St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1899-11-08
MATTERS DOMESTIC.
The Womnn's Club Discusses Certain
Practical Subjects.


interest in practical subjects was evil
denced on Monday afternoon by the
coming together OF so many OF it's mem.
bers to listen to talk on Home Nursing
by Miss Alice Baker, followed by one on
Invalid Cookery demonstrated by Miss
Marion Patterson. Sunlight and fresh
air, usually overlooked in the sick room,
simple and nourishing foods, admins
tered in small quantities and often, care
ful bathing and clean bedding areimport-
ant requisites of good nursing from the
standpoint of trained nurse. Miss
Baker laid stress upon the Importance OF
milk as food and gave valuable sugges-
tons regarding the use of disinfectants
and antiseptics, all ofwhich she presented
with a directness that made her talk
specially helpful. Full text OF this talk
appears in another column.
The second part of the program was
given to an accompaniment of spoons
and forks in the hands Of the club men,
bers, as they tested the various dainties
prepared by Miss Patterson from re-
ceipts given below. Mrs. Helen Stone,
chairman OF the Domestic Science Com
mittee, had general oversight OF the pro-
gram, directing the serving, etc. An
nouncement was made by Mrs. Stone of
the committees plan for course Of les
sons in cooking to be given in January.
The business session was in charge OF
the president. The meeting of the State
Federation held at Lyndonville was re-
ported by the delegates, Mrs. Ruthy P.
Fairbanks and Mrs. Susan H. Smith.
Mrs. Smith spoke of the revision of the
constitution, calling attention to vari-
Gus changes, one OF which entities the St.
Johnsbury club to six delegates instead
OF two as heretofore. Mrs. Smith also
reported the work of the state library
committee, whose aim is to further the
work of library extension in the state.
Mrs. Fairbanks brought to notice two
papers given in the interests ofeducation,
Women upon our School Boards and Art
in our Public Schools, and also spoke oil
the Importance Of placing women on the
state Board of Charities, which was pre-.
scented by Mrs. Helen Ross in her report
at the state meeting.
Mrs. E. Anne S. May was elected club
director in place of Mrs. Ross, resigned
The club was most hearty in vote OIL
thanks to Mrs. Fairbanks for the very
enjoyable reception given by her at Elm
woode during Mrs. DORIS visit to ST.
Johnsbury.
Following are the recipes of dishes
prepared by Miss Patterson:
EGG CREAM.
Two eggs, tbsp. sugar, juice and
grated rind of half lemon. Separate
yolks OF eggs from whites and beat then
in bow with the sugar until well mixed
then put in the lemon juice and rind ant
place bowl in boiling water on the fire
Stir slowly until the mixture begins tc
thicken, then add the beaten whites o
the eggs, stir Tor two minutes, remov,
from fire and put into glass cups and SCI
away to cool.
OATMEAL GERM.
Two tpsp. oatmeal, saltspoon of salt
1 cup of boiling water, l cup OF milk
Mix oatmeal and salt together, pour OF
boiling water. Cook in saucepan for 81
minutes or in double boiler hours
strain, put again on stove, add milk anc
allow to heat to the boiling point
Serve hot. 1t can be made from colo
porridge by adding water and milk ant
strain or it may be served unstrained
You may vary your cruel with favorin,
of cinnamon, nutmeg, almond, or littl
grated lemon peel.
FANCY ROAST, OR PAN BOILED OYSTERS
Eight medium sized oysters are consid
cred enough for one person. Drain oyster
on napkin, making them as free as pos
sible from moisture. Heat an omelet pa
with small piece of butter in it, YER
hot, then drop the oysters one by on
into the pan turning each before the mex
, is put in. When they are all in the pa
shake moment, lift from fire. turn quick
ly into a covered dish with toast point
in corners Season with salt and pepper
You must have the pan so hot that eac
e oyster should he cooked so quickly tina
; its JUICES are shut up into itself and d
, not ooze out into pan. There is usual
little juice with the butter, but if theI
is good deal you may know that TIL
=, oysters have not been cooked in a su
6ciently high temperature. The choices
varieties of the world come from tt
shores of Long Island and from the Pro-
idence River, and Chesapeake Bay
noted for the abundance of its oyster
RENNET CUsTARD OR SLIP.
Put into glass pudding dish pint
d milk, tablespoonful OF sugar, and
: teaspoonful rennet. Stir to dissol,
sugar, cover and place in any war
: place sufficiently warm so that the rem,
{ will act upon the casein of the milk, tn;
e is about $50 F. AS soon as it become
e solid remove to a cool place so that Il
separation may not 60 too far and wht
' appear. Serve in glass dishes. REM
e custard may be favored with nutm,
grated over the surface or by is
h vanilla or tbsp. wine. When brant
g is added it is called junket.
~ FRUIT JELLY.
. Stir 1 tbsp. of any acid jelly in OF
~ tumbler OF ice water or l twmbler Of h,
h water and let cool.
One tbsp. cream tartar in 1 pint
v water, sweeten to taste.