Evening star., 1915-01-25
Training q Cook.

high prices and Is beyond the reach OF
the majority of women. SO the prob
lem Of the moderate waged, and, there
fore. unskilled and unframed domestic
Is ono that confronts most housewives
You should teach the new cook the
proper management Of your range be-
fore you go further. II you have a
| coal range teach her how to keep up
the fire. clean the oven and manage
the draughts. If you use a gas stove
impress upon her first of all the ne
cessity and the methods of economy In
the use of gas.
| Next explain to her that, after the
! utensils and kitchen supplies are once
arranged in what seems to her the
| most convenient order. they must be
| kept in those positions. Each article
| should have Its definite place and
| should be returned to its place as soon
| as it has served it's use. This is the
| only possible way to form the habit
| of oderliness.
Do not allow accumulation of soiled
| utensils waiting for a general clean
| up. Time and work are saved If things
there is not time for this Immediate
| ly after a meal.
See that at first your meals are ex-
tremely simple and easy to prepare.
and, If the cook is quite unframed, in
sist that everything. even to the boil
lowed out from good recipe book.
Emerson has said: There is a best
way of doing everything. even II It be
to boil an egg" If you order coffee.
toast, and eggs for breakfast the
careful cook can prepare each article
to perfection and the careless COOK
can ruin each. From the beginning
impress upon the unframed cook that
every dish must be prepared with care
and thoroughness. Impress upon her
also the necessity of serving every dish
neatly and attractively. 1nattention,
carelessness and untidiness in the dish
ing and serving can mar an otherwise
excellent meal.
ried. That is one of the most common
causes Of ineficiency and carelessness.
If you see that she Is behind-hand In
her preparations and you cannot heip
her yourself set your meal hour a little
later If that is possible. If 1t is not,
simplify the meal rather than allow 1t
to be hurriedly and carelessly prepared.
The next day see to it that she starts
her work in ample time.
Linen for the Red Cross.
All your old linen and cotton for lint
and bandages is the latest demand OF
the Red Cross workers and this Is a
demand to which every housekeeper
can respond. They must be clean. OF
course. Have them thoroughly washed d
and pressed and send them to the
nearest Red Cross station. There Is
crying need for quantities Of 1t. In the
big cities there are scores OF voluntary
| workers who are giving their time
each day to converting the linen and
cotton sent from all parts of the conn-
try into lint and into bandages OF the
|
Old table linen, sheets. underwear
handkerchiefs-every wanted
and needed Even il you have only
few scraps they will be welcomed;
collect these articles from your neigh
bors as well and send in big bale to
the Red Cross. This Is indeed serv-
ice, as there are many women who
would be willing and glad to give tneal
old rags, but are too lazy or not sum
ciently interested to take the trouble
to send them.
There has been some misunderstand'
ling lately on the question of what gar
ments are needed for the war suffer.
ers. Warm clothes of all sorts are. oi
course, wanted and welcomed, but the
Red Cross has especially asked foi
knitted scarfs, wristlets. mittens ane
abdominal bands. The Red Cross issuei
these much-needed articles. and yot
can obtain them by writing to head
quarters in this city or to any of the
Do not think that because you car
give little 1t Is not worth while &C
give at all-for 1t is only by the helI
Of every one, rich and poor. young anc
old, that the terrible poverty and SUI.
fering of the war sufferers of Europe
can be alleviated.
Ordering in Quantity.
| The woman with large household te
cater for is confronted with the prob
lem Of whether it is more economical
IN order by quantity, and SO save in