Chapter II (18)

Saving the Coverlet.--It is discouraging to the mother to find the eiderdown coverlets becoming soiled where the children rub their hands over them. This can be avoided by making a tiny sham of swiss or other similar material and basting it across the top of the coverlet. It can be pinned into place at the corners with tiny baby pins or caught with a few stitches. These shams edged with narrow lace add a really attractive touch to the coverlet, and they can be quickly removed and easily laundered.

The Greatness of Love.--There are no little events with the heart; it magnifies everything. It places in the same scale the falling of an empire and the dropping of a woman's glove; and the glove generally weighs more than the empire. --Honore De Balzac.

Oranges as Medicine.--One of the most valuable adjuncts in acquiring a generally good complexion in youth is that of eating oranges in quantities. Let the mother give her children two or three oranges every day, as they possess many virtues, especially upon the action of the liver. The mother who buys plenty of oranges for the children will note the reduction in her medicine bill.

THE HUMAN FACE.

When I meet a human face,
Lit for me with light divine,
I recall all loving eyes,
That have ever answered mine.
--Phoebe Cary.

The Art of Entertaining Children.--Entertaining convalescent children is quite an art in itself. Nurses who expect to make a specialty of caring for children sometimes take a brief course in kindergarten work, and certainly such knowledge is a valuable asset. Quiet games that do not call for too much exertion, paper-doll plays, the ever-delightful "cutting out" of pictures or fashion book people, making scrap books for children's hospitals and simple knitting or crocheting all help to amuse the little folk. Almost all children enjoy being read to, but care must be taken not to select stories that will depress the child or so excite him as to keep him awake at night or cause unpleasant dreams.

Tireless Talkers.--A sick man that gets talking about himself, a woman that gets talking about her baby, and an author that begins reading out of his own book, never know when to stop.--O. W. Holmes.

Unselfishness.--Unselfishness is the key of a happy and beautiful life, and this is one of the first things that should be taught to the little one, says a writer in The Woman Beautiful. Insist upon her sharing her pleasures, even at a great sacrifice with other children. One mother whom I know has trained her baby to extend an entire box of bon-bons to her little friends with the words "Hop yourself," and she does this with a charm and spontaneity which makes her irresistible.

[NURSERY HINTS AND FIRESIDE GEMS 807]

A Cheerful Giver.--We should give as we would receive, cheerfully, quickly, and without hesitation; for there is no grace in a benefit that sticks to the fingers.--Seneca.

Indulgence.--It takes far more than the mere mother love to bring up children. It takes training, study, knowledge, says the New York Tribune. It takes self-control in the parents themselves. The mother who spoils a child through weak indulgence does not truly love her child. She loves her own pleasures in going along the line of least resistance.

Selfishness.--When parents spoil their children, it is less to please them than to please themselves. It is the egotism of parental love.--Carlyle.

Method.--Now that school days are here, mark umbrellas by writing name on muslin with ink and sewing to inside of top with black thread; overshoes and rubbers by writing name on the lining, and handkerchiefs by writing name across the center with ink.

System.--Marshal thy notions into a handsome method. One will carry twice more weight packed up in bundles, than when it lies flapping and hanging about his shoulders.--Fuller.

Baby's Meals.--To make a healthy baby of eighteen or twenty months wait for the meal times of adults before feeding, is putting too great a strain on the little system. Its diet should be adapted to its needs, says a careful mother. Five light feedings are much more scientific, the first at about six-thirty in the morning since baby keeps early hours. Milk and toast should be given at this time. At ten-thirty a. m., well cooked and well strained cereal might be served with rich milk. Cream is for older children. Stewed prunes, baked apples, and oranges are also good. Dinner at one-thirty might include meat broth, or soft boiled eggs, and bread and toast. Soups must be free from grease. Crackers or toast with a cup of milk should be served for the five o'clock supper, and another cup of milk at bedtime.

Forbearance.--There is a limit at which forbearance ceases to be a virtue.--Burke.

The Romper.--The romper has become an essential part of the young child's wardrobe. They are developed mostly in linen, galatea, and less expensively still in chambray. The best colors are dark blue, brown, green, tan and natural colored linen; green perhaps is best for summer. It is cool looking and it does not show grass stains. Short flowing sleeves are most satisfactory.

[808 MOTHERS' REMEDIES]

BABY'S PURPOSE.

With mighty purpose in his mind,
He clambers up. And then,
With purpose quite as well defined,
He scrambles down again.
From "Seven Ages of Childhood."

Picnic Supplies.--Women taking small children to picnics should carry along a heavy quilt or blanket to place on the ground for the babies to sit on. There is always more dampness in the woods than out in the open, and summer colds are not pleasant for grown folk, much less wee tots. A few safety pins, needle and thread will not take up space in the big basket, and how often such articles are needed.

THE MYSTERIOUS FUTURE.

I've been a little girl so long,
That, somehow, it seems almost wrong
To think how grown-up I shall be
In days that have to come to me.
--Carolyn Wells.

Zweiback Noodles.--When making soup for children zweiback or Jew's bread is excellent for making noodles. Pound the bread to a powder, roll it with the rolling pin, sift and use the same as flour. It can also be used in milk as a baby food, and is often given to children with very delicate stomachs.

AFFECTION.

In the soft soil of little lives
Affection quickly springs and thrives
And grows like anything;
Its tiny tendrils Love puts out,
Not knowing what it's all about
But glad to smile and sing.
--Carolyn Wells.

Playgrounds for Boys.--In a certain Ohio city there is a large placard "Boys, you can play here," It is a large corner lot thronged the whole day through during the good weather with boys playing ball and other games. This lot which could be sold for thousands of dollars, has been donated to the boys for a playground near their homes, The owner realized that the streets are not suitable playgrounds for the children and that accidents occur there almost daily. The streets of our cities are poor places in which to play, bad for the boys, and still worse for the community, If you have vacant lots turn them over to the boys this summer. A boy never forgets a favor, and American boys are not going to abuse good privileges. The loneliest boys are those who are not allowed to play on the beautiful lawn at home, are not allowed on the streets, and wander about from place to place to be told "Move on," every place they go.

ALL GIRLS AND BOYS.

Fourscore, like twenty, has its tasks and toys; In earth's wide school-house all are girls and boys. --O. W. Holmes.

[NURSERY HINTS AND FIRESIDE GEMS 809]

Disinfection of Toys and Books.--All toys that have been used by a child suffering from an infectious disease should be either burned or thoroughly disinfected before they are used again. Books read by the little patient should be especially guarded against.

FROM LOWELL'S "AFTER THE BURIAL."

In the breaking gulfs of sorrow,
When the helpless feet stretch out
And find in the deeps of darkness
No footing so solid as doubt,
Then better one spar of Memory,
One broken plank of the Past,
That our human heart may cling to,
Though hopeless of shore at last!

Keep Dainties Away from the Beginning.--The well-trained child does not crave unaccustomed dainties. It is natural that he should feel a curiosity with regard to a dish with which he is not familiar, and ask some questions about it. But that does not mean that any of it is to be given to him. A boy whose digestive organs were very delicate was taught from babyhood to sit in his high chair at the table and eat what was on his tray and was perfectly content with what he had, as he knew no other diet. Once in awhile he would ask: "Is that good for little boys?" and when his mother would answer gently, "No. darling, that would make little boys sick," he was perfectly satisfied. Never having tasted things not suited to his age he did not crave them. One cannot miss that which he has never had. As he grew older he reaped the benefit of the strict regime and his digestion was perfect.

PROGRESS.

New occasions teach new duties; Time makes ancient good uncouth; They must upward still, and onward, who would keep abreast of Truth; Lo, before us gleam her camp-fires! we ourselves must Pilgrims be, Launch our Mayflower, and steer boldly through the desperate winter sea, Nor attempt the Future's portal with the Past's blood-rusted key. --James Russell Lowell.

Temperature of Nursery.--Sixty degrees Fahrenheit is the proper temperature for the nursery, either in summer or in winter. This is not sufficiently warm to be weakening nor sufficiently cool to cause chills. Of course, when the natural heat of the atmosphere is higher than sixty degrees the temperature of the nursery cannot be kept that low, but with darkened windows during the heated portion of the day and good ventilation the room can be kept at a reasonably comfortable temperature.

ROCK ME TO SLEEP.

Backward, turn backward, O Time in your flight,
Make me a child again just for to-night!
Mother, come back from the echoless shore,
Take me again to your heart as of yore;
Kiss from my forehead the furrows of care,
Smooth the few silver threads out of my hair;
Over my slumbers your loving watch keep;
Rock me to sleep, mother,--rock me to sleep!
--Florence Percy.

[810 MOTHERS' REMEDIES]

The Pinafore.--The ideal dress for children is, of course, the pinafore style. It is so easy to renew the overdress and under bodice as required and it is, moreover, invaluable to suit the weather changes from day to day. The serge overdress can have a little cotton or flannel blouse, just as thermometers demand.

WEDDING CELEBRATIONS.

Three days --Sugar. Sixty days --Vinegar. 1st anniversary --Iron. 5th anniversary --Wooden. 10th anniversary--Tin. 15th anniversary--Crystal. 20th anniversary--China. 25th anniversary--Silver. 30th anniversary--Cotton. 35th anniversary--Linen. 40th anniversary--Woolen. 45th anniversary--Silk. 50th anniversary--Gold. 75th anniversary--Diamond.

Afternoon Gowns.--Short afternoon gowns are proper for formal wear; especially for those who can wear the full skirts attached to narrow hem-bands. The dresses escape the floor by several inches and reveal the slippers and an inch of the colored hosiery.

A SONG OF LONG AGO.

A Song of Long Ago:
Sing it lightly--sing it low--
Sing it softly--like the lisping of the
lips we used to know
When our baby-laughter spilled
From the glad hearts ever filled
With music blithe as robin ever thrilled!
--Riley.

Rather Hard on the Baby.--Here is some advice that appeared in a paper for mothers the other day: "The bottle must be kept perfectly clean. When the babe has finished drinking it should be unscrewed and laid in a cool place under the tap." One feels rather sorry for any babies thus treated.

Learning Wisdom.--We learn wisdom from failure much more than from success; we often discover what will do, by finding out what will not do; and probably he who never made a mistake never made a discovery.--S. Smiles.

Nursery.--Today the nursery is looked upon as an essential apartment in a house where children abide, and from a hygienic standpoint, it may justly be called a sensible room, for children after they walk should not sleep in the mother's room. Whether the room is large or moderately small it should, by an means, have plenty of ventilation, the more windows the better. The room should be papered in light colors, also painted in light tones, though the blinds should be the darkest shade, to darken the room when necessary.

[NURSERY HINTS AND FIRESIDE GEMS 811]

Cares of Matrimony.--Husbands and wives talk of the cares of matrimony, and bachelors and spinsters bear them.--W. Collins.

Awkwardness Due to Eyes.--A school teacher has remarked that many children are awkward, not through being ungainly in walking, but wholly because of impaired vision. It has been her experience with children in her department who were usually awkward and who had their eyes examined that there was something wrong with the vision, which was quickly overcome when glasses were purchased.

Medicine.--The disease and its medicine are like two factions in a besieged town; they tear one another to pieces, but both unite against their common enemy, Nature.--Jeffrey.

Baby's Petticoats.--Fine white flannel is the best material for baby's petticoats. They may be made in one piece, in princess style, or may consist of a flannel skirt attached to a loose cambric waist. These are decidedly preferable for summer and are really quite warm enough for any season.

Charity.--Prayer carries us half way to God, fasting brings us to the door of His palace, and alms-giving procures us admission.--Koran.

Tub for the Playroom.--Every playroom should be provided with a galvanized tub to hold water for sail boats. What boy does not like to play with water, boats and artificial fish? Do not expect him to be contented with toys or plays that amuse the little girl. The boy prefers splashing in water or making a noise with a hammer. Aquatic toys are numerous and reasonably cheap.

NOW OR NEVER.

Gather the rosebuds while ye may,
Old Time is still a-flying;
And this same flower that smiles today
To-morrow will be dying.
--R. Herrick.

Cleaning the Rug at Home.--Baby's fur rug may be cleaned at home by giving it a thorough bath in dry cornmeal. Rub the meal in as though it were soap, shake it out and rub in more meal, letting it remain in the rug for a day or two. Then shake out and the appearance of the rug will be much improved.

The Value of Wise Conversation.--A single conversation across the table with a wise man is better than ten years' mere study of books.--Chinese Proverb.

Tooth Powder.--Look well at the teeth of the little ones. Charcoal and tincture of myrrh are very beneficial to the teeth of the young, and both are easily procured at any drug store.

Silence.--Silence is one of the hardest arguments to refuse.--Show.

[812 MOTHERS' REMEDIES]

A Dish for Children.--An old-fashioned dish which never fails to delight the children may be prepared as follows: One quart of cornmeal, one pint of ripe chopped apples, three tablespoonfuls of butter, pinch of salt, one and one-half cups of water. Sweeten the apples to taste and bake as ordinary corn bread.

THE NOON OF LIFE.

What! grieve that time has brought so soon
The sober age of manhood on?
As idly might I weep, at noon,
To see the blush of morning gone.
--Bryant.

Mouth Breathing.--Little ones who habitually breathe loud or snore in their sleep may be troubled with an adenoid growth.

Family.--A happy family is but an earlier heaven.--Bowering.

Obedience.--Prompt, unquestionable obedience in children seems to be a thing of the past, is the criticism of a recent writer, who adds: The up-to-date mother no longer tells her offspring that they must do or leave undone certain things because it is right. She enters into elaborate explanations and they need no longer blindly obey. This is not the wise preparation for the adult life. Unless we have taught our children the necessity for life's discipline, which they cannot at the time understand, it will make them rebellious and fail to work out the peaceable fruits of righteousness.

The Value of a Laugh.--A laugh is worth a hundred groans in any market.--Lamb.

Sanitary Drinking Cups.--Supply the youngsters on going to school with folded paper cornucopias which come in sealed packages for a small sum. These are used for drinking cups instead of those found in public places. Teach the children to make these useful little drinking cups from clean white paper, and there will be no danger of contracting disease from a drinking cup used by everyone who passes.

Easy to Misjudge Men.--Every heart has its secret sorrow which the world knows not, and oftimes we call a man cold when he is only sad.--Anon.

Night Petticoats.--Night petticoats for baby have sleeves. If no petticoat is worn, then an extra short jacket is provided in the coldest weather, for most babes sleep best with hands and arms uncovered.

A Bathrobe.--A large Turkish bath towel makes a nice bathrobe for a baby or small child. Use white cotton curtain cords for the girdle and make the hood of the Turkish face cloth. This little robe is very serviceable and convenient, and is easily laundered.

An Easy Task.--It is easy finding reasons why other people should be patient.--George Eliot.

Money to Children.--Instead of paying children for doing work let them understand that they have little duties that they must perform, but give them money at intervals. Teach them the value of money and the principles of saving.

[NURSERY HINTS AND FIRESIDE GEMS 813]

Be Discreet.--Thy friend has a friend; thy friend's friend has a friend, therefore, be discreet.--Anon.

Methods of Cooking Eggs.--If you find that your baby, who is just beginning to eat solid food will not eat soft cooked eggs, and there are many who do not like them, try scrambling them until they are well done. If not found palatable in that form make an egg custard. A baby usually enjoys this and receives the same amount of nourishment that he would if the egg were cooked in any other way.

Politics and Veracity.--Politics and veracity have the same number of letters, but there the resemblance ends.--Anon.

Songs and Story Telling.--It is an unusual child indeed who does not delight in listening to story telling or bright little songs at bedtime and the nurse who is much with children will do well to treasure up all such material that comes in her way. Being used to children and having a sincere love for them makes one's work much easier, as even very little children seem to know instinctively who their real friends are and to be more easily controlled by them.

Friendship.--Two persons cannot long be friends if they cannot forgive each other's little failings.--Bruyere

Harsh Commands.--Can a parent who habitually speaks to his children in tones of harsh authority, and gives his commands to them in a manner of an officer addressing refractory troops, expect that they will feel for him the affection that they would give to one who took the trouble to draw out their better natures by loving treatment? The above is a question to be considered by parents who govern wholly by "authority."

Maidenhood.--No padlock, bolts, or bars can secure a maiden so well as her own reserve.--Cerantes.

Baby's Sleeves.--When baby's arms grow too large for the shirt sleeves, while the body of the shirt is still large enough, purchase a pair of infant's white cashmere hose. Cut the feet off and overcast neatly into the armholes; putting in a little gusset under the arms is necessary to enlarge armhole. The leg of the stocking makes the sleeves and the top fits nicely around the little wrist,

Reading.--To read without reflecting, is like eating without digesting.--Burkc.

Princess Skirt.--For long skirts, both flannel and white ones, the princess skirt adds to comfort of the body; no bands or fullness around the body or neck. Cut the material same as for princess slip, coming narrow on the shoulder and low neck back and front, and to flare at the bottom, which may be finished as desired. The flannel ones add to warmth, having flannel to neck baby needs no little jackets,

The Two Symptoms of Love.--The first symptom of love in a young man, is timidity; in a girl, it is boldness. The two sexes have a tendency to approach, and each assumes the qualities of the other.--Victor Hugo

[814 MOTHERS' REMEDIES]

Securing Covering at Night.--If a delicate child has a habit of kicking the clothes off at night and so contracting chills, it is a good plan to sew a large button to each corner of the coverlet and attach a long tape loop to each corner of the bed. When fastened this will keep the bedclothes securely in place, however much the child may toss in its sleep.

Honesty.--Socrates being asked the way to honest fame, said, "Study to be what you wish to seem."

Amusing Baby.--A simple device for keeping the baby amused and happy is to fasten at intervals upon a broad, bright ribbon the toys of which he is most fond, suspending the ribbon above the bed upon which he lies, within reach of his little hands, by securing one end to the head of the bed and the other to the foot. He will then entertain himself by the hour pushing the toys back and forth, and watching them swing above him.

Prominent Ears.--Prominent ears should always be corrected in childhood by putting a thin cap on the child at night.

Disappointing a Child.--A day in a child's life is equal to a week in ours; so think twice before you condemn a child to a whole day's disappointment or unhappiness.

Baby's Veil.--Baby's veil, which should only be used in cold or windy weather, may be either a Shetland veil or made of bobbinet.

Sweaters.--There are cunning little sweaters exactly like those made up for older children, which come in sizes to fit an eight-months old baby.

Wild Flowers.--Every garden should contain a few wild flowers. The busy mother will find that they grow without care if proper soil is provided and will bloom where there is too much shade for other flowers. March brings forth the lovely hepatica, and wild phlox or sweet william soon follows. Next comes the wild geranium cranes bill, but as its petals fall rapidly, it is not as effective as sweet william, which will be a mass of delicate bloom for five weeks or more. The trillium or wake robin is another desirable flower, and wild violets thrive where the cultivated kind will not grow. The Indian turnip or Jack-in-the-Pulpit is an interesting plant and a curiosity to many who never ramble in the woods to see it in its native abode. All of these bear transplanting and are satisfactory as garden plants, but choose sweet william if you wish the most desirable for color, fragrance and duration of bloom.

Making Friends.--Blessed is the man who has the gift of making friends, for it is one of God's best gifts.--Thomas Hughes.

Baby's Nose.--But the most pliable of baby's features is the nose. By gently massaging this feature every day with the thumb and forefinger a tendency to broadness may be promptly subdued. The bridge should be gently pressed between the fingers in the course of an upward massage movement.

[NURSERY HINTS AND FIRESIDE GEMS 815]

Flowers.--They are wreathed around the cradle, the marriage altar, and the tomb.--Mrs. L. M. Child.

Bed Time.--One little chap was constantly being deceived as to his bed hour, which was 7:30 o'clock. He could not tell the time, and his mother or nurse would tell him that it was bedtime when in reality it was only seven o'clock. He would look puzzled and only half convinced as his reason told him it could not be that late; but he had no choice but to obey. It would have been far wiser to set seven o'clock as his bed hour and to have stuck to it.

Little Minds.--Minds of moderate calibre ordinarily condemn everything that is beyond their range.--La Rachefoucauld.

Tea and Coffee.--Don't give your two-year-old child tea and coffee to drink. What if she does cry for them? The crying will harm her far less than the drink.

FOUR THINGS.

Each man has more of four thing than he knows.
What four are these? Sins, debts, fears and woes.
--From the French.

Sanitary Care of Baby's Bottles.--To wash and cleanse baby's bottles satisfactorily, have a good stout bottle brush; make a strong suds of hot water and soap or soap powder; wash the bottles thoroughly, using the brush, then rinse several times, using the hot water and borax, and drain. Before using bottles, always rinse again with hot water. With this care there should be no trouble with sour or cloudy bottles.

Moulded by Circumstances.--In all our reasonings concerning men we must lay it down as a maxim that the greater part are moulded by circumstances.--Robert Hall.

Forming Habits.--The trouble with most bad habits is that they are so quickly formed in small children. The mother relaxes her care for a day or two, and a new trick appears, or the work of weeks on an old one is undone. What is true of physical habits is equally so of the moral habits. A tiny baby of a few months old knows very well if the habit of loud crying will procure for it what it wants, and if not cheeked will develop into the irritable whining adult we are all acquainted with. Habits of disrespect, of indifference to the rights of others, of cruelty, may all be irresistibly formed or dispelled in the first few years of life.

[816 MOTHERS' REMEDIES]

Chains of Habit.--The diminutive chains of habit are seldom heavy enough to be felt, till they are too strong to be broken.--Samuel Johnson. Unique Table Protector.--Many mothers prefer to bring their young children to the family table on ordinary occasions when there are no guests. At the same time they dislike to mar the appearance of their table with the tin waiter which is usually set before the children to protect the cloth against the depredations of dropped bread and milk. A clever device for this purpose is made of two oblong pieces of butcher's linen sewed together in the form of a case, with an oilcloth interlining. The linen is hemmed neatly so that it looks like an oblong napkin, and while it protects the cloth and the table it protects the table underneath; being white, like the cloth itself, it does not spoil the looks of the table. When soiled the oilcloth is slipped out and wiped off with a damp cloth, and the linen case goes with the tablecloth and napkin. Several of these cases will be needed, for the ordinary enterprising baby, but one piece of oilcloth will be sufficient for a long time.

Banish Tears.--Banish the tears of children; continual rains upon the blossoms are hurtful.--Jean Paul Richter.

Folding Bathtub.--The thing most desired by a young mother in these days is a bathtub for the baby made of sheet rubber that is attached to a campstool foundation. It can be folded up and put out of the way when not in use, and it telescopes into a small bundle when one wants to travel.

Flowers.--Flowers are the sweetest things God ever made and forgot to put a soul into.--Henry Ward Beecher.

Correct Length of Clothes.--In making long clothes for the baby it is well to remember that the correct length for long dresses is one yard from the shoulder to the hem. The petticoats should be made the same lengths as the dresses, or perhaps a half inch shorter.

Life.--A pendulum betwixt a smile and tear.--Byron.

[DOMESTIC SCIENCE 817]

DOMESTIC SCIENCE DEPARTMENT.

The Theory and Practical Methods of Preserving Foods. MARMALADES AND BUTTERS. CANNING. JAM JELLIES. PICKLES. CHAFING DISHES.

By EDNA GERTRUDE THOMPSON,

Director of Domestic Science Department, Thomas Normal Training School, Detroit, Michigan.

Theory and Practice of Domestic Science.--Domestic Science has come to be considered one of the most important factors in our public school education of today. We have just awakened to the fact that our daughters should receive training in those things which will best fit them for housewives and mothers. While many of our girls are earning their own livelihood, the majority ultimately settle into homes of their own. Many girls have an excellent opportunity to get the training they need as homemakers from their mothers, but many of the children in this country lack this home training. There are two reasons for this neglect on the part of the mothers: first, the mother may not know how to do these things herself; and, second, she may be a wage-earner and of necessity cannot train her daughter.

Its Moral Influence.--In the early life of the child it is susceptible to influences which may be brought to bear upon it, and if the homemaking instinct is instilled early much is done toward moral growth of the child. The public school is expected to develop the child along these lines and consequently the cookery class, together with the class in housekeeping, has a mighty influence toward developing noble women. All the home duties are developed and made a pleasure and not a duty to the child, so that the home is looked upon with favorable eyes.

There is an old saying that "the way to a man's heart is through his stomach." This contains much more truth than it would seem on the surface. Investigators who have made careful research into the divorce question, which has assumed such large proportions, state that if women knew more of the science of home making there would be fewer homes broken up. What man or woman either would not be utterly discouraged to come home day after day to poor meals and untidiness everywhere, conditions which in time bring poor health and disease. The public school aims through domestic science to teach the importance and dignity of being a good housewife.

[818 MOTHERS' REMEDIES]

Economy of Domestic Science.--Then again, domestic science makes a plea for recognition on the ground of economy. Many times debt and trouble come to homes, not through lack of sufficient funds, but through lack of knowledge on the part of the dispenser of the funds. One of the principles which domestic science emphasizes in its teaching is to show how some of our cheaper foods furnish more nutriment to our systems than do some of our more expensive articles of diet. With this fact thoroughly established and understood domestic science tries to develop new and simple methods of cooking such foods and of making them attractive and appetizing. It is a well-known fact that it is not the amount of food we eat but the amount that we digest that gives nourishment to our bodies, and it has been proven that food that is not attractive and palatable to us gives only one-half the value to our bodies as when it is made attractive and palatable.

Greatest Food Value from Proper Cooking.--Then also students along this line of study have discovered that some of our common foods lose much of their value to us through improper cooking and preparation.

If we are going to prepare food and use it as part of our diet, why should we not obtain the most of its value? Is that not true economy? For an example of this fact let us take eggs, one of our most common articles of diet. We commonly cook eggs to harden the white, or albumen, so as to make them more palatable. One common method of doing this has been to boil them. Through experiments it has been proven that boiling makes this albumen so hard to digest that our bodies get practically no value from it. The newer method advanced proves that the same results can be obtained by cooking eggs in water which is kept just below the boiling point, and eggs cooked this way are easily and readily assimilated by our bodies. Why should we not endeavor then to give to our bodies food so prepared that it gives the most nourishment. To take another example,--when salt is added to vegetables it draws out from them into the water their mineral salts and any proteid which will build tissue for us. In most vegetables the cooking water is thrown away so that much of the value of the vegetable is lost. Why should we not try to devise a method of cooking which will save for us this food value? Salt is added for flavor only, so why cannot the salt be added a short time before the cooking is finished so that it will not have time to draw out the food value?

[DOMESTIC SCIENCE 819]

How to Save in Cooking Meats.--Again we cook different kinds of meats in different ways. Perhaps you think these different kinds of methods have simply come down to us through the ages. It is, however, interesting to know that our mothers probably developed these methods through thought. Tough meats, we know, require long cooking, but do we know why? The fibers and tissues have become strong through constant use on the part of the animal, and to be of use to us must be softened, so we cook tough meats long and usually with moisture to accomplish the softening. Tough meats are our cheap meats, but have you stopped to consider that they contain more nourishment than our tender meats. As has been stated, the tough meats are the parts of the body of the animal most used and consequently have been developed and nourished. Why not learn how to cook these pieces which give us more nourishment, and which are cheaper, in such a way as to be attractive and palatable? This is what the Domestic Science Course in our public school aims to teach our girls so that as housewives they can get the most value for the least money and be economical and intelligent buyers.

Our Winter Supply.--From an instinct, which ought to be common to all of us, in time of plenty we lay something aside for the time of need. As housewives this truth comes home to us, especially in the summer when we have an abundance of fruit which, without care, would soon become worthless. By reason of which fact we have developed methods of canning, preserving, etc., which at the present time have become so advanced that we can retain a very large share of the original color, flavor and shape of the fruit.

Preserving Foods.--All food products, on exposure to air, undergo certain changes which unfit them for use as food. It was once thought that these changes were due to oxidation, but they are now known to be caused by minute living organisms present in the air, in the water, in the ground and in the food itself. To preserve food two things are necessary; first, to either kill or render harmless those organisms already present; and second, to exclude others from entering. The first we usually accomplish by cooking, and the second by sealing. In order to live these organisms require three conditions; first, a particular temperature; second, a certain amount of moisture; third, the right kind of food. By taking away all or anyone of these requirements we may stop the growth or, in other words, we may preserve the food. For example: with the familiar method of cold storage the factor of temperature is removed; in the drying of the fruits and vegetables the factor of moisture is removed; by salting the factor of food is taken away.

The fruits and vegetables, commonly preserved in the home, are divided into five classes:

l.--Canning.
2.--Jellies.
3.--Jams.
4.--Marmalades and Butters.
5.--Pickles.

[820 MOTHERS' REMEDIES]

CANNING.--Under this head there are four common methods:

1. Steaming.--By this method the fruit is put into the sterilized jars, the jars filled with boiling water and the covers loosely set on. Then the jars are set on small blocks of wood in a pan of cold water. Cover this pan and let the water come to a boil and boil for 15 minutes. Remove the jars and fill them with boiling water, if necessary. Seal tightly. Small berries, such as strawberries and raspberries, retain their color and are especially good done in this manner. Whole tomatoes done in this way are especially attractive for winter salads, and corn will keep indefinitely.

2. Boiling in Syrup.--This is the common household method of preserving fruits, such as peaches and pears. A syrup is prepared of sugar and water, into this the fruit is dropped and cooked until soft; it is then put into sterile jars, sufficient syrup added to fill jar and the jar then sealed.

3. Preserving.--This is the same as boiling in syrup, except that equal quantities of sugar and fruit are used. Small fruits such as berries are usually done in this way.

4. Cold Water Process.--This is a simple and easy method to use, and is especially desirable for vegetables such as rhubarb. Great care must be taken to use only perfect fruit, because in this method of canning bacteria are merely excluded, not destroyed, and if any are present in the food there is nothing to prevent it from spoiling. If fruit is over-ripe, or not perfectly fresh one of the other methods, such as boiling or steaming, is preferable.

To Can by the Cold Water Process.--Pack the fruit in a sterilized jar; pour over it water which has been boiled and cooled, seal your jar and keep in a cool place. Sometimes a solution of salt and water is used in place of pure water. When salt water is used food will need to be freshened by being allowed to stand in cold water for some time before using. Vegetables, such as beans, put up in this way are very similar to the fresh product.

Utensils.--Among the utensils most necessary for use in preserving foods in the home are scales, measuring cups, porcelain or agate ware sauce pans; earthen or agate ware bowls; silver, agate or wooden spoons; an agate colander; small dipper and funnel; new rubbers and perfect covers for the jars.

To Sterilize Jars.--Wash the jars, fill with cold water, place them on rests, such as small blocks of wood on the bottom of the kettle or boiler and surround them with cold water. If blocks of wood are not obtainable the jars may be wrapped in brown paper to prevent them knocking against each other. Be sure the mouths of the jars are uncovered. Heat gradually until the water boils, boil 15 minutes or until ready to fill them. Sterilize the covers of the jars also, and dip the rubber bands in boiling water just before using.

[DOMESTIC SCIENCE 821]

Directions for Filling Jars.--Remove the jars from the boiling water--the handle of a wooden spoon is good to use in removing them. Wring a cloth out of hot water and place it on a plate, put the jar to be filled on the hot cloth, put a silver spoon in it,--silver being a good conductor of heat absorbs the heat from the fruit and lessens the danger of breakage. Fill the jar with fruit and then add enough syrup or boiling water, as the case may be, to fill the jar to overflowing. Run a silver knife or spoon down the sides of the jar to allow any enclosed air to escape; add more syrup or water, if necessary. Put on the sterilized rubber and seal tightly.

Tomatoes Canned Whole by Steaming.--Select medium sized, firm, ripe tomatoes. Wash and peel. Pour boiling water over the tomatoes and they will peel easily. Pack in sterilized jars, fill with boiling water and put on the lid lightly. Set in cold water on rests and let boil about fifteen minutes. If necessary, fill the jar with boiling water to overflowing. Put on the sterilized rubbers and seal tightly. These tomatoes are especially good for winter salads.

Canned Corn.--Cut the corn from the cob while fresh, pack in sterilized jars, and fill with boiling water. Put the cover on lightly and set on a rest, such as small blocks of wood, pieces of thick paper or the corn husks, in a pan of cold water. Let boil from two to three hours. Remove the can, fill to overflowing with boiling water and seal tightly.

Canned String Beans.--Select medium sized beans and string. Pack in a sterilized jar, fill to overflowing with a brine and seal tightly. This brine may be made in two ways: First, by mixing cold water and salt; second, by mixing salt and boiling water and then letting it cool before pouring over the beans. This method is best as the salt dissolves more readily in boiling water than in cold water. One part salt to two parts water makes a strong brine. Keep in a cold place and freshen before using by letting the beans stand in cold water for an hour. In winter these beans make an acceptable substitute for fresh ones.

Canned Rhubarb.--Select medium stalks, skin and cut either into one-inch pieces, or eight-inch lengths. Pack in sterilized jars, fill to overflowing with cold water and seal. Rhubarb put up in this way has been known to keep for over a year, and is especially good for pies and sauce.

Steamed Strawberries.--Wash and hull the strawberries, and for every quart of strawberries use one cup of sugar. Pack the berries in a sterilized jar, cover with sugar and fill with boiling water. Cover the jar lightly, put in a pan of cold water, on a rest and let the water boil for about fifteen minutes. Remove, seal tightly, and keep in a cool place.

Canned Strawberries.--Wash and hull the berries. Make a syrup of sugar and water, using one cup of sugar to every three of water. Boil 10 minutes. Drop the berries in the boiling syrup and cook until soft. This will require only several minutes. Fill the jars to overflowing with fruit and syrup, then seal.

[822 MOTHERS' REMEDIES]

Canned Cherries.--Follow the method for strawberries. Cherries can be pitted or not, as desired. If pitted, add a few stones for flavor.

Canning Raspberries.--Use the same method as for strawberries. The large number of seeds in raspberries are objectionable, and the berries are more often made into jam than canned.

Canned Pears.--The pears should be ripe and of fine flavor. Wipe and pare the fruit. If the pears are large they may be cut in halves. Make a syrup of sugar and water, using one cup of sugar to one cup of water. Boil 10 minutes. Put in the pears, cook until soft. Fill sterilized jars and seal.

Canned Peaches.--Follow the directions for pears. Peaches may be canned by the steaming method by cutting them in two and removing the stones.

Strawberry Preserves.--Wash and hull the berries, then weigh. Make a syrup by boiling three-quarters of their weight in sugar with water, allowing one cup of water to each pound of sugar. Cook syrup 15 minutes, fill glass jars with the berries, add the syrup to overflow the jars. Let stand 15 minutes. By this time the fruit will have shrunk; add enough more fruit to fill the jar. Put on a cover; set on a rest in a pan of cold water, heat to the boiling point, and keep just below boiling for one hour. Raspberries may be done in the same way.

Raspberry and Currant Preserves.--

3 lbs. Currants. 3 lbs. Sugar. 4 qts. Raspberries.

Pick over, wash and drain the currants. Put into a preserving kettle and mash. Cook one hour and strain through cheesecloth. Return to the kettle, add the sugar, heat to the boiling point, cook 20 minutes. Add the raspberries and cook until soft. Fill jars to over-flowing and seal. If the seeds of the currants are not objectionable the mixture need not be strained.

JELLIES.--Fruits to be used in making jelly should be underripe, rather than over-ripe. Green fruit contains two substances, called "pectase" and "pectose" and, by the action of the sun in ripening, these substances change into pectin which makes fruit jelly. If the fruit is over-ripe the pectin breaks down into pectosic acid which has not the power of jellying; and as a result the fruit does not jell. If the fruit is a little under-ripe pectin is formed through cooking, and it is often advisable to add some green fruit to the ripe fruit in making jelly. Nearly all failures in jelly making are due either to over-ripe fruit or to the use of too much heat, because in both cases the pectin is lost.

To Prepare Glasses for Jelly.--Wash the glasses, put in a kettle of cold water, heat the water gradually to the boiling point, and boil for fifteen minutes. Remove the glasses and drain; place, while filling, on a cloth wrung out of hot water. If the glasses are wrapped in brown paper with the mouths uncovered they will not break.

[DOMESTIC SCIENCE 823]

To Cover Jelly Glasses.--First: with paraffin. Melt the paraffin over hot water and pour over the jelly when cold about one-fourth inch thick. Be sure to use hot water in melting the paraffin, as it is apt to explode if heated to too high a degree.

Second.--Cut two pieces of white paper, one just the size of the glass and the other larger; dip the first cover in brandy or alcohol and press down tightly over the jelly. White of egg or water may be used, but it is not so good. Then cover with the second paper, sealing edges with white of egg. A tin cover could be used in place of the last paper.

To Make a Jelly Bag.--Take a piece of flannel about three quarters of a yard long, fold the opposite corners together and sew in the shape of a cornucopia, rounding at the end; if the seam is felled it will be more secure. Bind the top with tape and finish with two or three heavy loops by which it may be hung.

Good Fruits for Making Jelly.--Crab apples, snow apples, early summer apples, grapes, currants, blackberries, raspberries, quinces, barberries are the fruits most commonly used for making jellies.

General Directions for Making Jelly.--Wash the fruit, remove the stems and imperfections. Cut large fruit into pieces. With fruit such as apples or quinces add enough water to cover them, but with watery fruits, such as grapes and currants, omit any water. Cook the fruit, until the juice flows, keeping it just below the boiling point. Remove from the fire and strain through a pointed bag, hung at some height. Allow all the juice possible to drip through before squeezing the bag and keep this juice by itself. Then squeeze the bag and use the juice thus obtained for second grade jelly, which, while it is not as clear as the first lot, can be used for jelly cakes, etc. Measure the juice, bring to the boiling point, boil slowly two or three minutes, then add an equal quantity of heated sugar. Boil until the jelly thickens when dropped upon a cold plate. Pour slowly into sterilized jelly glasses and set away to harden. The jelly bags should be sterilized before using.

Apple Jelly.--Wipe the apples, remove the stem and blossom ends and cut into quarters. Put into granite or, porcelain lined preserving kettle and add enough cold water to come nearly to the top of the apples. Cook slowly until the apples are soft. Mash and strain through a coarse sieve. Allow the juice to drip through a jelly bag. Boil slowly for about 20 minutes, add an equal quantity of heated sugar, cook for about five minutes or until the jelly will harden when dropped on a cold saucer. Pour into sterilized jelly glasses and seal when cold. If the apples are pared a very light colored jelly is obtained.

Crab Apple Jelly.--Follow the recipe for apple jelly and use red cheeked crab apples, if possible.

[824 MOTHERS' REMEDIES]

Quince Jelly.--Follow the recipe for apple jelly, substituting quinces for apples. Remove the seeds from the fruit. Sometimes apples and quinces are used in combination and make an excellent jelly.

Grape Jelly.--Pick over the grapes, wash and remove stems. Heat to the boiling point, mash and boil 30 minutes. Strain through a jelly bag, return the juice to the kettle and boil slowly for about five minutes. Add an equal quantity of heated sugar. Boil three minutes or until it hardens on a cold plate. Skim if necessary. Pour into sterilized jelly glasses; seal when cold. Be very sure the grapes are not over-ripe. It is very desirable to add a few green grapes. Wild grapes make excellent jelly to serve with game.

Barberry Jelly.--This is considered quite a delicacy, and is made the same as grape jelly, except that a very little water,--about one cup to one peck of berries--is sometimes added.

Currant Jelly.--Pick over the currants but do not remove the stems, wash and drain. Put into a preserving kettle and mash. Cook slowly for about 20 to 30 minutes. Strain through a coarse strainer and then through a jelly bag. Follow directions for grape jelly.

A combination of currants and raspberries makes a good jelly.

Raspberry Jelly.--Follow the directions for grape jelly. Raspberry jelly is hard to make and should not be tried if the fruit is not perfectly fresh or if it is at all over-ripe.

JAMS.--The pulp, seeds and skins are all retained in jams; often material that is left from jellies, and so on, can be used in this way by adding spices and nuts to give flavor. Sterilization and the exclusion of air are not quite so important in this class of preserving on account of the large amount of sugar used which takes away food from the bacteria. Equal amounts of sugar and fruits are used in making jams.

Raspberry Jam.--Pick over the raspberries, mash in a preserving kettle with a wooden masher. Heat slowly to the boiling point, and add an equal quantity of heated sugar. Cook slowly for about 45 minutes. Put into sterilized jars.

Strawberry Jam.--Wash and hull the berries. Add the sugar gradually so that the juice of the berries will dissolve it. Boil about 20 minutes, or until it will harden when dropped on a cold plate. Pour into sterilized glasses.

Grape Jam.--

8 Cups of Grapes. 4 Cups of Sugar.

Wash the grapes, remove the stems and squeeze the pulp from the skins into a preserving kettle. Put the skins on a granite plate and save them. Boil the pulp until the seeds separate easily, stirring constantly. Strain through a sieve, add the skins to the strained mixture, measure, return to the kettle, and add an equal amount of sugar. Boil gently for 15 minutes or until the jam is very thick. Pour into sterilized glasses and seal when cold. The mixture needs careful watching and stirring, as it will burn easily, especially after the sugar is added.

[DOMESTIC SCIENCE 825]

Rhubarb Conserve.--

2 lbs. rhubarb. 2 oranges.
3 lbs. sugar. 1 lb. shelled nuts.
Juice of 3 Lemons.

Remove the leaves and pieces of root from the rhubarb and wash the stalks in cold water. Cut into one-inch pieces. Do not remove the skin unless it is fibrous. If the skin is removed do this before cutting in pieces. Wash the oranges and either grate the rind or cut the yellow into strips thin enough to be seen through. Wash the lemons and use only the juice. A little rind may be used, if desired, but it will take away from the orange flavor. The nuts need not be blanched, but should be broken into pieces of medium size. Any nut may be used, but walnuts are especially good. Mix all the materials, except the nuts, with the sugar. Cook slowly, stirring constantly, until the mixture is thick,--about three-quarters of an hour. After the first half hour's cooking, add the nuts. Pour into sterilized jelly glasses and seal when cold.

MARMALADES AND BUTTERS.--Marmalades and butters are really strained jams and the same rules hold true as for jams.

Apple Marmalade.--Pare and core the apples. Cook until tender with just enough water to keep from burning. Force through a fine sieve, return to the fire with a scant pound of sugar and the juice and rind of one lemon for each pound of pulp. Cook, stirring with a wooden spoon until the marmalade is thick when dropped on a cold saucer. Pour into sterilized glasses.

Peach Marmalade.--Follow the recipe for apple marmalade, adding spices, such as cinnamon, nutmeg and cloves.

Crab Apple Marmalade.--When making crab apple jelly, core the apples and after straining, use the pulp that is left to make marmalade. Various seasonings can he added. Among the best are cinnamon, cloves, nutmeg, grated rind and juice of oranges and lemons. When seasoned according to taste, add sugar to the pulp, and cook until of the desired consistency. Seal in sterilized jars.

Rhubarb Marmalade.--

2 lbs. rhubarb. 3 lbs. sugar. Rind and pulp of 6 oranges.

Boil the ingredients together until thick. The rind of the orange may be grated and cooked by itself until tender before adding to the rest of the materials. Pour into sterilized glasses and seal.