The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-11-04
Ideas TOR GWo1neft,

ticity, it might be a bit relative to talk a
little about women in business.
Why do some succeed and others do
not7 Why do some make $500 a year,
and others barely bread and butter?
When we read of successful workers at
any business we ara liable to lose sight
of the unsuccessful ones who are barely
keeping soul and body together, yet there
are numerous instances of these all about
us, among men as we'll as among women.
The secret Of the whole subject, lies IN
the ~exhortation that viii bring success II
faithfully pondered over, and, when one
is sure Of ones self, acted upon.
First, find out the one thing that you
can do the best, and then find those who
want 1T dome for them.
Fine out the special circumstances OF
your case. and out Of these you can Sc
cure results, but avoid the mistake OF
surprising that because one woman IN a
hundred, or in five hundred, can write a
successful novel, you can do so too; pc
cause one can succeed in any short cut to
fame and fortune that you can follow
her.
She has probably gathered all the spoiis
there. Each one who scorns the beaten
track, must MOI the obstacles and
beat down for herself the path of fortune.
80
One of the ions in the way for many
women is having people know they wish
to earn money. No mar cares who knows
that he expects to be paid for his work,
Why should not a woman speak OF her
desire for a business, n why IS IT not
as respectable for a woman as for a man
to earn money? Women help to degrade
women's labor. The teacher scorns her
relative who is a ~laundress; the dress
maker eondescends to the saleswoman,
the woman of business considers that her
talents ~elevates her to a position superior
to the mass of struggling women, and
places her on the Observation-Disclosures equal
footing with the opposite sex.
The parable of talents wants TO pc
taught. young people want to find out
what they can do and then stick to it,
despite the little yexations and annoy
auces that may come In their way.
If they aspire to something they cannot
do, do what the can, and in the mean
time learn the details of the new BUSH
ness, PATIENTLY waiting for the advance
OF wages until it Is earned.
49,
There are many suggestions given by
writer's of the day as to various lines of
home work outside of home duties. Poui-
try and bees, fish and flowers, vegetables
and small fruits, preserving, pfekling,
baking and catering of all sorts to the
stomachs OF the people who will always
pay well for something they wish to eat.
Then there are the many varieties OF
fancy and plain knitting, sewing Of all
sorts, the artistic n~eedlewerk now taught
in all the cities, and the many uses to
which a ready pen or pencil may be put.
See which one belongs to you. but don't
try all.
The ability to teach theirs any branch
of knowledge IS better han a general
as many have realized to their sorrow,
and a faculty for twisting and turning
and combining, Of making much out of
little with amiability and small expendi-
ture of time, will insure the success of
a dressmaker in any neighborhood, when
shemay not have creative genius.
-&Women have long ago become doctors
dentists, but there is great need, espe-
cialIy in country places; of more good
nurses. Women who know enough to
obey the physicians orders and who have
tact and Judgment and good health, may
well turn their attention to this branch
of business and go to the small owns
instead Of starving in cities.
Hominy deserves more of a recognition
among h~ousekeepers than has been grant
ed it. 1t would receive more had it not
been so often served but partially cooked
and imperfectly seasoned. 1t requires
a good deal OF cooking. especially the
coarse homtny. The liner kinds cook
more quickly, but easily become scorch-
ed. Either kind should be soaked over
night, the water poured off in the morn
ing and fresh, cold water added. It
should be allowed to absorb all of this
water instead OF being dipped from it,
as is often done.
Salt should be added as soon as it is
half DONE, for 1t is very u~npalatable UNI
less the salt is well boiled into it. When
cooked plain It may be seasoned with
pepper and butter and a teaspoonful or
two of rich cream, with a sauce of sweet
ened cream favored with nutmeg.
Cold homfny is very good for serving
a second time by cutting in slices and
frying 1t brown in pork fat. 1t is also
good made into cakes, with a little but
ter, an egg and -four. and fried In hot
butter.
To make hominy croquettes take a cup
ful Of cold boiled h9Hiny and a tea
spoonful each of sugar and butter. Stir
the mixture until It is a smooth paste,
adding a little milk If necessary, and
lastly add a well beaten egg. Mix 1t with
powdered cracker crumbs. into which has
been stirred a t~easpeonfM of baking pow
der. and roll 1t into balls. Dip each ball
into beaten egg. Their in cracker crumbs
and fry in hot fat like d~oughnuts.
HeSniny pudding IS n Of the most
delicious of preparations If carefully
made. Put a cupful of boiled hominy
through a colander while it is warm.
Then add to 1t two cups of milk, two
te~aspoonfuls of butter. two of white SUI
gar, a little salt and three eggs-the yokes
and whites beaten separately. Do not
add the whites until the last thing, after
the other ingredients lave been beaten
thoroughly together. Bake it in a butt
tered pudding dish until it is finn and
nicely Drowned. Serve it with any sweet
sauce. 1t may also be served as a veget-