The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1890-03-16
Books as Means of Thorough Enjoyment
for Children.

ltl
How much of our life-of our world-lies
in books. Our thoughts and our characters
are shaped by those silent companions as
much as by the influence of friends with
whom we associate from day to day.
There is nothing like a good library in
the home to supplement the parental train
ing. 1t is in the home where the child's in
tellectual tastes and inclinations should
be trained and directed. What to
read, and how to read it, should be learned
there. Children should be taught to read
as if they were talking with friend. This
can be done only as feeling of sympathy
exists between the author and the reader,
Il mutual feeling of interest in the subject
discussed. How much the parent can do
to arouse this feeling of sympathy by
talking the book over'' with the child, en-
larging upon the authors statements,
drawing out the meanings and analy2ing
his sentiments, adding anecdote and illus
tration until the child feels at home with
the author and familiar with his thoughts.
| have been to-day with one of my little
friends Through London by canal.n 1t
was glorious ride that we had over the
water, lit up in the open spaces by the
bright sunshine, then falling in
to deep shadows where tall buildings
looked across or the arched bridges
spanned The stream. Part of the time we
had Dickens for company, and some of his
immortal characters spoke TO US from
across the way. We found them, too
down by the dock and under the piers
We shall never forget that slow sail
ing through that wonderful city on this
cool and placid byway, when now and then
the trees stopped down TO the waters edge
to whisper US a welcome and the voices of
the past called to us in the softest echoes
The work was beautifully illustrated, and
when we gone through it London meant
more to the child than it ever had before.
Her minds eve could guide her to many
familiar spot in the great city, and hence
forward all that pertains to it will
be of interest to her. l had an
old book that l brought in here, with
perhaps twenty-five illustrations of differ
ent parts of London, and few stereoscopic
views, that altogether gave us so many
glimpses of this great metropolis that
was not surprised to hear the exclamation
II really feel, Miss Ward, as if l had been
to London
We can go abroad with our little friends
in this way, if in no other, and we can go
anywhere, where human thought has ex-
plored, hand-in-hand with them by the help
of books carefully read and understood.
AS the mind is fed there always comes
the everyday consideration of bread and
butter. l am not sure but that it comes
first generally. Food well prepared,
wholesome and tempting, goes good way
towards placing US in a tit condition to en-
JOY. our mental pabulum.
Let me suggest few dishes to be pre-
pared by what is cleft over" that may
prove acceptable to the good housewife.
The table is the place where the most
waste can occur, so guard it well and pay
strict attention the second nj pf
food. The people who prefer an economi-
cal table, which, in their own mind means
broiled steak and roast beef, are the most
difficult to cater for. Study to make the
warmed over dishes something dedecidedly
more than hashes. Employ judiciou3
combinations and pleasant seasonings, for
instance, use sage with warmed-over pork.
parsley with poultry, sprig of mint with
your mutton or lamb and a little onion to
stimulate your beef Cucumber catsup, in
expensive if you make it yourself, hightens
the flavor of fish. An acid Jelly with tame
duck and tomato sauce, with warmed over
veal. For warming over dark meats use
sauces made from Drowned butter and
flour; for white meats, cream sauces,
which, of course, can be made from milk
One or two potatoes left from dinner will
make comfortable dish of Lyonnaise DO
tatoes for breakfast. The two tablespoon
fuls of canned peas may be turned into an
omelette for another meal. Boiled rice
may be made into croquettes; fish into
scollops, outlets or cream fish.
ham into croquettes; beef into hash,
meat balls, ragouts, rissoles, or warmed up
in its own gravy. Soup meat may be
pressed or potted. Game and duck made
over into salmis. Chicken and turkey, into
salads, croquettes, rissoles, boudins and
timbale. Pieces OF bread left at the table
may be used for toast, croutons, bread pud-
dings or crumbs for breading. Veal, re
warmed, make delicious blankette or
cromesqui.
Many vegetables suffer but little from a
second warming, and even if only in small
quantity, may be served as a garnsh for a
little meat dish, thereby rendering it pal
atable and slightly.
In all these little points we must be on
the alert, or the garbage bucket will devour
our substance. Those who have The res
possibility of the household management
must not forget the necessity OF practical
work in the kitchen. The power of giving
directions so clearly that the maid will
from them produce the desired result, is,
perhaps all that is required in some in
stances, but TO teach others thoroughly so
that no waste will occur, one must be able
to do the thing ones self