2;}o state: board of agriculture. 



and can sctiroely be told from bettei- pictures. Ir is not advisable, however, to buy 

 cheap colored pictures. 



Pictures may present something from history, or they may be flovrers or land- 

 scaiies, but whatever they are they should appeal to our minds, and we ought to 

 learn to interpret them. In some we see great truths presented and in others we 

 are brought in contact with other countries. In the home as well as the school the 

 pictures should teach lessons of patriotism, purity and religion. 



For a frame, select something simple and in harmony with the picture. The 

 Ladies' Home Journal has given very good hints in the line of hanging pictures. A 

 good background is necessary. High colors in wall paper spoil the effect. If the 

 papci- is not jilain. it should at least have a simple design in subdued colors. Few 

 people can afford to have statuary in the home, but there are pretty plaster paris 

 moulds which are quite inexpensive. Miss Smith closed with the quotation that 

 says our minds are galleries filled with pictures and by refusing to "look at the 

 evil ones they gradually disappear. 



The discussion was opened by Mi-s. Hookway, who said that colors should be 

 adapted to the rooms and that carpets and rugs should be in harmony with other 

 furnishings. Mrs. David Rowe told how two girls were influenced by pictures over 

 their beds. Mrs. Minnie Clark thought that the blue prints of Madonnas, etc., ought 

 to take the place of the meaningless, highly colored pictures in children's rooms. 



This closed the discussion and the next thing on the program was "A Talk with 

 Home Makers" by Mrs. Ella M. Rockwcod. but as Mrs. Rockwood was unable to be 

 there. Miss Rushmore of the Agricultural College gave a lesson on eggs. She wore 

 a white shirt waist, white apron and dainty little white muslin cap, and looked very 

 ne:it and attractive. She had with her a chafing dish, a number of kitchen utensils 

 and material for making custard, curried eggs, and egg omelet. Her chafing dish 

 was composed of an alcohol lamp with a frame above it to support the cooking-pan. 



First she made custard, explaining the reason for everything she did. I will not 

 attempt in this space to give the i-ecipes slie used, but will tell a little about her 

 methods. For custard always use a double cooker. Custard is cooked when it 

 sticks to the spoon. If it is cooked too long it will curdle, that is the heat will 

 harden the albumen in the egg too much. If tliis should happen, set the pan con- 

 taining the custard in a pan of cold water and beat the custard with a revolving 

 egg-beater. This will bring it back if it has not gone too far. In beating eggs the 

 object is to get air in and if a little salt is put in, it will toughen the egg and make 

 it hold air better. 



While making the custard, Miss Rushmore gave an interesting talk on eggs. They 

 are very nutritious as a food. An analysis of one pound (about 10 eggs) shows that 

 in this amount there are two-thirds pound water, 2 ounces albumen, 2 ounces fat 

 and a very small quantity of mineral matter. The mineral matter is very necessary 

 for the growth of teeth and bones. Nourishment such as albumen and fat build up 

 the muscles and give heat to the body. Albumen is one of the most nourishing of 

 foods and is found in a purer form in the white of eggs than in any other place. 

 The value of eggs as a food depends upon their digestibility and price. The cost 

 of a food must always be considered. Albumen is more digestible raw than cooked. 

 •We cook it because it looks better and tastes better. The question is often asked, 

 what makes eggs bad? The shell is not air-tight as is often supposed, but is porous 

 and the air wliich enters through the shell makes eggs bad. A very good way to 

 keep them is to rub them over with lard or vaseline. They should stand point 

 downward and be kept in a cool place. 



Miss Rushmore next made curried eggs. For this she cut up hard boiled eggs 

 and poured over them a sauce which she made, using curry powder. While cook- 

 ing the sauce she spoke of the importance of cooking starch-food thoroughly, since 

 raw starch causes indigestion. Starch is found in tiny grains and the starch 

 grains of wheat, rice, corn, etc., all have different forms. Cooking of starch is one 

 of the first U ssons taken up at the College. Animal starch is found in a ver.v small 

 quantity in the liver. In each meal, one should study to have the proper propor- 

 tion of starch, fat. and muscle food. The Chinese eat starch almost entirely and 

 cannot withstand disease as well as people Avho eat meat. 



Next, Miss Rushmore made egg omelet. Each of the three dishes she prepared 

 was passed around to the ladies in the audience, as soon as finished. 



Then she told about the course for gii-ls at the College. In the cooking depart- 

 ment, they are taught how to cook the different kinds of food and the food value of 

 each. There is also a waitress' course and in the second year a course of lectures oa 

 domestic science and a-lso a study of what to do in case of sickness and emergency. 



