HOME TOPICS.

New Zealand Herald, Volume XLVIII, Issue 14855, 5 December 1911, Page 4

HOME TOPICS.

THE " MANAGING" " SAVING MONET By' ■ SAVING MONEY BY SPENDING ft. j ' Men often succeed. or fail, says in the He force) according as their J? - are good managers or bad ones.' Z ? men are always afraid of being henil and you never hear the small-mindS ™ 1 admit that he is managed by hi. S : The strong man is not haunted V <vi : fear. If he stops at all to consider®!' thcr or not he is managed by his wife J 1 generally finds that he is and thai 3 1 doesn't mind it. It is not to *ana«S ment but to mismanagement MtWnP-V jects. . - E

Of course, • the arc men who ar» W' i aged all their lives by their wives never suspect it The wives of such S2 are artists, for the art of management not to appear to manage. A wife and a wheedling wife are different things. A wife may man*™ filt husband and retain her dignity and g «li ' respect, allowing him to retain his Jul to wheedle is usually to whine and Si -• cajole, with tears, deceit, and trickery weapons. ■ ■ V™*, The statement i? frequently made, adds ■ tho writer, that women as a sex have im f '! business ability, although their natutd i genius for "managing" is generally $tl mitted. The two qualities go together'■ It requires more real business talent for m the successful management of a household ' than to run an office, keep a shop, or pi* : through a commercial deal in the citv ' I Consider what many women do with' their "allowances." The husband hands out - monthly or quarterly a given sum. ■. Tha' wife knows it is not enough except by ths ' strictest "management," and she "man- * ages." Now to manage means to' contrive, and it is by contrivance that* many?--English households are run. ;*':V> Allowances are sometimes very peon.' ' liarly apportioned. In dividing 'the in. 1 come and planning for its expenditure. a ' man's mind usually grasps only what bo I! calls tho " big things." I know of many ' : men who are firmly convinced that a divi- > sion on the following basis is absolutely just:— ' Let us say the income from all Bou'rces''' is £400 a year. The husband divides. it ■■ evenly—that is, £200 for himself and £200 for the wife and three or four children. Out of the £200 he retains for himself ha agrees to pay the rent and the rates and -V the taxes, provide for the holidays of the It' whole family, supply his own clothing '■ ' 'bus and tube fares, 5 and defray, his ex'!,'- j penses for luncheons, cigars, etc., in the r ■ City. He is under the impression that since he has included in his share"' the largest item, as it stands alone—'ia'"-*! the rentall the little things" can very - well come out of the wife's allowance.- He - has a way of "thinking Imperially," you see, since the first item that comes to bis':- , mind is the rent. ; • * 'k'fi&'jvsljj'j Men say women can't think Imperially • so perhaps that is the reason that;' tV> wife's mind, when she considers what'jhnl ; has to do with her £200. turns instinctively not to rent' and rates and taxes, ■ but to a stoppage in the kitchen sink and' a leakage in the bathroom geyser. { Call v■ her a " Little Englander" if you like. Bat/ to proceed with our budget, and the calls it makes upon her " management,'"'let us <{ , consider that out of £200 she will pay all k;',' the household expenses, such as food, coal, | laundry, servants' wages, necessary re-' pairs, plumbers' bills, breakages, dteis the ■ children, dress herself, pay her 'bus fares, '.', cab faros, a library subscription, and boy % weekly and monthly magazines.. 'I 1 ,' Any woman reading this will be able to i tell me of dozens of things which also must" 1 " come out of the wife's £200.. She will, bo able to make a list of such things and their approximate cost, and I say that considers- j tion of such a list should convince men J that women have business ability far ex* : ceeding their own. ■ ' " «j I have often heard young girls bemoan the fact, that ' widows were bo sought after,;' £j by eligible men, and that a spinster had - ] little • chance against a Widow. •.-The at-'" ' traction of the widow is that, added to herNV' native instinct . for management, ■ she has ' had practice, which has made her perfect, in the art. And - why are widowers so - much more to be desired than young bachelors? It is because long experience has made' them amenable to management. It is net beneath the dignity of any woman to manage, and to her who man-', ages rightly and justly all things do or will belong. All the great women of Jui*m|| tory were managing women— is to,',; say, tactful women, contriving omen.

HOW TO COOK CELERY. |f§ffj Besides being eaten with cheese, celery may be cooked in many ways, either as a/' vegetable or an entree. The' following is • ' j a recipe for. celery with cheese sauce :— <' : 1 Remove the outside pieces and cut tho I remainder into 2in or 3in lengths, care- ■ fully washing away any grit there may be'W:' .™ t celery. Put one pint of milk aridyi?#! half that quantity of water in a stew jar, ; and as soon, as it boils put in the celery, seasoning with a teaspoonful .of salt, and cook until tender. Strain well and keep warm. • Then mix two tablespoonfuls of •" flour with a smooth paste and pour the hot milk into it, adding two ounces of butter, and when the mixture is just on boiling throw ijf m two ounces of finely-grated cheese. Boil Wk up and pour over the celery, and servo very hot.' "■ '■■■ v ■ ff/vv" 'MIS- <•■■■& ■ . : ' . VV-I>:W,iWSK Braised Celery. Braised celery is another savoury way of }'• preparing the vegetable. Thoroughly wash two heads of celery, trim the roots neatly, and place in a stew* pan of cold water, bring to boiling -paint, and then allow the celery to simmer for 15 minutes. .Melt two.ounces of butter, - in another stewpan, cut one onion, on® carrot, and half a turnip into small piecM» |' i place' in the > butter, and . then';' add ■ A®; ; .J celery, and cook gently for 20 minutes. Then pour over one pint of good stock, and continue cooking until tender. , Fry tome large croutons of bread, place the celery heads on them, pour the liquor V; they were cooked in over the whole, and s - serve hoi. , . • Celery Souffle. ■ j Celery souffle is another delicious disk. | For this, after the celery has been tut into little nieces and boiled tender, a, white > l . ?11 sauce should be prepared with an * ounce ' each of flour and butter and the milk the celery was cooked in. Add this to the i celery, and when nearly cool beat in the yolks of two egos. > Season, with pepper and salt to taste, whisk the White of tho eggs stiffly, and/'* add to the mixture. Then butter some l ' small china dishes, partly fill with th» , souffle, and bake lightly for 10 minutes.