dairy. This is my best sewing day for I
have the satisfaction to know that every¬
thing is done as it should be. The
clothes are all clean and in their places,
and I feel happy. I am so well along with
my week’s work, I also can call on a
friend now or need not feel ashamed if
one drops in to see me, and this well pays
me and rests me. Kvery one should have
a little recreation for we cannot work
every hour of our lives. (kkmI literature
and a taste of music should be mixed
in each day; we can work better for it.
Do not get in the ruts. By this I mean do
not stay at home and work until you get
discoiiraged and nervous Go out into the
world sometimes, visit the sick, the pcsir,
and those in trouble, and your own lot
will seem brighter. The children in the
home must be loved and entertained.
This should be the mother’s delight. If
your family is Dh) large for you to do it
all, leave some of the drudgery for others
to do, but never the children, unless you
are not fit to be a mother. As we get the
Slipper let us not forget to boil potatoes
for siMinge to bake bread tomorrow. I
will give my way in the recipe. I will
close w’ith, look for them if interesteil.
FRIDAY.
This is systematic housekeepers’ baking
day. In the winter I bake enough for the
week. In the summer I bake Tuesdays
and Fridays. Sometimes you can reverse
your work in summer to advantage by
sweeping on Friday and baking on Satur¬
day. If you like things nice on Sunday,
presuming that you made your sponge
la.st night ami kept it in a warm place
by the stove, it should be light in the
morning. Stir in (lour until it is like
pancake dough, then set to rise in a
warm place, when light, add salt, work
in (lour with clean hands until stiff,
but not so stiff but w’hat you can run
your fingers through the dough, to the
bottom of the pan without inconvenience.
Work well and your bread will lie fine
grained. Let it rise again until light so
that it shakes at the optnisite side of the
pan when you push against it, but be-
APPENDIX.
6o
fore it is ready to drop, work in loaves not
too large and let rise again, have yonr
stove well heated while the bread is
rising, then bake rather slowly for one
hour. It should be a nice brown in
twenty minutes, but turn off your heat,
bake regularly until well done and rolls
off the pan easily. If you have many
rooms to sw^eep better do some of it to¬
day. I always like to make my pies and
bake them while the bread is rising also
eake and whatever else I want. I like
to change my baking every week. I don’t
have everything every week, but some¬
thing new once in a while. Variety is the
spice of life, and takes away the mo¬
notony of doing the same thing over.
SATURDAY.
Page 56
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
dairy. This is my best sewing day for I have the satisfaction to know that every¬ thing is done as it should be. The clothes are all clean and in their places, and I feel happy. I am so well along with my week’s work, I also can call on a friend now or need not feel ashamed if one drops in to see me, and this well pays me and rests me. Every one should have a little recreation for we cannot work every hour of our lives. (kkmI literature and a taste of music should be mixed in each day; we can work better for it. Do not get in the ruts. By this I mean do not stay at home and work until you get discouraged and nervous Go out into the world sometimes, visit the sick, the poor, and those in trouble, and your own lot will seem brighter. The children in the home must be loved and entertained. This should be the mother’s delight. If your family is too large for you to do it all, leave some of the drudgery for others to do, but never the children, unless you are not fit to be a mother. As we get the supper let us not forget to boil potatoes for siMinge to bake bread tomorrow. I will give my way in the recipe. I will close w’ith, look for them if interesteil.
FRIDAY.
This is systematic housekeepers’ baking day. In the winter I bake enough for the week. In the summer I bake Tuesdays and Fridays. Sometimes you can reverse your work in summer to advantage by sweeping on Friday and baking on Satur¬ day. If you like things nice on Sunday, presuming that you made your sponge last night ami kept it in a warm place by the stove, it should be light in the morning. Stir in flour until it is like pancake dough, then set to rise in a warm place, when light, add salt, work in flour with clean hands until stiff, but not so stiff but w’hat you can run your fingers through the dough, to the bottom of the pan without inconvenience. Work well and your bread will lie fine grained. Let it rise again until light so that it shakes at the opposite side of the pan when you push against it, but
APPENDIX.
6o
fore it is ready to drop, work in loaves not too large and let rise again, have yonr stove well heated while the bread is rising, then bake rather slowly for one hour. It should be a nice brown in twenty minutes, but turn off your heat, bake regularly until well done and rolls off the pan easily. If you have many rooms to sweep better do some of it today. I always like to make my pies and bake them while the bread is rising also eake and whatever else I want. I like to change my baking every week. I don’t have everything every week, but some¬ thing new once in a while. Variety is the spice of life, and takes away the monotony of doing the same thing over.
SATURDAY.