Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-06-10
THE HOUSEHOLD.
A HOUSEWIVES HELPS.
SIX.

When man has a certain kind of work
to do, it is considered necessary that he
be provided with the proper tools. [
think it is only right that this rule should
be applied equally TO housewives. The
position which housewives occupies can
not, by any means, be looked upon as a
sinecure. Cookery, which used to be
such an easy, commonplace matter, has
now become an art; so have house decora-
ton, and many other things. The conse-
quence is that if a housewife now-a-d DAYS
wishes to keep pace with the times, she
certainly has no easy task, and very of
ten l know, feels almost at her wits
end.
In households where the mistress at
tends to the chief part of the cooking
herself, she likes to get through with it
as quickly as possible. It's not at all
pleasant if a caller drops in, in the after
part of the day, to be found still employ
ed IN culinary operations, with ones
morning dress never changed, and with
scarcely time to spare for a few minutes
chat.
This sort of thing--if allowed to 90 on
soon makes life seem very closely al
lied to drudgery; and often makes a good
industrious housewife, who is trying to
do her very best, nearly lose heart. The
cause can generally be traced back very
easily to the simple fact that the neces-
sary helps-in the shape of proper uten-
sis, etc.-are wanting. First one thing
goes wrong, then another, until soon she
is behind with everything. How much
more pleasantly and evenly life goes with
a housewife who has a well-ordered kit
chen, where the things needful to keep
her through her work are to be found!
This makes labor really more of treat
than a task. My idea of true domestic
economy is, making the best possible use
of everything that we possess; and surely
we possess nothing of more priceless
value than time. We can never afford to
to waste that; we should try to save it as
much as ever we can by providing our
selves, as far as possible, with the neces-
sary helps.
I know that we housewives are some
times obliged to work under difficulties
whicd can not be avoided; but there are
other times, when, by our own misman-
agement, we help to make these Difficult
ties materially greater. For instance, we
we may have to put up with a small, in
convenient kitchen. But if we allow it to
be kept in slovenly way, we are render
ing matters much worse, and increasing
our duties tenfold.
A well-Ordered kitchen, such as I have
had in my mind just now, is one which I
think we might all have if we would real
ly try. Whether the room be large or
small, we can always insist upon its be-
ing kept scrupnlously clean, and see that
the old rule is strictly carried out-'.A
place for everything, and evrything in
its place. Sauce-pans and every other
utensil should be thoroughly cleaned and
made perfectly dry previous to being put
away; it is exceedingly foolish to put
these things away dirty. The practice
envolves no end of trouble, ruins the
things themselves, and is more than like
ly to faint the next dish which happens
to be cooked in them. 1t is capital
plan to have shelves for the saucepans to
rest on, turned upside down; they keep
much brighter in warm, dry place. Let
Let there be nail knocked in the wall
above each pan for its lid to hang on
Every utensel that is capable of being
hung up, such as toasting- forks, gridirsns
colanders, gravy-strainers, spoons for
basting, sleeves, fryingpans, griddles, fish
slices, etc., should aIpays be kept in that
position. It is much better than pushing
them out of sight, into bupboards, draw
ers. and such like places, where they are
sure to be found when wanted. 1t is a
sad waste of time il, when we are busy
cooking, each little trife has to bee hunt
ed for.
1t is requisite that in every kitchen
there should be two frying pans and two
gridirons, instead of one. They are not
at all expensive, and it will be money well
spent. One frying-pan should be used for
cooking things of savory nature, the
other one kept exclusively for cooking
pancakes, sweet omeiets, etc. One grid
iron should be used expressly for fish. the
other for chops, steaks, etc. The frying
pan that is used for sweet purposes ought
never to be washed, only rubbed thorough
~, while hot, with a clean, damp cloth.
this rule may be followed with respect to
tins used for baking cakes biscuits, tart
lets, ETC.; they should never be washed