extravagantly. 1t has often been
the fact that one-half the food
materials bought for an American
household are thrown away as
waste. We have learned to delight
in our bountiful tables, our many
,luxuries, and our little refnements.
What can be done to secure them
to us without an increase in ex-
pense that is prohibitive? A serious
necessity always brings an intelligent
and practical remedy.
In our grandmother days. when
the house was the center of indus
trial enterprises, the effort of the
housewife was to learn how to do or
to direct all processes of the manu-
facture of domestic supplies. The
most intelligent housewife today
must study the very opposite-how
to secure the best household articles
outside the house, because the
modern means of quick transporta-
ton have made it possible thus to
cooperate in producing these
articles in Wholesale quantities. thus
reducing the cost.
Many of our women have lived IN
Europe while pursuing higher BRAN
ches of study, and they are bring
49, back valuable lessons In house.
held matters acquired not in the
universities. but in the hospitable
homes which have sheltered them,
and in the markets and shops which
they have visited and studied. Our
ideas on domestic hygiene and COM
Portable living are further advanced
tran those of any European people
ut in matters of economy in the
licrsehold we can study ana adapt
with profit many of the ideas and
practices prevalent in Europe,
especially in France and ITALY.
We must change. our markets by
creating q demand that marketmen
will have to meet. Why is it that
If we have an invalid in the home
fer whom we want bit Of chicken,
| We have to buy a whole chicken
: and feed the family with it even If
II does cost more than we can afford !
Eecause we have no habit of buy
ing just what we need, but we buy
what gives the marketmen the least
trouble and the least risk. A
French meat dealer sells any or all
rarts of the chicken; you can buy
one wing with half the breast, leg
and second joint, or the claws. neck
and comb to put in your kettle of
soup. He also offers tiny roasts
ready to put in the oven, such as a
tiny fillet larded. or a small loin cut
CT lamb, or veal just enough for two
people. or larger, as you want it.
lin this country many scorn pur-