The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-07-12
THE HOUSEHOLD
Edited by Anne Rittenhouse.
The Three NAYS.

| The other day a clever lecturer on
| food thrift said that whether or not
the housewife helped to conserve food
! depended on three things-the way
! and the way she kept it. And then
she went to work to give helpful sug-
gestions on these three hreads-these
three ways, as she called it.
Every housewife ought to remem-
Der these three ways, altho the
temptation nowadays is to lay more
stress on the way of preparing than
on either that of buying or that OF
keeping Perhaps, of the three
branches of the art of thrift, that of
keeping food is receiving the least at
tention. And one reason why the
housewife thinks SO little about 1t IS
because when she makes a mistake IN
that direction no one ever Knows II
she cooks, or allows the cook to pre-
pare an unpalatable dish, her family
knows it If she buys extravagantly
at least the tradesman knows and no
doubt the women with whom she DIS
cusses marketing know it. But when
enough cooked beans to do for cook
ed-over vegeta BILE for one whole meal
go to waste simply because they have
been left in the refrigerator too long
nobody knows. It's an easy thing TO
put them into the discard and forget
them.
To prevent this mistake. the house
wife should make a daily inspection
of the refrigerator. She should do
this, even if she has several servants
1t is quite as important as it is to go
to market or as it is to make up the
menus for the day beforehand.
All food should be divided into
these groups-that which must be
used Immediately, that which may be
kept on hand and that which should
be used within a day or So For con-
venience. it is a good idea to keep all
! f
ter that do not deteriorate when kept
for several days, in one section of the
icebox The food that should be used
Immediately might be kept in another,
and the food that needs to be used
within a day or so should be kept in
another and when it passes into the
use Immediately class it can be shift
ed to another shelf.
Suppose the housewife finds on her
morning inspection of the 1cebox a
! of two servings of green peas the
whites of two eggs-the result OIL
mayonnaise the day beforehand half
the contents of a can of tomatoes. II
the green peas look tempting ana
| have not been cooked to pieces they
may be used to make an attractive
salad in conjunction with the lettuce.
p, The lettuce should be rinsed in cold
water and put on the ice to make
sure that it will retain its crispness till
| dinner. Perhaps the white of eggs
will suggest a fruit whip of some sort
for dinner. The half can of tomatoes
which of course, is never put away
| in it's original can, for that would rem
| der it unfit for use-suggests possibly
| a scalloped tomato dish for dinner or
| luncheon Now let's see what sort of
! scalloped dish she decides on. She
goes to the bread box and if she finds
| there considerable stale bread then
| that settles it. She will have the to-
matoes scalloped with bread crumbs.
Perhaps there is little hominy left
! from breakfast or possibly a little
rice Then she will use this as the
basis of the scalloping.
And so it goes-the daily inspection
of the icebox always preceding the
/ formulation of the daily menu and
the formula ton of the daily menu al
ways preceding the order for the day.