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Show 1 Woman's Deparlmersi j How to Fight the HiglTcost of Living If SS H Honv to Make Fruit Pudding and Mince Pies. . r,nUVfD 0N 51 A WEEK. W , Standll-1. I know one liv- i nenso? Wb0 keo,w 1,cr lnblu !SS VY averasc of Ju8t il "We Uve Woid0cSlr a eck and cnh of nil.l". She aCtS on thc Principlo We yT,rteat' but not a cnimb to ,,aBte- Tho great waste by a nor-,-nJL V le 'wPU'atlon she feels to be ti? i ?f 1Iving- Sh0 Bftya- 'Keep the mniii dependence on tho low priest prie-st fta?,tals. then add smal . Gratify the taste and give variety." Blmnir movr,uns and evening meals are ti?PnrA m Crea! and broa(1 and bt-il bt-il T,' 8t,aPleS' a,ld man' & an But she always has on hand fruit ScolsSj! may bG ndded if R SCOms fflJ"l"oon slc, haB a good meal of meat and vegetables. She cares much for egetables. She always wants one and usually two kinds besMes pota-jjoes. pota-jjoes. according to the season's supp'.v io quoio from a recent letter- "For dinner today I boiled a white potato, a sweet potato, an onion, each split, I and a sliced white turnip. Had a little lit-tle salt in tho water. When done there was but little water, it was so fragrant. I tasted it It was so good 1 drank it up.' Vegetablo soup without with-out meat For meat 1 had tho last or a short steak " ' The next day Bhe had two potatoes, 1 a parsnip and a piece of cabbago. She jRi uses short steak more than any other meat, giving from C to 9 cents for one, m and It is enough for two or threo days V with her variety of vegetables One t needs but little meat with plenty of I vegetables. And a friend makes such good gravies after frying meat that they arc a real help. Sho adds a little lit-tle milk after the water that sho puts into the Trying pan on taking up the meat has loosened up the valuable juices that dry down in frving but should not bo allowed to burn or be wasted. Then she uses more flour thickening than thc average cook docs in a gravy. The one of -whom 1 have written is not In good health, and Is very sensitive sensi-tive to her Tood, and finds that this dietary agrees with her excellently "C. A. T." PLAN YOUR BUYING. Editor Standard- It is tho actual waste of money, in injudicious buying and the improper disposition of s lull's woll bought that accounts for much of the cry about tho high cost of living liv-ing In the fight against thc extravagant cost of living tho first step is to know how much one hnc to live on and then to make every dollar of that allowance go as far as possible. In expending an allowance It Is better bet-ter to apply tho allowance to the needs rather than to try to make tho wants fit tho allowance, for one can stretch the allowance with less injury to tho family than by eliminating necessities. ne-cessities. The problem of "Thus much Is needed and must be bought for this much," Is always very Interesting and often calls for much thought and Ingenuity In-genuity and makes tho dollars do a wondrous amount of work Of course even under this well proved plan I -ill !- II .1. .1 . . , , , , ortcn find I must do without some things I. had hoped for, but not as many as though I had ordered without scheming. I order all staples needed for thc month on the first of the month and portion the rest of tho grocery allowance allow-ance into four unequal parts, grading them according to thc Indicated needs of four following weeks. The dresB allowanco has done won-dors won-dors since I adopted the following plan- Twice a year I make o list or clothing heeded for tho coming sea son for myself and daughter Other lists show all clothing that can be used, what has to bo bought, what sewing is to be .done I then make my allowance for dress cover thc purchasing pur-chasing list When shopping I have that list In view and know always juot what sort of purchases I must make This plan keep3 me from buying thinks 1 do not really need or have no real aim in buying except that I was attracted for the moment I have found that niy wardrobe S3 more complete and more harmonious than in the days when 1 bought with no plan of thc season's needs. If one thinks twice before spending a dollar it is often possible to make the dollar go twice as far. R. N. Nessclrode Pudding I'eel about a cup of large chestnuts; put them into boiling water for five minutes, tako off the second skin and boll them' again until they arc tender; press them through a sieve; cut a quarter round of candied fruits into small pieces, cover with quarter cup sherry and let stand for a half hour; cook half cup currants and hnlf cup of stoned ston-ed raisins in hot water until plump; drain them through a cloth; add one pint stiffly whipped cream to a par-fait par-fait made of six egg yolks and one cup of sugar; turn this into a freezer and grind until half frozen; then remove re-move the paddle and with a long-handled spoon stir In thc chestnuts, the fruit and one teaspoon of vanilla, two teaspoons of rum and half cup of shredded pineapple free from Junice. place the pudding In an ice mold, pack It in Ice and rock salt and freeze It for six hours; when frozen turn It into a chilled platter and heap whip- ped cream around. It is also good served with rum sauce. Fruit Pudding For a fruit pudding chop up two cups of suot, add two cups of fine bread crumbs soaked in a cup of grapejulce, half cup brown sug- ar, half cup molasses, quarter teaspoon tea-spoon snlt, a small grated nutmeg and three well beaten eggs; mix these well, and Into the mlxluro stir half cup each of dried currants and chopped chop-ped English walnuts, ono cup seeded J and chopped raisins' and quarter cup of chopped candled orange peel, all , well dredged with flour to prevent i ihelr sinking to the bottom; beat into ihls half cup of flour, into which two tablespoons of baking powder hae been sifted; steam the whole, packed in a well greased mold for threo hourt It can bo kept for two or three weeks after it has been cooked, in fact. It Improves with keeping. When ready to use. reheat it, and before serving trim it with nuts and serve with a brandy sauce. English Mlncc Pics Take one pound of raisins and ono pound of cur rants, chopped suet, chopped apple? and brown sugar, flnoly chopped rind of three lemons and three oranges and Juice of both, a glass of branch . j a teaspoon of mixed spices and halt pound chopped almonds; mix all In gredlents, cover them and let stand for two weeks before using; when ready to use, lino tho plopans with pastry, fill them with tho mincemeat and coer with the paste; brush over with beaten egg and bake for 15 minutes min-utes In a hot oven. Frozen Plum Pudding A welcome variation from the regular variety will bi found in this frozen plum pudding. To raako It. dissolve ono heaping tablespoon ta-blespoon of powdered gelatine in half up of boiling water; cook one cup of sugar in a cup of water until Hip syrup forms a fine thread; beat tho volks of threo eggs and add this to the syrup, beating the whole until ool. add. the dissolved gelatine, fold in two cups of whipped cream, one cup of mixed chopped nutmeats and half cup stoned raisins; freeze this mixture In the regular way. Just bo-fore bo-fore packing add half pound candled fruits In alternate Ia3rcrs Whipped cream awoetonrd and flavored with vanilla will add a dolighttul taste to ' this dessert I Plum Pudding Ice Cream To make plum pudding Ice cream mako a rich chocolate cream by scalding together I i quart of cream, a cup of sugar, a reaspnon of vnnllla extract and half cup of grated sweet chocolate; strain tills, and before it cools add a cup each of chopped raisins, chopped nuts and chopped figs, stirring the whole i until It Is cool; then freeze It. and ! wliou it Is frozen mix In a half cup of brandy in which a teaspoon each of cinnamon and powdered cloves havo been Hoakcd. Pack solidly In ice In a I square tin To serve cut Into slices and put a spoon of whipped cream on each slice. Mock Cherry Ple-rTakc two cups cranberries, cut the berries In half and removo I he soeds by soaking a half hour In cold Water; stir one tn-blcBpoon tn-blcBpoon of cornstarch In a little cold water, mix It with ono cup of boiling water and boll until thick; romoc from the fire and add tho cranborries, I a cup of seeded raisins, a tablespoon of butter a pinch of salt, a cup of I sugar and two teaspoons of vanilla. I, Ire a pie tlu with pastry, pour In the filling, cocr it with crust and bako. |