The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1906-11-03
THE RIGHT WAY Is THE EASY WAY.

| ing OF udIu WOIk, WHO WOuIu uLlu
their labors greatly 1ightened if they
knew better how to work. There is
right way, and great many wrong
ways, to do things, but the right way
is the easiest. The head must guide
the hands and the heels to get us
along comfortably.
Thoughtless, ship-shod work is un-
satisfactory; it doesn't stay done
when it is done, and we are never
satisfied with it. Those hit-or-miss
people who guess and experiment
and blunder through a job, are not
the kind who are successful house
keepers; and if they have need to
work for others, they cannot COM
mand high price for their services.
Nobody wants to pay much for work
when the chances are that materials
will be wasted and results uncertain.
A housekeeper has not half mastered
her art if she points things in the
making. Many beginner is worried
and broken down in health because
she cannot make the wheels of the
housekeeping machinery go round
smoothly. Maybe her mother never
taught her to work, or she might
have been needless, and not willing
to be trained, thinking that it would
all come easy when she had house
of her own to manage-and like the
famous prelude to cooking a rabbit,
she would first catch her man. Let
me whisper-the best men are not
caught with chaff. A man wants to
know what the prospect is for good
fare; and if in the felicitous days OF
courtship he forgets it for time, it
will loom up again and the good wife
will have his innate love for good
victuals TO wrestle with while she is
yet young and green and full of good
resolutions, but with few resources
for carrying them out.
Some of us who were married very
young, before we had time to learn
the mysteries of good cookery, must
look back with a good deal of con-
tempt at some of the failures we made,
and the viands we spoiled in our first
attempt to cater to family. l am
mortified when I think of some of
the bad bread and other stuff to
match that the Head of the Sidneys
had to swallow while I was learning
how to cook. 1t is not right to i'm
pose upon a man in that way, and /
don't do it again. But man is a
good deal of a seraph while the
honeymoon lasts. He can swallow
any burnt, slack stuff without win
cling, but ye can't keep sweet on such
fare.
There is no telling what half-fed
man may do. There are those who
think it sends men to the dram-shops
and clubs, and all sorts of doubtful
resorts, if they have poor, insufficient
nourishment. Anyway it is far bet
ter for a housekeeper's own comfort
to learn the right way to do things,
for it will promote her own ease and
cheerfulness.
There are only few men who can
afford to hire cooks for their wives,
and, if they can, cooks must be look
ed after, and if the housekeeper who
is interested cannot do so, the end of
the family pocketbook may be reach
ed sooner than expected.
We would not think a mans
chance for success was assured if he
conducted his business without
thought or training, and the voca-
ton of the housekeeper is just as
complicated and important as the
most of mems pursuits, and women
should make study Of the matter or
quit getting married. Too much
time is frittered away over novels
and ornamental gimcracks, while the
kitchen department, most important
of all, is neglected and its substance
wasted.
After a few years of experience,
with the eye open for the best meth
ods of work, the housekeeper's du-
ties are greatly lightened. She can
make palatable dishes without fear of
failure.
An important thing for beginner
to learn, is to know how much per-
son can eat, so that she need not
cook more than is reasonably requir-
ed, and thus have more leftovers than
can be profitable used.
It was once remarked in my pre-
sence, "I don't see how Mr. came
to be so poor. He used to own
nice farm and have money besides,
and now he is not worth dollar"
A person standing by, said, eff you
would go and look in his swillpail
you would know where his money
has gone"
The mans wife had no gift for
providing for family, and cooked a
great deal more than could be eaten.
It doesn't pay the farmer to feed his
hogs from the butcher, baker and
huckster wagons.
Observation will soon teach the
QOuSkGGGDCI uOW MuCA ACk AouAAAy
will eat at one time. If she cooks too
much once, let her remember and
provide less next time; people in
health eat about the same amount
every day. If tea-biscuits, flannel
cakes, bag puddings, apple-dump-
lings, or any other substantial dish
is to be made, let her allow one cup
full Of -four for each member of the
family, and she will not be far wrong,
unless some of the number are chill
dren or dainty feeders. One cupful
of -four is as much as the average
person can consume at one meal.
One quarter of a pound of steak Is
| quite sufficient for one, and less would
do for those of indoor pursuits. One
tablespoonful of coffee is ample for
one, stronger than that would not be
good for person who desires to sleep
well. If she is canning or cooking