The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1909-05-14
FOR THE WOMEN
TO THINK ABOUT
Especial for The Reformer.

The admonition to let the "head save
the heels is of greater importance in hot
weather than in cold Hot weather to
many is depressing and enervating to the
system. Food should be prepared as far
as possible early in the day, before the
greatest heat. Everything should be
planned to save time, labor and steps.
How often do you cook potatoes? Once,
twice, three times a day! How often do
you 90 to the potato bin or box in the
cellar for them? As often as they are
cooked? Why not bring to the kitchen as
many at a time as you can well carry,
and wash enough for several meals or sew
eral days at once? Potatoes, if put in
cool place, keep just as well after being
washed as before. They should not be
cut at all at this time Simply wash the
dirt off, rinse, drain and set away. When
they are to be cooked if baked. cut the
skin as little as possible in removing what
is unfit for the table. When to be boiled,
besides removing worthless parts, a band
of the skin an inch wide should be pared
off around the largest circumference and
the potatoes laid in cold water for an
hour or more before putting into hot
water. To cook potatoes boil rapidly and
as soon as tender drain off the water, set
the kettle over the fire without a cover
and they will be mealy and dry. Peel and
serve while very hot.
The New England appetite for pies is
not yet extinct. We may read and say
and believe that they are not the most
healthglving part of our diet. All the
same, most people are fond of them, es |
pecially men and boys. If there is any
thing that pleases the cook it is to have
food that suits the men and boys in the
family as well as the feminine part of the
How about pie making? Some one will
say-better not make them. Suit your
self Some will continue to provide them
for the table and might as well save time
in their making. In summer it is unsafe
to make up a stock of pies for several
days use. They may stand for one day.
After that they deterorate rapidly. Pie
crust mixture may be prepared, however,
and kept on hand and the making of the
New England delicacy is simplihed. -Four
ups OF good pastry flour, Y teaspoon
salt, Il teaspoon soda, sltted and mixed
thoroughly, then l cup of lard or lard and t
)utter rubbed into the -four until evenly
distributed. Set this mixture in cool
,lace 1t will keep a week or more. This
Iuantity is sufficient for three ordinary 7
lies and in quality should be rich and =
hort enough for common use. If bread
lour is used, more lard is necessary, some
lsing 2 cups of lard to 4 cups of -four, L
which is a very rich crust. When ready
o make the pies moisten the mixture G
ust enough to roll out, but not enough to f
equire more -four After the filling is IN Ii
nd the two crusts are pinched together
,ell at the edges, if you want a tiaky eff ~
ect spread a little lard over the top y,
rust dredge with -four, then pour over =,
little cold water which will rinse off W
lost of the -four that has not chung to ~
ne lard Bake in a moderately quick ".
ven. Ii there is bit of pie crust left Il,
lake tarts, or cut in circles and bake at -
n putting between each pair a spoonful
Jelly or preserves or chopped raisins u
oistened in syrup. 1t is really the work a,
a few moments to make fresh pie for ~
inner if the mixture is ready in advance +
In the schools of the city of Boston in
'ednesday was Health day, when all an
AIDES from the lowest to the highest
ere given special instruction in matters
garding health. Mothers were invited
be present. In the highest depart =
ents students were addressed by physi- WI
ans, nurses and specialists. Teachers, Ia
and school directors would q,
well to have at least one half day each du
rm devoted to instruction in health, in
lding ventilation, bathing and cleanll- Sc
SIS, care of teeth. avoidance of colds, de,
lat to do if a cold is felt coming on, !
yularitv in eating necessity of proper PEI
,;oH 80 kd r. d;scnssaJ With nroft bee
tor