Evening star., 1945-07-04
HELP; BUDGETTNG;
PAN HANDIES2

From Mrs. J. L. S., Washington
Having served both as a mothers
helper" and now as an employer of
same. ! would suggest that you en-
list the services of neighborhood
junior high or senior high school
Igirl. Try to know your plans in
advance so she can let you know
whether she'll be available to stay
with the children while you go out
either during the day or evening.
II guests are coming for dinner
arrange to have her arrive just in
time to clear the table while you
visit. Unless you have well-deflned
servant quarters this plan has many
advantages: % She is not present
when you and your husband want
to have nice sound argument;
when you want to correct the chill
dren (they're very sensitive about
outsiders) and when you have
guests or II you Just want to be
alone. CD She will have enough
education so that her speech won't
be a bad influence on the children
90 She'll be young enough to stand
the wear and tear children inflict
on ones nerves. She'll also prob
ably be willing to come in any eve
ming you'd like to clean UP the
dinner dishes and kitchen. You also
save her carfare and food expense.
About year ago I requested a
food estimate for just such family
as yours. Nearly all said my $50
figure was too low, but right now,
with my Victory garden producing
m managing on little less than
that. And over three-month pc
riod this winter $50 turned out to
be just about right. For the summer
we're having 3 quarts of milk and
quart Of cream (mostly for ice cream,
as my red points won't cover canned
milk any more) delivered every
other day and / pound of butter
per month, so our dairy bill Is SIG
to $40 My butcher permits me
only SO or 81 worth Of meat and
fish per week, so that eliminates
that expense. On Tuesday I get
one fresh meat, either chops, ground
beef or round steak, for 81; bacon
or hot dogs, Is cents, and over the
week end a roast or SOMETIMES a
chicken, s150 to 81, and sometimes
shrimp. Of which we readily dis
pose S1.65 worth. That leaves a lit
tie more than $40 for staples, fruits
and vegetables, canned meat and
cheese. But under less stringent
regulations our meats and cheeses
accounted for IS or So per week.
Rearing three children in WASH
ington on $500 just doesn't allow
for much of savings account, re-
gardless of all statistics published.
We have reconciled ourselves to ac-
cepting insurance payment and part
OF our house payments tas we are
buying home) as our savings ac-
count.
j have set of heavy waterIess
cooking aluminum-each pan minus
handle. I wear out about three
handles per year even though I
turn them from the heat as far as
possible. Can permanent ones be
welded or soldered on? II so, at
what cost? I'd compromise for
metal ones and use a "hot pot" to
lift them, as I'm getting disguised.
FRENCH FRIED ONIONS.
From Mrs. r. L. Med, Herndon.)
I am inclosing recipe for French
fried onions" as requested by Miss
M G. S., Washington.
Four medium-size onions, u cup
milk, egg. well beaten; ~ cup -four,
4 teaspoon baking powder, II tea
spoon salt.
| Peel onions and cut into u Inch
slices. Separate into rings. Add milk
to beaten egg. Stir in flour, which
has been sifted with baking powder
and salt. Dip rings into batter. at
time. Fry in hot deep fat 1880 de-
grees Fahrenheit) until a light
brown, about 8 minutes. Drain on
| absorbent paper.