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Show Woman's Page How to Fight the High Cost of Living HOW "ECONOMIST" MANAGES TO LIVP ucj , . KEC.PES POR APPLE PUDDING AND HOUSEHOLD HINTS, 1 j HOW "ECONOMIST" MANAGES. Hat 'Editor Woman's Page: I have been mF' much interested in the department of 'How to Fight the Increased Cost of j r Living ' This is how I manage: For breakfast we have cereal, .coffee, toast or muffins or griddle cakes; noon dinner din-ner consists of some inexpensive cut of meat, two kinds vegetables, bread and pic or pudding, coffee or tea. Supper, Sup-per, a leftover (or madeoverl ; warm j rolls or bread, with sauce, tea or co coa, and cake, cookies or pudding. I always keep cookies In the house, us-' us-' ually molasses cookies or ginger- Ij snaps They help out a short des jj sert 1 vary these menus as much as ! possible but alva8 buy things which arc In season I spend as much as possible for f nil t , as I consider it one of the thingB necessary to keep one iD good health Peaches when so plentiful plenti-ful as last fall are within the reach of most any one A barrel of apples bought early can be used in a won derful variety of ways for breakfast, noon dessert or sauce for supper. I buy my dry groceries and canned goods in Quantity and save on flour by buying at wholesale. Sugar 1 buy by the hundred, and other things I save !more or less on. When cooking I do not try to economize by using less of anything that is needed to make things good, but try to make everything every-thing good enough to be eaten to the last crumb I make evf-rythlng myself my-self and do not buy bread, cookies, t rackers or cakes. I make delicious "honey'" of sugar, water, cream tartar (o pinch) and a little real honey for flavoring, "Maple" syrup may be made from sugar melted in a steel rring pan, then add water boll to proper consistency, and flavor after taking from fire with a few drops of vanilla. Both are fine with griddle cakes "I am alwa9 looking for new ways to cook the inexpensive tuts of beer as I cannot eat all kinds of meat on account of a digestive trouble (pork and veal I cannot use) 1 wish the readers would send a perfect deluge of recipes. I also save all the recipes for inexpensive puddings and cakes and have a large variety 1 always keep an itemized list of all experts. J so can tell when I am spending too much for any one thing. A tough, old chicken is delicious split down I the back and breast, boiled about four i hours or until tender, with a little I celerv, onion, and lemon juice, have plain boiled rice tor border, lay halves of chicken in center of plattor. and M pour over all a cream sauce m "ECONOMIST" mm RECIPES. Apple Pudding Mix and sift two ruphiis of flour, four teaspoonfuls of A making powder, and one half tea-1 tea-1 spoonful of salt. Work in two table-spoonfuls table-spoonfuls of butter, and add gradual-lv gradual-lv three-fourths cupful of milk. Toss I on a floured board, pat and roll out J Place- four apples (wiped, pard. cut V in eighths and cored) ou middle ... W dough and sprinkle with one tublc- spoonful of sukit mixed .'.1th on-fourth on-fourth teaspoonful each of salt and D nutmeg Bring dough around apples I and lift carefully Into a buttcr?d DA mold. Adjust buttered cover, and kVJ ctpam one hour and twenty minutes. Vanilla Sauce Work two table r spoonfuls of butter until creamy, and Pre! ;idd graduallv. while etirnng constant-lire constant-lire u ,xvo tablespoonfulfl of flour thor-H thor-H tf oughlv mixed '.villi one half cupful of arytfl SUi;;ir; then add yolk of ouf 'gg. well-P1 well-P1 t.. .,t. n and one-half upful of water Wk' t ook in double boikr until mlxturi to thickens, stirring constantly at first. Just before serving-time add on- tea-to tea-to I spoonful of vanilla. 6alt and white of bo15 one egg beaten stiff Serve with ap-int ap-int ,lt. pud'iing riilW Apple Washington Pie Work one- tW rourth .-upful of butter until creamy, atoti j,nrj DPrtt in one-half cupful of sugai : ig add one egg well beaten Sift one tear? one half eupfuls of flour with two and one-half teaspoonfuls of baking rrlCit powder, and add alternately with one-)DnJi one-)DnJi half cupful of milk to first mixture r 0f Beat vigorously, turn into two Wash-i Wash-i "oa" ington pie tins, spread evenly, and , Uter bake twelve minutes Put between lovsro an1 nn ton annle cream Apple Cream Wipe, pare and rut apples In quarters; there should be r, I one ounrt. Put in an earthen dish nnt Sprinkle with three-fourths cupful of r, 0 sugar, and add one-third cupful of wh heb t?r aml a fo'v grains of salt Cover. 1 and bal-e in a slow oven three hours x La When rold, force through a fine sieo. ?DVi t Beat one-half pint of heavy cream un-un un-un (il nearh stiff: then beat in the appio ls0 pulp When mixture is stiff, add one teaspoonful of lemon juice HOUSEHOLD HINTS. Culinary Item. T alwa'.c save the. syrnu of pickled 1 peaches; and pickled cherries for m fc mincemeat I have Just added it to green tomato mincemeat. It is delicious deli-cious , Salad Dressing. ci a favc tIme and 'abor in making Raiad dressing, Instead of letting fall one drop of oil at a time into the lueparation while it is cooking, rueas- all the oil you mean to uso and jnw with the dry ingredients. Then Dcat all together with the volks of . 'he eggs before putting into the li-nuld. li-nuld. it Wjn not separate Gl. be' come too oily, no matter how long i vou keep it after it is made ''Ingredients: Place in a bowl oim , tahlespoonful of sugar; one of corn ! starch three quarters of a table-j spoonful of mustard Over thete pour half a cupful of best salad oil with j a scant half teaspoonful of salt Beat' thoroughly three minutes before ndd- ing tho yolks of two eggs. Beat again for two minutes. Pour this into a p&n containing three-fourths of a cup! of vinegar and a cup of water that has 1 come to the boiling point. Boil ten! minutes, stirring all the time. Pour into a glass fruit jar and seal. Keep I In a daik, cool place This will re-1 main good lor two months "C. J B " Library Paste Wet a cupful of good dried flour with cold water and stir to a smooth.! soft dough. Have on the range a pint of boiling water and stir the dough. Into this, a spoonful at a time, mix-Ing mix-Ing and beating to avoid lumping, nn-til nn-til it Is all in If It getfl too sjlff, add boiling water Cook, stirring all the time, for 10 minutes Take it off and beat In a generous teaspoonful of carbolic acid Bottle it when It1 t is quite cold If you dislike the odor and the associations excited by carbolic car-bolic acid. ou may beat into the pastp 1 salicylic acid In like proportions, and i flavor with in drops of oil of cinna-mon, cinna-mon, cloves or wintergreen The paste should be like a stiff batter when It goes into the bottle L. R |