Evening star., 1914-07-29
FOREIGNERS ECONOMY.

If the average housekeeper but knew It
she could learn many lessons Of house
hold economy from the foreigners she
harbors in her house as servants. They
usually seem to her to be ignorant of all
the laws governing household economies
And of most Of our American laws Of
household economics and economies they
are Ignorant. But each and every one
of them, no matter how wasteful she
may be of our butter and our eggs, our
sugar and our beef. holds the secret to
interesting and valuable economies
There is the servant, for instance. who,
perhaps, because of her ignorance OF our
ways, wastes more than she eats the
first week that she works for US. But
she looks askance on the amount OF
meat we order. When she gains courage
she suggests that she understands the
making OF many meatless dishes that
are nourishing and appetizing-and. like
her, most other foreign-born women
could give us valuable advice about
meatless cookery. So she concocts some
delicious dishes Of vegetables. She chops
with thickened butter sauce. She adds
sprig Of parsley to peas. which she
cooks In double boiler without water
She cooks tiny carrots whole and serves
them with pepper and butter and salt
She chops them and mixes them through
a sieve and seasons the mixture with a
little meat stock to make 1t savory. She
uses the tops Of young turnips for a
green, and the turnips themselves she
cuts In cubes, bolls and creams.
Then there is the girl that specializes
in soups. One she makes Of potatoes
and milk, slightly thickened and well
seasoned. Another she makes OF pea
pods. boiled in little water, crushed
In vegetable press and added to milk
and thickened. Another she makes Of
odds and ends Of vegetahles-the ends OF
the sliced tomatoes you had for luncheon.
cupful Of mashed potatoes left from
dinner last night, some green peas from
the same meal, an onion or two and a
few carrots-simmered with the bone Of
beefsteak. She makes another-potato
and onion and parsley. boiled all to-
gether and mixed with cream and milk
and strnined
The foreign-born servant who knows
much about the economy of milk Is an
other type. and with milk almost as ex-
pensive as meat she is a find. She saves
every bit of sour milk and with 1t she
makes brown bread or biscuits. With
sour cream she makes cheese cakes that
are tempting morse1. with salad and
bread and butter. for summer luncheon.
Sometimes. when there Is more cream,
she puts 1t into bowl and whips 1t up
with an egg beater into butter. fresh and
sweet, which she serves in little balls
with radishes and thin bread for an ap-
pctizer at luncheon.
irish stew. Scotch broth and French
ragout are all economical meat dishes
that many a foreign-born servant un-
derstands. When you have convinced her
that America Is not land Of boundless
wealth she will try her skill at concoct-
ing these dishes for you and SO your
meat bill will go tumbling down. The
servant who understands the making Of
a palatable stew or ragout from left
overs is an economy, indeed. for under
added to a little rice and seasoned with
curry, are a veritable delicacy. The
ends Of a roast Of beef. with carrots and
a BIT of onion, are another delight And
any odds and ends Of meat, with any
ends Of a roast of beef. with carrots, are
converted into a nourishing luncheon
dish.
Copyright, le14.)