For The Women Folks I
DON’T BE A WAITRESS!
There is a certain excitement in the
work of a restaurant waitress that
appeals to a young girl. She sees and
talks to a great many people; she
likes the bustle and cheerful atmos
phere of the dining-room. But, says
a Consumers’ League Bulletin, in all
other respects a girl working in a
restaurant has the most nerve-rack
ing, wearing, underpaid lot to be
found among women’s occupations.
Most of these girls are foreigners,
because their ignorance of America
makes it easy for employers to de
mand long hours and low wages that
American girls are not so apt to sub
mit to.
A waitress must not only remem
ber a multitude of orders and fill
them quickly, but she must keep her
temper under the surliness of the
meanest customer. The kitchen girl
must be everywhere at once with a
helping hand, and the dish-washer’s
very job depends upon her quickness.
One of these said that she washes
seven thousand articles in an hour
and a half.
As for their working day, it is
never less than twelve hours, except
for one-meal girls, who do not earn
enough to live on. Instead of a half
hour lunch, a waitress grabs her
meals when she can. In wages, the
waitresses receive about ten dollars
a week; but most of the kitchen
hands get less than six dollars. Be
sides that, the girls must provide their
own uniforms and pay for their own
laundry. There are also many fines
—for being late, for breakage, and
for mistakes in adding up checks.
Tipping presents a more subtle
danger. The girls need the tips, so
they deliberately work for them.
This leads, naturally, to familiarity
•m the part of men.
The report of the United States
f-a'oor Bureau says: "Many girls, if
they speak sharply to a customer or
offend him, are likely to be repri
manded by the bead waitress, and
may even lose their jobs,"
ANOTHER KIND
"f just spent a thousand dollars for
a lila-rty loan,"
"That was patriotic,"
"Mo, it wasn't f went hail for a
friend of mine"
CANT BE DONE
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"I lati't '•Ilf Wilts fill tllf IllMf lit
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Simplicity and conservatism is found
in the styles of these war times; and
large pockets do not play so impor
tant a part as they did last season.
Skirts are somewhat narrower and
longer, say five or six inches from the
floor.
For the school miss or small
woman here is a dainty model in
serge, finished with satin collar and
riifTs, This dress shows side draper
ies in the skirt and is particularly
popular for afternoon wear, For the
if! year size will he needed Ut.j yards
of material I I inches wide and h
yard <’UI inches wide for collar and
tiilfs, Selection of material is, of
ionise, a mailer of taste. A touch
of color may he hud In collar and
cuffs.
MACHINERY v. MEAT
"When I order poultry of you again,"
said the young wife, "I don’t want
you to send me any more of those
aerojilfilie chickens.”
"What kind do you intuit T" asked
the hull her.
"The sort that ale alt wings and
nw liliieiy and no meat,"
MOCK MINCEMEAT
Three pounds green tomatoes.
Three pounds apples, chopped.
Five pounds brown sugar.
Two pounds raisins, chopped.
Two tablespoon fuls salt.
One cupful suet.
One cupful vinegar.
Two tablespoonful. cinnamon.
Two teaspoonfuls cloves.
One nutmeg.
Orange peel if desired.
Chop the tomatoes and drain them
well. Measure the juice and add the
same amount of water to the pulp.
Scald the mixture and drain off the
liquid. Repeat twice this process of
adding fresh water, scalding, and
draining. Add the remaining ingre
dients in the first column to the pulp
and cook the mixture until it is clear.
Add the ingredients in the second
column and cook the mixture until it
is thick. The mincemeat will keep in
a covered stone jar.
PLUM CONSERVE
Three pounds pitted plums, one
pound raisins, one pound walnuts,
three oranges.
Wash and cut plums in pieces.
Add chopped raisins and oranges, and
hoil until it is of the consistency of
marmalcJe. Add nuts live minutes
before removing from the fire.
CANNED PEACHES
One cupful sugar, one quart
peaches, one cupful water.
Prepare the syrup by I toiling sugar
and water five minutes. Wi|X' the
peaches and put in Iwviling water long
enough to easily loosen the skin
Remove skins with a silver knife,
t ut in halves, if large, and remove
stones; if small, they may lx' loll
whole. Pack carefully in sterilised
jars, hut do not crush, lill the tat'
with syrup, adjust covers loosely, and
put in a rack in a covered pan with
water up to the neck of the jars
Steam twenty minutes, or until soft
Remove jars and till to overflowing
with syrup or boiling water ami ad
just rubbers and tops quick I v One
or two stones may lx' lelt in each tar
for flavor.
MADE A CHANGE
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