Newspaper Page Text
I BORROW the phrase from a corre
A Kansas City woman writes:
TVill not you put your ptn In rest one of
the«e flne cays ar.d iritruct us In the art
cf giving orders to our servants? Experi
ence and observation have convinced me
that what ft think is disobedience or Inat
tention is cften a lack of comprehension ca
th« part of employee. Only this moraine; I
heard a yours; housekeeper tell her new
cook to prepare * certain dish for dinner of
which th* woman had never heard before.
The mietre«« corrected herself three times
In giving the order, somewhat after this
fashion: '"Cut tb« chicken into joints, leav-
Ir.r the V.roist whole. No! Upon eeoond
. thought, you would better make tyro pieces
of the breast. It makes a neater dish when
the pieces are *r.-_a.!!er. But leave the back
\u25a0 whole. And you must put in the neck.
Come people don't. I always do. Then put
•ome fat— drippings If you have enough— if
cot, some lard. I don't use butter <for fry
.. Ing. If I have anything else that will do.
Butter is very fclgh Just now. I don't Bee
how poor people live. Put it into the fry
. Ing pan — the bLr one — and enough to cover
the chicken. Cook a minced onion In It.
No! Better slice tt. It Is easier to strain
ovt than the minced. Lay the chicken in
this, and turn over several time* until It
begins to brown. Then fl»h out- ICo! Turn
the contests of the frying pan Into a colan
der, and when the fat has run through
' you can fish out the bits of onion from the
meat. I don't like to leave It In—"
At that point I escaped into the gardes
end waited until my friend Joined me there.
• \u25a0 She looked worried. "I'm afraid that girl
'. Is stupid!" she sighed. "You heard how
carefully I rave her that recipe for brown
\u25a0\u25a0 ' fricasseed chicken. Yet when I had finished
•he said: "Ye*, mem; and I'm to put the
. cn'.on in the cowld fat? And will I be
exfther cutting the breast, or not?* '•
There are things one can't pay to one*
best friend 3o I didn't tell this one that
- ehe had not said that the fat should be
' treated before the onion went in. Or that
•he had nret directed that the breast be put
' In whole, then that It must be divided.
But the llttie Incident set me to thinking.
There are ways and w»y« of giving orders.
.Tet there must be rules that govern that
.art. For art It is. Or maybe it Is a
knack? Give us a familiar talk upon It,
" wca't you? And roay not the vexed ques
tion cv. c some <of its difficulties to the fact
: . that co few of us know how to teach, a
- raw or a tur servant just what «he Is
expected to <!o? .
>.-\u25a0;. V MAKIA J. U (Kansas City).
• A canny /woman «.nd a clever letter!
! Ehe has touched upon a sore that is
seldom suspected even by those who
.are the Bufferer* by reason of It. The
day after I cot her letter, I had an
amusing illustration ot It In my own
sphere of observation. I was to dine
with a dear young friend after ac
companying; tier to a matinee, and I
\u25a0 called for her on my way thither. She
. •«- jl9 already coated and bonneted, and
. Issuing a parting admonition to a cook
Engaged & week before. I overheard the
closing sentences as Z stood in the hall:
• \u25a0 "Don't touch the endive until I come
fcome, Maggie! Just set the mayon
naise (there It is In the bowl!) on the
;.ice with the strawberrries I shall send
- .borne in the course of the afternoon.
pap the berries carefully, and, as I said,
set them and the mayonnaise in the
• refrigerator. A well-meaning girl!" ehe
continued on joining me. "But a little
. dense. I have to repeat every Order to
make sure she has the drift of it"
We reached home an hour and more
before dinner, and my hostess kindly
' insisted ' that I should lie down in her
room for half an hour, while she re
paired to the kitchen to make assur
ance doubly sure in re Maggie. Ten
. minutes later she burst into the cham
ber, her pretty face an odd twist o£
tears and laughter.
"Would you believe It!" she cried be
tween bubbles of hysterical mirth.
"Tisat maid of mine poured the mayon
naise over the berries! SJie was sure I
said they were to be put together in the
"At least." replied I. when I could
articulate, "you have the credit of in
venting a new fruit salad."
To settle down to business, the initial
•£** tit acquiring the art of giving
orders is to bear In mind that you
think and speak a different dialect from
your 6ervant. Your choice of terms in
the daily intercourse with your asso
ciates is utterly unlike hers. If she
were to describe an incident in which
you were both actors, or a spectacle
both had witnessed, your stories - would
be the same as to facts, but conveyed
in phraseology as unlike as the talk of
the Welshman and the Londoner. Let
"Drain the spinach in a colander over
• the sink!" directed a mistress, and
was met by a respectful "Do you mean
I will waste it, mem?"
• An army engineer told me that, In
building a causeway over a quicksand
In the Civil War, he called to the men
to "reverse" the logs they were laying,
receiving a stupid stare, while they stood
holding the long timbers, uncertain
where to put them. '
"Eend for cend, you donkeys!" ye-!*£
„ a backwoodsman sergeant at ma si
SCHOOL FOR HOUSEWIVES
THE ART OF GIVING ORDERES
bow, and the logs went into the right
place in the right order.'
My father told me of ordering two col
ored gardeners to set out some shrubs
in the "center" of a square. As He
moved away, he was arrested by over
hearing: one puzzled workman say \o
the other, "D* you e'pose marster meant
us to set 'em out in do middle or de
Without lowering one's language to
the point of loss of dignity, it is easy
to adapt our orders to ordinary 'com- §
prehension. Use simple phrases and
cpeak slowly and distinctly. I have had
employes. English. Irish, "German and
French, who were reputed 'to speak our
language fluently, and did this In a
brogue so broad that I was forced at
the end of a dozen years' association
with them to listen sharply, and occa
sionally to ask for a repetition of a re
mark. Does the mistress, Impatient of
stupidity and inattention, • stop to reflect
that her rapid orders may require an
Interpreter now and then?
Again, let us never lose sight of the
eternal truth that the trained mind
cannot enter into the workings of the
untrained. Ignorance has waye of its
own too devious for the divination of
the educated. I never, hear the deepalr
ing "Shouldn't you think ' she would
have known better?" without harking
back to the time-worn phrase, "The In
volutions of the untrained intellect are
past understanding." ~\ '\u25a0\u25a0 ..\u25a0*.-.•\u25a0
Therefore, be sure that your orders
are understood. It is well, in, breaking
in a newcomer into the household, to
ask her. kindly, to rehearse. the lesson
you have Just given. Say, "Have I made
it quite plain to you? Every one has her
own way of giving orders., If. I have
not made -things perfectly clear, don't
be afraid to tell me. By and by we
shall get used to each other's talk."
It should not be necessary to remind
sensible women that to find fault with
anybody, be it friend. ©hUd or servant,
when one is angry -or cross, is* an
egregious blunder. > The angry > man in
a dispute scores more than one point
for his opponent before a dozen words
are uttered. If I may be pardoned the
T^rsonal allusion. ' I will confess that I
Attribute my Immunity from Impertinent
jKpeech and behavior on the part of em
ployes to adherence- to a resolution,
formed fifty-odd years ago, never to r«- 6
prove a servant when I am out of
humor." Sometime!} I have waited twen
ty-four hours before I ,was cool enough
to deal justly , witto the offender. Then
I began the talk by saying, •'! have not
spoken of this before because I was too
much displeased to treat . the matter
calmly. Now lam ready, to hear what
excuse, you can give me for, etc." ' In
ninety- nine out, of a' hundred cases you
will find. that the offender, having had
time to review the . act and its conse- :
quences, is ready to offers a respectful
'. explanatlon'or humble apology. . «
'\u25a0 usually, he or she "never meant any
thing wrong." - In fact, \u25a0\u25a0 few except ut
terly degraded human creatures ; 6in
Mmily meals for a week
\u25a0A-,: , v BREAKFAST. . .*'
• Berries, cereal and cream, deviled kidneys,
sally tunn, toast. •\u25a0• tea and ; coffee. -
1 LUNCHEON. V~
Veal loaf, tomato toast, potato and celery
ealad. whole wheat bread end cream cheese
sandwiches, | charlotte ruase, I mint and pin
ger ale punch. , :•
Green pea soup, roast mutton, string
beans, summer squash, berry shortcake,
black coffee. ;
Oranges, cereal and -cream, bacon,
scrambled eggs, whole I wheat bread. I toast,
tea and coffee. : \u25a0?. • . '« -
luncheon 1 , y, , •* : ..-;\u25a0
: Sliced . veal loaf (a left-over) garnished
with cresses. . baked potatoes, lettuce and
egg salad, crackers and cheese, berries and
cream, iced. tea. : « \u25a0 - -
•: \u25a0,:, ;.. ;-.\u25a0?> .. . : :) ,-,- . " .
Pea and tomato soup (partly a left-over),
cold mutton sliced, deviled , and : fried la
batter, • preen, : peas, i spinach, > blano - mange
and lady fingers, tea, -; /.,.-\u25a0/ * v
'\u25a0.:,y'-fi \u25a0\u25a0-\u25a0 BREAKFAST. '. '\u0084..'
7 Grapefruit," -cereal' and- cream,: 1 bacon 'and
fried green * tomatoes, French - rolls, toast, ;
tea end coffee. \u25a0*'\u25a0',' \u25a0"'-• \u25a0-" ..-•\u25a0•\u25a0\u25a0\u25a0\u25a0;.-
with their eyes open and conscious that
• they are doing wrong. Self-de&ption ;Is
the most prominent quality. with us all.
Give .your offending maid or man the
,beneflt of this general truth.
It jis a wise plan not. to Issue " orders
to one hireling in the hearing oX 'an
other. .1 have one cook In mind who
bristled all over with a kind of. in
dependence and | self-conceit . that > ap
proximated Insolence If the orders for
the day\were committed to her in "the
kitchen ; and within earshot of house
maid or, laundress. She was competent,
neat, industrious and willing, and when
I had her • alone, perfectly respectf uL
After deciding in my own mind: that her
manner was rather the effect of | self
consciousness than 111-temper, : r cleared
the kitchen by ; saying one day: "We
cannot talk over the day's meals when
there Jaworia going on in here. It dis
tracts bur attention. :i • I will come in
later." ;T : ir, *' ' " \ ' -*, '
After that. we had* the place to our
selves , for the five or. ten minutes need
ed \u25a0; for the conference. - The sulky: look
slid from Mary's face like a mask, the
moment we were alone. ' , ' >
A clever ruse practiced by my old,
friend and mentor, Mrs. Sterling,;' and
learned from her" by others, is to sum
mon the employe to the sitting room or
library when the mistress would issue
important orders : which she has reason
to fancy may not.be altogether agree- j
able to the recipient.
" "Upon which occasion. J am never en
deshabille," says the . wise old lady.
"My gown and hair are in perfect or
der and the room in its best looks. It
amused me when I noted that the cook
soon learned to brush her hair and tie
on a clean apron and jpull down her
sleeves before obeying the call to the
conference. All the same, mine was the
advantage. I was on my own ground.
She would be on hers if I sought her
In the kitchen. It is an v artf ul ruse, but it
bas an effect— and a marked one— every
time.- ,Why, I quelled a dangerous mu
tiny hatching below stairs, years ago,
by receiving the malcontents, one by
one. In the library, where I sat en
throned in' a tall-backed chair, wearing
black velvet and point lace. I had a
dinner engagement, it Is true, but I
dressed an hour before the time, on pur
pose/to 'down" the rebellion. It Is not
a- trifling matter for. the average de
mestic insurgent, to fight at close quar
ters a gentlewoman, , calm and reason
able, In the dignity that in
the vulgar' mind, to, black velvet, dia
monds and point lace. ".;-,- ; - '
Finally, be sure in yomvown mind that
you are reasonable before giving an or
der. If you have the thorough knowl
edge of every- department- of-v your
household that should be yours, you can
judge whether or* notv the plan you
sketch for .today's or this week's workj
will be oppressive . or , easily borne byi;
those who t are to daary It out After
an -employe- has been 'with you long
enough to assure you of her dificretion
THE HOUSEMOTHERS' EXCHANGE
I SURRENDER much of our limited
space today to a frank, well-written ;
letter from one who has the best right',
in the, world to be' thoroughly advised
on the subject of which he speaks. Trie
company he represents is highly respect- .
able, and in every way responsible ifor
the statements set forth by the secre
In the spirit of fair dealing and just .
judgment with which I would infuse
the Exchange, the .communication^ is
commended to our readers and friends.
. About Preservatives. \
Unfortunately, a prejudice has been al
lowed to grow la the last few years
* asrainst the use of canned food, because. of
there being a possibility of preservatives.
We would like to • put before you a few
truths about canned fruits and vegetables. \ _,
' In the first place, no preservatives are
used in the preparation of canned foods.
If you desire any information on this point,
all that we ask is that jyou address &
letter to Secretary James. Wilson., Depart
. ment of Agriculture, .Washington. D. [Cm
or Dr. H. W. Wiley, chief of the Bureau
of Chemistry of that department.
Uven it for no other reasons than econ
omy, the use of -preservatives . would be .
absurd, because they are unnecessary. All
the fruits and vegetables need is; the nec
eesery sterilization by intense' neat only
to keep them In tins indeflnitely. In,can
ning the -different fruits and vegetables
the methods are necessarily different with
one exception, and that is i sterilisation.
Borne vegetables — corn, for " instance— re- :
quire a longer, application; of 'the \u25a0• intense .
heat than peaches, apples or tomatoes, but-,
the principle Is exactly, the name. - :, . \u25a0. .
When fruit* and vegetables Tire canned
they are always selected, in the height of
the season, and • therefore \ the product Is
obtained In perfect condition. w Early in the .
season the market of the South Is supplying
"fresh" tomatoes, which have been picked
rreen from the vines ten days to two weeks
\u25a0 before they go into consumption. It can- :
not be argued that this food is as.whole
eome and nutritious as that gathered when
It Is ripened on the vine by nature and
placed -in cans . and hermeUcally , sealed a - F*
\u25a0 few hours afterward. . \u0084',•- '. \u25a0,i! -: ' Jl ,
Again, taking the handling, of -the \u25a0 dif
ferent fruits and vegetables, think of the .
possibilities of germs of. diseases that can ..
be picked up from, the tree, or vine, to the i
consumer. . You ? may : say , that this Is . i
equally true of, canned ; foods, but medical gSf|
science tells us \u25a0 that, there Is no disease . \
that ' can live through- the Intense neat \u25a0 ..
to which canned foods are subjected. -<>\u25a0\u25a0•" (^
And again. 'In canning there is only otj\ V
handling, while in the ordinary market .
x shipment there may boa doaen. \u25a0•\u25a0\u25a0 . - .
Your article Indicates that canning .
Sardines, thin bread and butter, potatoes)
. sautes. . cress . salad and radishes, canned
i peaches, cream and cake, . tea;
DINNER. ' , : - -\u25a0 '-. . \u25a0 ;
Mutton broth, calf's liver en 'casserole,
young onions, young beets, tops and all,
Indian meal pudding with raisins in 1t...
"black coffee. , \u25a0. >•".'" \u25a0 * • v "
\u25a0 ' .BREAKFAST. ,
Rhubarb (stewed), cereal and cream,
- plcked-up codnsh quick biscuits, toast,
. tea, and coffee. ;-:" .o v \u25a0'.' i '
LUNCHEON.' . \u25a0 :
I Frizzled beef I with . cream gravy," biscuits |
from . breakfast, reheated : \u25a0> onion souffle (a
' left-over),-, toasted crackers - and American
'if cheese, warm gringerbread, \u25a0<. tea. \u25a0 *;
~'-<y: :\u25a0:.,: }> dinner.^- \u25a0\u25a0;'•\u25a0 \u25a0\u25a0-\u25a0. \u25a0\u25a0\u25a0 - «;•
. Yesterday's broth, calfs liver stewed with
mushrooms (a I left-over).- eggplant. - salsify
fritters,- oranges and bananas, cut , up and'
sugared; with :• a dash of sherry; sponge
cake. - black- coffee. J s ;:
'•'• V^,.. ': BREAKFAST.
; Oranges, . molded > oatmeal - Jelly and.
ft cream, * bacon \u25a0• boiled . eggs,* baked \u25a0 and dry ;
' toast, tea > and • coffee, v\u25a0 i • - /"r \u25a0'\u25a0\u25a0.-, I
v : ,.^--'.:^-:/:-^IV:-mNCHEON4:'- ; \-
. A cheese omelet. ; stewed potatoes," pulled : \u25a0
\u25a0 bread, i oream cheese and olive sandwiches, - •
;,t>read spudding. Iced -tea. U-,.- \u25a0 \
And diligence, consult her,. now and then,
in allotting to her a share in the labors.
Zf her hands ; are already full, do not
add to the harden.; If she be not. in her
usual health, tactfully arrange lighter
tasks without, making her feel that you
are "humoring" . her. It is honest In
dependence, of spirit, and not unworthy
fpride, that makes the conscientious.em
ploye shrink from indulgence that im
plies inability to do her share of the
work she Is paid to perform.
* .One of the best cooks I ever had—
trustworthy. Intelligent- and . faithful—
came to me under the shadow of a dis
missal from her - last place • for '.'dis
obedience and impertinence." I called
upon the ex- mistress and inquired into
changes the taMe of fruits and vegetables.
This is true only so far as the cooking la
concerned, and there is . no way to over
com« this, unless the manufacturers would '
resort to the preservatives which they have
been accused of r using. Instead of thi*
taete being: a disadvantage. It should- be >
recognized as another favorable argument
for the use of canned foods, as it is ah
added guarantee of their purity. - "
We will be glad to give you additional
facts, should you be Interested, and hop*
.that in the future, when -your facile pen
again turns to the subject of canned fruits
and- vegetables. . you will allow us to lay
before you some preliminary truths, which
will make your Intelligent articles of greater
real service to your readers.
'For an Invalid
If 70a think 'trtlh myself that the la
closed . may be a£ use to some inexperi
enced housemother : who has an invalid
for whom to cater, will you make, room
for them? : - • \u25a0"..
Bet by a. Quart Of buttermilk to sour. "If
a little that Is already "turned" be added
to - it. less time will . be required to . sour
It. Generally, twelve hours are- needed.
When it begins to curdle. : put upon the lc«
to chill It. This accomplished, shake it up
and down In a jar with an . even motion
until flakes of butter riso to the top.
This should not take more than ten mln- :
Utee. If rich buttermilk be desired, leave
in the bits of butter. If not, press them
to one side with 1 a spoon and skim them
out. ( The buttermilk is Improved by leav
ing it . In the " refrigerator, for a day after
the -butter has' "come.". If this quantity
bo - made . daily, - the Invalid will have all
\u25a0the buttermilk , he or she needs. It is
.fresh, pure and nourishing
.Tapioca Beer Soup.
Soak -overnight two tablespoonfuls of
tapioca In water enough to cover It. - When
you are ready to cook it, add a cupful of
water and set over the fit* . In a , double
boiler, r Bring the water in the outer vessel
to the boll, and keep this up. until the'
tapioca (which must btt stirred often) has
cooked Into - transparency. - Then stir ta a,
Quart of milk. .When thi» is hot, take from
the stove, add two well-beaten eggs, three- .
quarters. of a cupful of beer. oQeleaspoon
fui of • srtrar. - and salt to your liking.
Serve : immediately. : The sugar - may \u25a0 be
omitted and less beer be used, if desired.
This skhid » Is very nourishing. Half the
quantity -will .be sufficient for one meal.
,•>; -Bran Broth. '
Boll a handfur of ;: bleaa bran that h»a
been washed In a quart of milk. Cook in
a double boiler for fifteen minutes after, the
boiling point is reached, season with pepper
and salt to ! taste, t - \u25a0'\u25a0,-, \u25a0 - ' . \u25a0 , - -Z
-Drink- instead of coffee for breakfast, or
U 1 soup. with, tiny btts of toast in it
for luncheon. It Is excellent for children
who are constipated. ---,-\u25a0'\u25a0
I have a few handy hints I should be
DINNER.-'.; . ; :
Tomato soup, veal . potpie, sweet potato
scallop, green peas, berry , pudding with
bard sauce, black coffee. •
. "' . X \u25a0 . BREAKFAST.'
. Stewed •' prunes ' and dates, rice boiled ' : In
rnllk. eaten with sugar and cream: calf's \u25a0
brains fried, • corn ?\u25a0 bread, toast, tea and "
1 coffee. ••.-.-\u25a0 ; • •; . . . . -\u0084 .
:x: x L.UNCHEON. '
Clam broth in cups, salt mackerel, cream
ed; green pea souffle, roast potatoes,
cream . puffs, . ginger • ale, . crackers and
cheese. " \u25a0\u25a0• - .\u25a0•'-.- - \u25a0
; *.-;-- : ---'r;?j - .-; \. -DINNER.:- '. . \u25a0.; ,
\u25a0 Potato soup without meat boiled cod with
«gg sauce,- mashed potatoes, rice cro
quettes. homemade ice cream, • cake, black ;
, * .' * 7 ..; - .- -. BREAKFAST. ' . ' - , .- \u25a0.
)- Berries, - cereal : \u25a0 and I", cream. ; bacon - and
eggs, graham muffins, toast, tea and
;-. coffee. \u25a0 '\u25a0\u25a0)'\u25a0;; ..-,• -" '-- '\u25a0- ---• ,;\u25a0-'
./LUNCHEON, j .
. ion toast^; potato \u25a0(a left- \u25a0
over), 5 toasted split muffins (a .. left-over), .
berries and cream;,: cookies.; tea. •\u0084.<\u25a0
" ... •\u25a0 ::; .. \u25a0;;- . Vj dinner.'; ;;•..;\u25a0 \u25a0 '.'::i'i'i'.-f*
Y~ Scrap' soup (made of left-overs). . scalloped
' fish lin 'nappies (a left-over);; new potatoes. I
\u25a0 ' baked v : tomatoes. <\u0084 floating island, : black '
•.; COffee. -ir^'-Iv .„---.? '.'V -. > :'": ' ' .;. -X :-..-----m
•- ;.>,'.rv, , —'- \u25a0 . - . ;\u25a0 :- -\u25a0 '-.-'.,'-\u25a0\u25a0 - •
the particulars. Tt transpired that she
was the proud owner. of three dogs, the
washing of. which was done by the
chambermaid. This functionary left the
place, and madam informed the cook
that, pending the arrival of another
housemaid, she— Minnie — would be re
quired to wash the dogs daily and take
them out to walk.
"And the . impudent hussy refused
point-blank to do "it!" continued the
.dogs' . owner. "She eaid she 'wasn't
hired to do such work, and that she was
deadly, afraid of dogs, anyhow, having
been bitten by one once.' Of course, I
discharged her on the spot!"
Equally, of course. I decided to give
a trial to the maid whose only fault was
clad to send In to you If you have rooxa -
for them in the Exchange.
• I. L. J. (Moline, 111.).
"That is what we are here . for!"
Namely, to act as the ; medium for the
exchange of good, better and best things
between' the housemothers who run this
department. I am but their grateful
- intermediary. If aught appears here
that is questionable in the sight of any
one. or more readers, free criticism and
friendly discussion are invited. It la
; by these means that the Exchange
hopes to remain helpful and to grow
in favor with all who resort to it for
light, comfort and guidance.
/ Six Queries \
Kindly answer the following:
1. In making buns and rolls, when tha
recipe calls for on» yeast cake, may
baking . powder bit used instead, and it so.
bow much? % -
2. Why Is it that cake is sometimes
not of nice fine rraln alter It 1» takoy
\u25a0\u25a0- Is It that the oven la too hot or that tab
much baking powder is used?
.3. Why does fruit ferment and mold
< \u25a0 form on the top after it has been looked?
*.-\u25a0•• 4. In making Jelly, why does sugar form
on tha too after it Is put Into the classes?
6. Kindly give, me a recipe for nica soft
icing. Mine gets hard.
\u25a0 6. When us!n« paxafRtm should you let
the fruit or jelly get cold before the melted
paraffin* is poured over it?
.-. LIZZIE C. <Lk>s Angeles. Cal.).
. 1 ' Th'e "work, done by yeast and that
done by baking powder are so unlike
In certain respects that It is not well
to substitute one for the other. Bread
and cake raised by the slower processes
of the yeast are softer, more tender,'
and hold their own longer than "quick"
breads and buns and biscuits.
2. The fault Is generally In. the hasty
mixing,' or the ingredients are not in
the right proportion. Or, as you say,
too much baking powder makes cake
coarse In texture and friable. The care
less or inexperienced cook is prono
to the too lavish use of baking powders.
I am in daily receipt of recipes that are
excellent, in most respects, yet which
call for, twice as much, baking powder
as is necessary or expedient. I alter
this clause of the formula in publish
ing It. «
3. Mold Is formed by floating ' germs
• in' the air that, falling upon the sur
face of the cooked fruit, find their
congenial soil and spring up into minia
, ture jungles and forests. Exclude the
> air and you lessen the danger. Fermen
tation is the result of similar conditions
and of imperfect sterilization.
4: If z you have the right proportions
of -Juice and of sugar in jelly-making 1 ,
and do not boil it into syrup, you will
not be troubled by sugary granulations.
In ninety-nine cases out of a hundred
when jelly candies— granulates— there is .
too. much sugar in-it to begin with, and
the excess is made more disproportion
ate by long i boiling of juice and sugar
together. _~ '.'.* .
5. Add a few spootifuls of rich cream
to the meringue after you have beaten
it stiff. In making iolng. begin from
the time you have put the whites. Into
a chilled dish to whip in the \u25a0 sugar.
"\u25a0"VVitb/.the first stroke of the beater upon
the -unbeaten whites sift from your
* hand a generous spoonful of powdered .
sugar, and continue adding as you go
on.. \u25a0- \u25a0; .;\u25a0;\u25a0 • . • \u25a0 , -\u25a0'\u25a0;\u25a0>.
6. Of course, the contents of the glass
should "be dead-cold . and firm before
the. warm liquid is poured over the sur
face. Otherwise, the conserve and the
: parafflne would mix together.
A PesTof Flies::
'-'\u25a0'\u25a0\u25a0 Having - lived on a. 5 farm for , almost a
year, I . should like to improve somewhat
upon* last year's work. - '
:..'\u25a0\u25a0>\u25a0 VHubby's folks" were with us then, and
the house was oh ! eo full of flies. It was
particularly disgusting to me after having
lived ; in the city for bo Ions. Flies were an
almost .unknown quantity in my home. Can,
I do anything- to keep them out? Poison
. and >. sticky • flypaper . and constant chaslnsr
i eeemed - to do ; no good. - Please help • me If '
•you'can! 'Am I presuming upon- your good
nature in asking for a little lift? -~
,'•"\u25a0'. \ FIDELIA (Wllmot. S. D.).
% You -- : could " not "presume" in this
The San Francisco Sunday Call
a dread of Cogs and unwillingness to
leave her kitchen to wash them in the
family bathtub. Minnie lived with' me
three years, serving me well and re
spectfully, until she married and went
To turn up the case before us: Put
yourself In the place of your employe
and deal with, her, or htm. as you
would wish to be dealt with weTe your
positions reversed. That covers th*
whole field. ... i-.f -.
quarter! Llka yourself, X pas* part ofl
the year in the eotmtry, aad I plum*
myself somewhat upon our exemptloa
from files. To m», they ar» th» most
a&horrent ot the plagues f T^nyr+» w '** < l ia
the history of Egypt. j
Strict cleanliness and. alter th» «sj-ly
morning, darkened rooxzo, with plenty
of flypaper laid about the dlnioe roooa
and kitchen, are my best •atMntardsw
Before the day has wmiued to lta ram
mer work, every door and window Is
Bet wide and every fly Is beaten Into)
the sunbright world without. Then. th»
wire screens are xnatie secure for tha
rest of the day. The flypaptra ax*
moved from the dining- room before
each meal- and put back when the dot!*
Is -removed and the crumbs bruaJjadi
from the floor.
One terrible summer, fas* \u25a0om* mys
terious reason, we bad cv raid of files',
and heroic measures wera demaaded.
At night we took out of th» eattnc rooza •
and kitchen all the lighter furnHure.
and set away plates, dunes »M eoouxttf
utensils. Tables, etc. were covered
closely. Doors aad vtaOtni* tr»r» saua
fast. Then some one stood in the mid
dle of the floor, in each room, mnd with
a big bellows thrftw Into tho air and
Into every, corner a -n-hola paper ot in
sect powder. This done, the actor fled.
as for his life, and shut the door after
him. Next morning, very early. th«
rooms were opened and the floor swept.
th*j cornices and wtodo-tr : frames and
every article in the rooms - brushed
cleam. The cook declared that she>
awept up a quart of torpid files in her
domain. lam sure we grot a pint out
pf the dining room. All went et once
into the fire. We heard not a buza
nor saw a fly for s -week. But we kept
screens and flypaper ready against an
otHer irrupttlon. When the wretches re
appeared In small numbers, we charged
'them again with bellows and powder.
That was the end of the raid.
; Chop Sue y : and Canaries
" "A. F. O." (Cambridge. VTIsA wiahes.t*
• I«t a recipe for chep suey. Here la toy
• addltioa to the recipe printed for her: A^
Cut a round of oork from Oe* sbduiJ>r
Into cubes, fry 1» brown, add two onions
and two bunches of celery, cut fine. Vrr
all slowly together.
Stir to a pasto one tablespoonra! of floor
» cup of 'water, a teaspoenfui of sugar, a.
tablespoonfui of choo suey sauce (which
f^lJ*? ?* d . , la *«y Chinese restaurant
In bottles). Add thes* to the chicken mm
• preparea in the Diibllshed recipe mad proceed
*s qlrected. \u25a0
Can you ten me where I can set fcifor
matlon as to the rmlsiD B of canary btaS?
AJT EARNEST READER (Cnloago)T
Inquire at some of the flno book
stores for which your city is famous
for- a manual upon. bird raisins. Thera
are scores of them. *
For a Goiter
I read in a paper not long ago that yo*
had asked and obtained the opinion of *2
osteopath upon some subject. Would you
do the wma'r or me. I wonder?
I - have \u25a0 a goiter, which I am afrara »
growing larger. I was told t» paint rt
with lodm«. Then. , again. I was warnM
not to do it. that It would l affect tL^SSJS
and that no osteopath would treat meW
I used lodine. I once had fadalxarSyjil
and was treated by an osteopatS^forML
Ltf°W !? run w risk of bltolnt
goTter oa * to «t rld^r tS»
Coufdn't you .flad oui what sotßeT'r*.
spoosible osteopath thinks of It. and \ If t
would harm myself in any way by usin*
the lodine? O. U. F. (FBrnlngTon foiJa) *
I live too far away from you for "the
consultation to do any B ood. Nor should
I dare decide upon such a serious mat
ter as your malady. I secured the
opinion of an eminent osteopath" upon
the general question whether or not
aeafness is curable by manipulatiSn -
His answer was that no one school' of
surgical or medical practice should aSf
sume to cure every disease! -?r,ha^
known of cases of goiter that werefsm.
cessfully treated by osteopath? Uy
advice to you is to select sonie^ coh
o? thu°?ohnn? d « om P e t«nt practttioiw '