| Show TALKS rry A jueno A ON THRIFT THRIFT AND THE HIGH COST OF LIVING for vor the past few years 3 ears one of the nely anil and important topics apa been e high cost of living foodstuffs vi T leen been increasing in co cost cot t with a that has hag made readjustment cesary in lines and only as have kept paco pace with the inease in other things have ive been je to keep our financial ships oft u i cocks rocks war conditions have not biped the matter for in spite of r cicat f prosperity the cost cf ef aug still mounts up As individuals we are in a lare asure helpless to remedy the culty for the causes aro are economic P d beyond belond our control but we can i much toward alleviating the renting ills wo we cannot all be achels of domestic science but a d c can cin in all practice tho the art of od living we cannot change the e of beefsteak but we can make ctet lei use of our porterhouses wo we 3 do some solid thinking and apply ft principles to our kitchens and lying ing looms and offset jr in a very ge e measure the added straw of a price the rhe trouble with many bome keep i is they take the easy way and ay iy in a rut they do not study air jobs and like every one se 10 0 does thoughtless work do the rk poorly for it instance istance in a tec ge aiding bo house as in all such one of the principal IDS ms of food is steaks and chops air w cost is high and the waste is ge the landlady complains thu thit a cannot make a living but she tent know how many of the guests are fond of fish in various forms yet the menu seldom includes fish and fish ah cheap on a single meal she could sa sae e from three to five dollars and please her guests immensely she might often substitute a stew for a steak and accomplish comp com the une sune s results she might cheaper cuts of meat made up into appetizing forms but she sticks to her chops and breaks arid add grumbles gi at the high cost of running a boarding house its the high cost of ignorance that she ought to blame we WA have been charged times without number with being a nation of wasters basters wa this waste takes the form of household inefficiency more generally than any other form more homes are wrecked from a financial point of view from the kitchen than any other cause if as doctor wiley estimates one third of our food is wasted thrift in food might be a very effective remedy for some of our present day domestic dom estia problems with meats costing thirty cents a pound and half bone and fat eggs at fie flie cents each butter fifty cents a pound and other things in proportion we must do somo some readjusting read justina if we would keep ke p pace with the procession you cannot increase sour income half as easy as you can make it go farther you need not do without porterhouse but 3 ou can make it go a long way learn the secret of french thrift and find the secret of little economies in food valt values es I 1 your youngsters will relish a dish of home baked beans as much as a choice tenderloin they will grow fat on spaghetti they w will have fewer stomach disorders OL bread and ani molasses anan on candy and und soda and lobster salads its the appetite that counts not what satisfies it go easy on the butter and take as much as 3 a ou can use examine houi garbage can to see if your high cost of living is not due to the high cost of live better and save more thrift is the panacea for man ills and the high cost of living ea en C even en the cost of living high can be considerably reduced by applying thrift to the little things about the house |
