Part Time Housekeeping

Coritimted from page 21

ND still there are desserts! All gelatine
mixtures, plain and fruit jellies, snows,
charlottes and Bavarian creams are ideal
to be prepared and chilled. hours before the
meal. Junket. with fruit and a variety of
flavors as well as custards, fall into this
class. too. With custard sauce on hand we
may have trifle, floating island or fruit
custard. and for last minute preparation,
crushed fruit pulp combined with beaten
egg whites or whipped cream and sweetened
to taste. makes a delicious dessert served in
individual glasses.

No pies or hot puddings? Why not pastry
shells filled with jam. or fruit and custard,
and topped with whipped cream, or rich
triangles of pastry dropped on fresh fruit.
( The pastry only needs a moment’s crisping
in the oven.) Mince. apple, and raisin pie
will bear reheating. and there is no reason
why steamed suet puddings could not be
prepared days or weeks ahead of time and
steamed again during the dinner hour:
shortcakes can be left in the refrigerator all
day and baked for dinner. And there are
those who might prefer the simpler dessert
of fresh fruit with biscuits and cheese and a
little tart jelly.

As you read this. I am sure other ideas for
last minute cooking will occur to you—~
griddle cakes, waffles-—p<-trhaps cooked on
the electric waffle iron at the table--and
muffins and tea biscuits left in the refriger-
ator, needing only the addition of liquid
before baking.

This plan presupposes two things for its
success, an efficient system of work which
will be conscientiously followed, and one
free day each week when the housekeeper
can prepare in advance pastry, mayonnaise,
cookies, soup, croutons and steamed suet
puddings. On this night she can have a
roast which needs long cooking and fresh pie.
But if she is six days in the business world
this work must be done in the evenings or
early mornings, or more food bought ready
cooked. The menus should be prepared well
in advance, and the marketing for these
meals, with the exception of meats and
perishable vegetables, done but once a week.
Looking over the next day’s menu, the
housekeeper must decide if the dessert and
vegetables can be prepared before going out
in the morning, or if half an hour should be
spent in the evening to relieve the next day’s
work.

Extra Money is Needed

INCE the business woman is a Wage-
earner, too, she must be ready to spend
some money on labor—saving devices and
efficient equipment in order to have free
hours. The sportswoman must also realize
that her leisure time costs money.
But most people consider money well
invested in washers, mechanical ironers,

perhaps even dish washers at any rate dish
drainers--——-a good stove, a kitchen wagon on
wheels to save steps, and plenty of modern
kitchen utensils in excellent repair. Some
money may have to be spent, too, in making
the kitchen a more efficient working centre
with equipment properly grouped and
unnecessary steps eliminated.

Other Tasks

\ 5 7E QUITE realize that cooking is not
the entire work of housekeeping;
cleaning, laundry and dish washing are three
large items. The cleaning is best accom-
plished by a reliable paid helper. one of a
superior type who is competent to be left
in charge of the home for a day, or better
still, two half days. If the house is small she
can combine the laundry with this work. or
the various services supplied by the city
laundry may be used. The ironing machine
will accomplish its work with speed and
efficiency; if the paid helper does not do this
work, the housekeeper will find that it
demands little physical or nervous energy.
The daily routine of cleaning, never great
when the house is unoccupied all day, is
accomplished in a special time allotted to it
immediately after breakfast—but still there
are the dishes. They must be dealt with
once or twice a day. If they are scraped with
a rubber scraper, rinsed, stacked, washed in
very hot water and left to dry in the dish
drainer, only the silver and glass needing
polishing, they will not be too great a task.
And here again money is well invested in
some type of heater which gives a constant
supply of hot water.

It is obvious that this plan leaves no time
for the extra duties such as housecleaning,
preserving. and fruit canning, if the business
woman is away every day. She must be
prepared to employ the services of the
professional dry cleaner, seamstress, win-
dow washer, floor polisher, and content
herself with factory canned fruits and jellies.
Consider it from the viewpoint of the busi-
ness man. He doesn’t spend eight hours at
the office and then try to do another day’s
work at home before midnight. Why
should the woman needlessly expend nervous
energy trying to do so? Of course, the
woman who is using her outside hours for
sport or social life can arrange time to look
after these extra tasks.

It is hoped you can modify and improve
this plan to suit your individual case. You
may need more outside help, simpler meals,
or a dinner or two each week at your club
or favorite restaurant. But above all, don't
let yourself become hurried, confused, and
nervous. Half-an-hour spent in planning
will save hours of confusion in the following
week.

So here's to part-time housekeeping, with
fewer hours in the kitchen and more leisure
for outside interests, whether it be business,
profession, charity, sport or society.

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