8o 4 THE POPULAR SCIENCE MONTHLY. 



house is furnished, and clothing for a family consisting of a man, 

 wife, and three children is hung in the closets. Posted in the sev- 

 eral rooms are lists giving the cost of the furniture, the clothing, 

 and the living expenses. The outfit of furniture amounts to $300. 

 The yearly expenses are estimated at $500, apportioned as follows : 

 Rent, $120; food, $200; clothing, $100; fuel, $30; miscellaneous, 

 $50. Experiments in feeding a family of five are carried on in the 

 house by Miss Katherine B. Davis, of Rochester, and the bill of 

 fare for each day since the beginning is posted in the living room. 

 The cost of food for the whole family has ranged between fifty 

 and sixty cents a day. 



Just inside the Midway Plaisance stands the Philadelphia 

 Workingman's House. It is a two-story structure of brick, the 

 dimensions being 15X43 feet, and it was erected by the Social and 

 Economic Science Committee of the Woman's Auxiliary of Phila- 

 delphia. It contains six rooms and a bath room, has a furnace, 

 and the cellar is concreted. Such a house could be built in most 

 places for $2,300. Floor plans of both this and the New York 

 house can be had for a small charge. 



The several exhibits of cooking processes and appliances would 

 make a very creditable display if brought together in one build- 

 ing. Opening from the gallery of the Woman's Building is a 

 large room, where a lecture on cooking is given daily, after which 

 the lecturer spends several hours in answering the questions of 

 interested listeners. This room is called a Model Kitchen in the 

 Official Catalogue, but it is fitted up as a lecture room, and not as 

 a kitchen. The National Columbian Household Economic Asso- 

 ciation, organized by the Committee on Household Economics of 

 the Board of Lady Managers, provides a lecturer, Mrs. Emma P. 

 Ewing, for two months of the season that the fair is open. She 

 lectured on bread-making during June, and is to return for the 

 month of October. During the whole six months Mrs. Sarah T. 

 Rorer lectures under the auspices of the Illinois Woman's Exposi- 

 tion Board. The board has assigned to her the special task of 

 making known the proper way of cooking corn products to Ameri- 

 can and foreign visitors, with the object of widening the too re- 

 stricted market for this product of our soil. Accordingly, Mrs. 

 Rorer describes only dishes into which corn enters in some form. 

 Her list is far from being so narrowly restricted as many might 

 suppose ; she has over two hundred recipes available, including 

 breads, puddings of cornmeal and cornstarch, griddle cakes, 

 mushes, hominy, blanc mange, and (not to be omitted) Philadel- 

 phia scrapple. A selection of these is included in the little recipe 

 book given away at the lectures. Mrs. Rorer also gives lessons to 

 a class of girls, the purpose of which is to show how cheaply in- 

 struction in cooking may be introduced into public schools. 



