The Bridgeport evening farmer., 1915-11-03
PROBLEM OF COST OF LIVING IS NOT
 50 BAD AFTER ALL
Aunt Jane Has Timely Sugges- lions In the Way of House. /
 hold Economies.


 rig. said Aunt Jane. .It's the cost of the way people live. Just because certain foods have gone up in price iszno reason why one should eat those foods. when there's others just as good at half the price.
 ,eNoyv for example, meats are high CT this year than last. and consider ably higher than ten years ago. Fish, on the other hand, is just as cheap as ever, and just as good Now, Sister Mary is one of those hands i that simply must have meat She has beef this week, lamb next week, pork the week after, and then signs pe- clause she's had 'em all and can't t think up. Ia new kind
 Fishes forever kicking about the high cost of living, and the few kinds dH meat or food And. as a result. is suffering from loss of appetite and dfspositiof The doctor says her health is bad because she eats too much meat. but she's got the habit and keeps right on
 Now I'm years older than Mary and feel first rate. It costs me less to live and [ enjoy it more. You sec there are just as many different kinds of fish as meat-on1y more. 1t comes from the sea- which, unlike the land, doesn't charge a cent for Haising alzesi Z
 You hear people say, I'm tired of fish You may know that such a person doesn't know much about fish, or cooking it. Anyone withsa knoWl- edge of cooking could take any one variety of fish and serve it up in a. different way every day for a fort night And it doesn't require any more labor than cooking a piece of meat, or a mess of vegetables.
 11eA4 They're plentiful just now and cheap enough. Lord knows. If you must be stylish, you Z cars-buy big one for ttirty-f1ve cents, ana you got food for four people. or, if you want to 5e econonfcal, you can get three small ones for 9 quarter.
 ITO continue. on an economical ba- sis, just split open the fish. put it on well greased Broiler, flesh side down and turn on the fire. When we'll drowned, turn 1t over. Be careful not to burn the skim Remove it from the fire and serve. A slice of lemon may be served with it, and a little butter rubbed on the flesh will add to the taste There's a meal for four people for twenty-fve cents
 You will probably have some fish left over If you're really econoIri- cal, into the ice box it. goes. For supper or breakfast, out it comes. Y ou remove the bones and skin, add a few leaves of~fettuce and sprinkle with saIad dressing, and you have nother wh oIeson1e tasty dish. Or. if you have company that evening. take the cold fish, chop it up with some let tuce and salad, dressing and serve as sandwiches between thin slices of bread or crackers"
 when I've got company coming said Aunt Jane. and I want to give
 
 out spending much time or money on 1t, fix them a fine fish chowder. It pleases them, too, for it's as tasty, satisfying. and healthfu1 dish as one could wish, ,s-sFfdf SO simple that a school girl can makesit.
 "A fresh haddock, small cod or a hake make the best chowder. usu- ally take a three or four pound fish, seeing that the gilIs are red and the eyes bright, which are signs that it is absolutely fresh. take the skin off, and, cut the flesh into pieces about three inches square.
 Meantime, I have fried in the bot tom of the kettle several slices of steaked salt pork, and several slices of onion. When these have brown ed, add layer of the fish. After sprinklfng this with salt and pepper, add a. layer of sliced potatoes. Then alternately a layer. of fish and layer of potatoes until the fish is used up.
 T cover this with water and boil for a half hour. Then I add a pint Sof milk. let it scald well. and the chowder is ready. I always pound up half dozen or so biscuit and add them before I add the milk, but some folks prefer to add the crackers. broken or whole, afterwards.
 sometimes, when I wish a change, just put in enough water to cover the fish and then add a can of toTna- toes. T cook this until the potatoes are boiled, and then add two. quarts Of milk and let 1t scald a bit.''
 "A little understood fish, said Aunt Jane, Ifs the cusk. It is prob e.h1y one of the best fish obtainabIe to bake, and everyone who knows any thing about fish considers baked cusk a delicacy. It's bit more ally than cod or haddock. and for that reason makes much better fish to fry
 At almost airy season of the year