The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1891-07-23
amount of energy required to do their
work properly, and yet often fail in &C
complishing it at the end.

work properly, and yet often fail in &C.
complishing it at the end.
| A systematic cook viii go into her
/ kitchen, lay out the materials for an
elaborate dinner, and by steady, orderly
work viii have everything ready at the
proper time. She will leave no debris of
her work behind when the dinner is
served, and-except for the few pots and
! pans soaking-there will be no sign
about the kitchen of what she has ac-
complished. The housekeeper who in
dulges in brilliant flashes of industry
and lets her work slide between times is
an abject failure, but not more of one
than the over energetic housewife who
takes dozen steps where three will suf-
fee, and uses up her strength in petty
ways, so that she is unable to accomplish
necessary tasks or only does them finally
by an almost superhuman effort
As a rule American housekeepers dis
like science and method as applied to
their work, and with some show of rea-
son. Grahamites and various other food
cranks have appropriated good terms,
full of meaning originally, and have APP
piled them to their own ideas. Scien-
tific cooking is associated almost irrev-
ocably in the mind Of the average
housekeeper with bran bread and oat-
meal mush-a diet now warranted by
intelligent physicians to break down the
strength of Tartar savage. Thorough
scientific knowledge Of what is neces-
sary to sustain life would lead any one
to avoid such diet. The matters which
it is especially necessary to bring down
to scientific basis in order TO save time
are methods of work.
In the kneading of bread, for example,
if the work is done properly and the
dough turned and folded Systematically
in kneading there is no waste, no stick
ing of bread to the bowl it is raised in,
and no dust left over the board. The
simple exercise of kneadlng steadily and
easily for half an hour is no hardship;
it is, on the contrary, an admirable and
delightful exercise, which may be recon-
mended for broadening the chest When
the proper method of handling the paste
In making puff paste is once acquired
you may discard marble tables and
chilled rolling pins, and success is as GER
tain as it Can be from any merely human
work.
If the skilled housekeeper is offered
any labor saving tool to assist her in this
work she can tell in a moment, if she
understands the best method, whether
the new tool will be of assistance or
merely offers makeshift for the genuine
process. Good makers of cake formerly
used an old fashioned egg whip By
taking long strokes in moment or two
they beat the whites to a coarse, moder-
ately stiff froth, such as makes a deli
cate, tender cake. With some of the
new patent heaters they can produce
fine froth, stiff and tough enough to bend
when cut. A good cake baker knows,
however, that such froth will produce
fine grained, but tough cake.
Again, in mixing in the flour with the
other ingredients, the trained worker
knows that if she folds the -four in care
fully, instead of taking circular stirring |
her cake will be feathery light, |
but that with the circular stirring she |
will break down the whites and render |
the cake liable to be tough. Her success
depends upon scientific knowledge of the |
proper way to do her work in every case.
In cleaning there is right and wrong |
way. If the worker scrubs a floor in |
the go lucky shit or miss" style of some
she can devote great deal
of strength to her work and yet leave
larger part of the dirt on the floor when
she is done. If, on the contrary, the
worker keeps two pals of water at hand,
one to scrub with and one for rinsing the
floor with, abundance of clean cloths and
a firm brush, and the floor is scrubbed
with the grain of the wood, it may be
cleaned with very little outlay of muscle.
New York Tribune.