WOMEN IN THE HOME

Press, Volume LXXIV, Issue 22419, 4 June 1938, Page 3

WOMEN IN THE HOME

GOOD MANAGEMENT WAYS WITH “LEFT-OVERS” Thrift is a much misunderstood word, often assumed to be parsimony lifting its ugly head. It is really only another name for good management consistently practised in all branches of housekeeping. The degree of economy which has to be pursued varies with the income and general position of the family, but it is always praiseworthy to spend money as advantageously as possible. The chief needs are to purchase adequate nourishing food, suitable clothing, and to keep the general expenses entailed in running the house as low as possible. This includes heating and light, provision for furnishing replacements, as well as the expenses of leisure and education. There are occasions when no expense should be spared, and a little extravagance now and then gives zest to life. On the other hand, true economy is not for hard times only, but always, and all the time. It simply means the best way of doing things, with smaller bills at the beginning of the next month, the accumulation and arrival of which can make good resolutions desperately hard to Money burns a hole in most people’s pockets, and it is not easy to apportionate it methodically. Continued unwise spending finds us on the wrong side of the ledger in the end, not only financially, but in health and wellbeing, v.'ith resources wasted or wrongly used. It is a truism that money saved in one way is there to be spent or used in another; sometimes this just makes the difference and brings health and happiness to the family. .Methods in the Kitchen It is common knowledge that money can be saved and health improved by enlightened principles of, housekeeping, particularly in the kitchen. By pursuing methods which will save time, food, and fuel, it is usually possible to keep accounts reasonably low, while providing appetising, nutritious, and well-cooked, well-balanced meals. This entails a genuine desire on the part of the housekeeper to be ready to cast aside casual ways, and make herself acquainted with lood values and comparative costs. It also requires courage to deal with waste and a readiness to investigate possible means of eliminating it. There is the need to acknowledge that correct methods of cooking can convert many cheaper, less-desired foods into palatable dishes. A good cook keeps her eye on the fuel bill as well as on the food. The newer stoves are so carefully designed for using the minimum of heat that it is only sensible to exploit this by endeavouring to understand the control. It is a fact that it is more economical to cook as much as possible in the oven of the electric stoves. This method also enables one to produce appetising and digestible food with the least attention; therefore why not use covered baking dishes instead of saucepans and frying pans? Certainly, one has to make an earlier start and to organise the cooking somewhat. Why not bake potatoes in their skins in tile oven as often as possible instead of peeling and boiling on top, and save in two ways? Why not allow sufficient time to cook foods requiring slow heat; or bake such small things as biscuits after general cooking is finished? Why boil a quart of water when a pint will do? - S “Left-over” Dishes The greatest source of loss or extravagance in the kitchen may perhaps be in dealing with left-overs. While it is good practice to allow for an extra helping, or unexpected guests, it is sometimes annoying to have portions left over. If there are small individual pie dishes or moulds on hand, this left-over portion - may then be reheated, if necessary, with little loss of flavour. Avoid reheating of food if possible, however. Dainty individual salads may be made from small quantities of cold cooked vegetables used with fresh lettuce .leaves,- with an appetiser such as grated cheese or a good dressing. Many hot savouries which are eaten with relish have cooked vegetables as their base. Take, for example, duchess potatoes, for which mashed potatoes are well beaten up, seasoned with grated cheese added, with egg or milk used for binding. Cooked in spoonfuls on a tray in a quick oven until puffed and brown, and served piping hot,'a delectable savoury dish may be set on the table, A good, thick, smooth white sauce combined with various cooked vegetables, such as silver beet, celery, cauliflower, baked in the oven makes a tasty savoury. A thin white sauce, with cooked vegetables added, makes a nourishing, delicious soup. Left-over bread lends itself to many uses, for breadcrumbs, white or brown, for bread and butter pudding with custard and raisins (still a favourite and wholesome family pudding, if the raisins are put in with a generous hand, the-—tof> slices well sugared, and a crispy brown when cooked). Stale bread may be rusked in the oven and served as croutons > for soup, or simply as rusks, good for the teeth and digestion. Stock for Soups It should be the usual practice to boil and simmer any large bones for hours as a basis for all soups. The bones removed when fish is filleted, or boned for stuffing, also the heads, should be treated, similarly. Vegetable water so often poured down the sink, is valuable for this purpose, too. When vegetables are . scarce, the rougher portions, usually discarded, may be boiled and strained and the liquid used as stock. Vegetables when bought for a family can become*. an expensive item, and as' they are so essential a part of the diet, the utmost use should be made of them. Left-over carrots are delicious cold, used for salads, or for sandwiches, or as a vegetable with cold meat. An economical way to cook carrots is in a casserole dish with a small quantity of water. In this way all nutriment is retained, and seasoned carefully with butter, added, they will be enjoyed. It is, good economy to have wellmade utensils of suitable size and shape for the requirements of the stove and the family. Fuel is wasted jn heating over-large pans and food value is lost. Finally, it may be mentioned that personal shopping occasionally keeps: one up-to-date in the matter of seasonal goods, and is better than too close a reliance on the telephone, CARNIVAL DANCE On Monday evening, to celebrate the King’s Birthday, the Select Old-time Dance Assembly will hold a big carnival dance in the Caledonian Hall. Novelties will be distributed. Special stage attractions, will be presented. Colin Campbell’s band will provide the music and dancing will continue till 1 a.m. The gallery is open for spectators.