The National tribune., 1883-06-14
LOYAL W0MBN'S WORK
The Fireside and the World Wide.
Helpful Hints and Friendly Talks.
Conducted By Kate B. Sherwood, Toledo, o.
-ou going to housekeeping ~


Are you going to housekeeping?''
No; we have concluded to board for awhile
This is the common answer one receives now
a-days from the young welded pair who have
taken upon themselves the obligations of man
and wife.
And why. my dear young friends, do you pre-
fer boarding to home of your own?
One says: 20, we are not ready to go to
housekeeping. We must wait until we get
something ahead"
Another says: Tt costs too much to keep
house; we cannot afford it."
And still another: 40, we cannot settle down
all at once. We must have Q good time first.
1t is too awfully stupid to settle down before
ones wedding clothes are worn out"
And so, year in and year out men and women
who have in them the making of good hus-
bands and wives, are alienated in their tastes and
divided in their affections by being dumped
down in q boarding house, when they should
be putting their heads together to the making
of bright, happy little home. The husband
goes in and out in the dull routine of his busy
life, intent only upon getting enough together
to meet the weekly bills. The wife, with no
particular demands upon her time, gives her.
self up to the stupid, demoraizing monotony
of her cosby surroundings, imbibing false and
foolish notions with every breath, seeking in
frivolous amusements to kill the time that
hangs so heavily upon her. Too often she
takes to flirting and folly. Her foolish vanity
is cultivated at the expense of womanly Dig
nifty and wifely pride. Then come bicker-
lngs, quarreling, alienation, separation and di-
yorce.
THE CURSE OF SOCIETY.
do verify believe that very large proper
ton of the divorces, now the curse of Ameri-
can society, are engenderad in the mistaken
leisure Of married life as it exists in the hotels
and boarding houses and apartments, which
like yaWn1ng pits of destruction absorb the pride
OF our young married population. The duties
of wifehood and motherhood considered lightly
atflrst, become hateful and odious to the woman,
and the subject of ridcule, if not open scorn, to
the man. The twain made one, slowly resolve
themselves into two. There are no common
ties to bind them together; no thought and
care for the home-life; no baby fingers to draw
the golden chords of sympathy and hope and
love. And so they drift apart and float away
and become strangers and mortal foes forever.
Now, my dear young friends, in the name of
all that is good and true, go TO housekeeping.
If you can have but two or three rooms for your
very own, go to housekeeping Do mot try to be-
gin as your fathers and mothers are leaving off;
content yourselves with small beginnings; but
whatever you do, 60 to housekeeping.
From the bottom of my heart do I pity
the idle young wife consigned to the weary
moEotony of boarding house. Her wardrobe
is complete; there is nothing to draw out her
energy or her taste. Like the ever-fed bird in
a cage she grows dull and vapid, and too lazy
even to sing, sits all day on her perch and mopes
or impatient of her barriers, she breaks away,
only to plunge into frivolities and trivial pur-
suits unworthy the woman who takes upon
herself the holy name of wife.
90 to housekeeping, and it will be astonishing
what community of interests will spring up
If the income is small, the careful saving be-
orr m hlfr h ic LaI tout
tive luxury. If it is ample, there must still be
conference and study-how to select with the
best taste and with the absolute certainty that
what comes into the house is the best that can
be had for the money. A fund of conversation
suggests itself in of little necessities and
the very sacrifices shared in common carry
with them 3 mental stinulant that is good for
the best home growth.
The happiest homes that I can now recall
have been these bright, cosy, frugal, early
homes the memory of which continues the
pleasantest, even though the inmates in many
cases have swarmed to gilded hives, leaving
their little homely boxes behind them. And
not only have these homes been the happiest,
but st the same time the prettiest upon the
principle that over-furnishing does violence to
true art. Even SO high an authority as William
Morris, the English poet and house decorator
declares it an easy thing to have such home,
the means of attaining which being less in the
cost involved Than in the care that everything
be fitting and sincere Shams of all kinds are
odious and there is more beauty in an unvar-
nished pine table than in one all covered over
with decalcomania daubs and shellac paste.
THE STRAWBERRY SEASON
Now, that this most luscious fruit is in its
prime the following well-tried recipes, from
good authority, may be seryiceable to some of
our young heusekeepers. In putting up straw
berries for future use, it must be borne in mind
that they require more sugar, in order to pre-
serve their color and flavor, than any other
kind Of fruit:
Strawberry Jam.-Cap the berries and mash
them completely; weigh them and to every
pound OF berries take one of white sugar; mix
together thoroughly, and boil for twenty or
thirty minutes.
Strawberry Cream.-Cap one quart of ripe
strawberries and sprinkle them with half
pound OF pulverized sugar and set them aside
for an hour or two then stir them into two
quarts of sweetened cream; beat all well to-
gether, put in freezer and freeze.
Strawberry Jelly-Mash the berries and ex-
tract the juice; strain through flannel Jelly
bag; to each pint of juice take one pound of
crushed sugar; put all in the kettle together
and boil for fifteen twenty minutes; put it
in the glasses before it is cold and let it set I'M
til the next day; then cover with branded
paper and tie closely.
Strawberry ShortcQke One quart of sour
cream, full half-teaspoon of soda, -four to make
a soft dough; roll it about an inch thick; bake
on pie pans, in quick oven when DONE split
them open; butter each piece and cover with
berries and sugar: they may be piled one on
top the other or not, just as you like. Serve
with cream.
TO Can tra,rberries.-Take the largest and
finest berries, cap them, and to each pound of
berries take quarter of pound of white
sugar. Strew the sugar over the berries and
let them stand for three or four hours; then
put them in a preserving kettle, and Just as |
soon as they come to a boil and are heated |
thoroughly, put them in tin cans having first |
heated the cans in boiling water; seal imme-
diately. 1t takes two boxes of berries for one |
can.
Strawberry PreserUes.-Takc the finest berries, |
cap and weigh them, allowing one pound of |
white sugar to every pound of berries Take |
the inferior berries, crush and squeeze them, |
and strain through jelly bag; to each pint of |
juice allow one pound Of white sugar; put all |
the sugar in preserving kettle and pour the |
juice over it; boil and skim; then drop the I
berries in and boil until soft; lift them care |
fully out on q dish and let them cool; continue |
to boil the strip for ten minutes; put the ber- |
RIGS IN again and boil until clear; take them |
out and boil the strip five or ten minutes |
longer; then put the fruit III jars and pour the |
sirup over them.
Cur Experience Meeting
WORK AND WAGFs-EOMAN ATTY