Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-11-02

~ managing well on limited income
there are a number of items to be
= taken into account. In the first
place. decide on what the essentials
really are. Shelter comes first. the
home nest, and for this household
scientists say you may expend one
fourth of your income. Whether this
means rent with possible heating. jani-
tor service. etc. included. or payment
on a home with taxes. insurance. in
terest. repairs depends on individual
circumstances. Then comes food. which
needs be wholesome and sufficient to
keep the body In good working order
and the doctors bills at bay as much
as possible. Then there are the neces-
sary doctors bills, dentist. oculist,
the general practitioner and special
lets IL accident, inheritance, infections
or contagious demand It. Clothing
then must be comfortable. sanitary.
neat and modish as possible. for one
feels better and Is received with more
respect IL properly CARRIED.
Fuel and light are also to be con-
sidered, for these are also essentials
and then come insurance, repIenishing.
car and ferry fares. literature benev-
oiences, church, recreation. emergencies
and incidentals. A big roll call this
of places where the income need go,
when often the income Is pitifully
ANAL
Al present food Is abnormally high
everywhere. and meat especially is an
item that must be curtailed until the
Argentine beef now coming in helps
matters or more of the smaller house,
holders who have a bit of land begin
raising their own chickens. Fortu-
nately. there are various substitutes
49, Sx.rr
as food value goes. and taste for them
can be cultivated. Among the minor
economies that most housewives are
now practfctng, and others will when
their attention Is called TO il, are the
following:
The utilization of every scrap Of meat.
even to bones, gristle and fat. Take a
roast fowl, for instance. After serving its
purpose as the substantial dish for one
meal, there is usually enough remaining
In the medium sized family for slicing
cold or serving as the foundation of "a
good salad. Every little extra scrap can
be minced. and with the gravy. make a
good creamed chicken or minced dish
10 serve on toast. The carcass, leg and
wing bones give the foundation for q good
soup helped out by the water rice or po-
tatoes were cooked In. and a bit each OF
onion, celery and parsley. Any chicken
Fat can be tried out and used even for
shortening in the most delicate cakes All
can be put with the clarified chicken fat
and used In making gravies, thick soups,
stews. as well as for frying potatoes,
hominy, rice and other cereals.
Any housekeeper who has a large fam
lily and has to use larger quantities of
meat can save every bit of the fat. even
mutton fat, grease from ham and bacon
rinds. and when enough has accumula ted,
make with modicum OF trouble enough
soap. hard or soft. to use for washing
dishes and other kitchen cleaning. Sweet
beef drfpp!ngs alone or mixed with lard
may be used for shortening and deep fat
frying. Among the inexpensive but nour-
fishing and appetixing dishes the following
are suggested: PURGE OF vegetables-For
q PURGE Of vegetables cut fine one-eighth
OF q cabbage, one small turnip one small
onion and several stalks of celery. Put
In q kettle with two quarts of cold water
and salt TO season and cook an hour or
longer.
When ready to serve press through a
puree sieve, add cupful Of hot milk or