Evening star., 1917-03-23
THE BUSINESS OF BEING A HOUSEWIFE.
PLANS FOR SPRING.
BY JEAN PRESCOTT ADAMS.

they also demand much more intelli-
sence. and are, therefore. well worth
the time of any one who really desires
to become good and reliable cook.
The cheaper meat cuts provide
great variety of dishes il YOU keep your
condiment shelf we'll supplied. This
may seem little addition to the week s
bills, but the various items last a long
time Many dishes are vastly improved
by the addition of few drops of to-
mato catsup. or sauce.
Try little curry powder the next
time you make a dish of warmed over
lamb or mutton with rice Celery and
onion salt. horseradish, dried salad
herbs are also useful. and a can of to-
msto paste and one Of pure beef eX-
tract are necessities in the compound
ing Of many dishes.
Importance of Vegetables.
The housewife who has a window
box of such growing herbs as parsley,
chives, estragon, has always at hand
the ideal seasoning for her salads and
vegetables. Any vegetable is improved
by the addition of finely chopped par
sley. Instead of the rather overabused
white sauces, try serving the spring
vegetables simply with butter and
chopped parsley.
The most largely used of the starchy
vegetables are potatoes, rice, macaroni
and similar pastes. These are better
replaced as spring comes on by what
/ we term the green vegetables, green
oeans. peas. spinach. asparagus. brus-
sci sprouts. etc. These are high in
mineral salts and contain more or less
cellulose, which gives them bulk As
these are all eaten cooked. the canned
varieties of the best quality are as
valuable as the much more expensive
fresh vegetables.
The commercial canned vegetable is
the best illustration of possible econ
onry in food by taking advantage of eli
mate, system and big manufa cturing e
facilities. The vegetables are picked at
the height of their season and imme edi-
ately canned in large quantities. which
fact makes it possible to sell them all
the year round at prices below those
charged for even the inferior fresh
vegetables.
And when discussing the vegetable
for dinner. do not forget the teothsome
and healthful sauerkraut. which can be
bought in sanitary cans and heated in
the same. so no hint of its odor per-
meates the house.
Saving Time and Strength.
While a change in dietary is gener-
ally necessary for the family health,
also be considered. Spring cleaning is
no joke outside of the humorous pa
pers.
Women are more systematic over IT
than they used to be, and there are
many labor saving devices now in COM
mon use which our mothers and grand
mothers knew nothing of, but the put
ting away of winter things and the
putting on the brighter, fresher garb
Of spring entails extra labor at this
time of the year.
Although you must market and cook
conscientiously. do it with intelligence.
When you prepare a vegetable. provide
as well for the next days salad. If
extra housework crowds the next few
days cook a whole ham. There are a
dozen different ways of serving 1t so
as to have variety
Before starting in ON the spring
cleaning be sure to restock your emer-
gency and staple shelf. Also supply
some 'hurry-up" menus and recipes so
! that you can prepare good dinner or
luncheon without stopping to go or
send any one to market or to phone
special service" order.