The Business Side of Housekeeping Economic Choices
The article argues value and total cost matter more than initial price. It compares meat cuts, bone waste, and ready to cook items, then shows substitutions and methods to save fuel, time, and money. It stresses careful planning, seasonality, and avoiding cheap but low quality cooking ingredients.
Luncheon Salads And Dishes From Leftovers
Practical kitchen tips for using canned goods and leftovers to prepare luncheon dishes. Includes guidance on olive storage marmalade texture and salad dressings with vegetables and canned fish. Also outlines jellied tongue, croquettes with beans and carrot, and beef heart stuffing plus long bake times.
Trimming the skirt folds and bias strips for light fabrics
Techniques for milliners folds on light weight skirts are described with bias cutting, chalk marking, and careful stitching. Methods include slip stitching to simulate tucks, machine stitches, and a home made device for silk folds, plus interlining for shaped straps and precise edge finishing.
MENTIONED IN THIS ARTICLE
Selvages
The Prevailing Model in Hair Dressing
The article guides shaping hair to suit face shape, favoring neat, well cared for hair with light wave. It covers Marcel waving, use of patent styling devices, coronet and Roman braid options, chignon methods, half and whole transformations, and tips for light natural effect without frizz.
MENTIONED IN THIS ARTICLE
Marcel
Veal and Ham Hash With Tomato Sauce
Mix cold roast veal and cold boiled ham in two thirds to one third, add minced onion, season, and moisten with hot water. Turn into a buttered dish, top with bread crumbs and butter, bake twenty minutes in a hot oven, and serve hot with tomato sauce.
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