FABMEKS' INSTITUTES. 6Y9 



prised to learu she has no more at her commaud than you, that it is 

 system and faithfulness iu detail that malies things move more smooth- 

 ly, with better results. She is given more time for other matters, a thing 

 greatly to be desired if we would lieep out of ruts and that tormenting' 

 complaint of the everlasting grind of household duties. 



There is more in this phase of the subject than many of us are willing 

 to admit, no doubt, but this is a day of progression. Ave see it exemplitied 

 more and more each year. We may now use tlie term art and originality 

 iu connection with our home aifairs without a fear of lirlnging a sar- 

 castic' smile to the face of some big-hearted lord of creation, wlio once 

 might have claimed that he never had heard of such a thing. Now we 

 linow he has heard of such several times. Gruffly as he may allude to 

 it you may be sure he is very happy to ,see everj-* application of new and 

 better methods applied to his own domestic affairs, especially those that 

 touch his food supply. He iiuows and can appreciate a good thing when 

 he sees it, and he soon comes to fully understand that there is no better 

 field for art and originality than that offered three hundred and sixty- 

 five days in the year three times each day to the manager of his own 

 home. Here also it is a matter of education, tempered and seasoned with 

 good, hard, common sense as Ave shall see. In our reading along these 

 lines Ave find much that is helpful as well as much that is useless and 

 misleading. 



The so-called Woman's Magazine and Woman's Column in the ucavs- 

 papers glA'es place to many things that are utterly useless, ofttimes an 

 insult to the intelligence of the average reader. They are Avritten by im- 

 practical theorizers and published by people who do not know Avheat from 

 chaff on such matters. Here our practical common sense must hold the 

 balance until Ave sift for ourselves. Even the famous cooking teacher 

 Mrs. Rorer, concocts dishes out of left overs that would turn the stomacli 

 of any well bred country cook, and the so-called economy in many of these 

 left over concoctions is more than over-balanced by the additions needed 

 to get them up. If Avhat is left -over is not sufficient in quantity and 

 quality to again appear upon the table iu practically its original state, 

 little good is to be gotten out of tliem made into a salad with a curled 

 parsley ruffle, too often an indigestible "mess because of mixture. Please 

 remember that there are exceptions to this rule. 



When we spealv of foods Ave feel that the most consjiicuous faidt in 

 our diet is want of variety. It Avould be impossible at tliis time to 

 folloAV out the Avhys and wherefores of a well arranged variety in our 

 table service and show its advantages. But there are sources frord which 

 Ave may glean valuable informatio)i. sufficient to start us in the right 

 direction, all of which in time will become invaluable to us as house- 

 keepers. 



It is the preparation and combinations of AA'hich much could be said, 



