The Bridgeport evening farmer., 1917-05-25
PARISIANS ARE TAKING KINDLY
 10 NEW DIET
Getting Along We'll Without Meat, Sugar, Butter and
 Other Like Foods

ing their test and Parisians are learn ing that both meat and sugar may easily be dispensed with along with other edibles once regarded as neces- sities. People were at first panic stricken whenever a mandate went forth that. an article for the tapie \ would no longer be sold, or only on certain days. But after the Ilrst shock appetites seemed to aoJust themselves to the condition and things went along nicely in war procession.
 Bonbons and sugared sweets have long since lost caste, and now the masses are becoming accustomed to doing without butter and do not seem to miss it. The last straw for the bonviveur ! was the restriction on meat. Scientists many years ago laid down a varied vegetable menu in op- position to a meat diet, and cooks had already leafned to prepare vegetables in many modes as substitutes for meat.
 All Europeans had become more or less vegetarians in the last quarter century and when war broke and meat became scarce and dear Paris iar1s easily took to the habit of doing without 1t. With meat selling only until noon every day housekeepers are not worrying. for if the family really calls. for meat it can be had, and if the market hour is missed for two or three days in a week every one's digestive organs get rest. There are vegetables in plenty, also cereals, and just now fresh fish is in the market in abundance.
 As kitchen requirements are high priced and hard to obtain, maids and iiaundresses are schooling themselves in economies of all sorts. The big laundrfes are closed for lack of coal and the small ones that used to come in from the country to bring and fetch clothes can no longer do so because of the impossibility of hiring teams. So people are restricting their changes of linen. The few washwo- men there are left are extremely inde- pendent and ask big prices. You go from store to store and doA. pt find soap The best and cheapest is made at the Grand Palais in the school fer maimed men. The best ingredients ga into the soap. which is sold two days week at cost price, and there is ever a long line of people waiting for the bars that are sold wholesale that is almost by the yard, for each t'ba- tonv measures anything from 15 to 30 inches Fresh from the press, this war soap IS soft, and before being used will be dried and cut into bars.
 Bath houses that closed because they could not heat the water are now under the wing of the govern ment. Each one now has permission to remain open three days week. and for that purpose coal is sold to them. Warm weather will soon come | to console those having to indulge in a cold bath, for very few private houses have hot running water. Par isians must now learn to bathei In a basin of hot water or an icy tub. The bath houses of Paris for forty years have been institutions peculiar to S themselves. They open at 5 and close at 9, and they even carry bathtub and hot water to clients house if he be i'll or indo1ent.
 Of recent years the portable bath ! has been disappearing because of the tinsta1lation of bathrooms in apart ments. but prior to the exposition of 1900 almost the only known baths | were public ones, and every one used < to go At these places there are mani curists and pedicurists and any sort of bath can be given at any temprea- ture the bather wishes. If the patron fs in hurry for a manicure or foot treatment he gets into the tub. and while he is soaking an operator doctors the hand or foot as 1t is done \ in a barber's chair in America
 Speaking of household necessities, since the war began Parisians have been laying in supplies wholesale when they could. The most desirable things are those every one wants, so one has to stand in line at the gro- cery stores. Selling so much at a time 1t Is easier for merchant and cIi- ont, for though women clerks have replaced men, there never seems to be enough service for the crowds that wait. and once sold large amount, the customer does not return so soon. One may buy several pounds of cer- aals, and the sugar allotted each per- son Ca pound and half is put up in such packages as necessitates but one trip month for the sugar
 Before the war Parisians lived from meal to meal or from day to day and did not think to stock cupboard or pantry with an advance supply of goods. So far as vegetables are con- cerned the scheme had its advantages, for then one got the freshest supplies on the market. One reason for not laying in larger supply of eatables is because there Is no place in the small kitchens for safe. and almost no hop6ehold boasts refrigerator for the simple reason that ice is an un- known quantity except at the dairy or at the butchers. Summers are sell dom too hot to get a cold drink at the hydrant, and people can keep but ter in the kitchen cupboard all the year round without it's melting.
 War and its necessities are revolu- tfonizing households, and now that housekeepers or servants have formed the habit of going to market only ev- cry few days and learned how to keep vegetables, some sort of kitchen safe for future use may be invented to suit the times.
 We get on an awful like when we < come home on furlough," remarked a poilu home on leave today. "One of our superior officers announces the news of our temporary liberation a day or two in advance of the time we are to leave, and there is gener- ally great rejoicing in camp. for you imagine wssst it means to soldier t who has been at the front year of more to get back to his own and to normal life again. We go over our wardrobe, and if our outfit is not ade- quate comrade lends us new pair of boots; another gives us socks and