The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1908-02-20

keeper because she is over TO the page
with the servant problem on it. The
girls who ought to be glad to go into a
home and do true womanly service, eat
sensible food. keep sane hours, and sleep
in warm rooms, are doing office duty,
| lunching on pickles and cheap candy,
spending one-half the night at the skat'
ing rink and the other half i'll a hall
bedroom.
I do not know why it is that way
Perhaps it is as Hall Game says:
THE poor working girls want their
Sunday; give it them. they want music;
give it them. They want amusement;
give them that also, for Gods sake give
it to them in your churches, or the devil
will give it to them in his hells."
Whatever the cause may be, the prob
lem is hard one and she who solves it
will be a genius.
1t is going to be a hard page for the
society woman because her responsible
ity has increased; she has before her
higher ideals to live up to and SANDERS
to live down, since it has become the
fashion to rail at society as monstrous
evil, and perhaps in a way society has
deserved some of the abuse and that
is why | say that is a hard time for
it to pass through, for the time has
come for society to defend itself and
the work is in the hands of women,
| therefore | believe it will be done. The
new leaf will perhaps bear fewer rec
ords of divorces, OF crime and scandal.
1t is my impression that as none OF us
want to be left standing on the Ounce
block we had better set about working
our problems-for undoubtedly there is
one on our page.
1t is my impression that in spite of all
the fun that has been poked at our good
| resolutions there is a grain of saving
salt in them and it will help us all to
resolve TO keep the new leaf clean.
1t is my impression that while all the
rest OF you are shouting "A Happy New
Year." | shall vary the tune a little
and wish you all ''Cean New Year.
May Cromwell in Woman.
-O%.O-
Twelfth Night Cake.
While any good pound cake recipe used,
plain or plentifully stuffed with raisins
and caraway seed, then deliberately
| frosted, will answer the purpose. the
genuine English cake is made in this
way:
Beat to a cream three-Quarters Of a
pound of butter and pound of sugar.
Add two tablespoonful brandy and half
teaSpOOnful soda. Beat the yolkS of five
eggs until lemon colored and thick, then
add to them a little grated nutmeg or the
grated yellow rind of a lemon. Add TO
the butter and sugar mixture, together
with q teaspOonful cream of tartar, and
the whites of ten eggs, beaten to a stiff
froth. Beat the batter vigorously before
adding the whites, which should be fold
ed III with a sweeping motion instead of
stirring Have ready large round cake
pan lined with buttered paper, and as
the batter is poured in add a pea, a bean
and a Glove, running a straw or bit of
stiff white paper in next them, in order
to keep tab on them. Bake very slowly
in a steady moderate oven for at least
+ha tor1 Of ~
with paper, if it shows signs of baking
too quickly. When baked take out gen
tly and allow it to cool in the pan. Then
ice with plain white icing made from
the white of one egg, a tablespoonful
lemon juice or water, and pow
ly dried it is time for the orna-
mentation, which is the chief feature of
the cake. Have ready six ounces can
died cherries, four ounces angelica and
four ounces each red and white candied
pears. Put the whites of two eggs in a
bowl and measure out two cupfuls con-
fectioner's sugar, freed from Jumps.
sugar with the whites of the eggs for a
few minutes, then add as many more
and beat again. Continue until all the
sugar has been added, beating thorough
ly between additions. Lastly, add a
teaspoonful lemon juice and heat until
Il
thin coat of this icing over the cake,
then with a confectioner's tube and rub
Der bag or stiff white paper funnel filled
with the icing, decorate the cake with
a geometric pattern, a border of leaves,
fancy scrolls or any other fancy mark
ing that taste many dictate. Take out
the straws, replacing with the fancy
figures of king, queen and knave. that
may be obtained at any confectioner's,
and finish the ornamentation of the cake
with the angelica cut into leaves or
vines. the cherries cut in halves, and
the candied pears sliced. In the center
place a tiny Christmas tree. In cutting
the cake the persons who get the bean,
pea and Glove are respectively desig-
mated as king, queen and knave, and
assume those characters for the remain
der of the evening.
$3.50
Your Winter Flowers.
If your flowers are not growing nice
~, the chances are they are kept too wet
or too dry. You wilr need to wash the
flowers quite often with a spray, or the
leaves will drop off, and the earth must
be kept moderately damp. 1t takes more
moisture for the soil than when flowers
are kept in the greenhouse, for the at
mOsphere is damp there, while in the
house it is too dry. Geraniums can be
kept moderately dry, so can the cactus,
out uOSL mousse pants ueeu the greatest
care. Often one expects too much of
the winter flowers and thinks something
is wrong if they fail to bloom during the
winter. Plants which have blosSomed
profusely during the summer need a rest
during the winter and while they can be
coaxed into a feeble bloom, it is usual
ly unsatisfactory. Just now the begoni-
as will bloom beautifully, but the hardy
looking plant is one of the most delicate
ones raised. for the leaves are full of
water and freeze more easily. The
greatest care must be given these frag
ile-looking blossoms. The begonia is a
plant which grows more abundantly in
Italy than elsewhere and is as common
there as mustard in our country. So
the. little flowers, living so far from
their rightful place, need to be cared for
in the best possible manner. Drowning
insects on roses is about the best possi-
BILE way to get rid of them. Make So
luton of tobacco soap suds or any pref
cradle preparation and fill deep vessel
with it. Take a cloth and wind over the
top of the crock to keep in the dirt and
place the crock upside down with the