The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-10-12

HOUSEKEEPING before and after
H business hoursthis is the
vital problem which confronts SO
many women today. Having chosen
two vacations, how can we, you
AK. assume the responsibility OF
our business life and still keep q
comfortable home in which to en-
terrain gracefully?
Obviously ones business cannon
be neglected, so you must OF neces-
aitv make certain compromises IN
YOUR. household activities. We be-
ieve. however, that these same
compromises viii eventually give
YOU q much saner outlook on the
work In hand. A business organlza
ton depends upon system and scneu
ule to accomplish its quota OF
work in an eight hour day. Just
50 must you, with your problem OF
housekeeping on the side, use g
working plan to accomplish these
duties in the hours in which you
are at home.
As q. business woman, who must
do all housekeeping on the SIDE
you suggest that meal planning
and serving prove exacting ano
Observation-Disclosures your evenings
are too often spent in the kitchen.
Necessarily q part OF your cary
morning and evening hours must
- devoted to housekeeping, since
-. ofaer- time is available. Yet
there - no reason why this Work
should make undue claims upon
your time.
hid YOU ever stop to inspect with
critical eve the kitchen workshop
q which your meals are prepared:
Have you given the same caretul
Thought to its arrangement tnal
voI, would to like details in your
h1,einess office? A small Kitchen
ia essential to q business mousse
keeDer for it eliminates waste OF
steps and time. II your Kitchen Is
OF the rambling type, you may sIhl
rearrange 1t, confirming the working
area to one end of the kitcnen.
Equally important as Wen, Tor you
q the arrangement ana seIectloIl
OF your large and small equlpmehs'
Above ali. il should be compact.
Route your equipment SO that
won can 90 from your Refrigerator
directly to the cabinet or work tapie
or tea-wagon. II you are a Kitten.
enette housekeeper, you might care
- investigate the buiit-in caplnets
which are being made now.
And lust a suggestion right mere.
II voIYr kitchen equipment does not
,sov, include a service-wagon, we
@tronpgiy urge you to purchase one.
a fea.wagon will save you countless
Items and time in those precious
morning and evening hours. WITH
its aid, you can carry your entlre
meal to the dining room for serv-
lee in one trip. 1t. will bring 20
the Kitchen all the soiled dlsnes IN
one trip.
which YOU are using daily, try 10
s,ro,.n them near the working SUI
faces at which you are using them
most frequently. Have them IN
aight and within reach. Try II
inst once and you will always re-
eret the time you once wasted IN
opening and shutting drawers ana
closets. If you are equipping or re-
eniIippine your kitchen with uten-
sils. we shall be glad to send you a
list of those which We consider
necessary for use in cooking.
With a weIl.planned kitchen you
should next turn to a carefui
scheduling Of your weekly menus
and the work plan OF preparing
and serving them. Only in this way
can you serve well.balanced break
fasts and dinners which are IKE
wise quickly served. On FRIDAY
night take time to sit down at your
desk and plot out the menus TOT
the week. obviously the foods
which are quickly prepared are
usually the most expensive and wee
versa. Particularly is this cue OF
meats and vegetables. however,
since you are housekeeping before
and after business -4ours, time Is
more valuable than the extra cents
A. compared with pot roasts and
stews You gain rather than lose.
So. keep gour menus simple and
such as gan be quickly and. easily
prepare. Don't always feel that
YOU .<4dst follow the. conventional
dinner which calls for meat, veg
etable salad, and dessert course.
Take courage and occasionally serve
the main course in individual :as-
saroIe dishes-combining diced meat,
vegetables and a tasty sauce-oT
Just creamed vegetables. WIN
nIenty of whole wheat bread. and
sliced fruit or fruit salad as des'
sert your meal Is complete.
Plan to do your shopping on
Saturday, purchasing as much OF
the weeks supply OF food as is
nracffcaI. As a business house
keeper yourself, take your butcher
ana vegetable dealer into your
confidence. Supply him with a liet
OF the vegetables and meats which
Won viii need the ensuing week
the quantities and the days on
which you will desire them. He will
be more than glad to have the
package ready for you when you
call on your way from business
thus saving YOU much time.
We have suggested here severa
{ dinner menus for the business
housekeeper. You will note theil
simplicity. In the first menu, thu
ham, sweet potatoes, and tomatoes
are all broiled, as a mixed grill II
tie broiler oven, thus using only
one utensil. AS preparation thu