WOMAN'S WORLD.

Taranaki Daily News, Volume LVII, Issue 195, 26 January 1915, Page 6

WOMAN'S WORLD.

HOUSEKEEPING IN WAR TIME. [ With, tlie declaration of war it was Hiiiekly recognised that foodstuffs would run uj) in price. With this in view, the Daily Mail, one of London's most popular papers, published some valuable hints on economy for the benefit of British housekeepers in the issue of August 4. It says:"The lirst step to be taken in meeting the household hardships about to be laid upon every man, woman arid child in the country by this German aggression is to scrap most of our housekeeping commonplaces, from bacon and eggs for breakfast, upwards. If we all start with a clean slate and try, without reference to past habits, how simply we can live, most of us could go through a long period of warfare with little loss of money and none of health. "The vegetable salts thrown away in the. water from the saucepan; the good nutriment that escapes from potatoes if not cooked in their skins; the outer part of the wheat disregarded in making flour; the wastage of bread scraps now disregarded—all acquire new importance. So out-of-door it now becomes a crime for the gardener to practise his usual habits of throwing away small carrots and potatoes or of pulling up peas and beans while they still have pods, even though the pods be old. It is to be remembered that peas and beans, even when dried, are as close and satisfying a food as meat. "As to meals in general, the advice given by a famous doctor in the Franco. Prussian war is worth remembering He recommended one-course meals, especially for children and for those over forty. "The standard dish in such hard times shouW be a little meat cooked with a great many vegetables.

"The one-course meal, conservative! cookery which throws nothing away and keeps a full-stock pot, and an eagle-eye for all waste will in many households reduce expenses beyond all expectation. And housekeepers will find, per- j haps to their surprise, that economy and simple meals become a game into which the whole household enters with zest and from which it is likely to emerge with improved health. "On this subject a good housewife who has herself begun a campaign of economy, gave the following advice: "The primary duty of every housewife is to prevent waste. She can do so not only be gauging to a nicety the requirements of her household, but by also giving out the stores day by day as her grandmother habitually did. Before resorting to stricter measures she would decroc economical methods of cooking. Fish should be for boiling and not for frying, and meat for stewing slowly instead of for roasting. Puddings that require flour should give way to milk puddings* stewed fruit, jand simple savories. Every effort should be made to save fuel. '"Bread should not be served when fresh, but be kept until stale, when it will he more digestible and less wasteful, and every scrap can be utilised for nursery puddings. Jam instead of butter should be served on the children's tea-table; not the two together. Soup made of lentils and dried peas will be a resource, and in every case great care should be. taken over the flavoring of it, and of other dishes. Vegetables dressejl in different ways are an excellent resource. "Those who have gardens can make use of windfalls of apples, pears, and plums, regarded as waste in ordinary circumstances.'"