Half the secret of catering well on a small allowance lies in knowing how to use pieces, and of taking advantage from day to day of fluctuations in price, which latter cannot be done in the same way when standing orders must be given.
Even in tiny households, however, the mistress may do much to lighten the labour of the cook, and to save expense both of coal and material by planning her bills of fare with care, and showing her cook how she may prepare in one morning various items which will come in during the next two days, when perhaps there will be less time to spare for culinary efforts owing to the necessity for turning out a room, cleaning the kitchen, or washing.
The example given is that of a good-sized country house; but in town it is possible to shop personally and take advantage of the state of the market. Even so, three housekeeping and two shopping days should suffice. Perishable odds and ends can be bought when going out on other business.
These methodical methods answer well in several small households known to me, where the mistresses are women busy over social work, or who have professions.
One clever manager sends me the following letter:—
PLATE XXXI
AN OVEN WITH HOT PLATE AND GRILL
(The Dowsing Radiant Heat Co.)