The Birmingham age-herald. [volume], January 19, 1913, MAGAZINE SECTION, Image 45

About The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950

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Common Sense k the Home
Edited by Marion Harland
INCREASING THE FAMILY INCOME AT CHILD’S EXPENSE
SUCH are tossed into my lap almost
daily. My faithful coworkers have
taken, them up, one by one—family
government, domestic service, the
place of the ** ln-iaw " in his or her
new setting, et cetera, et cetera—never
shirking their part in the task.
The following letter, from one of my cher
ished constituency .touches upon a mat
ter of so much general interest that 1 can
not refrain from laying It before you for
the benefit of your thought and comment:
“ I am writing to you for your advice, %s
I have done before. You gave me some good
counsel at the time of my engagement and
when I was getting ready to be married,
and I have no d-oubt you can help me again
now.
i* You have so many letters that you may
have forgotten my circumstances. I was
an expert stenographer before I married
and wished to keep up my work, but my
husband did not like the Idea. Now I have
a chance to take another position and I am
strongly tempted to do it. My husband is
a doctor, and although he is doing fairly
well, we need more money, especially with
the prospect of educating our little girl and
providing for her. She is 5 years old and
goes to kindergarten. 1 have a good maid
who has been with me for three years and
my baby adores her. Do you see any reason
why I should not go to work when 1 can get
a fine salary toy it—it is legal work, and
that always pays well—instead of staying
at home and saving the little 1 can by doing
ny own housework? My husband hascome
■round to see the necessity of a larger in
come than we have now, and thiB is the
only way we can make it. Do you think I
would be neglecting my child If I leave her
from 9 in the morning until 5 in the after
noon? The money I make will be for her.
•* Perplexed.’*
Why Business Life Lures.
This same sort of question Is, In one form
or another, presenting itself all the while.
The time appears to have gone by when the
woman who married took it for granted that
her husband should labor to earn the money
to run the home while she does her part by
managing the expenditures and doing the
work of the house.
I do not believe with certain writers and
speakers that the change is due to social
unrest and the destruction of old traditions.
I think that it comes from the new- depart
ure In the way of woman’s work which
makes it as much a matter of course for the
daughter to go out and earn her own living
as it is for the son, which leads a girl to plan
her occupation by the time she is out of the
primary department of the public school,
and inclines her to feel It a waste to put
a full stop to her chosen activities when she
marries.
Undoubtedly there are other reasons.
Thl» girl who is accustomed to work in a
* buttling business or office, where she is
brought all the time into contact with other
workers, naturally feels the contrast when
she Is settled down in a quiet little home
from which her husband is absent during
most of the daylight hours. If she Is quick
about her work the care of the house does j
not demand all of her time and energy, i
and before long she yearns for the rush of
affairs she has followed for years. More
than this, she misses the money she used
to earn for herself. She wants things her
husband’s Income cannot afford her, and
when she thinks how easy it would be for
her to make it by a return to the work Bhe
likes you can easily understand why she
does it.
I have been called old fashioned, and I
dare say. I Justify the application of that
epithet when I remark that my natural
impulse is to say that when a woman mar
ries her place Is her home. To begin with,
her husband probably married her for tne
sake of having a presiding genius w’ho
would make the home he desired. There
should be plenty of scope for her in It if she
Improves every opportunity offered her.
Home making is not all housekeeping—it is
self-development along the lines of study
of domestic science, of household econom
ics, of knowiedge of dietetics, and of all
else that goes to make up the profession of
the wife and housekeeper. You are making
one of the most serious of mistakes if you
drift into the notion that your mental
growth stops when you enter matrimony.
You have before you the ideal of making
yourself not only a companion for your
husband but an incentive to higher and bet
ter progress in every line.
Be x
Hon> IVife May Help.
I show my old fashioned proclivities still
further when I say that you should wel
come children and devote yourself to them
when they come. For my own part 1 have
never seen reason to withdraw an utterance
I made many years ago that the woman who
fll'ls full the professions of wifehood and
motherhood has all the ordinary human
being should attempt.
At the same time I am not so retrogres
sive as not to see the justice of some of the
arguments brought in favor of work on the
part of the married woman. Only the other
day I heard of an Interesting case which
illustrates my point.
A woman with two children, a boy of 12
and a girl of 10, had accepted a position
which took her aw’ay from home from 2
until 5. The mother rose in time to get the
breakfast, clear away the dishes, and make
the beds, with the assistance of the boy
and girl. They went to school, taking a
lfunch with them. She and their father went
to the office, the mother doing the market
ing on the way and returning in the after
noon in time to start the dinner that was
to be ready at 7. The children came home
after school and studied or employed them
selves until their mother arrived.
It was not an ideal condition, but the hus
band's income was slender, the boy and girl
were determined to go to college, as friends
of theirs were planning to do, and the
mother decided that sooner than thwart
them in this she would sacrifice the con
ventlonal home Ideal for the sake of the
good salary which would make their edu
cation possible. Of two undesirable courses
ehe chose the least disadvantageous.
A like case Is that of my correspondent
whose letter supplies the text for my talk.
upon most incomes that they are unfitted to
meet. Especially this is true in the case
of the great army of clerks and other work
ers In similar lines, whose salaries have not
risen in anything like an adequate propor
tion to the growth in the expense of rent.
give her children and herself benefits which
will make for their Improvement In every
way?
Sometimes the way Is made easier for her
and her home by the presence In It of a
relative—a mother, a sister, or an aunt—
her growing children to the care of even the
tenderest relative pays a big interest on the
money she earns.
Even when there are no children In the
home I confess to a regret when a newly
made wife leaves her house to become a
i . I J IJ 1 JJ J l III' fl
“ The mother who has to leave her growing children to the care of even the tenderest relative pays a big interest on
the money she earns. ”
She, too, wishes to earn the money which
will educate her child, since the husband’s
means are not sufficient to do this. There
Is no reflection on the man’s willingness or
Industry when she becomes a wage earner.
The Increased cost of living puts a strain
food, and clothing. When a woman has a
faculty for money making—a faculty which
she proved before her marriage -what mor*
natural than that she should turn It to ac
count when she knows that Its exercise will
not only ease her husband's burden but
who can look after the house and the chil
dren during her absence—an absence which
may render It possible for her to give the
relative the shelter of her roof. In that
event the sacrifice Is less severe, although
in any case the mother who has to leave
breadwinner. Tart ol my oia iasmuneu
peculiarities again, I dare say—but the
theory that the married woman whose hus
band should support her has no business to
take a place which might otherwise be
filled by a single girl who needs the Job for
herself or for others dependent upon her
is too firmly grounded in my mental consti
tution for me to get rid of it easily, despite
my perception of changed circumstances
and conditions.
Briefly, then, I may sum up my personal
position by stating that I deprecate any
necessity which forces a wife and mother
out of the shelter of her home and into the
ranks of the wage earners. Anybody al
most may earn money, but for each family
there is only one mother and if she leaves
her post It remains empty. T.
Lonely, Child. * * ' >
At the same time I recognize the obliga
tion of a different course in such contingen
cies as I have already Instanced and in
many others. In the ranks of the laboring
poor such departure from the home In
taken for granted. My laundress Is the
mother of a 0 year old boy whom she has to
leave alone when she starts to her work In
the morning. The little chap eats the break
fast she has prepared for him, washes the
dishes, locks the house, and goes to school
with the key of the door tied around hi»
neck by a string, comes home at noon for
the lunch he gets, and clears away for
himself, and goes back to school, and after
his return when school closes amuses him
self as best he may till his mother gets
home. “ He’s just like a little old> man!*’
his mother said, complacently, when I won
dered that she dared leave him to himself.
Is there a mother whose heart does not
contract at the thought of the loneliness
and neglect which brought the child to suck
maturity? The poor mother could not help
It and there are many others like her, but
who would force such discipline upon a child
If it were In any way possible to avert it?
When the necessity arises we must meet
it as best we can, but personally I would
shrink from the experience.
At the game time the question 1*solarge, <
so farreachlng. that I feel It to be one upon
which the Judgment of my constituency
might well be exercised. X would like to
ask you who have given me your opinion* i
In many other problems to bring your at
tention to bear upon this. How do you stand
on the Idea of married women going out
to work? I do not refer to the cases of ab
solute necessity, such as that of the laun
dress and others placed like her, but to In
stances where the additional money would
mean better dress, better surroundings,
mors freedom from financial care, more
opportunities for education and enjoyment,
for travel and recreation.
Are these worth more than the old ideal*
of the home, the standards we have always
held of the wife and mother's place In It?
Does what she earns In the way of money
compensate for what she and her household
lose, or are these In reality worth more than
what may be merely sentimental theories,
born of long use and custom, and now be
come outworn and old fashioned?
Will you think the matter over carefully
and Impartially and let me know?
MARION HARLAND’S HELPING HAND.
__.
IMPORTANT NOTICE
T)ECA USE of the enormous number of
-O letters sent to the department I must as{
contributors to limit their communications to
100 words, except in cases of formulas or
recipes which require greater space. I want
ell my correspondents to hate a showing in
the Corner, and if my request in this respect
is complied with it will be possible to print
many more letters. , •
, Attention is called to the fact that Marion
Harland cannot receive money for patterns,
as she has no connection with any department
that sells them. . Marion Harland.
. . | x reply to a request I have seen In
• 4 I the Exchange for a recipe for rhu
| barb marmalade I inclo-se one I have
• used and found good!
•' Cut in pieces six pounds of rhu
barb, put it into a dish with three pounds of
white sugar, a teaspoonful of salt, the Juice
of a large lemon, and the thin cut rind of
sn orange. Ket these 'stand together all
night. The next morning put into a stew
pRn with three more pounds of sugar the
liquid you strain from the fruit. Boll this
s rup twenty minutes and add to :t the other
ingredients, the rhubarb and orange peel,
and boil fast for fifteen minutes. Keep It
at a steady boil, but do not stir it Turn
Into small glasses and seal as you would
other marmalade. K. E>."
This is a wholesome sweet as well as a
good one. May I suggest that the addition
of a few seedless raisins at the time the
fruit goes into the sirup gives a pleasant
flavor to the conserve? It Is good without
them, but, to my mind, better with them.
T
For Stomach Trouble Sufferers.
In answer to an inquiry for whole wheat
bread I send the following, which has been
tried and found to be just the thing for peo
ple suffering from stomach trouble:
•• giX cups whole wheat flour, two table
. spoons sugar, one tablespoon butter or
shortening, adding sa,t if fresh shortening
is used, one cup sour milk, to which is added
a scant teaspoon of soda. Hake in a well
greased bread tin for an hour or until It Is
baked through. It can also be made with
sweet milk and baking ponder. If you like
you can add a cup of currants or a cupful of
fineiy «round nuts.
•• These make delicious sandwiches, espe
cially If spread with peanut butter.
•' The following Is an excellent recipe for
johnny cake:
" One cup each ef com meal and flour, on*
tablespoon butter or shortening, adding a
teaspoon of salt If butter Is not used; two
tablespoons sugar or molasses, one cup sour
milk, to which you add a small teaspoon
baking soda. Mix well and bake in a fist
tin in a moderate ovan
•' This Is the first time I have visited this
column to help, although I have been a con
stant reader of It for years. I am glad to
lend a helping hand. Mrs J. D. V.”
We are glad to welcome you to our band
of helpers, and I am especially pleased to
have the recipe for whole wheat bread,
which is steadily gaining favor with sensi
ble eaters. Mothers have come to under
stand how much more wholesome and nu
tritious it Is. how much richer in all the ele
ments of muscle and bone making than
bread made from overboiled white flour.
To my own taste It is better in flavor than
white bread, and when enriched by the
addition 6f fruit or nuts it pleases children
almost as well as cake and la far more di
gestible.
Another correspondent sends us direc
tions for making It without yeast:
“1 see that ‘A. G. T.’ asks for a recipe
for whole wheat bread without yeast. I
send one with this, and If she will write to
me I will tell her where she can get a freshly
ground whole wheat flour which excels any
other I have ever used.
“ One egg, beaten light; one cup sour milk
or cream, quarter cup melted butter, quar
ter cup sugar, one teaspoon soda in milk,
salt to taste, whole wheat flour to make a
batter which would drop thick from the
spoon, about two and a half cups. Turn It
into well greased Small pans, let It rise
about twenty minutes, and bake in a slow
oven. L. M. B."
This recipe varies a little from the other
and seems a trifle richer. I regret that you
give only your initials and home town, so
that It is impossible for me to supply your
address to A. G. T. in order that she may
write to you about the whole w heat flcur.
Will you kindly repair this omission?
* *
Bran Bread Recipes.
“ Will you please print a recipe for bran
bread? Or if one has been given recently,
kindly let me know how- long ago.
" Mrs. E. W. W."
Half a dozen recipes for bran bread have
been printed during the last two months. If
you have kept a flie of your paper you should
have no difficulty in flnding one.
T*
Governing Children.
“ I have been much Interested In the vari
ous letters about corporal punishment
which have appeared in your columns and
I have wondered if any one would be helped
by my remembrance of the varying causes,
effects, and results which have occurred
under my observation in children, from 5 to
16 years of age. If 1 can be of any service
to parents who have trouble In governing
their children I will be happy to write to
them. Please give my address to those who
ask it with this object in view. L. W. A.”
So far as my experience goes there are
always mothers having trouble with their
children and desiring advice. For their
benefit I publish the above and hope that
those who need help may find it through
this correspondent. I shall be happy to
give her addr:E8 to any one writing for it
and inclosing stamp.
♦ *
Stuffing.
" As this Is preeminently the eeason for
poultry It gives me pleasure to print the
following recipes for poultry stuffing or
dressing sent by one of the constituency:
“OYSTER STUFFING.—Strain the liquor
from a quart of oysters and put with them
enough browned bread crumbs to hold them
together, softening the mixture with the
oyster liquor. Pepper and salt are the only
seasonings needed. *
“ONION STUFFING.—Chop four good
sized onions fine and put with them enough
browned bread crumbs to fill the fowl. Sea
son highly with salt, pepper, thyme, sage,
parsley, and celery seed, and moisten the
whole with warm water. Do not make it too
wet. Finely chopped celery may be used as
a substitute for the unions by those who do
not like the flavor of the latter.
“ PRUNE STUFFING.—For those who
fancy tweet stuffing, prunes form an excel
lent dressing. Stew a pound of prunes until
tender, but not broken, seed them carefully,
put with them half as many brown bread
crumbs and use as you would any other
stuffing. Mrs. J. A. D.*‘
There is certainly a good variety here
which should make a change of flavor In
poultry dressings. The oyster stuffing is
particularly nice for the turkey as the onion
is for geese and the celery for ducks. My
own preference in the last would be to use
no water at all, but to moisten only with
gutter or with chicken fat I have never
tasted a stuffing moistened with milk or
water which was not a littlie sodden.
4c *
Sauteing and Frying.
" What is the difference between sauteing
potatoes and frying them? And what be
tween French fried potatoes and Ger
man? Kitty M.m
To saute [** sotay **J anything is to heat it
in shallow butter or fat. turning as one
side Is browned to let the other color.
Cooked potatoes are often warmed over in
this way.
To fry potatoes, croquettes, etc., cook in
deep boiling fat, immersing the object to
be fried while the fat is at a fast bubble.
French fried potatoes are sliced thin or
cut lengthwise in strips laid in ice water
for half an hour; then dried thoroughly
between two towels and plunged Into boil
ing deep fat, slightly salted. As soon as
they are delicately browned they are fished
out with a split spoon and laid in a hot
colander to drain off every drop of fat.
Serve at once.
German fried potatoes are as a rule
cooked and cold before they are fried.
Some prefer them to the French. To my
fancy they never get quite rid of the stale
taste that clings to the cold potato. The
same may be said of stewed cold, cooked
potatoes. The least objectionable way of
serving them as leftovers Is to saut€ them.
* *
Spots on Nickel Plate.
" Please let me know what will take either
paint or calcimine spots from nickel plate
and also mildew spots from a shirt
“ In a Hurry.**
I know of nothing better than turpentine
for removing paint spots. Apply It with a
flannel and rub well. Calcimine should
yield to this or to kerosene, or to soap and
hot water. To take out the mildew boil the
shirt in cream of tartar water, rinse it out,
and lay it in the sun. If the spots are not
all out repeat the operation until they are
faded. Boiling in buttermilk and repeated
sunning will have the same effect.
* *
Some Novel Recipes.
*’ A member asked some time ago for a
recipe for graham cracker cake. 1 am de
lighted that I have one which may be what
she is looking for.
“ I take great interest In your Helping
Hand Corner and enjoy trying new
recipes.
" I am volunteering two other recipes
which, if you have space in your corner, I
should be happy to have you insert I
have baked the cakes often and found
them O. K.:
•'GRAHAM CRACKER CAKE—One
tablespoonful of butter, one and one-quar
ter cups of sugar, two eggs, one and one
half cups of sour milk in which dissolve a
teaspoonful of soda, a box of graham
crackers, rolled fine; one teaspoonful cf
vanilla. Bake in two layers.
" SODA CRACKER CAKE-Mix together
the yolks of eight eggs, one and three
quarters cups of sugar, rind and juice of
one lemon. Roll a dozen soda crackers fine,
grate two bars of sweet chocolate, two
teaspoonfuls of cinnamon, one traspoonful
of cloves, half a pound of stoned dates,
cut fine. Fold Ip carefully the whites (beat
en stiff) of the eight eggs last of all. Bake
in loaves or in layers.
," (Note: No butter or milk, and, of
course (!) best when eggs are 50 cents per
dozen!)
"POTATO CAKE—One cup of butter,
two cups of sugar, four eggs, half a cupful
of sour milk In which dissolve half a tea
spoonful of soda, two cups of flour, one
cupful of grated raw potatoes; two ounces
of chocolate, cinnamon, nutmeg, and cloves
to taste, say about half a teaspoonful of
each. Bake In loaves or in layers.
" This makes a large cake. For our
family I usually take half the quantity of
ingredients. This makes a nice sized cake
for us Mas. O. C H."
Three novel recipes which I hope others
will try. The soda cracker cake Impresses
mo as most singular. I should think it
would be too friable to hold together with
out the admixture of a little flour. But
we take the word of the writer and believe
in all three recipes until we hear some
thing to the contrary.
My cook surprised us the other day with
a delicious cake made of potato flour. And
why not raw potatoes when grated fine?
t\: *
The Farmer's Standby.
" A correspondent inquires how to corn
beef. I am sending my way, which my
family please me by liking:
" To com beef—Put two or three pounds
of the under part of a round into the bot
tom of a pot; season with pepper and salt
—Just enough for a thin layer of salt and
a dash of pepper. Put some of the season
ing into the pot first; then the beef, and
sprinkle that with both. Add a little piece
of saltpeter. Too much makes the meat
hard.
“ I make sure the beef Is sufficiently
salted; then cover some Inches* deep In
cold water. Set in a cold place and keep
covered. In five days the meat will be
pink all through and ready to eat.
" I pickle my pork In the same way, but
put In more Fait.
'* A Utica f N. Y. 1 Housemother."
Thank you for so simple a way of prepar
ing what Is the farmer's standby in many
sections of the country for six months of the
year. Our Utica chapter is gaining in num
bers and In usefulness. Good luck at
tend it!
* #•
Dressing That Will Keep.
" Having noticed a number of calls for
salad dressing that will keep for some time,
I offer mine. I can testify that it will keep
for weeks If kept In a cool place, and be
good at the end of the time.
"SAIjAD DHE.SSING—One-third of a
pint of good vinegar, two thirds of a pint
of water. Bring these to the boil, having
ready the following mixture: Two tea
FAMILY MEALS FOR A WEEK
SUNDAY.
BREAKFAST.
Grapefruit, hominy cooked In milk, flehballa,
popover, toast, tea, coffee.
LUNCHEON.
Panned oysters, French fried potatoes, thin
bread and butter, orange salad, crackers,
cream cheese, cocoa.
DINNER.
Cream of tomato soup, roast Iamb with mint
sauce, corn fritters, whipped potato, mines
pie, black coffee,
aH *
MONDAY.
BREAKFAST.
Oranges, oatmeal and cream, bacon, dropped
eggs, toast, tea. coffee.
LUNCHEON.
Soused mackerel, baked potatoes, crackers wltk
toasted cheese, cookies. Jam, tea.
dinner.
Brown potato soup la left over], iarnb sliced,
dipped In batter and fried (a left over],
boiled sweet potatoes, corn pudding la
left overj, caramel custard, black
coffee.
* *
TUESDAY.
BREAKFAST.
Baked apples, cereal and cream, bacon, scrambled
gs, toast, tea, coflea.
LUNCHEON.
Minced lamb [a leftover!, stewed potatoes, quick
biscuit, orange marmalade, crackers, tea.
DINNER.
Bisque of lobster, pot roast of beef and browned
potatoes, creamed carrots, tapioca Jelly,
black coffee.
* *
WEDNESDAY.
BREAKFAST.
Oranges, rice boiled In milk, dried beef with egg,
graham muffins, foast, tea, coffee.
LUNCHEON.
Scrapple, fried sweet potatoes [a left over], car
rot souffle [a left over], baked apples
stuffed with nuts, cookies, tea.
DINNER.
Black bi»an soup, beef sliced and warmed with
tomatoes [a left over], spinach, potatoes
au g-atln. floating Island, black coffee.
* *
THURSDAY.
BREAKFAST.
Oranges, oatmeal and cream, broiled ham, corn
muffins, toast, tea. coffee.
LUNCHEON.
Savoury omelet, baked bread and cheese, Sara
toga chips, heated, hot gingerbread, cocoa.
DINNER. /
Cream of spinach soup, boiled calf’s head, &pa«
ghettl and tomato ilka latter a left over].
creamed turnips, cottage pudding,
black coffee.
* *
FRIDAY.
BREAKFAST.
Grapefruit, wheaten grit* and cream, creamed
codfish, whole wheat biscuit, toast,
tea, coffee.
LUNCHEON.
Butterfish. baked potatoes, biscuit warmed up
from breakfast, peach preserves, crackers,
tea.
DINNER.
Vegetable soup, fried halibut steak, aoufllft of
turnips [a left over), potato puff, orange
pudding, black coffee.
*
SATURDAY.
BREAKFAST
Apple sauce and cream, mush and milk, bacon
and fried apples, toaft, tea. coffee.
LUNCHEON.
Fried calf’a brains la left over), hot muffins, fried
mush la left over], nut cakes and tea.
DINNER.
Mock turtle soup Imade from liquor In which
calf’s head was boiled], veal cutlets, breaded,
acalloped tomatoes, stuffed baked green
peppers, old fashioned rice pudding,
black coffee*
spoonfuls of mustard, one teaspoonful of
gait, four tablespoonfuls of flour, five table
ppoonfuls of sugar. Mix these Ingredients
well, add a little water and the beaten
whites of two eggs. Stir well and pour in
gradually the hot vinegar and water. Bod
until thick, stirring all the time. Put into
glass jars, and when It is cold cover w ith
a cloDe Hd. A. J. 8.”
As our Georgian housemother observes,
the call for salad dressing that w’ill no;
spoil within twenty-four hours Is frequent
and urgent. Our wise cooks will use scis
sors and paste immediately upon the above.
$ *
Pineapple Pic Recipe.
FRESH PINEAPPRE PIE-Fit short
pastry over the outside of a pie tin, instead
of the inside, und prick with a fork to pre
vent blistering; then set the pan, pastry
side up, in a moderate oven to cook until
done. Ret cool; then fill with this mixture;
Heat one cupful of milk to the boiling
point In a double boiler; add two tea-spoon -
fuls of cornstarch wot with a tablespoonful
of cold milk, a pinch of salt, and one round
ing tablespojnful • of sugar; stir until the
mixture has cooked five minutes, which
will burst the starch ceils. Whip one egg
yolk with a little of the hot mixture, then
/turn it into the custard, stirring until the
egg is blended. Ret It become cool; then
strain through a sieve and mix with a cup
ful of fresh pineapple, shredded or chopped
very fine. Spread In the pastry shell. Whip
the white of the egg with one tablespoonful
of sugar and a small bit of salt until it
will keep Its shape, then add a little lemon
Juice to take away the egg taste. Spread
over the pie and place In a very moderate
oven to delicately brown. Watch the pie
during this process very carefully, as the
meringue burns very quickly. Serve this
pie cold.
* *
Some Inexpensive Dishes.
With regard to ■thu high oo.t of living,
here are three plants that are little known
by the average cook, but I think you will
find a lot of palatable and cheap dishes
can be made from them.
*• First we will take the Kafflrcorn. You
ought to be able to get that for about 75
cents a bushed. I am told by a man who
has used lots of H In his family that his
children preferred It to rice, when cooked
in a similar way. and it is claimed to bo
fine when boiled in with beef.
“Then take what is called ‘cow peas.’
They are no more cow peas than is corn
• hog corn,’ but that is the name by which
they are known. Try these Instead of
beans, and I think you will find a lot of
fine dishes may be made with them. They
can be gotten at from $1.50 to $'«!.50 a bush
el and by many will be relished much more
than the ordinary beans.
“Then try the soy bean. This Is known
as ‘ soja bean.’ and also as the German
coliee berry. It Is a highly valued food In
Japan. You ought to be able to get them
for along about $‘J a bushel. I think you
will find that they are valued along with
cheese and beefsteak, pound for pound,
when made into a kind of cake or cheese.
Beefsteak or cheese at not over 5 cents a
pound looks mighty good to a slim pocket
book. I am told that much of the salted
peanuts now sold are made from soy beans
Try it. Parch a few of them, putting In
some butter and salt. Then try a few for
coffee. If you don’t want to try roasting
them yourself take a few ‘of them to the
corner peanut man and get him to do It for
you. Inside of ten years we will be eatlnsj
mighty little beefsteak in this part of the
country. In fact, a lot of us eat but little
now. It is fast becoming so high priced
that few of us will be able to eat it in tho
course of ten years. Belgians. Hollanders,
English, Irish, and Scotch people are able
to buy but little of it now. The soy bean
and rice help the Jsp, and. they will help
us to solve the high cost of Jiving problem.
Tell the ladles to try these and report.
•* Reap Estate Bruu."
A friendly letter from a masculine mem
ber that tells Its own story in familiar.
Jaunty style that will Insure a kindly read
ing. The suggeitlona are worthy of con
sideration.
* *
Mother's Responsibility Heavy•
" I read wfth much interest a TrtiUn ffi
the southern teacher s article. Having had
experience as student and teacher amnny
both, poor and.'comfortably situated ffrrmUlee
I can. vouch for similar experiences.
" I wish to tell you of a ooterte ©C women
whose aim le education. We realise that
woman Is r caponed ole for the physical in
telTectual, and moral development of the
child. It 1* She who- molds the being Into
the future man. or women, therefore etle
must be property equipped to meet her
duty as a mother or Instructor^ am.example
of courage and convtctlbon, with her mind
a storehouse of information.
" Think, of any one attempting: to (MMh
the science of cookery* without any knowl
edge of the subject! Tet the Important
topic of educating* the future citizen In gen
erally attempted with utter ignorance of
the science of pedagogy. A Rkadir ”
There 1» ignorance of moire than pedagogy
1n many of the case*! Once! heard a cyn
ical spinster remark, that one could tell
what God thinks of babies uy seeing the
kind of people he gives them to! The re
mark shocked me. but yet I con understand
what she meant when I observe the train
ing or lack of training bestowed upon mor
tal bodies and Immortal souls and minds
by carelees or indifferent or Ignorant
parents Mothers who know nothing of
dietetics feed the dedicate stomachs of
babies and little children with complete
disregard of what the digestive apparatus
can do—or cannot do—with the articles
committed to It; they permit tiheir boys
and girls to grow up In dense darkne.ee as
to their* physical development; parents
allow their children to learn the great facts
of life from filthy minded and uninformed
playmates, and seem to think that moral
and spiritual growth Is a plant which will
advance without cultivation after the feed
has been sown In a perfunctory fashion
upon untilled ground.
I highly approve of your coterie on educa
tion and I hope It covers more than mere
“ book learning,*' valuable as this unques
tionably* is. You may send your children
to good schools, with competent teacher*,
but only the mother can discipline the child
physically, morally, and spiritually so as
to develop the nature to the best advantage.
<*• tit
A Pic Success.
" A PIE SUCCESS—Peel and cut in twro
Inch blocks one gallon of pumpkin—the red
preferred. Scrape the Inside of peeling,
add one cup of w'ater and cook for from
four to five hours. While hot add half a
measure of sugar to one of pumpkin, half a
teacup of butter, one teacup of fresh siweet
milk, every kind of spice and of flavoring,
and the yolks of five eggs, saving the-whites
for a meringue. This makes four good
sized custard's—the kind one eats in pref.
erence to fruitcake. <2. T. M."