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Show Woman's Page How to Fight the High Cost of Living Manage Systematically Save Work as Well as Materials Tried Recipes Re-cipes That Are Both Good and Practical Do Not Waste Your Strength But Save Your Nerve Force. KEEP THE SCRAPS. Vhe careful, watchful housekeeper I ilwaya keeps an eye on the kitchen. iBO matter how good the maid, as no Ione- has quite as much Interest there s she. The old adage of the shovel 'and the spoon is not true in her home. (Never allow leftovers to be thrown out and wasted, no matter how small an amount, until you know they can-F can-F not be utilized again. A small dish f of creamed potatoes from one meal, I a cupful of lima beans, macaroni, corn I or peas from another may be made f. into a nice scallop for lunch by add- Ing cracker or bread crumbs saed f and rolled from pieces left from I meals. Add salt, pepper, butter and t enough milk to moisten well and bak 1 a nice "brown If you have some small I pieces of cheese, not presentable for the table, grate them over the tpp. I have been asked what the dish was when prepared In this way and com- pllmented on It, and named It "scal- loped scraps ' ' Of course leftovers must be taken Lea re of the same as fresh food to Kbe good to use again Keep some old dishes In the kitchen to put scrap; I awaj In, thus aoidlng the danger 01 breaking good china in case the roll ro-ll frlgerator shelves become crowded A dish of leftover navy beans or - pease may be strained through a eol-! eol-! ander, add a little tomato, which I may be a few slices left from serv-f serv-f lng fresh in season, or cauued tomato, toma-to, also strained a little onion juice, and milk if you have it, if not. water, a little butter, salt and pepper, and gee what a nice palatable soup you will have. Don't throw away small pieces of butter left on individual plates. Keep them for use in cooking. Some think this an untidy thing to do. 1 consider consid-er them more fastidious than wise Study to use everything to best ad j vantage each da and new plans for, economy will come to you as you go along "ECONOMIST' , CUTTING THE MILLINERY BILLS j I needed two hats. 1 knew a voting I woman milliner who was earning $6 La week. She was willing to workl Kin the evenings from 7 30 10 1J.:U i to trim a hat for 80 cents. 1 had a gray felt; it was faded and theie was a moth hole on top. She told mo to clean the hat and feathers, which ; I did She trimmed it and it looks, as though it cost $7 or $S. I bought one-eighth of a yard of i black velvet for 40 cents, a feather j concealed the moth hole. I had an j ' old velvet sleee. It was sufficient I I for a toque. I had some black and ! while 6trlped ribbon. I Ironed out I the wrinkles and used an old lrame of my summer hat, and this cost me for J trimming 80 cents. It is becoming, I and stylish. "OFFICE GIRL " LIVE ON $5 A WEEK To keep up our small home and Support one child on $5 a week we have to be careful of what we use. ! ; We buy our flour In 50 pound sacks,; sugar in 25 pound sacks, and ric ' In the same quantity. We use a snli- ; 8titute for lard, as It Is cheaper, buy - i lng 10 pounds at a time We use lit- ' j tie butter In the fall v. c buy enough ( potatoes 10 last over winter. We buy 25 pounds of beans at a time 1 All canned goods we buy by the doz- 1 en or box and use few eggs. The meal biil i6 small and we plan on one roat ; a week W ith a few other small ar- tides the weekly bill averages between be-tween 54.50 and 54.75 We have given giv-en this list a fair tpst and anybody else can live the same if they will make an efffort. "CAREFUL BUYER " DO NOT WASTE YOUR STRENGTH (Copj right 1913: By Lillian Russell 1 Do noi waste your nervous force Make necessity your choice. Perform habitually the daily duties and thereby there-by save that energy which is so es- j sential to beauty and its perpetuity. Imagine what vitality and nerve tissues would be wasted If we made difficulties of bathlnc. dressing, cleaslng cleas-lng the tcpfh, manicuring the nails, and the hundred and one other little dallv duties of the home. Habitual action eliminates nervous strain, which Is one Ol beauty's greatest great-est enemies. Keep tranquil In all things. Repose is rest in every sense 1 of the word Wasting vitality Tb a j most fatiguing thing. The duties considered con-sidered irksome and performed reluctantly re-luctantly drag at the nerves. Dlsflc urlng the face with frown and scowl destroys sweetness of expression and obliterates beauty. There Is no sin in making habit of fny thing that improves the appear ! nee, for by improv ing ourselves we I Bre keeping the world and ourselves , we art keeping the world and ourselves our-selves Ivuiiillul. Wo nun ol us think lightlv of the habit of praying morning morn-ing and evening. We realize that b fo doir..' we come into close contact with beauty spiritually. Making habit of "study increases beauty mentally, and what a wondrous won-drous amount can he accomplished with u comparatively small loss of j nervous force when study is made a matter of habit T hao known those I who became proficient in a language j In a year simply bv learning two new ! words a dav. T myself learned French in this way and was astonished at I the amount I had accomplished with so little conscious effort We none of us depreciate the value of habit in beautifying spiritually or mentally, so vhv should we depreciate depreci-ate the value of the phsira! beautv habit" I have heard women remark ' O, my husband thinks I am just right He does not want me to use cold creams and pewder. soaps, or beautifying lotions lo-tions .'" Self-satisfaction Is the foundation foun-dation of such remarks, and self-satlBfactlon self-satlBfactlon Is death to beauty The moment a woman becomes thoroughly satisfied with herself she is lost. Remember Cleasmg. soaps beautifying creams, bracing tonics pleasant odors may not be necessarv to gain a man's love, but they go a long way toward keeping It Lillian Russell's Answers. Cleanse the face thoroughly each night with a cleaslng cream so as to get all the dirt out of the poreB After Af-ter cleaslng the face bathe It In warm water and then cold, using the cold water last. This makes the flesh more firm and closes the pores Cloths wet in witch hazel and placed over the face and allowed to remain a few minutes will also help to reduce the pores. Cool the face thoroughly before be-fore going out into the open air If you will send me a stamped, addressed address-ed envelope I shall be glad to send you a formula for an astrinccnt lo- j tion fo; enlarged pores and which will also remedy an oily complexion. GLASSWARE HINTS. Brilliant glassware enhances the1 plainest tables and makes the absence ab-sence of heavy silver scarcely apparent. ap-parent. Beautiful glass candlesticks gleam as brightly as silver ones and tlure is a happy union of beauty and usefulness use-fulness In these pleasing articles ThicV glass Is not more durable than the dainty, thin ware. In fact, It will not withstand hot liquids so well, as it cannot so readilj expand. A heavy cutglass punch bowl came to pieces at a dinner partv a few nights ago. when hot mulled cider was poured into It Such : ;d nts may be avoided if the cool ingredients are put in first and a silver ladle placed In the bowl before the hot II- quids are added The silver being aj good conductor, absorbs the heat All fragile ware will withstand heat I if the simple precaution of placing a spoon In the dish, cup or glass Is observed ob-served New table ware shows glass dishes and plates for uses that glass has never been put to before. There are salad bowls, plates, spoons and forks of thl fragile ware that seem very appropriate for crisp green salads. They bear dainty fernlike fern-like tracery thnt harmonizes with the green garnishes The new Individual salt and celery dips and vases now have separate linings lin-ings of colored glass that may be changed to match the color scheme of the dinner. The mahogany framed glass trays are also lined with different differ-ent colors for various affairs. The mirror centerpiece, that is so popular for table decorating Is now accompanied bv individual mirrors on which are placed the flower holders that n ark each place The multiply the brightness of the! flowers and their delicate colors The life of these charming table accessories may be prolonged by gentle gen-tle ca.e. to use warm water and borax bor-ax in one pan and rinsing water of the same temperature in the second Clean ylth a soft doth and no soap, for soap makes glass cloudy and dull. Glass must not drain after rinsing ! or it will show streaks; wash, rinse, dr quickly and polish at once. Soft .linen old silk or tissue paper will make glass gleam brightly If the I articles to be cleaned are obstinate j let them soak until the dirt Is loosened loos-ened Salad bowls, oil cruets, milk glasses glass-es and pitchers are troublesome to care for, as the oils have a tendency j to dull their brilliancy. Wash these first in cold water softened with am-: am-: monia, then clean as usual. Decanters and water bottles soon acquire a deposit of lime. This may be removed with lemon Juioo or vinegar vine-gar j Hot borax water and brisk brnshtng Will brighten tbcm inside and out If I the Jug or bottle has an inward slope I that Cltnhot be reached by the long-handled long-handled glass brushes, tie a bit of I cloth to a wire. You car. bend this j about so that every spot can be 1 cleaned. Some glass articles must never be washed These Include gas and lamp globes that arc in direct contact with beat, and art glass panels that are exposed to extremes of heat and coltl. Whiting moistened with alcohol and mixed to a paste, rubbed on and brushed oft when dry. will remove all grime and give a fine polish RECIPES. Smothered Chicken. Cut up an old fowl as for frying. Roll in flour which has been seasoned with salt and pep per. and fry in pure leaf lard until ! nicely browned, then add a generous I cup of water. Let cook in oven im til tender. Make a sauce of the drippings drip-pings In the pan and add one half teaspoon of extract of beef Serve the sauce wltn chicken and hot buttered but-tered toaat. Eggless Fruit Cake Two cups of sugar, one half cup of pure leaf lard, two cups of apple sauce, three and one half cups of flour, one cup of rals Ins, one cup of currants, three tea spoonfuls of cinnamon, one teaspoon each of cloves and nutmeg, three tea spoons of soda and a pinch of salt. Fruit Cake -Three eggs whites and yolks beaten separately, one and one half cups of sugar, one half cup of pure leaf lard, one cup of sour milk, one teaspoon of soda, salu and one half package of mince meat dissolved In a bit of water Flour enough to make a moderately thick dough Mix well and bake In a moderate oven Scalloped Ham Line a deep baking dish with broad crumbs and cover with a layer of ham boiled and chopped chop-ped Cover with a cream sauce, then repeat with layers of crumbs and ham Sprinkle the last layer of hc.m with .1 little mustard, and cover with sliced boiled eggs, then crumbs Cover with 'ream sauce Bake until the crumbs are brown. Brown Sauce Melt a piece of but ter the size of an egg and brown in it three tablespoons of flour, stirring to present burning Dissolve one tea spoon of extract of beef In one and one half pints of hot water. Add this to the flour and stir until it thickens a little, then add one tablespoon of catsup, one tablespoon of Worcester shire sauce, one teaspoon ol chives (chopped) and salt and pepper to taste Mix well and serve hot. This makes a nice sauce for French peas or mushrooms for smothering steak. Hermits One cup of thick sour milk, two cup6 of brown sugar, one cup of chopped raisins, one half cup of pure leaf lard, two beaten egg. one teaspoon each of soda, cinnamon cloves and nutmeg, one half teaspoon of salt. Flour lo make as stiff as can be stirred. Drop by dessert spoonfuls on well buttered pan, leaving plenty of room for them to spread |
