Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-31
HOUSE,
HOLD
lINTS

A great many men are OF the opinion that
any woman, even If not very clever, ought
to know enough to keep house, and keep 1t
wen. This occupation they lump Off in q
perfunctory way. as though 1t were as sim
pie an operation as digging ditch or milk
ing a COW.
How many men are there, think you, who
in one small head-or large one, either, for
that matter-can conserve working knowl-
edge of all the details necessary for the
running of first-class laundry, a bakeshop
a hotel, the tailor's trade, the professions
Of nursing and medicine. the lore Of a close
and intelligent buyer; the SAVIOUR faire Of a
caterer, waiter. a chambermaid. cook
a scullion, teacher, and live to tell the
tale? And yet women without number are
expected to have all these trades and pro-
fessions, with millinery. dressmaking. hair
dressing and a score Of lesser crafts thrown
in, at their fingers ends.
When you see well-kept house, a neat
dooryard and children starting off to school
well and suitably groomed, clothed and
hammered, you may safely conclude that
the woman at the helm Of that house is in
possession Of a Napoleonic head that would
have won her distinction In any field of en-
deavor.
Yet too often all this service is accepted
as matter Of course, and without word
of thanks
And here, Oh, man, let me give you
word of advice. If you have wife of this
kind, or even wife that Is trying her best
to please you and make you comfortable,
let her know that you appreciate 1t. Don't
wait until she has folded her tired hands
at last and laid down in a sleep SO profound
that even the babys cry can't waken her,
and then order for her beautiful $50 pillow
inscribed in pink carnations, ITO My Dear
Wife," or an ornate monument recording
her virtues and costing more than you have
ever thought Of giving her for her own use.
Bring her home 25-cent bunch Of carna-
lions occasionally as free-Will Offering;
take her out to a table d'hote dinner once
In a while as treat; tell her in so many
words what you really belleve-that she is
the one woman in all the world for you;
kiss her without solicitation as you used to
do in the old counting days, and so shall the
wheels Of the home run smoothly and the
good wife never feel to regret the day that
she said yes"
Here is a recipe for homemade choco-
late cookies that one Of the "all-round"
housewives who Is noted for her good cook
ing, always keeps ION tap -.
Stir to a cream one cupful Of butter and
two cupfuls Of sugar. Add four we'll beaten
eggs, half bar Of chocolate melted or
grated, half teaspoonful of soda and flour
about four cupfuls. but there Is a differ
ence in -four
The sugar cookie recipe of this same good
housekeeper calls for sone cupful OF butter
two cups Of sugar. tnreea eggs, one tea
spoonful of cream Of tartar, one-half tea
spoonful of soda, two tablespoonful Of sour
cream or thick milk (of you use the milk
you will need more butter)S lemon to flavor
and flour to roll very SOFT
Another young ousekeeper-equally sue
cessful in the cooking lif,e-and that's a
popular line to be successful In, turns out
a IA ~ No
every week-her family enjoying them with
the morning cup of coffee: One cupful of
brown sugar, one and one-third cups Of
molasses, one cup of sour milk, one cup Of
shortening. one egg, one heaping table
spoonful of soda, one tablespoonful of vine
gar. one tablespoonful Of ginger. one ia
blespoonful of cinnamon. and flour to mix
very soft. Bake In a steady oven, spread
out on clean white or manila paper to
cool, and pack in a stone jar. If this stands
IN convenient place in the pantry or cell
larWay,. look out for marauders
Real farmers sausage is also a speciality
In this household. When made up In guam
t1ty in the autumn the rule calls for forty
pounds of meat. with about three times as
| much lean meat as fat; one pound OF salt,
three ounces of pepper, one-half coffee-cup
iuii or molasses and a little ginger. The
latter ingredient, be 1t known. is to keep
one from "eating sausage all day after
having had 1t for breakfast. 1t is a good
Idea to always add 1t more especially to
the butchers sausage. After the meat Is
muslin bags about half the diameter Of a
| ten-pound salt bag. II the pan Is covered
with melted lard or the bag dipped In melt
| ed lard before being put away the sausage
| win keep all winter. The lard hardening
| effectually shuts out the air, and thus pre-
serves the meat. Lean veal makes a good
| addition to the sausage or may be used as
| substitute for the lean pork. A good veal
lot vA6 rryft &r%s~aa