Women Make the 
Ho “ woman And The 
A REMUNERATIVE CAREER AWAITING WOMEN. 
The Call For Cooking Teachers. 
S told by Elizabeth Robinson Scovil In the Home- 
Maker, the very work which most women have made 
a dally occupation, is calling loudly to them to supple¬ 
ment their knowledge by a short period of exact training, 
and then to proceed to take in the shekels. Of the de¬ 
mand for women as instructors for cooking schools this is 
said : 
“ The corresponding secretary of the New York Cooking 
School, 28 Lafayette Place, says: ‘ The demand for trained 
teachers of cookery is largely in excess of the supply. I 
feel that each year more and more will be able to find em¬ 
ployment. At our school we could have taken much more 
work if we had been able to supply the right kind of 
teachers.’ 
“ The authorities of the Pratt Institute, Ryerson Street, 
Brooklyn, N. Y.,say : ‘Teachers of cooking who possess 
some knowledge of domestic science are in great demand.’ 
“A lady who is successfully engaged in this work writes: 
* The demand for those who can teach cooking is good. 
Graduates from a normal school find positions soon after 
graduation and often the demand is in excess of the 
supply.’ 
Of the training schools, this : “ The New York Cooking 
School, already referred to, has a normal class with a six 
months’ course, for which it charges $100 
“ The Boston Normal School of Cookery is a private one. 
The tuition for six months is also $100 A high school edu¬ 
cation, or its equivalent, is required. Besides the practical 
work, instruction is given in the chemistry of cooking, 
physiology and the principles of teaching. 
“The Boston Cooking School, 174 Tremont Street, has 
sent ontgood teachers. 
“The Pratt Institute has made cookery one of the 
branches in its department of Domestic Science. Pupils 
are admitted to its normal class in September. The class 
is limited to 12. Those desiring to enter must have a prac¬ 
tical knowledge of cooking and must present a satisfactory 
statement or letter, in regard to general scholarship. The 
course covers one year, five days each week, and includes, 
besides a thorough course in cooking, instruction in physi¬ 
ology, chemistry of cooking, normal methods and practice 
teaching. * * ‘ The regular normal course is supplement¬ 
ed by short courses in household economy and laundry 
work. Materials used In cooking will be furnished free of 
charge.’ This is quoted from the catalogue. The price is 
$20 per term for the three terms included in the year. 
“ At the New York College for the Training of Teachers 
there is a department of domestic economy. There are 
Saturday classes for persons engaged in the work of teach¬ 
ing, who wish to pursue further courses of professional 
study. These classes begin in October and continue until 
May. The fee charged is $15, payable in October.” 
And in regard to remuneration : “ A teacher of cooking 
in the public schools receives in Boston from $450 to $744 
a year ; in Philadelphia, from $650 to $750. Teachers em¬ 
ployed in private schools receive from $70 to $75 a month 
as principals, and about $40 as assistants.” 
One instance is given in which the salary is $1,000, and 
those who teach private classes are represented as receiv¬ 
ing $5 from each pupil for a course of 12 lectures. Many 
positions are open in hospitals, industrial schools, and even 
in mission fields, to give instruction to classes. 
Women would perhaps put their talents to good use, 
with less injustice to others, by filling positions of this 
sort, than by trying to usurp positions which have hitherto 
belonged to the army of masculine bread-winners. 
CONSERVED PEARS. 
HE Bartlett Pear, than which there is perhaps none 
better for canning, is yet a difficult fruit to put up 
with a certainty of perfect shape, and finest flavor in the 
product. 
One point to be noted Is that this fruit must have 
reached a certain definite degree of ripeness. If still hard 
and green when canned, it will not be satisfactory; if over¬ 
ripe, it will be almost flavorless. The right time to use it 
is just before it is perfect to eat out of hand, when it is 
yellow, and quite mellow, but not yet quite at the “melt¬ 
ing” point. 
The shape will be kept best by cooking the fruit in the 
cans, but it may be cooked in kettles in rich syrup, if care 
be used. The pears are peeled, halved and cored if desired, 
and dropped at once into cold water. When enough for 
one can are ready, they are placed in the hot syrup, cooked 
until they change from opaque white to a semi-transpar¬ 
ent appearance, and can be pierced by a straw. Then 
with a silver fork, or a spoon, I remove them one by one to 
the can. 
To many tastes, the richer preserve appeals more pleas¬ 
urably than the canned sauce, and more flavor Is devel¬ 
oped if a small piece of ginger-root is added to each canful 
of fruit. 
A good general recipe for pear pickles is to use 3 X 
pounds of sugar, one pint of good vinegar, and one ounce 
of mixed spices (or cinnamon alone) to seven pounds of 
fruit. Many varieties of small pears are so solid as to 
cook in good shape in water; soiter varieties may better 
be steamed. The heated vinegar and spices are poured 
over the cooked fruit, as in recipes for other fruit pickles 
heretofore given. 
The Seckel Pear is a favorite pear for pickles, and it is 
excellent, but there is a toughness and a strong flavor to 
the skin that are objectionable to some tastes. The pickles 
will be found far superior if peeled before cooking, though 
not all housewives will have the time and patience to at¬ 
tempt it with a fruit that might, in one sense, be massed 
as a “ small fruit” though not usually placed there. 
Our Economy Column. 
T O my mind, that is economy which takes account of 
all our wants, spiritual, mental and physical, and 
which gives to each its due proportion of time and helps for 
proper development. Family worship, with its blessed, 
hallowing influences, and music with its power to soothe, 
to elevate and to refine, have each had their place in our 
home economies for years. To keep out of debt, and to 
have but one purse, free to both husban 1 and wife, are 
economies which have been productive of much peace and 
prosperity in the 33 years of our married life. We began 
as renters on a poor farm in eastern New York. We now 
own a good unmortgaged home on rich Iowa soil. 
Our economy doesn’t compel us to eat all the messes 
spoiled by our experiments. That is a part of the cost of 
our education, and half a dozen cats (cheaper to keep than 
rats and mice,) or half a hundred pigs are ready to dispose 
of them without complaint, or injury to their digestive 
organs. 
O what a delight It is to grace our table with light, 
sweet bread, nice butter, tender, nutritious meats, and 
nicely prepared vegetables and fruits. Our economy 
prompts us to use very little tea, coffee, pie or cake, (and 
no tobacco,) but we like to know the best ways of prepar¬ 
ing them for company. 
This winter we economized by dismissing the hired girl, 
and hiring a good strong man to do the work out of-doors 
and in the house, and we are more than pleased with the 
result. We are surprised to see how quickly our kindly 
disposed man takes to housework and how easily he does it. 
We like plenty of company, young, old and middle-aged ; 
this is one of our indispensable economies. It keeps our 
hearts in love and sympathy with the great working, loving, 
suffering world around us. Our idea of hospitality is to give 
hearty, loving welcome to our friends, then to do the best 
for their comfort and happiness that we can under the 
circumstances, and be content with that. If they found us 
with only a spread of mush and milk, they would be wel¬ 
come, and there would be as much science In the cooking 
of the mush, and the care of the milk, as in connection 
with more delicate preparations of food. Husband always 
insists that plenty of good, well-kept tools to do our work 
with are necessary to the highest economy. iowa. 
* * * 
Some farmers’ wives do not deem it necessary to look 
nice; they think they cannot afford to do so. My friends, 
you cannot afford to look any other way; your children’s 
happiness and your own depend too much upon your ap¬ 
pearance. By looking nice in the afternoon I do not mean 
that you are not to look nice always, but do put on a differ¬ 
ent dress; and another pair of shoes will rest your feet 
wonderfully. A friend looking at my clean, light colored 
neatly fitting calico, said: “Oh, if I should put on a dress 
like that, the pigs would get out, or the bees swarm, and I 
would have to look after them, and my dress would be 
spoiled.” But I would risk all that, and if I soiled my 
dress chasing pigs I would put on another. 
Take a nap, sew and get out in the air, if only to sit on 
the veranda in warm weather. Staying in the house too 
much is apt to gtve one the blues. 
I like to have a fruit cake always baked. It keeps well, 
and if company comes to tea It is ready; or for dinner 
when the pies are gone, I sometimes steam some and make 
a nice sauce to eat on it. I think our friends would enjoy 
their visit much better by taking what we have, than by 
expecting us to spend so much time getting something 
good to eat. 
Sunday is a day of rest. Do not get up an extra nice 
dinner, and do not get three meals, even if your John does 
make a fuss. 
We have avoided considerable heavy washing by substi¬ 
tuting cretonne for white spreads. When they look dim 
from dust, shake them thoroughly and they will appear 
bright and fresh, as when new. 
When we Intend to make several garments of the same 
kind, we cut them all out at once, using the first one cut 
for a pattern, instead of the paper pattern, which secures 
exactness, if you have to enlarge the pattern. We, also, 
take several pieces to the machine at once, then while it is 
adjusted for tucking, hemming, etc., we do all in that 
line. It saves time and thread also, to run one piece in 
after another without losing a stitch. We sometimes 
make two plain garments without breaking the thread. 
In making trousers we stay the bias seams with tape to 
prevent ripping. In makiDg knee pants, if the knees and 
seats are reenforced, they can be repaired more readily, as 
well as more neatly. 
For every day underskirts we use striped crinkled seer¬ 
sucker. It is not so quickly soiled, is more easily washed, 
and does not require ironing. s. B. s. 
* * * 
A woman must be as wise as a general; she must have 
the whole workings of her home before her, as a general 
does his map ; this will prevent friction to a great extent. 
Patience is a virtue which can and must be cultivated 
by every member of the family. 
Teaching the men and boys to be careful to leave the 
accumulations of dust and mud collected on clothing and 
Homes Make the 
Home. 
footwear out-of-doors; sorting out apples that are decay 
ing and making a dish of sauce or delicate pastry that 
would tempt a queen, instead of using sound ones ; these 
are true economies. 
When a garment Is worn out, I care not what its fabric, 
it can be made into something else. 
Let it not be said that French women are better man¬ 
agers than American women. They do not scrimp them¬ 
selves either, or their households, but by sedulous care and 
superior management make model housewives. 
MRS. A. D. L. 
MINUTLE OF CHEESE MAKING. 
SUBSCRIBER begs that we publish once more a 
recipe for making cheese. 
First, if the cream has risen overnight and is to be 
worked in, it is taken from the milk and thinned with 
warm (never hot) water until it will pass through a milk 
strainer. It is then stirred into the milk, after w itch the 
morning’s milk is added. 
The milk is next heated to 85 to 90 degrees, and the ren¬ 
net added and stirred in thoroughly. When the cheese 
first comes it looks like clabbered milk. It is then sliced 
carefully, both ways, with a strip of tin, or a long, thln- 
bladed knife, and, after this, allowed to stand until it 
settles well under the whey. The whole is then gradually 
heated to 100 to 115 degrees, ana the curd lightly broken up 
into pieces about the size of a thimble. At this tempera¬ 
ture it remains, with occasional gentle stirring to aerate 
the curd, and to bring every portion of it Into contact with 
the whey, until it is slightly acid, feels springy, squeaks a 
little when chewed, and shows no milky appearance when 
broken open. At this point the whey is drained off as 
quickly as may be, this process being hastened by slicing 
and breaking the curd several times. Work it until cool, 
dry, and as fine as small peas, (some say wheat kernels) 
and salt it at the rate of one ounce to five pounds of curd. 
The curd is now ready for the press. The last operations 
have been performed with the curd In the cheese cloth ; 
this or a dry one is now laid into the hoop, with the curd 
inside It, the corners are turned well over the top, and the 
follower, which should not fit too tightly, is put in place, 
and a light weight applied. 
All this varying process, which must not be hurried, has 
taken perhaps four hours. The cheese is pressed during 
the afternoon, and turned at night, when a fresh cloth is 
used, and the top covered smoothly with a fitted piece, the 
extra corners being now above the follower, not under it 
as before. Press 12 to 18 hours with an increasing weight. 
After removing, rub with lard or butter; turn once a day, 
or oftener. A cheese may be used when from two to four 
weeks old ; of course it is better older. 
As regards the rennet, It may be prepared at home, by 
turning and emptying a calf’s rennet, filling it with salt 
and then drying it. For several days before It is needed, 
it is to be soaked in a quart of strong brine, to which the 
juice of a lemon is added. Mr. Waldo F. Brown advises 
the use of the liquid rennet extract, as it comes from the 
store, although he states that he himself uses the home 
prepared. Enough should be used to bring the cheese in 
from 20 minutes to half an hour. Experience will soon 
determine the amount, ordinarily a tablespoonful to five 
gallons of milk. Some maxims: 
1. The great secret in having soft skim-milk cheese 
is not to scald too much. It need be heated only so that it 
will not fall to pieces when taken up in the hand. 
2. A cheese may be spoiled by too-heavy pressing at 
first. If the whey runs off white or creamy, instead of 
colorless, something is wrong. Again, by too heavy pres¬ 
sure at first, a rind is formed, the whey forced to the cen¬ 
ter, and a leaky cheese is the result. 
3. A cheesemay be greatly injured by allowing a current 
of air to strike it when first removed from the press. The 
rind will check into innumerable fine sections in a very 
few minutes, and these cracks invite the skipper fly. 
GUESTS AS THEY COME TO US. 
IV. 
The Ill-mannered, Gossiping Guest, 
Jeremiah had broken his reaper and had to go to the 
village that afternoon to get it mended, and, as I had some 
trading to do, I went with him. I was walking quietly 
along the street when I heard a high-keyed feminine voice 
saying : “ Why, Geraldine Germane, how do you do ? I 
didn’t expect to see you here!” 
I looked across the street, and, lo I there stood Belinda Per¬ 
kins, one of our former neighbors in the place from which 
we had moved four years before. 
She kept on talking as fast as her tongue could go, and 
crossed over to where I was, saying that she had “ lots of 
news ” to tell me. 
If she had I didn’t care to stand in the street to hear it, 
so I invited her to go home with us, which she seemed 
very ready to do. She said she was “kind o’ visitin’ 
around anyway,” would as soon visit at our house as any¬ 
where. and could send word back home by her brother, 
with whom she came. 
Belinda was not married and had no family affairs of her 
own, but she was kept busy by prying into and dissecting 
those of other people. I knew of this little falling, and re¬ 
solved that I would let her do most of the talking and 
keep a “close mouth ” myself. 
When I had the supper work neatly done and had things 
ready for breakfast, I went into the little parlor to sit 
