Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1917-02-17
HOUSEWIVES DAILY
ECONOMY CALENDAR
BY Frances Marshall
THE NEW COOKERY,

AopSrlsht l9l'. by the Mcclure News
paper Syndicate)
Across the water all the women are
TALKING about the new cookery"
Meatiess days are as interesting as
bridge parties. And besides they are
immensely patriotic.
the women Of France and Germany
Russia. Italy, England and Austria
could get together, it would seem and
nave atlttle conference Of their own
on this subject of meat substitutes
ana not have a word OF djscord For
theE. IT least are all fighting and
WORKING for the same end-they. everv
mothers daughter Of them, are think.
TT ABOVE All else Of managing some
now TO get enough for their children
ana their husbands if they are home
70 eat. so the new cookery" as II -
called IN England. hasbecome ouita
tue most popular subject of conversa-
tor.
Even in what was once the lsisursd
class one hears it. One would think
that u was some art neveau" or
new mode Of hair ARRANGEMENT 70 coo
the way the women of wealth and ono
time luxury chat about it over the tea
cups.
Meat and veseta Bile pic is an ,.o,-
omy dish that has made bit j.,
England. 1t is rot meatless but !, has
the advantage that it takes but ono
cooking and that q little meat viii, ca
= iohs way Tor the vegetables it CON
talns ere favored with the meat and
mus VIII 90 instead Of much meat.
Foof mans goose" is another dish
mat domestic economists are exhibit
ne it4contains pigs fry, sage. pota-
70 ana onion. Perhaps our English
readers know what pigs fry may be.
RABBIT cakes, breakfast herrines in
oatmeal, haddocks cooked in eggIess
batter, minced beef with tapioca, and
raised pie with lentils are dishes now
on the bill OF fare Of the British house
wife.
Not the least of the ways of econ
omiZing now sought by the British
mousse wife is by way Of fuel Gas and
coal are dear and money is scarce So
the idea is to cook as much with as
little fuel as possible. In one saucepsn
a whole dinner can be cooked. proyid-
ing. CT course. the saucepan is rather
large. In the bottom Of the nan eoas
the piece OF meat with considerable
water. 4 colarder carefully ARRANGED
at the top contains potatoes. Rice is
tied il bag and placed over the meat
and IN perfectly immaculate glass lar
set down into the liquid Of the meat are
some apples. The whole simmer,
gently and everything cooks. includ;no
the apples. that turn into nice ami.
sauce. This is stunt in household &C.
ononlcs actually accomplished NV
many British housewives. and there 4,
no end 10 the ways that things can he
cooked together.
The sovernment-regulati -four n
England is really very pleasant
change from the usual white -four II 10
not much different save that il is
little darker In color and has a some
what more favorsome taste. II obyi-
ousiy Is not SO fine Then. too
u taxes knack to use it. Rut most
housewives have mastered th;s ~
ana 1Hmiles are thriving on it.
We have long thought more about
1000 economy than they have in Enz-
land. largely because our schools ~ d.
inestic economy have popularized tho
SUBJECT. Rut We are not th;nk;n-
enough 1t Is every woman's l;,,Ie
to preparedness-at least
e,s woman who IS still old-fashioned
enousht TO content herself with work
w'tnin the four walls of the hom.-to
oesln 70 study this new cookery, "a
easeriy and as interestedIv as ar. ~.
British women now '"e