Women Make the 
Homes. 
Woman And The 
SOME CURRENT LITERATURE. 
WO articles in the Home-Maker for June are of 
especial interest. One on “Indian Girls in Indian 
Schools,” by Elaine Goodale, is profusely illustrat'd by 
photographs caught by the author’s camera. Of the gen¬ 
eral character of the girls Miss Goodale says : “ One can 
hardly be among these girls for any length of time and net 
become warmly attached to them.” 
The article on the “ Little Wives of India,” by Dr. Emma 
Brainerd Ryder, an American physician, in Bombay, and 
which is but the forerunner of a larger work soon to be 
issued by her, is the strongest that has appeared in the 
Home-Maker in many months, and perhaps the strongest, 
most effective that has ever been written in behalf of the 
little wives. “A living inferno” is the vivid term used 
for describing Darkest India, as it relates to the down¬ 
trodden child wives, with regard to whom Dr. Rydersays: 
“ There is no other form of slavery npon the face of the 
earth that begins with the slavery enforced npon these 
little girls of India.” Any one who desires to realize that 
the stories told so often are the plain, every-day history of 
the women of India, and not hazy romance, will do well to 
read this painfully earnest paper. 
* * *- 
Jenny June pleads for the the fad on the ground that 
it has an ethical and educational value, and defines it 
briefly as “an object of interest.” The old word with 
which we are all so familiar, hobby, expresses the thought 
of the fad very well, if we but imagine the hobby as com¬ 
mon to a great many people at once instead of pertaining 
to one in particular. This special pleeder asserts that 
pessimists are as they are because of ignorance; that it is 
always interesting to know, and that the possession of a 
fad might work a work of transformation upon these 
social disagreeables. 
The pride of Prague, one of the marvelous museums of 
the world, grew out of the fad of an old woman, in the 
days when fads were but hobbies. This book-keeper of a 
beer garden, seeing that the fine hand industries of Bavaria 
were beiDg driven out by machine work, began gathering 
specimens of every variety of hand-work known to the 
peasants. Soon her hobby became known, and various 
specimens of every sort were freely brought to her. The 
work of women was her especial delight, and finally she 
began the collection of a library of books written or edited 
by women. Now, from an old woman’s fad has grown a 
fine, new museum of value to the whole world, to which 
additions are yet being made from all over the world, and 
which honors the memory of the original possessor of a 
fad by hanging her picture prominently upon the walls. 
The Museum of Hand Industries is her monument. 
* * * 
A feature of the Ladies’ Home Journal is the timeliness 
of its contents, and we find, in addition to the abundant 
special matter for the help and instruction of June brides 
in etiquette, trousseau, etc., articles upon horse-back and 
bicycle riding: upon pressing flowers, and out-door sketch¬ 
ing ; and upon keeping city boarders. The last mentioned 
article contains some hints which we note for the possible 
benefit of such of our readers as may live within the 
radius of the city boarder. The writer, whose special fit¬ 
ness to write such a paper seems to be common sense, 
quotes the keeping of summer boarders as being a regular 
branch of trade, and the third largest industry in one 
State, Maine. No doubt this will be a surprising state¬ 
ment to most people. 
Among the must-haves, she enumerates a situation 
absolutely free from all suspicion of malaria; springs for 
the beds ; silver forks and spoons ; abundance of bed and 
table linen; different hours for meals, for the boarders 
and the farm helpers ; and, last, but not least, screens for 
doors and windows. A lack of these last may make the 
difference between success and failure ; or, as she puts it: 
“The plague of flies may neutralize all your efforts.” 
Among the things especially advised, as being those 
which will please or satisfy the genus summer boarder 
and implant a desire to come again and bring more with 
them, are blankets for covering, mattresses (even if but of 
straw), in place of feather beds (city people are apt to be 
prejudiced against feathers) distinctive country products, 
such as chickens, eggs, milk and cream, in plenty; peas, 
beans and sweet corn—the true taste of which last three 
in their best estate city people at home never know—and a 
liberal supply of fresh fruit. She says: 
“ Though you should own a good modern cook book, 
and know how to make a variety of cakes and desserts, yet 
your boarders will not require much made food if they 
can only have an abundance of ripe fruit. Early apple 
trees are a fascinating feature to city boarders; so are 
pear, plum and peach trees. 
“Good soups, particularly the various cream soups now 
so fashionable, can be made at slight expense, and add a 
great deal to the appearance and enjoyment of a dinner. 
From your flock of chickens, if cooked in different ways, 
the main feature of two or three dinners each week can 
be procured. Fresh meat of some sort must always be 
served at dinner. Delicious jellies and conserves can be 
made from crab apples, barberries, quinces and sour, juicy 
apples during the fall and winter. Sweet and sour pickles 
and other relishes should also be made then. 
“ If there are any natural curiosities, any fine views, or 
anything worth seeing in your vicinity, find out all about 
them, and be ready to direct your guests to them. If you 
must charge something for the moderate use of your 
horses and vehicles, make the price small. Any appear¬ 
ance of overreaching, shakes confidence at once. Some safe 
person should be employed, if necessary, to bring the mail 
at least as often as once each day. 
“ Ice is a great help, but can be dispensed with if your 
drinking water is from a cold spring, and if you have a 
cool place in which to keep your supplies. 
“The people who go to these quiet farmhouses are 
usually mothers with young children, often ill-behaved 
and trying; or invalids, who are full of whims. But re¬ 
member that the arrangement between you and them is 
purely a business one, and that in the way of business one 
must be brought in contact with all sorts of people. 
“The cost of board at farmhouses varies, according to 
the fare and accommodations provided, from three to 
seven dollars per week, five dollars being the common rate. 
“ Clean, comfortable beds, savory food, and the evidence 
of a sincere desire on the part of the hosts to make their 
guests happy ; keeping a pleasant parlor neat for them, 
level grounds in order for their games, hooks for their 
hammocks, and as many inexpensive devices as possible 
for their comfort; these will be pretty sure to produce 
satisfaction on both sides.” 
Mattings for the floor, home-made, or even rag-carpet 
rugs, cheese cloth curtains, and quite small sleeping 
rooms, if cool, may be put up with for the sake of these 
other things mentioned, which things form almost the 
sole reason for the irruption of the city summer boarder. 
RASPBERRIES, AS WE LIKE THEM. 
LACK raspberries do not begin to receive the con¬ 
sideration which they deserve; probably because 
they are so easily obtained. They are certainly very 
healthful, and when well grown and juicy, they are of de¬ 
licious flavor. There are few fruits which retain their 
original flavor so well after drying. Indeed many persons 
prefer the dried fruit to that which is canned, for pies and 
puddings. The process of canning black-caps is very 
simple. After looking over, put the fruit in a granite pre¬ 
serving kettle, add one-third of its weight of granulated 
sugar and a very little water. When it comes to a boil 
put it in self-sealing cans, fasten securely, and the deed is 
accomplished. 
If the berries are very large, and it is desired to retain 
their form perfectly they may be placed in the cans while 
fresh, covered with a syrup made by boiling sugar and 
water, and cooked in the cans according to previous 
directions. 
Raspberry Vinegar. —This is a delicious and healthful 
beverage, especially useful for invalids. Cover two quarts 
of ripe raspberries, either red or black, or a mixture of the 
two, with nice cider vinegar. Let it stand three days in a 
cool place; then squeeze the juice through a jelly press 
and pour it over a second installment of fruit. Treat this 
in the same manner, and when squeezed out add three 
pints of sugar to every gallon of juice; let it come to a 
boll, and skim carefully. Let it boil 15 minutts, then 
bottle and cork tightly. One tablespoonful added to a 
glass of cold water is a most refreshing drink. I have a 
few bottles left which are four years old, and if there is 
any change, it is improved by age. 
Raspberry Pudding. —One egg, one tablespoonful of 
butter, two tablespoonfuls of sugar, one cupful of sweet 
milk, one dessertspoonful of baking powder, sifted with 
one cupful of flour and a little salt. Beat all together. 
Put one quart of fresh, black laspberries in the bottom of 
a pudding dish, pour the batter over it and bake about 
three quarters of an hour. 
For the sauce, express one cupful of juice from some 
raspberries, add one cupful of boiling water, one table¬ 
spoonful of corn starch or flour, previously wet up with a 
little of the fruit juice, two-thirds of a cupful of sugar 
and a little salt. Cook until thick in a double boiler. This 
is sufficient for five persons. In winter, the contents of a 
quart can of raspberries answer the requirements per¬ 
fectly. 
Raspberry Short Cake. —Make a nice biscuit dough 
by rubbing a large tablespoonful of butter into one quart 
of flour, through which three teaspoonfuls of bakiDg pow¬ 
der have been sifted. Break an egg into a cup, fill the cup 
with new milk and add this with a second cupful of milk 
and a little salt, to the flour. Beat all together lightly and 
put it into shape for cutting, on the floured moulding 
board, with as little addition of flour as possible. Cut into 
small biscuits and place side by side in a baking pan with¬ 
out crowding. When baked break them apart carefully 
and take off the upper portion of each with a silver fork. 
Butter both pieces liberally and spread the lower ones with 
berries which have been slightly mashed and sweetened. 
Cover with the upper part of the biscuit. Arrange them 
on a warm platter as you bu'ter them. Strew large, hand¬ 
some berries over the top and send a jug of rich sweet 
cream to the table with them. 
Raspberry Roly-poly. —Make a nice biscuit dough ac¬ 
cording to the preceding directions. Roll it out quite thin, 
using only half the dough at a time. Spread with nice 
fresh berries and roll neatly. Have two pudding cloths 
wet and floured, pin one around each roll, leaving room to 
swell, and boil briskly for two hours, or place in a steamer 
and steam until a broom splint brings out no dough. If 
steamed it is not necessary to wrap them in cloth. Lay the 
lapped side down in a deep tin, cover with another tin and 
they will cook nicely. Serve with sweetened cream. 
Old-fashioned “Raspberry Dumplings” may be 
made from the same dough by cutting it in rounds the size 
Homes Make the 
Home. Nl, “ 
of a saucer. Put a tablespoonful of berries on each, wet 
the edges and pinch them together, lay them side by side 
on a dish, make a little hole in the top of each and bake or 
steam until done. The last two recipes differ only in form 
and name. 
Red raspberries are at once very attractive to the eye and 
very gratifying to the palate. Probably the varieties 
known as Marlboro and Cuthbert are as good as any. The 
latter, by the way, came to us first through one of The R. 
N.-Y.’s distributions. 
The berries may be used much the same as strawberries 
in short cakes and other dainty dishes, but unlike straw¬ 
berries, they are better, if anything, when cooked than 
when used fresh from the bushes. They should be cooked 
in the cans, as they are very soft, and it is not easy to keep 
them in nice shape. 
It is difficult to imagine anything more delicate and 
delicious than red raspberry jelly, or richer than red rasp¬ 
berry marmalade. In making marmalades from any fruit 
having small seeds, it is well to cook the fruit until the 
juice starts nicely, then pour it into a colander which will 
retain the solid parts of the fruit. Boil the sugar and juice 
until suifijlently reduced, return the portion in the colan¬ 
der, let all heat to the boiling point and you will find your 
marmalade as near perfection as possible. 
Red raspberries are improved by the addition of a little 
currant jnice. The two flavors seem suited to each other 
and no matter which predominates the mixture is sure to 
be delicious. 
An exceedingly pretty dish may be prepared by making 
a quart of clear gelatine jelly and allowing it to cool but 
not to set. Pour a little into a m >uld, then sprinkle a few 
large, ripe red raspberries over the surface, continue to 
alternate jelly and fruit until the mould is filled. Set on 
ice. When needed, dip the mould in warm water, turn the 
contents on a handsome dish and surround It with whipped 
cream which has been sweetened to taste. 
Unlike black raspberries, the red ones are not very good 
when dried. The color is spoiled and the delicate flavor 
impaired. s. A. little. 
HOW ONE HOUSEWIFE MANAGES. 
HE situation, September. 1890: Work enough for two 
women ; only one to do it. 
The family, father mother and four children—ages 2, 9, 
14 and 21—also three hired men all of the time. 
The business, dairy farming. The harvesting of 100 
acres of Alfalfa at band, usually requiring from eight to 
ten extra men. No servant girl to be had. The children, 
nine and fourteen, attend school; 21 fills a man’s place on 
the farm. How shall the housework be managed ? 
A boy is hired to help in the house during the early 
morning hours, and to operate a hay rake the rest of the 
day. 
The first and second cuttings of Alfalfa have been stacked 
near the barns; the third can be stacked in the field. 
An “Acme ricker” is placed in the field at an outlay of 
$150, and the haying is done without hiring extra help, and 
n^ore than half enough is saved to pay for the new ma¬ 
chinery. 
| (This Rubicon crossed, the housewife takes new courage 
and makes a division of labor. It has been her custom to at¬ 
tend to the gathering of the cream from the Cooley cream¬ 
ers—14 can and must do this before and after school. 
The printing and wrapping of the butter has been her 
especial work. One of the men is carefully trained to do 
that. 
^Washing day loses its terrors with a good washing ma¬ 
chine and wringer, and a strong-armed man to operate 
them. With two boilers full of boiling suds, a good sized 
washing is done in-ide of three hours. A little managing 
saves time and strength. Monday morning the beds are 
thrown open, and the soiled clothing is removed; the beds 
are aired all day. The sheets are taken from the sunny 
line and returned to the beds unironed. If possible the 
dinner is baked—roast and baked potatoes, or beans. A 
little concentrated lye in the boiler saves soap and c einses 
the clothes. Why have red flannels been tolerated so 
long ? They are a nuisance on wash days, often making it 
necessary to give them an entirely separate water because 
of their color. Have one washing day in a week and make 
it a thorough one. Don’t lose time in getting ready and 
clearing away for several of them. 
In ironing coarse clothes, spread several pieces, one 
above the other on the table; when the lower ones are 
reached, they will need little more than folding. 
If “ cold starch ” is used, be sure to rinse once in cold, 
clear water after starching, that no particles may adhere 
to the irons. Don’t forget that “ a living mother is worth 
a great deal more to the children than a dead one,” and 
while hut band lights the kitchen fire and puts on the 
potatoes that you prepared for boiling the evening before, 
do you take a half hour’s nap, and rise only in time to 
broil the steak and make the biscuits. If you have slept a 
little too long, expedite matters by slighting the biscuits, 
and instead of kneading and rolling them out—bake the 
dough in one cake, when as stiff as can be conveniently 
stirred. 
People of leisure may discard pies: this house-keeper 
can not spare them from her bill of fare. They can be made 
in a comparatively leisure day and they help out of many 
a “ tight place.” Properly made, they are not unwhole¬ 
some. Mince pies can be made of dried apples instead of 
the fresh fruit, so that no one will suspect it. Nearly cook 
