1908. 
THE RURAL NEW-YORKER 
U13 
Helpers in the Home. 
Part I. 
Tlrc schools in which are taught the 
old art with a new name, now called 
domestic science, have not yet filled the 
want that is everywhere felt of provid¬ 
ing helpers for the home. Talk with 
any student who expects to graduate 
from such a school and she will tell you 
that her aim is to be an exponent of the 
results of her training to other pupils, 
or to conduct a home of her own. But 
if it were suggested that she enter an¬ 
other home as a paid worker in the 
domestic art, the idea would not be en¬ 
tertained. Yet the true aim of such in¬ 
stitutions should be for the betterment 
of those who give their time to make 
our homes clean and comfortable, and 
should elevate their occupation to the 
position it deserves. The training 
schools for nurses, with diploma at the 
close of the course, place that calling 
among the desirable professions for 
women, and it would make a wonderful 
transformation in the home life if one 
could engage a domestic science gradu¬ 
ate for the various departments of 
housekeeping. That such a dream may 
be realized when our,multi-millionaires 
not only build schools, but residences 
where graduates can have their homes, 
and go out to their daily avocation, 
must be the hope of every thoughtful 
woman. If as in many other- reforms 
one hope is in the children, it is well 
to think of the youthful immigrants who 
come to this country from the Old 
World, and are settled with housekeep¬ 
ers all over the land. The material is 
there, in a crude form, and often the 
impulse to help and to become useful, 
but they have never been trained in the 
least, and for these a domestic science 
course would mean salvation. A step 
in the right direction was noticed in the 
annual report of the Hervey Institute in 
Montreal, where friendless little girls 
are cared for, and where a class has 
been formed to train them for domes¬ 
tic science. Philanthrophy in this direc¬ 
tion would be for universal good, and 
help those who have no means of help¬ 
ing themselves, by teaching them to do 
the work well that is the necessary 
equipment of everv home helper. 
But much as we may theorize, who 
can give a solution to the domestic 
problem as it stands to-day? To every 
thoughtful mind it must be felt as the 
most serious consideration of home life, 
and until the routine work is elevated by 
some regular course of teaching as men¬ 
tioned, there is no chance for improve¬ 
ment in the standard. Meanwhile the 
girls who need employment will do any¬ 
thing rather than go into our kitchens, 
because we are often so inconsiderate 
and so exacting that our help feel as 
if their time was never their own. 
There is no freedom of action, and 
worse than all, no personal interest, be¬ 
cause such service is considered to de¬ 
bar a girl from the social advantages 
she would have if she was engaged in 
any other employment. A friend of 
mine in whose home the same maids 
have been for 22 years, when asked the 
secret, replied: “Pay them well and 
make them feel at home,” and she al¬ 
ways superintended their comfort and 
consulted and advised with them with¬ 
out any affectation of superiority. 
There was started in Boston two 
years ago a Household Aid Company 
that treats this question in a practical 
way. It aims in its prospectus “To 
bring together the housekeeper and the 
household worker on a business basis 
that shall be satisfactory to both; to 
make the work agreeable to young 
women and put within reach of house¬ 
keepers more intelligent and able work¬ 
ers.” An amusing story in a late maga¬ 
zine gives a lesson on this point. A 
dozen housekeepers were trying to en¬ 
gage a maid known to be efficient. They 
interviewed her in turn, questioned her 
capability and terms, but she decided 
on one who only said: “Are you com¬ 
ing to live with me, Mary?” The im¬ 
passable gulf must be bridged that sepa¬ 
rates employer from employee befofe 
the problem will ever be solved. There 
are many women who would find the 
tasks of keeping a department of the 
home in order a pleasant occupation but 
for the position they occupy in follow¬ 
ing it. To be subject to call at any 
hour, to live in the basement and sleep 
there or in the attic; to be in such an 
anomalous position that even the min¬ 
ister never calls at the basemenl door; 
to be expected to wear a cap as a badge 
of servitude; to eat what is left from 
the table, after the courses have been 
served; to wash heaps of dishes after 
an eight o’clock dinner, is not the way 
to win girls to domestic science. There 
must be reconstruction in the home, and 
a return to more simplicity of methods, 
and of living, less talk of “servants,” 
and less fault-finding, with some 
thought of the Golden Rule and “put 
yourself in her place.” , Few house¬ 
keepers realize what a seven o’clock 
breakfast and a seven o’clock dinner in¬ 
cludes for one helper, for it must mean 
at le^.4t 14 hours’ steady labor before 
the last dishes are washe'd. 
Annie L. Jack. 
When Milk Gets Sour. 
During the Winter months it is pos¬ 
sible to get and keep for some time a 
quantity of either sour or buttermilk, 
and many of the delicious, if old-fash¬ 
ioned, dishes that may be made from it 
are especially appropriate for cold 
weather on account of their substantial 
qualities. 
Sour Milk Cake.—Shortening—butter 
and lard—size of an egg, creamed with 
one cup sugar. Break an egg in a cup 
and fill cup with sour milk. Two cups 
flour sifted with one teaspoon baking 
powder and one small teaspoon soda. 
Beat all ingredients well. Bake in loaf, 
in moderate oven. 
Chocolate Loaf Cake.—One-half cup 
butter, one and one-half cup sugar, one 
egg and yolk of another, one-half cup 
sour milk, one-half square chocolate dis¬ 
solved in one-half cup boiling water, one 
teaspoon soda, two cups flour. 
Patty Cakes.—One cup sour cream, 
one cup sugar, one egg, one and one- 
half cup flour, one cup raisins, one tea¬ 
spoon soda, salt and nutmeg. 
Spice Cake.—One cup brown sugar, 
one-half cup butter, one-half cup molas¬ 
ses, one-half cup sour milk, two and one- 
half cups flour, one teaspoon each of 
cinnamon, cloves, allspice and soda. 
Loaf Cake.—Two eggs, one cup sour 
cream, one cup brown sugar, one tea¬ 
spoon soda, salt, and a little cinnamon, 
two cups flour. 
Graham Bread.—One quart sour milk, 
two teaspoons soda, salt, one cup mo¬ 
lasses, two tablespoons sugar, four cups 
graham flour, and four of white. Bake 
one hour in slow oven. 
Corn Bread.—One egg, one-half cup 
sugar, salt, two cups sweet milk and two 
of sour milk, one teaspoon soda, one cup 
white flour and three cups cornmeal. 
Steam two hours and bake 15 minutes. 
Corn Cakes.—One cup sour milk, one- 
half cup sour cream, one cup flour, two 
cups cornmeal, six tablespoons sugar, 
one and one-half teaspoon soda. Bake 
in little cakes. 
New England Brown Bread.—Two 
cups cornmeal, one cup graham flour, and 
one of white flour, one-half cup mo¬ 
lasses, two cups sour milk, salt, two tea¬ 
spoons soda, one cup seeded raisins, one 
cup currants; steam three hours. 
Waffles.—One pint sour milk, one pint 
flour, salt, one teaspoon soda; serve with 
butter and maple syrup. 
Steamed Fruit Pudding.—One quart 
sour milk, two eggs, one cup sugar, one 
cup fresh raisins or fresh fruit, one 
large teaspoon soda, salt, flour to make 
a stifif batter. Steam two hours. Serve 
with sugar and cream. 
Sour Cream Pie.—One cup sour cream, 
one egg, one cup sugar, one tablespoon 
flour, little nutmeg and cinnamon, one- 
half cup seeded raisins, one-half table¬ 
spoon vinegar; bake in one crust. 
Chocolate Cookies.—One cup butter, 
two cups sugar, one-half cup each of 
sour milk and sour cream, one egg, one 
teaspoon soda, one teaspoon each vanilla 
and lemon, one square melted chocolate, 
flour enough to roll. 
Doughnuts.—One-half cup sugar, one- 
half cup sour cream, one cup sour milk, 
one egg, one teaspoon soda, salt, and 
vanilla, flour enough to roll. 
Buttermilk Soup.—In a deep kettle 
brown thoroughly butter size of an egg. 
When well browned add a slice of bread 
broken in bits, and when the bread has 
absorbed the butter, turn in one quart 
of buttermilk. As soon as this reaches 
the boiling point, pour in a paste con¬ 
sisting of one pint of buttermilk, one cup 
of sugar, one egg, three tablespoons 
flour, well blended, and stir until the 
whole comes to a boil. Remove after a 
moment of boiling, as the heat will 
curdle the soup. 
Cottage Cheese.—Take a pan of thick, 
firm sour milk and set at the back of the 
range where the heat is very temperate. 
After a time turn the mass over very 
carefully with a spoon, that both sides 
may be heated alike. Remove from the 
fire before the curd becomes hard, and 
drain carefully from the whey. Work 
fine with the hands, and season with 
salt, pepper and a liberal quantity of sour 
cream. For a change some finely chopped ! 
onion may be added and is a great im¬ 
provement. 
Sour cream is delicious added to 
baked fish, and is excellent with baked 
potatoes. alice m. asiiton. 
Cornish 
Pianos and Organs 
Sent On Free Trial 
Easy Installments. Make Your Own Terms. 
Do Not Buy a. Piano or 
Organ Until You Have 
Read the Cornish Booh 
Lot us show you how you can obtain a highest 
grade l'iano or Organ fora year’s free trial 
before you need decide to keep It. We will 
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CORN IN II150 OK, the most beautiful and 
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We give you two years credit, if 
needed. Let us explain to you how you can 
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and why no manufacturer 
who sells through deal¬ 
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We save you $100 and more on 
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for over 60 yenrs. 
(ORNISH (0. 
Wav© on©-tli!rd—buy- 
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Washington, N.J, 
157 Willow St.. 
New Haven, Conn. 
Gambling in Paint 
There is no need of the long chances the 
average property-owner takes of losing 
his investment when he paints his house, 
barn or vehicles. Absolutely none. 
There is a sure test for pure White Lead and 
another nearly as certain for Linseed Oil. 
We will explain these tests to any reader of this paper 
and will supply the necessary equipment. We do it as a con¬ 
vincing demonstration of the purity of every pound of White 
Lead guaranteed by the Dutch Boy Painter. Write for 
Test Equipment 8. 
NATIONAL LEAD COMPANY 
in whichever of the following cities is 
nearest you: 
New York, Boston. Buffalo, Cleveland, 
Cincinnati, Chicago, St. Louis, 
Philadelphia [John T. Lewis & Bros. Co.] 
Pittsburgh [National Lead & Oil Co.] 
<77larlizi 
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BOOTS! 
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BARGAIN 
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