The Birmingham age-herald., 1916-02-24

"Everything well done makes the next duty easier to do."
 More than half of the housekeepers come to the market with no fixed idea of what they really want to buy for the family meals, and when they enter the stalls they waste their own time and consume that of the attendant. With view to assisting both, The Age-Herald has decided to run a housekeepers col umn, containing menus adopted to the season s market, and to the demands of everyday appetites guided by local pref erences.
 The menus are composed of recipes gathered from among southern house. keepers and compiled with strict at tention to economy, working no hard- ship on either the purse or housekeeper. Through the medium of this department houSekeepers will be kept in touch With the varying market prices, and also quan- titles needed for each meal. The amounts given in each are estimated for fam fly of six, with a strict attention to econ omy.
 The small wastes from the indiscrimi- nate coking "of something to eat' forms a serious problem to the provider, when really if one studies the changing de- nands of each season, the daily caprices of the appetite, the market is responsive to the demand, and prices commensurate with the method of buying. The waste from kitchen is the result of much lack of forethought on the part of the manager. be she cook or house. keeper.
 A careful knowledge of the situation warrants the statement that palms. taking housekeeper lives at one-half the expense if she keeps no help, nor need that help be dishonest, simply working to get the job and taking no care for the morrow. The real value of this system we are inaugurating is to stimulate more thought to our daily bread, and more care as to what we eat, catering to fresh, pure foods, a careful selection, and appetizing preparation, treating such dishes as are available each day and within moderate means
 The column will appear semi-weekly. and is open to suggestions from those in- terested in promoting the welfare and service of the home. The writer will ap- preciate the cooperation extended to- ward the success of the household de- pertinent.
 Before going to market look carefully over the advertisements on this page and see if we cannot save you some money besides time and worry.
 FIRST DAYS MENU
  of the week, we will have no 'leftovers" to treat, but as matter of showing how to econonlize, from day to day we will utilize the remnants from the day be- fore.
 THURSDAY, FEBRUARY 24 Roasted Hamburg steak, tomato sauce Candled yains Steamed rice
 Cabbage shaw. Hot cornbread Light bread
 Bread pudding, butter sauce.
 Black coffee. Cheese.
 FRIDAY, FEBRUARY 25. f'nf Breakfast.
 Grapefruit
 Goldfish balls Hot biscuits
 Flannel cakes, maple syrup.
 Coffee. Tea.
 LUNCHEON.
 Toasted cheese. Crackers Quick Sallie Bunn. Apple butter.
 Hot coffee.
 DINNER.
 oyster cocktail Broiled Spanish mackrel. Corn mullins Creamed Irish potatoes
 Spinach. Egg dressing
 Sponge cake. Boiled sauce.
 Coffee Cheese.
 SATURDAY, FEBRUARY 26
 Breakfast
 Oat Meal Cream Broiled Bacon Coarse Grits Toasted Biscuit Cornmeal Cakes.
 Coffee.
 LUNCHEON
 Fish On Toast Cream Dressing (Using cold fish from Fridays dinner)