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Show 5 Woman's Page How to Fight the High Cost of Living U SAVE WHILE YOUNG IS ADVICE OF LADY OF THIRTY YEARS EXPERIENCE EX-PERIENCE IN HOUSEKEEPING HOUSEHOLD HINTS AND SOME RECIPES. Save While Young. Editor Woman's Page: Isn't it odd j' that some people should lay the high g 1 ' cost of living to women and their I J extravagance'? jj I have kept house for over thirty years and hive always done the cooking, usually for a family of throe, and know whereof T wiite. 2 There are two items that are alg-jjrj alg-jjrj nificant. Ten years and more ago we paid for buttor from the country 25 ? cents a pound the year round. Now jji, we pay 3f. for five months of the 1 I? year and 1." I01 seven, f try to equal. 'ize the cost somewhat by using less butter and morr iard In cooking. Ebaf Not a ?rcat manT years ago we bought e?cs during the plentiful sea-'' sea-'' " Bon in the spring at 1." cents a doz-y(n, doz-y(n, sometimes three dozen for l." Cents and a winter price of 25 cents was considered high Xow they rare-reC!ly rare-reC!ly go below 20 cents in the summer and stricth fresh eggs command 50 T1-' cenrs in the w inter We used to get twenty quarts of Punskimmed milk for $1. We now get 14 quarts jttet As to tn ,,riCe of meat, we all yt'know about that, but it ha6 been the taste and not the price that has led us somewhat to lessen our pvrchases rii of meat "n! 1 would Sl'est to young people .llfl save now! It will mean much Belf-denia!, Belf-denia!, but will probably prevent many It might have been?" in later torfcrears foin We have never run up accounts, "tta'we have found we could do without a 'telephone, and we have bought ljfcrhere we could get the best at the Qniost reasonable price. Within the nlitJlast few .years we have made a prac-itifslltjce prac-itifslltjce of weighing the meats and gro-Rficeries gro-Rficeries that come into the house and 4ln consequence shun those dealers db?Kvho give short weight. Unfortunately "KT there are such " When the salary comes in at the w. lend of the month it Is Immediately "Mfleposited ui the bank Thereafter we w fdraw out from week to week what Is Speeded lor household expenses, pay-ling pay-ling large purchases by check. H Did you ever hear it said that the M itonlv wav to resume is to resume? it Well, the only way to save :s to cave, and y ou cannot do it by having 'W'bverything vou want or are able at the time to pay for. C.R HOUSEHOLD HINTS Canning Chicken for Winter. I "You asked for a recipe for canning can-ning chicken for winter use I have Jdone this for years and I will tell kOpou how ' To Can Chicken Pack the jars full Jof raw chicken cut into pieces such fis you would use for fricasse. Press Khem down hard sprinkling with salt And pepper as lor present u--' Hlmes I scatter tinv bils of lat salt , fcork among the meat. Then I use no -more salt. Have the jar as full as at can be packed and screw down the .Jop tighth upon the rubbers Set the jars in a broad bottomed pot I lupon a board laid in the bottom to rtinfikeep the glass from cracking as the . pot heats, and fill up to the necks 'apf the jars with cold water Set ljver the fire, and as the water heats ofunsereu each top a little way to al-rftllew al-rftllew the steam to escape Boll stead -IK ior three hours. Then lift the kettle and contents to the table; open &ach jar in turn carefully and fill 0 the brim with boiling water. Re- place the covers ;md screw tight and . Jftst Have but one jar open at a "Jime and do the filling as rapidly as ou can. Set the pot and jar8 back ft over the fire and when the outer water begins to holl hard take the pot from the range and set aside With the jars in It until it is per-rectl--' cold .ai "Looking through the glass you will )n see a thick layer of congealed fat up-Dn up-Dn the surface of the contents. This helps to exclude the air. as paraffin ..would C 5 "I have never lost a can put up m .hig way. and we have chicken pie ! and fricassees when poultry is too expensiso for us to think of buvlng it in the market. We watch the markets mar-kets and buy two or three pairs of fowls when the prices are at the lowest low-est Now and then I read of a consignment con-signment to this or that grocery, of fowls which must be sold off soon Last year one large grocery had a consignment of fowls, which were offered of-fered at a very reasonable price. 1 1 bought six pairs and canned five. They lasted us all through the doleful dole-ful season you hae taught us to call 'pinch time.' I paid $3 for what would have cost me $12 later in the vear. ECONOMIST We ihank you for driving home the lesson we have tried often tn Inculcate, In-culcate, of watching the markets with your own eyes and not taking second sec-ond hand reports through the telephone. FRAGRANT CANDLES. Bayberry candles can be made eas-1 eas-1 lly in summer by girls on the farm lust boil the berries In plenty of water and set aside to cool, when a cake of pale greenish wax is form- d Prepare candle molds in the usual us-ual way and til! them with the melted melt-ed wax While burning they emit a most delightful perfume. CHEESECLOTH CURTAINS. One woman made cheesecloth curtains cur-tains The cheesecloth cost from '5 to 5 cents a yard. The finished curtain, cur-tain, used in bed rooms, kitchens, etc., are much better than lace, because be-cause the dirt washes out easily and they can be ironed instead of being stretched on curtain stretchers RECIPES. Cheese Straws. Make these when baking the apple pie on Saturday. Make one-third more pie crust than is needed for the pie ;md to it add 1-2 cup crated American Am-erican cheese, 1-4 teaspoon praprlki, dash pepper, a little salt and 1-2 tea-i tea-i spoon Worcestershln sailer Kne.nl jit well together, dust bakebonrd with flour and roll out 14 inch thick, cut 1-4 inch wide and 3 inches long. Place on bakepan and 'bake S to 10 minutes in a hot oven You can make four into rings th n. when ready to serve, put four of the :!-lnch ones through the rings It's a little more work, but looks very nice. Bread- and butter. but-ter. Molasses Drop Cakes. 1 cup New Orleans molasses 1 cup brown sugar. 1-2 cup shortening. ups flour 1 cup boiling water. 1 teaspoon baking soda. Cream, sugar, molasses and shortening short-ening together, add baking soda, I which has been dissolved in the boil-, boil-, ing water, then the sifted flour Brush j gem pans with lard and pour in the , doukh and bake in a moderate oven 15 minutes. This amount makes 18 I cakes. Line a pan with paper and 'drop the dough on with a spoon about three inches apart This will answer I in place of the gem pans. |