Indiana daily times. [volume] (Indianapolis [Ind.]) 1914-1922, 1922-02-27

-S-Ao o4e SOlNGQ DY working
the budget that Mrs. Hooper has
evolved and found practical Follow
them daily m an interesting review
OF their home life aud learn to meet
the conditions Of the high cost Of
living with them.l
MONDAY,
1 really feel as If this week win ha.
gin 20 see me working on something Iika
/ an organized basis" remarked NrS
hooper as the family sat together az
breakfast 1T Is unbelievable how long
II seems to take to get things in that
places when everything has to he honOb.
! new" 20 O0uSAs
Wen, 1t seems to be growing mora
comfortable and homelike every davIS
sald henry cheerfully. I'm beginpino
10 Ieei very much settled already
can't say that 1 think 1t Is very
grand yet' observed Helen boldly. "Tha
house at Mayneld used to look kind Of
elegant with lot of old things doD,t
see why this new furniture doesn't maks
It look better, but it doesn't somehow"
We'll, all in good time Helen We will
! nave the Mayfield living room atmos-
phere back" replied her mother hone
Iuly. Those old things that were part
OF our LIE for SO long can't be replaced
put We VIII gradually get used to these
q anu Nc may even
like them better"
/ miss the old book Shelves observed
MI. Hooper, and 1 suppose IT will be
ages before We viii gather any mora 4
DOCKS; even In Mayfeld we assembled 1
tnem slowly because there was so little
money In the budget to buy them. I'm
IKE Helen 1 never realized how much
those shelves of books added to tha
room In what you call atmosphere. Mary"
! very lar from the school where they sell
secondhand books" said Roger. "and
some Of them look awfuIly good and I
know they are cheap. We never had any
Mace like that in Mayfield-nothing but
brand new books that mother never could
afford to buy"
I'll have look at that shop some day,
Roger It sounds interesting" said his
father.
Il saw my English teacher in there
browsing around the other afternoon"
Roger went on, "and when l asked him
ABOUT 1t he told me he often picked I'D
wonderful bargains there and that the
place wasn't filed with a lot OF rubbish"
How about building some shelves
along the side Of the living Z" asked
Mr.. Hooper. Roger and L can do it on
Saturday afternoons"
1T seems rather silly I suppose when
we have no books to speak Of" replied
Mrs. Hooper bordering, but the shelves
would fill that awful blank space and
have some pretty old figured material that
1 bought at a sale once that could be
used for curtains, until they were some
time filed with books"
Il suppose If we had the shelves we
might try to buy some books occasional
ly," suggested Mr.. Hooper
"One Of the fellows told me-" said
Roger, that not very long ago they had
seen in the paper that Buy 6 book a
week" campaign had been starred In a
good many places and that his family
were doing 1t with their spare cash and
that 1t was great fun to get your i.brary
that way and that when you stopped to
think of it book a week" was fifty
two books a year."
Il think that would be a splendid
idea," said Henry, land there's no reason
why we shouldn't try it."
well l don't know where the money
is to come FROM" unused Mrs. Hooper.
"The only department of my budget thar
takes care of that sort of thing is 'Ad-
vancement," and we have only three
dollars a week in that account for more
necessary things"
"Well L intend to get Job on satur-
day afternoon" announced Roger. land
I'll start book fund"
The menu for the three meals on Tues
day is:
BREAKFAST.
Sliced Oranges and Bananas
Cereal
Spanish Omelet
Toast
Coffee
LUNCHEON
Cream of Tomato Som
Hash-Baked Potatoes
Canned Fruit
Cookies
DINNER
Beef en- Casserole with Vegetables
Dreamed Potatoes
Lettuce Salad
Apple Betty
DANDELIONs
Wash thoroughly, pick over carefully
and remove wllted leaves and roots Drain
and COOK one hour until tender, in boil
Ing salt water, allowing two quarts of
water to one peck Of dandelions Sea-
son with butter, salt and pepper and
serve with vinegar and hard cooked eggs.
A piece OF bacon scalded and scraped
may be cooked with the dandelions If
the flavor Of bacon is desired. Butter
may then be omitted
MUTTON WITH CURRANT sAUCE
Two tallespOonfuls Of butter. two and
one-haf tablespoonfuls Of -four one
fourth teaspoon of salt, one-eighth tea
spoon of pepper, one cup brown stock.
i've and one-half teaspoonfuls of currant
or wild plum jelly, slices cold cooked [
mutton.
Melt butter and brown richly In a
sauce pan; add -four and continue brown
ing; add seasoning and stock slowly.
stirring constantly; beat the jelly with a
fork and add to sauce; when melted. add
mutton; simmer gently until mutton ia
heated thoroughly. Dispose mutton on A
platter and pour over sauce Leftover
gravy may be used instead Of the jellv
sauce.
CHEESE SOUFFIE
Two tablespoons of butter; three
hour; one-half teaspoon Of
salt; one-eigLIh teaspoon of mustard:
few grains ayenne; one-half cup seald-
m, ird