Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1891-12-11

z sssining the hands \ 4
they ars called d 3
!; = , v.ss amount d H.
= mersly wasted bers1s.
moi not boon propsrly srs''1.
the simplest and 6e.i S.
method i 1t the botss
i troubles Of overworiss
They fritter awsy M. n
amount Of energy re,,o;,e
work properly. and 81 r.
complaining i at tie "a
A systematic cool e.
Kitchen, lay out ~
elaborate dinner, and !, = :.
work will have eyervtfs.
proper time. She wiIi =.
ner work behind whss 4
served, and-eacept ~ s,9
pans soaking there Nj
sbont the kitchen II 81
coinplished. The housss.
dulges in brilliant asshs .
and lets her work slide ~
an ab5ect failure, hi s.
than than the over energetic ga ~ "
takes : 9 dozen steps wber. n
6ce, and uses up Der sss.ss.s i
ways. 20 that she Is unabIs 4
by an almost superhumss i
As q rule American h,. 49,
like science and ineth ",
their work, and viii, ~. I
son. Grahamites ana ys,;
c { have appropriate q.
fnll Of meaning originals. z. =. 4
Piled them to their own i
tific cooking is associates .,.
ocably in the mind & -. =. d.
housekeeper with bran 49, y!
meal mush-a diet now
Intelligent physicians to bs,ss .z|
strength Of a Tartar ssvsrs
scientific knowledge of ST., !
sary to sustain life would ~ E!
to avoid such a diet. qhe M.
it IS especially necessary q ~;
to q scientific basis in crds, Z s..1
are methods Of work. H.
In the kneading Of bread 4,
II the work is done prope,I,
dough turned and folded ~,
IN kneading there is no w,sis I.
ing Of bread to the bowl Il G ,;.
and no dust left over ths ~ n
simple exercise Of kneadipp w.
for half an hour 4 4
u u, on the contrary, an sdmi,.5s
delightful exercise. which ~
for broadening the a. /
the proper method Of handing a
IN making puff paste Is ouce -
You may discard marble tbIS F.
chilled rolling pins, and succes,;s !
tain as it can be from any mer,ly o.
work.
II the skilled housekeeper /
any labor saving tool to assist s :
work she car tell in a moment Z
understands the best method. ~
The new tool will be Of axis,,
merely offers rnakeshift for tie r
process. Good makers Of cab ~
used an old fashioned egg Win
taking long strokes in moment s,
hey beat the whites to a coarse nII
ltely stiff froth, such as maies n
'ate, tender cake. With some 4 Il
lew patent heaters they can prod
inc froth, stiff and tough enoughni
when cut. A good cake baker T.
however. that such a froth will NJ
J fine grained, but a tough CAKE
Again, in mixing in the Hour vii
'ther ingredients. the trained VA
Knows that if she folds the dour III
ully, instead of taking circular ID
trokes, her cake will be feather
nut that with the circular stirne
viii break down the whites and a.
he cake liable to be tough. Her o.
lepends upon scientific knowledge i 4
roper way to do her work in eyu!a1
n cleaning there is a right and M
way. Ii the worker scrubs aa5
he go lucky hit or miss style d q
harwomen she can devote 1 great \
+ strength to her work and snHl
srger part of the dirt on the floor T.
he is done. If. on the contNI =
yorker keeps two pals Of teraths6
ne to scrub with and one for rinsias
oor with, abundance of clean clo:ha
firm brush, and the floor Is Scrub
nth the grain of the wood, It M
leaned with very little outlay Of M
New York Tribune.