Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-04-05
ny MRS. VI. a. WILSON.

In tho civilized and uncivilizcd
Countries alike the home has ever
~ wonan's domain. and she has
hHmatc knowledge of it's failure or
success.
When one thinks of and tries to
anon the daily working OF our
pioneer woman in this country's early
.'siorY, all must acknowledge that
ne was most competent. In her day
IL spinning. weaving and making OF
most itnportant household implements
We're included in her duties. The
pioneer women were truly efficient.
becausc or mans ingenuity we wo-
men OF today have less work and hard
snip TO endure; and unless one is very
n,ueh Interested in her home she is
APT 10 become lax and careless by using
Indifferent and inefficient methods
wn n may not only prove costly from
financial standpoint, but also means
great loss In time and effort.
Doesn't Know BIsiness.
When a woman remarks that cook
ing ana housework is hard and UNI
tcresting work you may believe as
hha ay s Is t has was war In Eqrgps
OF her business. a woman sent me a
recipe she had clipped from a news
paper. She wanted 10 know what was
wrong with It, as she had met with
complete failure. truly believe that
ane should have prepared herself so
az to be able 20 know at once nearly
what results she would have obtained
"nen she used that recipe.
The study OF the rules OF batters
and dough mixes would have told her
al once that something was wrong
ana that success was impossible. Right
mere | wan, 10 state that a collection
oi miscellaneous recipes is useless and
key 10 prove costly TO the average
housckeepcr.
Inns She Prepared for This:
The younger woman. after her school
GAYS are over, longs for the freedom
she quickly sees that she viii have a
stipulated financial return for her ef-
iorts that viii exceed what she would
Lave had II she stayed at home and
me household. And she is r!ght--so
Eu, how abou, the time when she
household? What can she do TO re-
gam this loss OF experience? Only
by careful and considerations study
OF true and wcll-known methods
that Viii guarantee. success can she
now hope TO obtain this knowledge.
cessiul cookery.
ma II onf would ma be suGesssfpl in
depar;memt +, vii, b be- found n9inH nhai
knowledge OF foods and their vaIues
- necessary. Also the chemical change
that takes place in the preparation
and cooking OF foods. .ascrving food
Tor fntuer use combined with careful
and conservative purchasing: how 10
waste and using up-to-da,e methods
hat can be depended upon TO give
satisfactory results.
Chances for support.
The woman who has this knowledge
at her hnGcrtips. II reverses overtake
her, can chcerfully put her shoulder
10 the wheel and provide herself and
her family with maintenance. There
Is not an occupation omen to women
nat MI give better nnanclni returns
z
Do not make the mistake OF cook
ing large quantities OF food at one
aseG G" in ahd t 81 aeK 5
sufficiently large piece OF ice that
the food has started TO mold or turn
iantly used each day. Careful prepa-
ration Of we'll cooked and nicely
served food Will do more to promote
good digestion than shopfui of tom
: Nature is a wonderful chemist, and
fits from our food we should drink
/ between seven and eight glasses Of
water every ,wentyfour hours. This
docs not include the beverages taken
with the meals.
Drink Plenty OF Water.
In order to further facilitate n gem
+ cral flushing of the entire system and
= 20 remove the itotsonous substance
;. drink freely of water upon rising in
the morning and just before retiring
at night. Eat plenty Of fresh fruit and
and valuable mineral salts which cool
and cieanses the blood stream.
The purcst form. OF water is found
In fruits. They also add TO the diet
the essential bulk which sweeps and
cleans the digestive tract.
y Drinking water al the very begin
ming of Il meal acts as a stimulant.
IT starts the digestive juice lowing
/" ard, therefore. when The food reaches
!, the stomach the process Of digestion
i, begins Immediately. Clear soups also
act as stimu,ants for the same rea-
son and purpose.
cral elements and the bulk necessary
for good digestion. While they are
ilacking in the protein TO complete a
/ balanced ration, this can be easily
,rovercomc by using other foods that
I have a high percentage of the neces-
sary building food element.
Weight of Cereals.
Oatmeal three ounces per cup.
d Rice, eight ounces per cup.
I Cornmcal. four ounces per cup.
Hominy, six ounces per cup.
Barley, four ounces per cup.
a diet OF cereals. fresh vegetables,
/ fruits milk, eggs and cheese will pro-
vide ample nu,riment for the man do
ing hard. laborious work W. H., The office
else makes him a cautious eater, will
! also find that this diet is an aid to
\ Generally speaking. the American
or creamery store cheese sells ut the
same price per Dound as the medium
! cuts OF meat. Cheese is a highly con-
lcontrated food. which is rich in both
protein and fat. When it is prepared
with other foods that contain sufficient
hulk it provides an attractive econom-
Iioal unit OF food.
Raisms. dates. figs, yolks of eggs.
spinach, lettuce. celery string beans
Iarc foods that are rich in iron and they
Imay be eaten freely during the spring
land summer.
Use Plenty of Potatoes.
Potatoes may be made into many
attractive dishes and If shoestring
potatoes are served in place Of bread
lat the evepinG meal the family will
really enjoythem. Try serving potato
salad made this way.
i Boil medium sized potatoes i'm their
lskins until nearly tender. Drain and
then dry well and then rub with short
\ cning Finish cooking in the oven.
Cool and then cut slice. from the
itop Of the potato. Scoop with a small
u spoon the contents of the potato into IL
,Hbowl. Take care not to break the skin
Tor shell of the potatoes. TO the potato
I'm, No adj for