ng, baking and
gardening, with a little writing thrown in as a spare-time occupation.
No electric machine, $300 gas stove, $700 bedroom set, nor blue-goose
stenciled kitchen yet graces our home. No little tea-wagon runs our food
to the table. We don't lay by 35 cents in one envelope, $1.25 for
electricity in another, nor 63 cents per week for meat in another. We
merely save a small portion each month. First, toward our home and the
rest we spend or save as we see fit. Our twenty chickens help out a
little in meat and eggs, but one whole year passed by before we bought
linoleum for kitchen or bath-room. At present we are working on a $7
second-hand writing desk with varnish remover and putty knife and in the
end we shall have a very modern, pretty, little, fumed-oak desk for
one-seventh the cost of a new one.

So, Ladies, get in and do your own work. Forget the servant problem and
the money question. Make things yourselves and see how much fun there is
in Life. Don't be afraid to soil your hands--cold cream will fix them.
Get as much fun out of each day as possible.

H. W. P.

[Illustration: SOME HOMELY THANKSGIVING VEGETABLES]

Seasonable-and-Tested Recipes

By Janet M. Hill and Mary D. Chambers

In all recipes where flour is used, unless otherwise stated, the flour
is measured after sifting once. Where flour is measured by cups, the cup
is filled with a spoon, and a level cupful is meant. A tablespoonful or
a teaspoonful of any designated material is a LEVEL spoonful. In flour
mixtures where yeast is called for, use bread flour; in all other flour
mixtures, use cake or pastry flour.

Potage Parmentier

Cook the well-washed, white stalks of two or three leeks, sliced
lengthwise, in two tablespoonfuls of fat in a saucepan, and allow to
remain over the fire for five or six minutes, or until slightly colored.
Add four large potatoes, pared and sliced, one quart of cold water, and
two teaspoonfuls of salt, cover, and cook for twenty minutes after the
water boils. Strain out the potatoes and leeks and press through a
colander. Thicken the water by adding one-fourth a cup of flour, blended
with two tablespoonfuls of butter or a substitute; stir until it has
boiled for one minute; add one-half a teaspoonful of white pepper, stir
into it the potato puree, and let the whole come to a boil. Pour into
the tureen, and add one-half a cup of rich cream, a c