The Wheeling Daily Intelligencer

The Intelligencer:

Economical Housekeeping.

To the Editor of the Chicago Tribune.

Battle Creek, Mich., March 15.--I have been very much interested in reading the articles in your paper under the head of "Housekeeping," and, being a housekeeper myself, feel anxious to learn everything pertaining thereunto. Of course, it is all right to know about bread yeast, cookie-making, etc.; but I would like to speak of meats and the great waste there is in the present system of cooking them. Generally, the steak is put on the gridiron just as it is brought in, with the bones, fat, gristle, or tough ends, all adhering to it. But I have kept for sometime what is called in France the "pot-au-feu," or "pot-on-the-fire," and in this are thrown all such odds and ends together with the pieces left from the tables, the bones from the roasts, cutlets, or even the well-picked carcass of a turkey; in fact everything in the meat line except pork. As often as is necessary the whole is poured through a colander into a stone jar, and allowed to cool; the fat or grease is then carefully removed, and goes into the shortening, or is used for frying doughnuts, and one would hardly believe there could be so much of this as an ordinary kettleful would have in it. The liquor is now stock for soups, of which any kind one chooses can be made, by reducing with water and adding such vegetables and seasoning as may be required. The meat can either be made into mince pies, hash, or meat-balls, the latter being, as we think, the nicest way of disposing of it. My way of making them is to chop very fine, removing all fat, bone, gristle, etc.; then season highly with pepper, salt, sage, or summer savory, one or two well-beaten eggs, a little flour, pat into balls, and fry to a nice brown in butter, and they are fit for the breakfast of an editor.

Not long since I read an article written by one of our own countrymen traveling abroad, in which he speaks of this custom as practiced there, and says "that is why the 40,000,000 in Europe can live on what the 40,000,000 in America throw away."

It is surprising how many good meals can be made out of what we have been in the habit of "throwing to the dogs," and to one coming in cold and hungry, the "pot-au-feu" emit a fragrance only rivaled by the famous coppers of John Willets, of the Maypole Inn.

In these days of female extravagance, it stands us in hand as wives and mothers to practice economy in cooking--not that we deny ourselves or families anything needful to health or comfort, but by not wasting the supplies brought in by the husband and provider. There is an old adage that the wife can throw out with a teaspoon what the husband can bring in with a shovel!

For many years I was obliged to keep a girl, but now, having one of my own raising large enough to help me in the care of the others, and in the duties of the house, besides going to school, keeping up her music, etc., I am freed from that bane of the housekeeper--a hired girl--and my husband often remarks how much better we live, and how much less it costs us than formerly"--only because I look after these little matters myself.

In answer to "Paterfamilias" I would say, that my family numbers seven persons, and that my table expenses do not exceed $12.50 a week, and we live very comfortably--that is, if comfortable living consists of such a bill of fare as I will here set down:

Breakfast--Beefsteak, potatoes, hot cakes of some kind, and coffee.

Dinner--Roast beef, potatoes, one other dish of vegetables, good bread and butter, with a dessert of either pudding, pie, or fruit.

Tea or lunch--Cold meat, warm biscuit, cold bread, cake, and fruit, with tea or coffee for each meal.

This bill of fare can be changed, of course, to suit the taste without extra expense, adding the relishes that belong to each dish.

But I make no allowance for wasteful servants, as I prefer to do my own baking as well as marketing, paying cash for everything, as I have found by experience that buying provisions on trust is a very expensive way of living. I should think if his wife was unable to look after the welfare and comfort of his home, that "Paterfamilias" would find it economy to discharge some of those able-bodied servants and secure an experienced housekeeper.

MRS. S. L. B.