March, 1892. 
59 
ORCHARD 
.>\AAAAa/wwwv\/w\aa/W'a\/W «\M Ag.'-o 
,/V A/K^A/^AA?WA/\A^AAAAA>~/SA/\/\>\A<\j\/\ / , /\A ftAA>\Vu»> 
GARDEN \ 
aaaw^wnaaa/wunaaaa^A/vw^^vvv 
Employers complain that if a type-writer 
fails to work, even if the difficulty be quite 
simple, the young woman operator is help- 
less, and can do nothing till some man 
comes to make the necessary adjustment. 
Perhaps the “expert” spends only two min- 
utes in making the correction which might 
easily have been done by the operator had 
she only known how; but, for lack of know- 
ledge, two or three hours of valuable time 
have been lost. 
And these are only illustrations of a uni- 
versal difficulty, the failure of women to 
gain a thorough and scientific understand- 
ing of the things with which they deal. 
Let it be the aim of every young woman, 
then, to investigate the workings of any 
machinery which she is called upon to use; 
to have a scientific knowledge of cooking 
if her talents are to be exercised in that 
line; in short, to find out all she can about 
the particular branch of work in which she 
is engaged. She will find that her useful- 
ness and the value of her services increase 
in a direct ratio to her knowledge. 
The Cooking of Meats. 
Many times we scold the butcher for the 
poor meat which has appeared on our table, 
when in reality all the blame belongs to 
the cook. The best of meat may be spoiled 
in the cooking; though, to be sure, it can 
never be quite so bad as a poor piece simi- 
larly cooked. 
There are a few general rules which 
should always be observed in regard to the 
cooking of meats. To begin with, meat 
should never be washed: the most that can 
be done is to wipe it off with a damp cloth. 
In broiling, a clear fresh fire is essential, 
very hot for steak, and more moderate for 
chops. Most of the fat should be trimmed 
off; and, if there is a good deal to be broiled, 
the tough ends should be cut off also. 
Grease the gridiron, and arrange the meat 
on it so that the thickest parts shall be 
where the fire is hottest. Turn constantly, 
in order to avoid scorching or smoking. 
For steak, cut as it should be three-quarters 
of an inch thick, ten minutes is the allow- 
ance of time usually given ; but, since fires 
will vary in spite of all precautions, the 
clock cannot be relied on implicitly. It is 
better to take it up too soon than to leave it 
too long, for a rare steak may be returned 
to the fire, but one overdone is ruined. 
When the meat is taken from the broiler, 
it should be placed on a hot dish, buttered 
and salted, and served at once. If delay is 
necessary, cover with a hot dish and set 
the platter on the back of the range, over a 
pan of hot water. 
Beef to be toasted should be sprinkled 
with pepper and salt, then dredged thickly 
with flour and placed on a rack in the drip- 
ping pan. Flour should be sprinkled on 
the bottom of the pan which must be put 
in a very hot oven. As soon as the flour is 
browned, pour boiling water over the meat, 
return to the oven, and baste every twenty 
minutes. The flour forms a crust which 
prevents the escape of the juice. Moderate 
the heat, allow twenty minutes for every 
pound of meat, and the result will be a 
tender, juicy roast, the outer portion of 
which is well done while the inside is quite 
rare. Lamb or mutton should always be 
thoroughly cooked, and hence should re- 
main a long time in an oven only moder- 
ately hot, and be basted frequently. 
Meats to be boiled should be plaoecP in 
boiling water and kept boiling for fifteen 
minutes, then drawn back where the water 
will just simmer and allowed to cook a 
long time. The rapid boiling at first hard- 
ens the outside so that the juice cannot get 
out, consequently the long simmering does 
not impair the flavor. 
Cake-Making Hints. 
“It takes a lady to make cake,” said a 
housekeeper of long experience the other 
day. And certainly the average cook can- 
not be trusted with cake-making, except in 
its simplest branches; for, even when fairly 
successful, she is so extravagant and waste- 
ful of good materials, that an economical 
housekeeper cannot endure it. If there are 
daughters in the household, they generally 
enjoy having charge of the cake and des- 
sert, and treat the family to most dainty 
and delicious concoctions; but the house- 
keeper who is so unfortunate as to have no 
daughter, will do well to use her own 
talents in this line. 
In cake-making, much depends upon the 
way in which the materials are put to- 
gether. but perhaps of even more import- 
ance is the baking. Many a good cake has 
been ruined in the oven. Angel and sponge 
cakes, which are without butter and which 
are dependent upon the whites of eggs for 
lightness, require a slow oven, while pound 
cake and all varieties containing much but- 
ter must have a hot oven. 
A vigorous beating is essential to the suc- 
cess of pound cake, but the same treat- 
ment will ruin an angel cake. In that, the 
ingredients should be mixed in the gentlest 
manner possible, with a quick, light motion. 
Sponge and angel cakes, as well as all those 
containing milk and baking-powder, are 
only nice while fresh: but all fruit cakes 
improve by keeping. Quite a plain cake, 
baked in layers, may be made delicious and 
attractive by a nice filling, and the variety 
of fillings is almost unlimited. 
When a cake is to be made, the first 
thing to be thought of is the fire which 
should be so prepared that the oven will be 
of exactly the right temperature when the 
cake is put in. Before beginning to put 
the materials together, the tin should be 
ready to receive the cake, every ingredient 
should be measured and at hand, and the 
eggs beaten. 
For ordinary cakes, the butter should 
first be rubbed to a cream, and then the 
sugar worked in gradually. Next come 
the yolks of the eggs; the milk, if any; the 
flour, with the baking powder; and lastly 
the stiff whites, which should be mixed in 
with the least possible stirring. When 
fruit is used, it will be more evenly distri- 
buted through the cake if dredged with 
flour, though occasionally a little dry flour 
will remain in a crevice, showing when the 
cake is cut, and for this reason some cake- 
makers will not roll it. 
If all these suggestions are followed, and 
the best of materials used, there will be 
little danger of ever having a poor cake. 
$ “ WORTH A GUINEA A BOX.” ! 
Blind. 
They are blind who will & 
not try a box of 
PILLS 
Iforthedisorders whichgrow! 
lout Of Impaired IMgrs- « 
Itlon. For a Weak { 
Ntoimich,Consti|>:Ui<>it < 
Disordered l^tver, Sick Headache, ( 
J or any Bilious and Nervous ailment*, ^ 
[they take the place of an entire medicine 5 
| chest. 
Of all druggists. Price 25 cents a box. 
New York Depot, 365 Canal St. 31 j 
Hard Work Made Easj 
BY USING THE 
Buckeye Churn. 
One churn sold at wholesale 
price where we have no agent. 
For full particulars and cata- 
logue. address 
The Buckeye ('hurn Co., 
P. O. Box 12?, Sidney, Ohio, 
FARMERS 
Saw and <3 rial Mill. 4 H.P. 
and larger. Catalogue free. 
llel.OACII HULL CO., Atlanta, Ga. 
fion QONPQ WITH WORDS AND MUSIC 
complete and our Ill-page 
paper one year lor 32c. Or 25 skeins best embroidery 
silk in assorted bright colors and paper one > car 28c 
Woman’s Farm Journal, 301 N. 9th St., St. Louis, Mo 
SALESMEN 
WANTED?™ 
I goods by 
I sampieto the wholesale and 
retail trade. Liberal salary 
I and expenses paid. Perma- 
nent position. Money advanced for wages, advertising, etc. For full 
particulars and reference address CENTENNIAL MFG. CO.. CHICAGO, ILL. 
ALUMINUM SOUVENIR 
Charm (dime size) with the Lord’s Prayer coined in 
smallest characters, and strung on blue silk ribbon, 
sent tree to any one trOCBT sending 10 cents for 
sample vopy ol'Tbe “ UbC St. Louis Magazine. 
Aluminum is the wonderful new metal, bright as sil- 
ver, light as wood, strong as steel, will not tarnish. 
St. Louis Magazine, 901 Olive St., St. Louis, Mo/ 
St. Louis, Mo. 
Artistic Metalworkers.) 
llrus. Iron and Wire Office-work. 
Railings. Cresting*, Nettings, etc. 
Everlasting Cemetery FENCES. 
Shipped everywhere. Agents wan 
Writ* for Catalogue ana Estimate. 
YOUR NAME on- 
