New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-06-14
TRAINED HANDS.

Too much cannot be said in favor Of training the
hands to do whatever work they called on TO do
with exactness. vast amount Of the force OF the
world merely wasted because the worker has not been
properly trained TO work in the simplest and best man
ner. Want OF method is at the bottom OF most OF
the troubles Of Overworked nervous women They
fitter away more than double tine amount Of energy
required TO do their work properly and yet often fail
In accomplishing 1t at the end systematic COOK
will into her kitchen, lay ont the materials for an
elaborate dinner, and by steady, orderly work will
have everything ready at the proper time. She Will
leave no debris Of her work behind when the dinner
is served andexcept for the few pots and pans soak
ng-there will be no sign about the kitchen Of what
she has accomplished. The housekeeper who INDUCES
ID brilliant flashes Of industry and let's her work slide
between times is abect failure but not Of
than the overenergeuc housewife who takes DOZEN
steps where three will suffice, and up her strength
in petty ways, so that she is unable 10 accomplish
necessary tasks only does them finally by almost
superhuman effort.
AS rule American housekeepers dislike science and
method as applied TO their work and with some show
Of reason. Grahamtes and various other food cranks
have appropriated good terms, full Of meaning oigi
nally and have applied them to their ideas. 6cien-
c cookery associated almost rrevocaby in the mind
Of the average hOusekeeper with bran bread and oat
meal msh-a diet warranted by intelligent physi-
clans 10 break down the strength Of Tartar savage.
Thorough scientific knowledge Of what is necessary
sustain life would lead 10 avoid such diet.
The matters which it is especially necessary to bring
down TO scientific basis in order 10 time are
methods of work. In the kneading Of bread, for ex-
ample, II the work is done properly and the dough
turned and folded systematically In meadng there Is
waste sticking of bread 10 the bowl IL is raised
in and no crust left the board The simple ex-
ercise OF kneadng steadily and easily for half hour
Is no hardship il is, the contrary, admirable and
delightful exercise, which may be recommended for
broadening the chest. When the proper method OF
handling the paste In making puff paste is
Quired you may discard marble tables and chilled roll
ing pins and is certain II be from any
merely work. II the skilled housekeeper Of
fered any laborsaving tool 10 assist her In this work
she tell in a moment If she understands the best
method whether the tool will be Of assistance or
merely offers makeshn 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 10 moderately sf froh,
such makes delicate tender cake. With some "a
the new patent heaters they produce fine froth
stiff and tough enough TO bend when cut. A good
cake baker knows however, that such froth will pro-
duce a fine grained but tough cake Again, In mix.
ing In the Hour with the other ingredients the trained
worker knows that II she folds the -four In carefully
be feathey light but that with TIE circular stirring
she will break down the whites and render the cahe
liable To be tough. Her depends upon sclen.
the knowledge OF the proper way TO do her work In
every In cleaning there Is right and wrong
way. II the worker scrubs a floor In the go-lucky
bit miss style of some clarwOmen she can devote
great deal OF strength 10 her work and yet leave
larger part OF the dirt the floor when she Is done
II, on the contrary, the worker keeps two pals OF
water AT hand, to scrub with and one for Hnsing
the floor with abundance OF clean cloths and firm
wood. 1t may DO cleaned with very little outlay a
muscle.