If you are interested in reading along with the “Blogger Book Club” you still have time to catch up. The chapters are very short and the book is free. Join in on the fun.

Here are a few things that I have gleaned from reading “Thrift in the Household by Dora Morrell Hughes“.


It is in the department of management that the wreck of the home happiness comes and financial anxiety with an incompetent manager. P.40


Avoid the waste that comes from neglect of your tools. Care of one’s tools doubles their usefulness. P.48


Potato peelings are strong in carbon and if dried may be used as kindling’s, but the truly thrifty housewife cooks her potatoes in their jackets, at least until they can be peeled…P.52


Baking potatoes takes considerable gas and every moment of the firing means money spent. You can lessen the time by boiling the potatoes for fifteen or twenty minutes and finishing them in a hot oven. They will be equally good. P.53


Use your sour milk with (baking) soda for gingerbread, biscuits, griddle-cakes, and such things and you will have lighter results than when you used only sweet milk. P.61


Use everything left over. Bits of meat and even a spoonful of gravy will help to make something or to flavor it, and a spoonful of jelly or jam adds to the pudding-sauce just the touch it needed…Do not be in haste to cast anything aside. P. 63

Do you throw-away the green stalks of celery and the leaves and then do you buy celery seed or ground celery for seasoning? That is contrary to thrift. All the leaves and stalks not good for the table may be washed and those which are fit for it cut in dice for salad, and sometimes the outer stalks are excellent when boiled and then dressed with a white sauce.

All leaves and stalks not other wise good should be dried in a slow oven or in the sunshine and then run through the finest of the meat-grinders. It is the best celery seasoning and costs nothing. Keep in tightly closed jars.

Keep every kind of seasoning in a close receptacle. All the smell that creeps out is that much of the strength of the seasoning being lost. P. 66-67


  1. Milehimama says

    Just a food safety note! Only raw milk will sour (that’s where we get sour cream from! Or used to, anyway.)
    Pasteurized milk does not sour, it putrifies. You cannot use pastuerized milk that is past it’s prime as a substitute for buttermilk or sour milk.


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