The Somerset reporter. [volume] (Skowhegan, Me.) 1868-1909, 1889-09-19
housekeeping Of the Future.

In cities and villages the kitchen and
cooking stove and hired girl are all to be
banished from the home, writes Mrs.
Helen +. Starrett In the Forum. Clothes
making, soap-making, starch-making,
laundry work, coffee browning. yeast
making, butter making-all are gone.
Send after them-or rather say that or
ganized industry is already taking along
with these-the remaining work Of cook
ing and cleaning. This state Of things is
coming as sure as fate and when II
comes the deliverance will be so great
that generations yet unborn shall rise up
to bless the workings Of this benetcent
law.
The city Of the future will not build
houses In squares, giving to every house
an individual kitchen and prisonlike back
yard. 1t will rather build them all around
an open square, and the part now dishg-
ured with the kitchen will be given over
for household sitting room or nursery,
opening into great green space where
children csn play In safety, and through
which the free air of heaven shall blow
into the houses surrounding it. In every
square will be found q scientifically con.
structed building containing laundry
and great kitchen, supplied with every
modern appliance for skilled and scienti-
fc cookery, and also for sending into
every dining room any desired quantity
or variety Of food. The individuality OF
the home and the home table will be pre-
served, and the kitchen smells and waste
and "hired girl' will all be banished.
SWEET PICKLE PEARS. Five pounds of
sugar, seven pounds of pears, one ounce
of cassia buds, one pint of vinegar. Pare
the fruit and lay in cold water while get
ting them ready. Boil In weak syrup
until tender. Pour In jar and put the
above syrup over them. They keep with
out scalding.
RIPE TOMATO PICKLE. Select small
perfect fruit with unbroken skin and put
them In strong brine for eight days. To
peck, add pint of mustard seeds, one
ounce of black pepper, six sliced green
peppers and one dozen large sliced on
ions, over which pour cold strong vine
gar.
PICKLE ONIONS Peel and boil In sweet
milk and water ten minutes, drain of the
milk and pour scalding splced vinegar on
them Immediately. Tie up, or seal up.
GREEN TOMATO Pickles. One peck
green tomatoes sliced, large onions slc-
ed. sprinkle through them one tea-cup
salt, let them stand over night, drain of
In the morning, take two quarts water
and one Of vinegar, boil the tomatoes and
onions five minutes, drain through q col
ander, take four quarts vinegar. two
pounds brown sugar, one-half pound
mustard, two tablespoons each Of cloves,
ginger and cinnamon, one half teaspoon
cayenne pepper and boil until soft.
SWEET PICKLE OF PEACHES AND
PLUMs. Seven paunds of fruit; put them
In stone jar with three and one half
pounds Of sugar, one quart Of best vine
gar, two ounces of stick cinnamon and
two ounces of cloves. The whole should
be boiled together and poured over the
fruit. Very nice.
PRESERVED PEACHES. very nice way
to put up peaches IL to let them stand q
few minutes In boiling water, that they
may skin readily; then halve them, and
for each pound of fruit allow one quarter
pound of sugar. Cook till tender, and fill
the Jars as quickly a. possible, and screw
tile covers down tight.