The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1895-04-13
FACTS FOR THE FAIR.
- A-A->-A-os
GOSSIP FOR AND
3 ABOUT WOMEN.
y Short Talk About the Management
OF the kitchen-They Diminish
Bank Acc aunts Gay Theater
Wrap.

very lew hOuSekeepers, particularly
II they are young and inexperienced,
really govern their kitchens. In the
dining room and drawing room they
are paramount, and the evidences of
their dainty care are plainly visible in
the minutest details, but at the thresh-
old of the kitchen they pause, md the
mvlnclble dread OF interfering with
the cook conquers them, and as long as
the meals are served to their satisfac-
ton they are content to let we'll enough
clone. They leave the most important
premises in the house to the entire care
OF an ignorant and sometimes slovenly
servant who does her work without
system or method, and therefore has
no time to do it thoroughly. The first
thing to be done in the morning in the
Kitchen is to open all the windows:
this is little detail in itself which is
often neglected, although it is obvious
that pure air should attend the prena-
ration OF healthy food Next, the fire
should be lit, the paper, kindl1ng and
coal being all ready Many cooks, to
avoid trouble, leave fire ali night. but
tnls burns out the range, chokes up the
fire and is generally untidy. and it
should never be allowed.
While the range is heating the kitch-
en- should be lightly busted, after which
the breakfast should be prepared
breakfast over, all the utensils and
dishes used in cooking should he
washed ", and left on the range to dry.
linen the range should be brushed, and
the greasy places rubbed with stove
ponsh; mats should be shaken and
the floor swept and the kitchen busted
thoroughly. Then the sink should be
washed with soda and a stiff brush
trn1s should be done after each meaD,
allowing no refuse to go down the
waste pipe. Afterwards come the dish
cloths, which should be washed out in
hot soap suds daily and boiled twice 2
week This is most important for san
ltary reasons. No soiled dishes shou1d
De allowed to stand; they should be
scraped and washed as soon as nossi-
PIE after each meal and set in order
before proceeding to other work.
Nhen the last meal of the day is
over the kitchen should be nut in
order, the utensils washed. all food
sorted and put away in ice box and
closet, the tables secured, the ashes
taken away from the range and the
nearth brushed up. A great deal of
labor can be saved and leisure gained
oy DONG everything at the right time.
and also by knowing how to do it.
Iron pots should be cleaned with soda
ana With metal ScOurer and dish
cloths kept for the pots alone. If food
adheres to the sides fill the pots with
water and soda and leave them on the
range Tor an hour or so. This should
De washed with hot suds as soon as
POSSIBLE after using. and should be
secured once a week with sapolio.
"copper" utensils should be cleaned with
vinegar and salt rubbed on with fan
mel, and polished afterwards with
chamOls. Wooden utensils should al
ways be washed with cold water and
sand, and kitchen knives should be
cleaned every day with brick. The
greatest care should be taken with the
refrigerator; it should be thoroughly
scrubbed out at least once week with
Dorax and water and well aired and
the blanket on the ice dried every dav
and washed once week.
Although care such as we have men,
toned should be a daily duty. there
should also be a more thorough clean
ing once week. The floor must be
scrubbed, the range polished, the flues
OF the latter cleared Of dust. and ashes.
the closets and shelves secured. It
makes the work easier If this cleaning
is diStributed-for instance, the Dot
closets and pots on Monday, the store
room Tuesday, the dresser and china
closet on Wednesday, tins and coppers
on Thursday, refrigerator on Friday
and the kitchen and range on Saturday
A list Of the duties expected of the
cook clearly written out and hung up
on the wall will greatly facilitate mat
ters and prevent misunderstanding. BY
practicdng a little gentle firmness at
the outset it is easy to train a new
cook into your ways and she viii
Ike you better and stay with you long
er il you insist upon making her work
easy for her in spite Of hersef-New
York Tribune
Are Romantic Marriages Prudent:
Marriage in the old world is general
ly a matter Of arrangement; is conduct
ed. more or less financially, on the bas-
is of what is called common-senSe.
Marriage usually results in the New
World from personal affinity, from
some intense form Of emotionalism. in
dependent Of material conditions or
favoring circumstances. We Ameri-
cans are more romantic. connubially.
than any other people under the sun.
We are gradually less so as the rep,lb-
lie ages, but we are still inclined to
consult our feelings rather than our |
reason in choosing mates. !.
:. Romance is an excellent thing in ma |
but it may be carried too Tar !!
in determining the question. When it !
survives matrimony. and is found to be /
a large ingredient in its composition |
after years of continuance. it is as |
beautiful as it is commendable. 1t is /
greatly enjoyed by the married. and /
admired by their intimates
But. rs ar ule, the less dominant ro- |
nance is in making match. the larger !
is its influence after sobriety has set !
in. Young persons will seldom believe ,
his. however, and they have to learn /
It therefore by painful experience. /
They declare that they love. and love /
is. in their partial opinion. sufficient /