Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1891-06-12
WOMAN AND HOME.
INTERESTING LECTURE ON MIS-
TAKES IN THE KITCHEN.
Co,or and Age with Women--Scn sible Adj
viso to Business Women--Tho Young
Women who Iravel--Nho Is nay Neigh
bor?-- why Literary women Dress
Carolessly-Giv Animal Food to Iu-
fnnts

Mrs David A. Lincoln gave - very inter
esting talk before the normal class in do
nestle science at the Young Women's
Christian association.
Her subject was lessons from Fail
ures," and her talk was followed by dis
cussion of some of the topics taken up.
Mrs Lincoln said she had learned a great
deal from the mistakes of others, even
from mistakes made by old and experienced
housekeepers.
The future of many people to cultivate
the scnse Of touch is very marked a9d
delicate touch is essential to success in
cooking rs in other arts. The nerves in
the tips Of the fingers need to be kept SEN
sitive, and this cannot be better done than
by keeping the hands dclicatcly clean.
Sensitive touch is more essential TO success
in cooking than is sensitive taste. After
touching eggs, sugar, -four, spices and
many other things the hands should he
washed aud dried. Keeping the hands
perfectly clean is plso great saving in the
hard labor of the laundry, as it saves much
washing If extra towels etc.
Another sense which should be especially
sensitive is that Of sight. The powers Of
observation should be cultivated by house.
keepers. In all parts of the house, as well
as the Kitchen, close observation is essen
1 tial to good housekeeping, and the house
keeper who always has many things going
on ut once, many irons in the fire" may
make her brains save her steps oftentimes,
by cultivating her powers of observation.
Another sense which many people seem
deficient in is the sense of smell; yet none
is more needed by the housckeeper, for the
alert, sensitive nose detects quickly the
sour food which needs to be thrown away,
the bad odor Of the cellar which needs
cleaning and whitewashing, the rancid
/ smell of badly washed and greasy pots and
| pans.
| A delicate taste is essential and the cook
who likes sweet, strongly spiced and fla
vored food should be careful to put in a
| little less of spice and flavor, rather than a
| little more.
The udvisability of working alone was
next discussed. This, she considered, a
good thing for young housekeepers, fol in
working without cOmpaniOn5nip the mind
S not distracted from the work in hand,
and therefore closer observation is at
tanned, new suggestions present them
selves. and experience is gained which is
not so well attained when the work is me-
chnncally done.
Among the many causes of failure in
! tpphiII - IL pun llltt luhllN NOIltIl uDJ
understanding the draughts of the mechan-
ism of the stove or range or how to start a
good fire. Another point in which people
fail is IN sweeping and busting, which is
rs often begun at the bottom a5 AT the top.
Not SO much matter about the middle of
the room, said Mr.. Ljncclu, Us about the
corners. An excellent idea, aud quite an
original one is that Of hnviuU the carpet
tacks set back an inch from the moldinr.
so that the edges OF the carpet may be
raised and dust and moths detected wit h
out removing the carpet. The use of wet
meal, tea leaves or Of salt in sweeping, IS
Tor many reasons highly objectionable it
is we'll to use dmnpeued paper where there
Is much fluff on the carpet,
In the matter Of bread making some peo-
Pile lay stress upon good fOar others upon
just the right proportion OF yeast, others
upon the kucadIug, yet there are many lit
tie points which need close attention. In
the matter If making cake, failure more
often come from too hot an oven than from
too slow lre.-Boston Herald.