OCR Text |
Show Woman's Page j I How to Fight the High Cost of Living tern? thera Pcad"r Give3 Interestg Facts on How a Family of Six Live tm an Be Bought in Bulk -.Some fern For S5SS5pSi- CSnS B:U-Spnng Rheumatic and How to Avoid It Foai Favorite Recipes. Cf HOW A FAMILY OF SIX LIVES We manage on $42 per month to save plenty to eat aud wear, plenty Hbf fuel, and a reasounMe amount of It amusements, "and keep out ni ,i. :,t There are six of us in our famliy my husband and I and four small I children Our rent Is ST. 50 per month Band 2f is about the average per month pent or food of which we b ,wa'S naNO p'entv ome of the j " ttavs I ?a e on m grocer and butch-' !r bill Is by buying everything by the pound and not by the dimes and Enuarter's worth, and nlso seeing that I receive a full pound I never buy anything in boxes or packages that i can buy In the hulk I pet good macaroni mac-aroni for 5 cents a pound in the bulk If ! bought it b the package it would cost me 6 cents for seven ounces. Lima be&ns cost 15 cents pr can, but 5 cents worth soaked over nicht boiled in the morning with a small pice of butter, makes more and brt-ter brt-ter tasting beana About cents worth of peaches or apples soaked over night and cooked next da with about 5 cents worth of sugar gives me more and better fruit than if I bought p can lor jn or 25 fonts Bcdom have fried meat; wo like Stews and roast and I find them much i cheaper. I make all of the children's clothes sod I make over all the elothc-6 1 can ' that I am through wiih And when iny of their dresses are faded or' Shite dresses look stained or gray I ' lye them a dark blue, and for even d; y wear they last a lout; time A 10 cent package of djc will de three or ' four children's dresses. By watching these little things and by planning nil m ino'ils ahead of f time so that I can put fruits and I vegetables to soak I don't have to bu canned geotls when in a hurry. I I matiitu" v. t well and take much 1 I pleasure in saving every pnnv. ' MRS. R V A L WHAT WILL THEY THINK? It is the preconceived notion of I h3t others will think that i respon-f respon-f Bible for a ureal amount of the hnh IE cost of living If causes US to buy I new clothes when v. hat we have are I Rood enouch, and we would gladl) I wear thorn if it were not tor that j fear of ther-' disapproval ' If keeps us from getting out on the lawn and ! t . i n the work tint would be a pleasure and a delight, as well B I as being just what v.e nec.l phynical-' phynical-' 11. L-ut ''YVh-t would they thin;;0' ,It compeis u- to buy extra and un- becessary luxuries when company 'M ccm s when, no doibt they are no roi r er,:ctome,l to those luxuries r-(, rre v.e i i i i . ible for all S t ' "? e. o:' endit t. . both little and tig. (hat. we coulu 1 ell lb II with ii we would only get away from If the idea of what others mi-lit think. MRS. A. G. II CUT LAUNDRY COST IN HALF. ja Instead of having my laundress two 3 da In e very week I now have her j coin two days every second week Ph. does all the w Bhing and ironing, Including all flat work us well aB my husband's shirts When she has a I lfig? amount of work to do she get-, j through j.ist as quickly as when there Is less work, and I have $:; (the price of her labor i to lay R :i There are I four of us in the family two adults i I rnd two ci-1? agd . ond 9 vc-ars. j; I The girls wear light colored guunpes, THREE PIECE SUIT, I Tho matelasse, of which this suit i I 1l made, 13 so decorativ in itself that I ht plain lines of the design are well I adapted to it. The color Is dull t'aylsh amethyst and is maintained Uioughojt the trimming, buttons and ccrds. : The Jacket is cot on the lines most I . favored th's ceacon and closes with I bcucn! a- loop n : '. of plain grcs- ' f tJJLin silk, 1 ;es( aro repented on He cuff and low down on the back j Jf the jacket. The, ouffi and flat fac-eround fac-eround the neck aro of plain materia). ma-teria). I The dres underneath Is a plaia ' trlncese cut, with a wide tuck around : the ,klrt. ' skirt and aprons Fverv other week 1 wash our Oannela and anything that 1 I (Link 0 will nee-d. I make a warm BOOp suds, using borax to soften the watt r. and allow the ilannels to stand n the suds about five minutes to alow al-ow dirt to loosen Then rub gentlv ! between the hands, rinse in warm Ut. and hang In a Warm place to1 dry. The flannels are all the better I Tor an occa.-ional careful treatment MRS R. H. SPRIN'G RHEUMATISM As the spring approaches and heavy j wraps are laid aido for a day or so then resumed again for a couple of 1 chilly days, persons given to thoughts of rheumatism are in danger of tron-1U tron-1U from ih,n source. I have been asked bow to prevent this rheumatic tendency. I would suggest diet alone as a cure As the seasons change, so the quality of foods change, we all know that meats and heaw foods ma be 'eaten during extremely cold weather I without danger excepting from over I loading Meats are heating to the blood and therefore are a certain protection! ;isalnst cold. In the spring when the blood rrquires no artificial means of Warming the diet should be changed rich sauces and spices of all kinds should lie avoided, no shell fhh should be eaten The dietary should be principally ' vegetarian, with the addition of egps. chicken, and boiled fish. Oatmeal for a breakfast food should be avoided during the warm davs and hominy or any other light cerial should be used I in its place. Salads, with a plain dressing of oil. vinegar, pepper, and salt, are very , nourishing. Potatoes, boiled 01 baked in their , skins, are wonderfully nourishing Some food specialists declare that all I the nourishment of potatoes is lost ; j when the skins are removed before CCOklng them and 1 am sure thete nothing more delicious than a baked potato with a little butter, pepper. 1 and salt, or ?n old fashioned boiled potato with the same dressing. In the spring custards and creams should take the plare of pies and tm h pastry, and Tresb rrnlts should take the place of cooked fruits. Apples raw are hcilth giving to a! gnat degree, pears and grapes uncooked un-cooked are beneficial in the spring. Plenty of water should be taken between meals If you must drink with meats, camomile tea, with or j without 6Ugar and milk is helnful to dlcest'on. This diet is a preventive cf uric ncld and therefore of anv rheumatic I tendency. Following this regime together with plenty of outdoor Hie. should i eep any one in period health anA happiness. No diet should be kept up more than a co.iple of months at a time. A change if only for a couple of weeks , Is beneficial, if onlv to change the tuoi.ghts rnd refresh them. Remember Nature changes our climate four times a year, we should follow her example and change our eiict with her RECIPES. Broiled Oy6ters in Brown Sauce Drain one pint of oysters, reaervlhg one cup of the liquor. Melt two tn- blrspoonfuls of butter, add two tablespoons table-spoons of flour, and brown thoroughly thorough-ly Add one cup of oyster liquor aud; one cup of stock made from extract of beef. Stir until thick Put in double boiler to keep hot while browning th( oysters on a griddle As fast as the I oysters are cooked, put them in the sauce Season with one tablespoon of catsup or Worcestershire fiuce and sale and pepper to taste. Serve on toasl Mrs. J. W Favorite German Cookies. One cup of lard three cups of molasses, mo-lasses, one pound of brown sugar, one' fourth pound of sweet almonds bro-ken bro-ken In pieces, rind of two lemons grated, two ounces of citron cut up I fine, one teaspoon each of powdered cloves and allspice, one half nutmeg grated, four cups of flour, one and One half teaspoons of baking soda, dissolved in a little hot water Put the lard and molasses into a large! kettle, and boll, then remove from the fire and add the flour and oil other ingredients, and lastly the soda Stir well to mix thoroughly, then allow al-low It to stand 24 hours. Roll out the dough one half inch thick and cut with cookie forms Qreaae tne tins well with lard and bake in a moderate oven until the caLeK hto a golden brown These are delicious months after they are baked M. E W. Baled. One tablespoon of granulated gela- I tine, oue fourth cup of cold water, three fourths cup of bouillon highly seasoned, one cup ol thick cream whipped, one cup boneleBs ohlcken one sweet red peppor Soak the gelatine gel-atine In water and make a bouillon of three fourths cup of hot Water, one half teawpoon of extract of beef B bay leaf or two. a few eelery seeds, and a grating of nutinee Dissolve the gelatine In hot bouillon and strain. When i begins to thicken, beat with an egg beater until frothy, add the (ream whipped until stiff, the chicken chick-en and sweet pepper cut In dice. Mix together and 6easou with salt and pepper. Turn into mold and chill I n mold on a platter covered with let-tUM let-tUM leaves, garnish with celery cut in small pieces aud pecaus or English Eng-lish walnuts Serve wltb a good sal- j ad dressing. Miss F A. B. Simple Marshmallow Pudding. : Cut ono pound marahamallows; into fcinall piece:, mix with large cup seeded seed-ed ruisii;s chopped, and one pint whipped whip-ped cream, slightly sweetened and flavored to taste. Place on Ice until un-til very cold and garnish with cher- ' rici;. Kindnesi- of L D C. |