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Show I Woman's Page How to Fight the High Cost of Living Saves Twenty Dollars a Month on Small Salary Husband Denies De-nies Himself of Cigars and Liquors What Makes Beauty of Living Dollar Chicks or 50-cent Eggs Don t Follow the Crowd Sheer Fabrics for Spring Recipes. I SAVES $20 A MONTH. On a salary of ST. n month 1 no fihle to save $2" In doinv; so husband dues away with all liquors Mis expenses ex-penses for tobacco, pipes, and other miner pleasure expenses! are $1 per month. These two items alone sao us many a dollar We do not spend our money for cheap shows and other entertainments. entertain-ments. Tliev cost money and one receives nothing from them Then feiic h habJts if practiced cause loss of sleep and rest, which in turn means doctor hills. Husband invested $3 in a shoemaker's shoemak-er's outfit for home life which paid for itself in ono-half year's time. By so doing he was and It ;iMp to keep In repair all shoes for three Urns. II; one girl, myself nnd himself It saves ; mijnv a dollar and the work Is more 'R J satisfactory and stand- lonser usage H B buying good hair flippers and If shears he keeps his boys' hair in 'HI good shape, saonc cnouKh in three H months to buy onf a pair of short; I -H cut his hair, shave his neck, and he I shaves himself, a 6avlng of 85 cents , a week H In eooklne beans, instead of using H expensive sliced bacon. I use bacon H ends at one-half the price and which H I serve the purpose equally as well ;H When eggs are high and In be used for cakes, puddins, custcrds, I su - H tute in place jello. dried fruits, fruit l dumpllngl Thai is a saving in Imt- K ter. lard, and sugar, as well as In I I eggs. H In buying soap, beans rice, canned .rn'i tomatoes, peas, etc., 1 buy by the quarter's worth Instead of by th I poi:nd. For Instance, rice Is 10 cents a pound I get bv buying 2" cents' worth three pounds a I of f cents So on with other ero- K rerles You sae a dollar In less than W a week's time I alwavs take a stitch I 'n t'me wnicn not on,v savc nln'"'- iH saes the garment for once again as H much wear. jaHj Never buy anything that Is not . I needed because it Is cheap ommon -H 6ense and economy in all household taB duties will reduce the high cost of living As the saying coes A penny H oft is a dollar earned 1. A. D." WORK MAKES BEAUTY OF LIVING ClH (Copyright: 1913 By Lillian Russell I I A large percentage of the women IW in the world today are 6ufferinc from morbid unrest They are living " VH one Interminable midnight of disap- lH polntmenl because life has not laid at ill :hcir feet an open occasion for r H pandlng the qualities of the soul, and I H they are too Indolent or too cowardlv H to seelt out opportunities for them- I selves. "tH The result is that thpy are discon- I tented, idle, domineering women who find their only solace In extravagant : ! the first buoyancy of ph: rj you has subsided thej are Faded, EB worn and shrewish because the ten- f bH der and loal Byxnpathlef have been tjjl granted no active manifestations l til The pent up hunger of spirit Is very til like compressed steam, it condenses ti3 to serious accident. So after all it is pal hotter to exhale emotion. It may B ne 'n 9onP- on canvas, in poetry, on , jl the stage, rather to lavish them upon gH au unworthy husband. Make a defenseless public a safe-ty safe-ty valve for your surcharged soul; l dance, act. write, sing, shout till the heavens are riven rather than let ferment fer-ment of feeling expand their force aud volume until like an overfilled river they hurst their boundaries and work destruction. Ardor that finds its limit In itself and does not end in action leaves the soul and mind enervated When we feel keenly and do the thing we feel the effect is restful and stimulating. But an woman of fervent tempera- ! menf who has never known the ecstut-Ic ecstut-Ic repose of practical relief through .in arl or accomplishment, or through love of husband or children, grows haggard and hard Remember As well expect a woman wo-man to he beautiful without love In her soul as the forest to rejoice without with-out the birds, the hr-es to revel wlth-I wlth-I out the flowers or the earth to blush ! without the sun. DOLLAR CHICKS OR 50c EGGS Many people claim that looking at the matter of profit alone the fat i chicken cannot compare with the egg I laying chicken We can't all or us agree with this I raise large chickens chick-ens but granting it for tho mlu-1 mlu-1 ute, there still are other things to bo considered. Location also is important when raising fat chickens If you are far out In the country and have little time to spend on your chickens you lean sell them alive to the hucksters If you are nearer town and want to i retail them you must find out whether wheth-er in your market broilers, capons, milk fed chickens, or merely farm fattened youngsters pay best Berlin Ber-lin Indeed you will want to handle all kinds. Then you must remember that the Brahmas, ( ochins and Langshans rs I iulre less looking after As they lay I fewer eggs naturally (here will no' be so many eggs to pick up They are quiet will not wander away, and can be confined by a common hog-proofw hog-proofw farm fence. W hen the hens become grandmoth- ers they can be sold at a higher price than the egg laying breeds simply ! because they are heavier In short we may say subject to objections from either side the egg J laying breeds bring in greater gross I returns per hundred than the fat 'chickens; the fat chickens require less C3re. Nov, although as before stated, j each man must consider the question ! as It affects his own case, one might , offer this advice: if you are near ' a good market, if you Intend to devote de-vote all or the greater part of your time to raising chickens, pick out i an egg laying breed, l'lck out good layers, look after your chickens care-I care-I fully, never sell a doubtful egg. get j a distinctive trade mark or a unique package and work up a retail trade If you are a general farmer on a large farm, and have little time to spend on looking after the chickens, select large ones. You can raise aud I market pounds of chicken meat in a j businesslike way just as you raise and market pounds of beef and the chickens, pound for pound, will prove 1 more profitable. Arthur P. Fair in Woman's World for March. DON'T FOLLOW THE CROWD. It is a mark of vulgarity to be afraid or ashamed not to follow the crowd Vulgar comes from the Latin "ul-i "ul-i gus,' which means the crowds the mob. Eagerness to show that you have read the latest novel, that you dres6 in the newest styles, that you are familiar with the most up to date slang is cheap and reveals the commonness com-monness of your mind. Fear to express your own opinion opin-ion courteuosly. to live in the kind of home you like, to eat what suits you, to follow your own conscience in matters mat-ters of religion, and to wear tho sort of clothes that please your own taste and are comfortable. Is a sign of vulgar personality. SHEER FABRICS FOR SPRING. The fabrics for sprl-ng and summer wear now so temptingly displayed In the shops, are nearly all sheer and supple. They are mostly of the fine cotton or In silk mixtures and in several weaves Fine cotton voile leads as a favor- i ite, and next to it the new crepes appear lo rank in the estimation ot those who buy their summer clothes while it is yet winter Swiss and organdie or-gandie are well represented, and very light all-over shadow lace and thin nets appear in about the same pro-portion. pro-portion. These fabrics range In price from 40 cents fl yard to $126. There are many attractive mulls and dimities to be bad for less money, and lawns are shown in attractive patterns for still less. Advnnce sale prices on J cotton voile of good quality In plain or printed patterns have been as low as 26 cents a yard As the season advances it I? possible that tbey may be had for a little less, but the ear ly showings are the prettiest and business busi-ness is too good to expect much in the way of bargains. The handsomest of summer dresses are made of cotton voile embroidered by hand in large flower patterns These are made up with lace Insets in medallions and shaped pieces let into the material. Keeping in nlinl that it is to be a summer of alrj fabrics combined with laces, one may bo forehanded in the matter , of getting get-ting spring and summer attire ready( for all the lovely materials are now on sale, and early model9 on gowns displayed in January can hardly be improved upon for good style and beauty. FISH SEMINAR There are only a Tew circumstances tinder which the preparation of fish for the table Is a charming occupation occupa-tion When yon har caught the lisu yourself, In some Jewel of a fresh pond or lake, nnd can clean them at the watpr's edge and under the trees at the margin of a wood, the usual! disagreenblc task becomes pure spoi I If you do not have too many people to cook for It Is almost as pleasant to do the work at the seashore. But for pure liveliness I recommend that you WOii ll a dozen German girls, supervised by an able and animated teacher, kill, clean, skin. lard, marinate, boil, steam, bake and braise six fish and parnlsh nnd finish them off with sauces. The seminar lasted from 1 o'clock in the morning till 1 in the afternoon, with only the twenty minutes ret ess after the lecture and before the practical prac-tical work began for the eating of the German second breakfast The fish cooked were pike iHcchtl. plaice (Scholle or Steinbutte) perch pike (Zander), sole (Seezunge or Rot Eunge t . Two of the pike were brought Into the room alive so that the Rirls could learn how to knock them in the head and finish the killing b sti kin them through the backbone. Just back of the place where the brains ought to be. In Rerlin a great many fish arc sold as they ewlm in rather crowded tanks A large njarket and tine fish market will have a dozen or more great reservoirs with glass sides A tank of the carp, so ubiquitous in Rer lln. is not a pleasant thing to look at, for these fish are perhaps as quarrel some as any known They not only UnScafS one another, but sometimes gouge out great pieces of flesh There was some discussion of this fish in the class, but the actual work was done with the fish enumerated, some of them not so well known as the carp. The young woman who had charge of larding a fish on the third finger of her left hand wore a plain gold oval, an open announcement of her engagement When she Is married mar-ried the ring will be transferred to her right hand. German women who travel much conform often to the custom cus-tom of other countries In this matter, but here at home the gold oval ring in the right side signifies wife. Larded Pike One fish weighing 3 pounds, forty grams of larding bacon, cut into fine strips, ten grams of salt. Into whieh throw the bacon as it is cut up. H.'" cr-tns of butter to be melted and poured over the fish when It goes into the oven, and with which to baste the fish afterwards, twenty grams of onion, a pinch of popper one gewurzdosis (in Frau Heyl's book'-, and consequently at the Pestalosil-Froebel Pestalosil-Froebel school this always means two whole allspice, six peppercorns, ono I clove and one-fourth of a laurel leaf: but It means other things to other Cooke; one-fourth of a liter of sour cream, or light white wine, or boull-l boull-l Ion; one-fourth of a liter of water, ten grams of potato flour, two tablespoons of white wine, a bit of beef extract. Garnish with fried potatoes and potatoes po-tatoes steamed In butter and 6ere with curly endive salad. Preparation Scale, clean and sew up. With the seissora cut off most of the fins and tall, leaving the latter lat-ter with the same swallowtails :is when all there. Make two straight nnd shallow cuts down the sides of the fish, so that when the skin Is removed re-moved from between them It will ba the middle third of that which covers the sides. Take off the skin between the two cuts and lard the flesh so exposed This Is nice job Skin is left In order that the fish may keep its shape when It is baked These girls become very skillful In preparing the larding bacon, although all German cookery goes a little slower slow-er than some other The bacon is cut In thin slices, and these are held in place with a fork while tiny strips are cut off. then cut In two and dropped drop-ped Into ihe salt. The tomatoes for garnishinc this fish had a little cross made in the skin at the stein end. and Into this salt was i rubbed Then they were steamed m butter in a covered basin on top of the stove unltl they were done. Stuffed Pish Use pike, pen h pike or mackerel; one fish of two pounds I weight, and the other, for the stuff-ing. stuff-ing. of a pound weight. Besides these 125 grams of bacon. 65 grams of but-I but-I ter. 10 grams of salt, one-fourth of a liter of Bour cream, 10 grams of potato po-tato flour For the stuffing, one pound (German poundl of raw fish, till grams of butter, one-eighth of a liter of milk, 7 grams of white bread (Mllchbrodl, I 20 grams of onion, one yolk of egg. lone tablespoon of parsley, salt cheese, flour Cut the crust off the brnd and soak the crumbs Skin and fillet a pound of Hull and ptll it through .1 meat chopper Mix all the ingredients ingredi-ents and till the fish With left over stuffing make Ilttl6 round dumplings and cook them in boiling water. Garnish Gar-nish with these and with sauerkraut. Fried Sole With Remouladen sauce. Skin the fish. Cut the skin across at the tail, and if it does not pull off readil put a little sauce in tho cut and then strip it off. Cut Into good sized pieces for frying and put over (marinate) the fish the Juice of a lemon. 15 grams of sliced onion broken into rings. Mix 30 grams of Hour and SO grams of grated bread crumbs and use this with egc shite for preparing the fish for frying in deep fat Fry. drain on blotting paper pa-per (in a colander) and garnish with lemon and parsley. Sauce Remoulade Two yolks of hard boiled eggs, two raw egg yolk, five grams of salt, one pinch of sugar sug-ar (one-half a teaspoon 1. ll'S grams of oil. two tablespoons of vinegar, one teaspoon of minced capers, one minced anchovy, one-half a teaspoon of mustard, one tablespoon of chopped Krauter (din. parsley, estragon. chives, etc.) Put the egg yolks through a sieve: add the salt and sup nr. then the oil In drops, then the vinegar and the various other ingredients. ingred-ients. GERMAN READER HOW HUBBY TREATS WIFE AT CAFE. There are many lastes of men In' the world aud there a no place where one study human nature better than, in the well appointed cafe. It is the One place where the good or bad in I a man's nature Is sure lo reveal it- self. The young man uho goes there with his sweetheart whom hi- hopes to win is usually generous. There is no delicacy on the menu but what he is anxious to supply her. trom anvasback duck at $7 a plate to hot-house hot-house peaches at $1 a bite, lie 18 so much In love that he considers nothing too good for his dearie. "What a Jewel that girl Is going to get'" sighs a forlorn woman to her companion Courting time and af'er marriage are two different stories." he answers laconically. She does not forget those words and watches the couple with interest as time goes on. She knows that they are wedded at last when she sees the gold band on the happy girl's finger, li is a source of amusement to watch them after that. It is not long ere he noticed that the canvasback duck gave place to a steak; the peaches gave way to prunes He apparently 9cans the menu for the cheapest dish which he can find on it. and he is not backward in ordering or-dering one portion of everything He gives her a dark look if she suggests that a certain vegetable is tasty and reminds her that string beans are "35 cents a portion." Nor is he abatsh-ed abatsh-ed In his ordering for one. to divide, when the waiter facetiously inquires if the piece of pie which he ordered is to be cut in two. The man who will not give his wife a satisfactory dinner when he invites her out to dinner is certainly not 8 liberal provider at home. If he makes the appointment to meet her at the cafe at 6 lie doe.- not put in an appearance until long after the hour It does not concern him In the least iliat she may have been at a table In the dining room all the time, a prey to the most intense in-tense humiliation and mortification as she encounters ihe annoyed glance of the manager In her dlre lion and Hees the throng of would-be diners In the doorway who are waiting for tables. W hile she is deciding whether wheth-er she will leave the place or what' she will do. hubby puts lu an ap- pearunce. Her hcurt is too heavy to enjoy the diuner. chosen from the viands which she never could relish llr cniov-ment cniov-ment of the cafe Is a thing of the past- She looks longlngl) a1 tHe other oth-er women, whose husbands arc de- lighted to wive thein enjoyment. No matter how great the outside world ; may judse some men to be. there are two people who cannot fail to Judge him as he Is his wife and the wall- ! er It Is a husband s duly to real- I Ize, without her telling him constantly, constant-ly, that she is tired working over pots and pans of food. And It is a glimpse of fairyland for her to se the brilliant lights, the gleam of sll- r and cut glass, and the throngs' ol happy, bejeweled women, very one ": whom leema to -how the hanu Of care No matter how a couple ma I have to economize at home, a husband hus-band should see that his wife has a few of the little delicacies she craves when he takes her to a cafe to dine. Wives grow fonder of husbands who treat them well RECIPES. "Graham Gems (no yeast nor baking bak-ing powder). Any quantity of cra-ham cra-ham flour needed, salt to taste. Wet to a rather stiff batter with Iced water wa-ter or cold water. Beat until bubbling bub-bling and pour into hot iron gem pans that have been greased well, f it quickh into a rather hot oven j and bake until well done, which will be in about half an hour. These may be heated over again by giving them a quick dip into water, then put-tins put-tins them In a moderate oven for ten minutes. "Nut Cookies One cup brown su-ga.r su-ga.r one cup flour, two eggs, one cup nuts or one cup of raisins and currants. cur-rants. Flour the seeded raisins, if moist. Beat the eggs together and cream with the sugar, add the flour and nuts and drop small lumps of the. r on ip-eased pans, far apart, and bal:e in a moderate oven until brown edged. Fine Graham Bread One pint of lour milk and cream, one-half cup cooking molasses; mix well. Add a heaping teaspoon of soda mixed with a little cold water: also a level teaspoon tea-spoon of salt Stir in graham flour to make a thick batter, add one cup of raisins, currants, or broken nut meats, or all three mixed together. If tho raisins are moist roll them in finer before stirring l hem Into the hatter. Sultana raisins are nicest. Bake In small loaves or in gem or muffin pans for three-quarters of an hour. These will burn easily on the bottom. "R. M. B." FLOOR WAX RECIPE. To make a floor wax set a pan In an outer kettle of scalding water and put into the Inner vesbel one-half poand of beeswax, and when this is mi Ited add gradually a quart of turpentine, tur-pentine, and when this Is blended stir In a gill of ammonlo. Do not mix these Ingredients over the stove for fear of fire, as turpentine Is inflammable. inflam-mable. When well mixed cover the i inner vessel closelv ami set the pan containing It at the back of the range until Hie contents are warm, but not too hot. Apply this wax mixture to jth? floor with a flannel cloth, then polish with dry flannel ' II. T." CREAM OF CARROT SOUP. Slice three medium -sized carrots I and put in a saucepan with one cupful of water, a slice of onion and a bay Jkaf Cover the pan and cook until tender, rub through a strainer, re-ervlng re-ervlng ,nc water in which the car-lots car-lots are cooked, and then put the J carrots and water over the fire. If ihr mixture is too thick, add a cupful Of l oiling water. Heat "? anl one-halt" one-halt" tables poonfll Is of butter, adding the carrot mixture Beat until thick ,i 1 boillne. lust hefore serving add ,' a level tablespoonful of alt. a little I pepper a cupful of hot milk and half I a cupful of cream. ' W. W. M ' nn |