The true economy of housekeeping is simply the art of gathering up all the fragments, so that nothing be lost. I mean fragments of time, as well as materials. Nothing should be thrown away so long as it is possible to make any use of it, however trifling that use may be; and whatever be the size of a family, every member should be employed either in earning or saving money.
e them may not become careless.
See that the vegetables are neither sprouting nor decaying: if they are so, remove them to a drier place, and spread them.
Examine preserves, to see that they are not contracting mould; and your pickles, to see that they are not growing soft and tasteless.
As far as it is possible, have bits of bread eaten up before they become hard. Spread those that are not eaten, and let them dry, to be pounded for puddings, or soaked for brewis. Brewis is made of crusts and dry pieces of bread, soaked a good while in hot milk, mashed up, and salted, and buttered like toast. Above all, do not let crusts accumulate in such quantities that they cannot be used. With proper care, there is no need of losing a particle of bread, even in the hottest weather.
Attend to all the mending in the house, once a week, if possible. Never put out sewing. If it be impossible to do it in your own family, hire some one into the house, and work with them.
Make your own bread and cake. So