Show i U f i iJ j J 1 i r rj J LIGHT HOUSEKEEPING j ff tf i Ji i IN N CITIES I l l BY CORNELIA C BEDFORD st i i it f t ft The flat of two or three rooms Is rarely rare to be found at a moderate rental except t k ii If Uj In crowded tenement districts or outlying 1 tl t suburbs both of which may be undesirable Wv tf i l ble The only alternative Is lodgings with t light housekeeping privileges The privileges i i 1 leges lege given with rooms room usually moons means the use of gas for cooking the lodger sup supplying i plying the necessary utensils and small J yi t 1 portable stove stover r l i t ft In much cramped quarters the cooking Y i i t must be done as a rule rull in the living 0 1 1 room Hence Ht if one wishes to be hyglen hygienic J I 1 A ic Ie It t must be limited l to methods and ma materials maIi materials Ii which will not leave clinging odors I I r i 11 t fl t When followed by prolonged pro ed ventilation may orca lIl be bv indulged In but frying never it i W W i 1 Shops for or the sale of various cooked 1 foods foals are alf common in some of our large erg r d r i I J cities dues and more inert are art bein being opened in 1 n the he t smaller towns town These delicatessen as the f rl it Germans call in stock cold coM coldi i r rii i cooked d meats and ami poultry cured and andI 1 i kt t t pickled fish salads and sausages small I 11 4 mutton and other meat pies baked beans t etc They The have hae some drawbacks The I Ii i t f i i boiled meats meats all taste pretty much alike N Iii i 1 and too frequent purchases make malte them L t pall on ones appetite 3 yet et pt In n emergencies 1 r H J i br Or as 85 an occasional resource they are aret t j 1 II i lit hi wonderfully helpful J Another source of ot supply is the local loea I I 1 hi 1 t Womans exchange usually found in so 50 soft ft many towns tons They furnish homemade j r 9 I tf it s pies cakes canned fruits and certain ceria In ape specialties sp h to be obtained upon order I t A i Those fish meats and vegetables which t r It 1 i it arc are quickly cooked are available for light t fi Ii housekeeping menus but dishes requiring rt P protracted stewing or 01 baking are often I r 1 1 t objected to unless s a special I gas meter r Is te In Inthe Ini 1 i i 1 the house Gas Is le mentioned as being the thea a I 1 cleanest and easiest attainable fuel 1 tt I oj 1 While the contents of ot a can ean of roast H I it J i y I t beef cannot be compared to a slice of I ware tiare re roast rORt just taken from the oven or orr orr r r the canned variety equal to a platter of I t i C 1 ithe hot bot boiled sweet ears of corn it Is ret rec re rei tI i I i to the many man who must use the 4 x tinned article or 0 go without Two rule rules I j v 1 pare ore essential however hoever and to 10 be Insisted I a JI t 1 upon the best grade only should be used 1 land and cans must be emptied as soon as 1 k opened pen d di f i i i I I Those Thos who have not looked Into the sub subject ti w I lect Jett hardly realize the wide variety of or orn n ji t canned good now on the market To gain gaina gaint l t a broader knowledge knowlE send to some large larg 18 dealer In dry groceries or to the grocery grocer I t section of ot a department deportment store for a n cata eata catalogue cat c logue this will give a good and compre comprehensive c list from which to select Some Somei i J V I Vi t R of the newer articles to be he canned are arc ar ari i t i t sweetbreads sausages plain crab etab meat i sliced smoked beef beet beets baked baIted beans bean ij i sweet potatoes potato and spinach Beside meat mca t 1 fish and vegetables there can be hal hail lj soups which need n only on I UK the addition of iI I t t f boiling toiling water plum pudding with its ap appropriate apI ii I k sauce Boston Bost brown bread breadfruit j i j I i j a fruit in variety arlet and a from Crom rom ever every cli climate clit t i J t mate As Aj an evidence that there Is a de dp demand t mand wand for tor small quantities canners are an arenow f t 11 r l now putting up several lines of goods in InI 11 I 4 tins I t r I It goes without saying a that a certain i i t 1 amount of preparation must be given Iven to toI I I 0 all aU canned goods or they the TV will quickly pall f Despite directions on the th printed label to tor r place the can In a saucepan of hot wa water waI for fol minutes then Jt u ter over the fire twenty Lf I open and turn out we would sa say a ner net r I I aa put put an unopened can on the Ue fire wh th r rin 1 In a n saucepan or not Whey When hel the content i i rr M of ot the can ean are heated beyond a certain I f h point the tendency is to explode Besides BIldt ki r J t b it Is Js not an nn easy as matter to ripen open a hot hotl l 1 h I n ii can All cans should be opened cold The Th Ther r can may mo in case ease of necessity nece It be bt placed r i 1 I In a steamer or saucepan until the tle con tou tour contents r t tents are smoking hot but bu In to most oases cases assI j 1 1 i t It is best to turn out the contents before be for 4 I l 3 J M heating This should be br done don some borne time tim s i before the food is to be b used l l giving c cw i w Il ii I chance for aeration and ami thus dispelling J i II the tinny un ny taste so frequently noticed f and usually disliked Vegetables Y canned SE I oW In salted water such as peas peas beans bt ans ansH vi H t string beans and lima Uma beans should bf bp bel j l 1 c it f thoroughly drained and repeatedly at ly rinsed r with kith fresh water WaIf iI In cold water wate covered t for tor an hour or so then finally be e drained drain d f fi t and reheated in a little butter So treated o oI I n 4 I j h i they the have often been mistaken for the thi lf fresh article To most varieties nf of soups 11 t y 1 an Individually Individuality may map be imparted by bv the J 4 f 11 ail I i II l addition of or some seasoning such suh as a ah h 1 t i b p 1 r pinch ot of curry CUrl ponder der a dash of celery II pry t t salt a f flow few w drops of onion or lemon Imon e eor 1 i or a s little of one of the man mans male mail malet 1 t t I t t t j to L sauces such as or mushroom mush mushroom I i room catsup i t The e list of of salads can be bP prepared 0 J f i is a large la e one the prime requisite being i a ai ipure i 1 t M pure Jure olive olle oil Several Seral kinds of made mad madeIra I I Ira j y dressing are to be bought Junket tab tablets h taby b bi y i a lets gelatine preserved and cr i d i I fruits make mak the call all for sweet Weft dishes a at 1 I f t 1 t 11 If comparatively easy one to fill nu nuI I n I With Ith a list elaborated from these sug sun suggestions 1 r is It should be comparatively easy I iP J I to plan for the one heart hearty meal of the i 12 L 1 day da With coffee fruit a 11 cereal and per perhaps peri i haps eggs breakfast can cnn be quickly quick pre prepared Ii t 1 pared There are few large cities where t f i i I the deliciously crusty crust Vienna rolls are not i obtainable and where heavy hea cream fo for j t 1 t coffee and for whipping cannot be hadi had hat hadIn i In the suggestive menus which follow t t it is supposed that a small portable gas burner stove sto can ean be used allowing the c 1 cooking of two dishes at once Where here I J I t i made dishes such as a stew are aie suggest suggested ti rl ed the basis bass is canned goofs goods t w I 4 i t i Breakfasts Fruit in season shred shredded J 1 l I i ded biscuit with cream steamed hash J ff ft k stewed potatoes rolls coffee 1 F I 2 Bananas with lemon on juice Grape Gape F n j 1 Nuts with cream creamed dried beef i t toasted English muffins coffee coffeeS tr r 3 S Some cooked cereal with dates and I 1 r 4 i j ii cream poached eggs with tomato sauce oJ P rolls coffee 1 C f I I Lunches Panned oysters thin pilot c t f l wafers jumbles cocoa ocoa ft 2 Scrambled eggs with caWs brains toasted wafers waters cocoa f rf i 3 a Crabs a la Newburg olives wafers wat rs tea t l 9 Dinners Dinners 1 Celery Cele soup sliced cold roast toast chicken mashed ma ld potatoes Lima F beans watercress salad lemon jelly cot cof coffee lP 1 tit d fee fee J Petite marmite creamed salmon with I F i f peas macaroni pickled beets walnut and andI I t apple appl salad steamed cup custards coffee cortee I I f I 1 3 soup sliced whole ox t t tongue boiled rice spinach egg and let lettuce lettuce I i if f tuce salad molded chocolate blanc mange 1 ol L with cream coffee coff e I I I i i |