The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1889-08-08
WOMAN AND HOME.
HOUSEKEEPING SHOULD BE CON-
QUOTED STRICTLY ON SYSTEM.

Relation of Color to CompIexion-Uses
of Paper-Care of the Hands-Secret
of Being Well Dressed-Correct Speech
in Children-Various Items.
Housekeeping should be conducted on sys-
tenn. No business is well conducted without
systematic rules which are strictly adhered
to. Housekeeping is as much a business as
bookkeeping, though but few housekeepers
ever look at it in that light. There should
be place for everything, to begin with
A great deal of vexation, of loss Of time
and extra labor results from not having
things where they belong. If you are in a
hurry to find anything it generally happens
that it can't be found; or, if found, it has
to be hunted For this can all be avoided by
forming the habit of putting each article in
its proper place and keeping it there when
not in use 1t is an easy matter to do this
when once the habit is formed Do not al
low yourself to clay anything down wher-
ever it becomes handy to do So" If your
kitchen has not conveniences of the kind re-
quired, make them or get them made. In
sist on having set of small drawers in
which to keep spices, etc, IcSar your mixing
table. Have these drawers labelled plainly.
Have place by itself faS such vessels as
you use for baking and other cooking
Never let these vessels get into any other
department. This concentrates your labor;
there will be no necessity for running here
and there for what is wanted When you
want anything you know where fS is.
Let the idea of a place for everything and
everything in its place be cerriei out in all
departments Of the household TO reduce
housekeeping to a system, you must arrange
your work after plan, and let this plan be
adhered to Take it up in an orderly way
not, as so many others Go. in tumble, doing
little of this now, and then little Of that,
or trying to do half dozen things at the
same time. Get one thing out of the way be-
fore you begin another. Think your work
over and decide the order in which it can be
done to the best advantage and, having as
certained from experiment what that order
Is, make it the daily programme. In short
time you will see household matters moving
like clOckwork. There will be no clash, n
confusion. In doing homework, it should bt
the aim of the housekeeper to save time and
labor as far as possible. When one step win
answer never take two By having things in
their proper place, and knowing just what is
TO be done at a particular time, you can
economic time and labor to great extent
Some women make haIf-dozen trips to tho
cellar where one would be sufficient if they
worked as well with their heads as they do
with their hands. They do not take the
trouble to think, before going to the cellar
or store-rOom for one thing, that several other
shings will be required from that place. All
might be brought at the same time, and thus
much time saved and many steps. It pays
TO think these things out.
The kitchen should be roomy. No woman
can do homework we'll in small, cIuttered
up rooms. Let it be arranged as conven,
iently as possible Have place for the ac-
cOmmodation of dirty clothes, and teach the
children to put all their soiIed garments
there when they are exchanged for clean
ones This will remove the necessity o.
making a trip to every room on wash-day
Insist on having the occupants of each room
strip the clothing from the beds and hang
before the window to air, on arising If
this be done, by the time the morning work
is out of the way in kitchen, the chamber
work can be attended TO- By making it the
rule to have everything in its proper place.
other members of the family than the
housekeeper can find needed articles readily
and without throwing everything into con-
fusion. Let the bill Of fare be varied from
day to day. When you get hold of good
recipe put it in a scrap-boOk, which should
be kept in every kitchen. In short time
you will have a large number of recipes
which you can rely on, and reference to
this will suggest variations In the daily
food. Never admit anything but tested
and reliable recipe Every kitchen should
have set of measures and scales for use
in making cakes and ether articles which
must be compounded carefully and accu-
rStely as regards experimentation Bud