sudden, fierce resentment which surprised her, if he had married in the meantime. Then she fell to thinking wearily how the future was to go on. Would it always be like this? Maria did not give her congenial companionship, no one was a kindred soul, her heart felt starved for some demonstration of affection.

The soft night breeze whispered in her ear, the stars began to peep above her head, and the little brook at her feet sang musically, recalling the days when Henry Barton had sat on the grass beside it and talked with her of their future together. Poor Miss Hetty was completely overcome, and, burying her face in her hands, she wept such tears as had not fallen for many a year.

A sound of wheels in the road aroused her. She dried her eyes hastily and looked up to see a neighbor driving by.

"Good evenin', Mr. Ladd," said she huskily. you jest goin' home?"

"Air

"Hello, Miss Hetty, I didn't see you. Your eyes are sharper than mine be. I wuz comin' to your house, too. Queer sarcumstance happened awhile ago. Jim Brown, at the station, hollered to me as I wuz drivin' by and sed a sick man hed been found there. He got off the train, and Jim thought he'd gone away, but a spell later he found him lyin' in the road jest outside the door. He wuz unconscious, and Jim was that scared he couldn't do nothin'. I took him to my house and got the doctor there and he brung him to, but he said the man was awful sick and needed good care. Now, my wife's feeble you know, so I jest thought I'd come around here and git you ter help to-night. Kin yer come, d'ye think?"

"O, yes," responded Miss Hetty cheerfully, "I'm allus glad to help, you know. I'll jest run to the house and tell Maria."

The farmer and Miss Hetty were soon on their way, the latter pleased at being of service to some one, and wondering vaguely if the sick had any friends who would be anxious to hear from him.

man

When they reached the farmhouse, she quickly took off her bonnet and stepped lightly to the room where she was told the sufferer lay. As her eyes fell upon him she gasped for breath at the sight of the lover of her youth, who with flushed face and restless eyes confronted her vision.

"O, Hetty," he murmured weakly, "don't leave me. I came here to find you. Won't you be kind to me once more?"

When Miss Maria came the next morning to see if her sister needed assistance, she was rendered speechless at the sight of Miss Hetty, sitting by the bedside, holding the sick man's hand, with a happy light in her soft eyes.

"Maria," she whispered eagerly, "you'll wish us joy, won't you? It's like a beautiful dream come true."

-Addie S. Chenoweth.

Original in GOOD HOUSEKEEPING.

STORM AND SUNSHINE.

The waves dashed up against the shore,
The wind beat out again;

The sea fled wildly on before,

And sobbed and moaned with pain.
The heavy clouds hung low and dark,
The rain swept on below,

And blotted out a storm-tossed bark-
Sad type of human woe.

But that was yesterday, my dear,
To-day the sun shines bright,
And all that seemed so wild and drear
Has vanished in the night.

The little waves run up the shore,

The sea forgets its pain;

The whole wide world grows glad once more,
And courage lives again.

Take cheer, sad heart, 'tis dark to-day,
But let us not repine:

These gloomy clouds will fly away,
Tomorrow's sun will shine.

THE BOSTON COOKING SCHOOL.

As Set Forth in the Boston Cooking School Cookbook.*

N commenting upon this

I

new and valuable work, a month since, GOOD HOUSEKEEPING took occasion to publish a few words of unqualified praise; but the volume possesses so many and such marked excellencies as to be deserving of a more extended review and a more generous sampling. Every housekeeper, and all interested in the culinary art, know of the Boston Cooking School, for that most admirable institution has become a household world in its sphere; but in this quite extended work from the pen of its principal, covering so completely the field of domestic cookery, we find an exposition of the factors which have won this popularity and given the institution its enviable fame. While it is impossible, in the compass of a brief article, to do more than glance at some of the leading features of the work, and snatch a bit here and there from its delectable bill of fare, even this hasty sampling may give zest for the generous feast which must come to every possessor of the complete work.

By way of motto, the author chooses this comprehensive extract from Ruskin, which is worthy of the place of honor given it: "Cookery means the

* THE BOSTON COOKING SCHOOL COOKBOOK. By Fannie Merritt Farmer, Principal of the Boston Cooking School. Cloth, 12mo, illustrated. 594 pages. Boston: Little, Brown & Co.

knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies-loaf givers."

In her brief and modest preface the author expresses the wish that her production "may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat." Mrs. Farmer very sensibly says that age, sex, occupation, climate and season must determine the diet of a person in normal condition; afterwards proceeding to give concise suggestions regarding certain ages and conditions. For instance, touching school children, she says: "The diet should be varied and abundant, constantly bearing in mind that this is a period of great mental and physical growth. Where children have broken down, supposedly from overwork, the cause has often been traced to impoverished diet. It must not be forgotten that digestive processes go on so rapidly that the stomach is soon emptied. Thanks to the institutor of the school luncheon counter!"

And speaking of food for adults: "To keep in health and do the best mental and physical work, authorities agree that a mixed diet is suitable for temperate climates, although sound arguments appear from the vegetarian. Women, even though they do the same amount of work as men, as a rule require less food. Brain workers should take their proteid in a form easily digested. In consideration of this fact, fish and eggs form desirable substitutes for meat. The working man needs quantity as well as quality, that the stomach may have something to act upon. Corned beef, cabbage, brown bread and pastry will not overtax his digestion. In old age the digestive organs lessen in activity, and the diet should be almost as simple as that of a child, increasing the amount of carbohydrates and decreasing the amount of proteids and fat."

The author is a believer in the generous use of fruits, which in a thoroughly ripe state, she says, "should be freely indulged in, and to many are more acceptable than desserts prepared in the kitchen. If possible fruits should always appear on the breakfast table. In cases where uncooked fruit cannot be freely eaten, many kinds may be cooked and prove valuable. Never eat unripe fruit, or that which is beginning to decay. Fruits should be wiped or rinsed before serving."

The terseness and completeness with which a topic is covered constitutes one of the charms of the work.

There is no waste of words; every sentence is direct and incapable of misconstruction, as will be noted in the above extracts, and in this terse summarization of our most popular vegetable: "Potatoes stand pre-eminent among the vegetables used for food. They are tubers belonging to the nightshade family; their hardy growth renders them easy of cultivation in almost any soil or climate, and resisting early frosts, they are raised in a higher latitude than the cereals. They give needed bulk to food, rather than nutriment; and, lacking in proteid, should be used in combination with meat, fish, or eggs."

ness.

As might be anticipated, the instructions for the several processes connected with culinary operations are given with the most satisfying completeAfter giving careful instructions for building a fire (in which process she does not apparently find it necessary to saturate the fuel with kerosene, as is so much the custom), she indulges the following suggestions for keeping the fire alive in an economic and efficient manner: "As soon as the coal is well ignited, half close the chimney damper, unless the draft be very poor. Never allow the fire-box to be more than three-fourths filled. When full, the draft is checked, a larger amount of fuel is consumed, and much heat is lost. This is a point that should be impressed on the mind of the cook. Ashes must be removed and sifted daily; pick over and save good coals-which are known as cinders-throwing out useless pieces, known as clinkers If a fire is used constantly during the day, replenish often, but in small quantities. If for any length of time the fire is not needed, open the check, the dampers being closed; when again wanted for use, close the check, open the front damper, and with a poker rake out the ashes from under the fire, and wait for the fire to burn brightly before adding new coal."

66

For keeping a fire over night, her instructions, are to remove the ashes from under the fire, put on enough coal to fill the box, close the dampers and lift the back covers enough to admit air." This she considers "better than lifting the covers over the fire-box, and prevents poisonous gases entering the room." To this proposition a word of dissent must be entered, in case any apartment used for sleeping purposes connects with that in which the stove is located. If the covers of a stove containing live coal are lifted, or the top of the stove is opened in any manner, there is always the danger of coal gas escaping into the apartment, and this danger should be avoided just as far as possible.

The various methods of cooking, by boiling, broiling, stewing, roasting, baking, frying, sautéing, braising and fricasseeing, are treated. In the matter of boiling, the author brings out the fact that "rapidly boiling water has the same temperature as slowly boiling water, consequently is able to do the same work-a fact often forgotten by the cook, who is too apt to 'wood' the fire that the water may boil vigorously."

The art of combining ingredients-after full in

structions in their measurement-receives such excellent attention that what is said regarding the three methods of stirring, beating, cutting and folding, may be given almost complete, owing to the excellent quality of brevity already noticed: "To stir, mix by using circular motion, widening the circles until all is blended. Stirring is the motion ordinarily employed in all cookery, alone or in combination with beating. To beat, turn the ingredient or ingredients over and over, continually bringing the under part to the surface, thus allowing the utensil used for beating to be constantly brought in contact with the bottom of the dish and throughout the mixture. To cut and fold, introduce one ingredient into another ingredient or a mixture by two motions: with a spoon, a repeated vertical downward motion, known as cutting; and a turning over and over of the mixture, allowing the bowl of the spoon each time to come in contact with the bottom of the dish, called folding. These repeated motions are alternated until thorough blending is accomplished. By stirring, the ingredients are mixed by beating, a large amount of air is enclosed; by cutting and folding, air already introduced is prevented from escaping."

The importance of soup making is fully realized, and the instructions are accordingly complete, with a bewildering variety of recipes following, sixty-five in number, not including the closely related family of chowders. These recipes, of which samples only need here be presented, are preceded by general instructions from which even an expert may easily profit. To show their scope, the following extracts are presented:

"How may a hearty dinner be better begun than with a thin soup! The hot liquid, taken into an empty stomach, is easily assimilated, acts as a stimulant rather than as a nutrient (as is the popular opinion), and prepares the way for the meal which is to follow. The cream soups and purées are so nutritious that, with bread and butter, they furnish a satisfactory meal.”

"The soup kettle should receive small pieces of beef (roasted, broiled, or stewed), veal, carcasses of fowl or chicken, chop bones, bones left from lamb roast, and all trimmings and bones, which a careful housewife should see are sent from the market with her order. Avoid the use of smoked or corned meats, or large pieces of raw mutton or lamb surrounded by fat, on account of the strong flavor, so disagreeable to many."

The instructions for preparing soup stocks are in substance those with which readers of Good HouseKEEPING are already familiar, and the few recipes in this line which follow are, with slight changes of wording, taken from the many pages embraced in the book:

Macaroni Soup.

Break into half-inch pieces one-fourth cupful of macaroni, and cook in boiling salted water until soft. Drain, and add it to a quart of brown soup stock, heated to the

boiling point. Season to the taste with salt and pepper. Spaghetti or other Italian pastes may be substituted for macaroni.

Julienne Soup.

To one quart clear brown soup stock, add one-fourth cupful each of carrot and turnip, cut in thin strips one and a half inches long, previously cooked in boiling salted water, and two tablespoonfuls each of cooked peas and string beans. Heat to the boiling point.

Turkey Soup.

Break the carcass of a turkey in pieces, removing all the stuffing; put it in a kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to the boiling point, and allow it to simmer for two hours. Strain, remove the fat, and season with salt and pepper. One or two of the other stalks of celery may be cooked with the carcass to give additional flavor. Consomme.

Cut three pounds of beef, taking the poorer part of the round, into one and a half-inch cubes, and brown one-half of the amount in some marrow from the marrow bone; put the remaining half into a kettle with cold water, add three pounds of the knuckle of veal, cut in pieces, the browned meat, and a pound of marrow bone. Let it stand in the cold water for half an hour; then heat slowly, and when brought to the boiling point allow it to simmer for three hours, removing the scum as it rises. Add one quart of the liquor in which a fowl has been cooked, and simmer for two hours longer. Take one-third cupful each of carrot, turnip, and celery, cut in dice, and the same quantity of sliced onion, and cook the whole for five minutes in two tablespoonfuls of butter. Add these to the soup, and season with a tablespoonful of salt, a teaspoonful of peppercorns, four cloves, three sprigs of thyme, one sprig of marjoram and two of parsley, with half a bay leaf. Cook for an hour and a half longer, strain, cool quickly, remove the fat, and clear the soup.

This forms the base for numerous compounds and combinations, such as Consommé with Vegetables, defined as "Consommé served with French string beans, and cooked carrots cut in fancy shapes with French vegetable cutters; and Consommé Princess, where green peas and cooked chicken meat cut in small dice are used."

Black Bean Soup.

Soak one pint of black beans over night; in the morning drain and add two quarts of cold water. Slice a small onion, and cook it for five minutes in one and a half tablespoonfuls of butter; add this to the beans, with two celery stalks broken in pieces, or one-fourth teaspoonful of celery salt. Simmer for three or four hours, until the beans are soft, adding water as it boils away. When soft rub the whole through a sieve, reheat to the boiling point, and add one-half tablespoonful of salt, one-fourth teaspoonful of mustard, one-eighth teaspoonful of pepper and a few grains of cayenne well mixed. Cook together one and a half tablespoonfuls each of butter and flour, and add to the soup as a binder. Cut into a tureen in thin slices two hard boiled eggs and one lemon, removing the seeds, and strain the soup over them.

vegetables (alone or in combination), or fruits, with the addition of a dressing. The salad plants, lettuce, watercress, chicory, cucumbers, etc., contain but little nutriment, but are cooling, refreshing, and assist in stimulating the appetite. They are valuable for the water and potash salts they contain. The olive oil, which usually forms the larger part of the dressing, furnishes nutriment, and is of much value. to the system.

"Salads made of greens should always be served crisp and cold. The vegetables should be thoroughly washed, allowed to stand in cold or ice water until crisp, then drained and spread on a towel and set aside in a cold place until serving time. Dressing may be added at table, or just before sending to table. If greens are allowed to stand in dressing they will soon wilt. It should be remembered that winter greens are raised under glass and should be treated as any other hothouse plant. Lettuce will be affected by a change of temperature and wilt just as quickly as delicate flowers.

"Canned or cold cooked left-over vegetables are well utilized in salads, but are best mixed with French dressing and allowed to stand in a cold place one hour before serving. Where several vegetables are used in the same salad they should be marinated separately, and arranged for serving just before. sending to table. Meat for salads should be freed from skin and gristle, cut in small cubes, and allowed to stand mixed with French dressing before combining with the vegetables. Fish should be flaked or cut in cubes. Where salads are dressed at table, first sprinkle with salt and pepper, add the oil, and lastly the vinegar. If the vinegar is added before the oil, the greens will become wet, the oil will not cling to them, but will settle to the bottom of the bowl."

French Dressing.

Mix together and stir until well blended, four tablespoonfuls of olive oil, two tablespoonfuls of vinegar, one-half teaspoonful of salt, and one-fourth teaspoonful of pepper. This is the most easily prepared and largely used of the salad dressings.

German Dressing.

Take one-half cupful of thick cream and beat it with an egg beater until stiff; then add, very slowly, continuing the beating, one-fourth teaspoonful of salt, a few grains of pepper, and three tablespoonfuls of vinegar. Chicken Salad Dressing.

Reduce the stock in which a fowl has been cooked to

one-half a cupful. To this add an equal volume of vinegar, the yolks of five eggs, slightly beaten, two tablespoonfuls of mixed mustard, one teaspoonful of salt, one-fourth teaspoonful of pepper, and a few grains of cayenne. Cook over boiling water, stirring constantly until the mixture thickens; strain, add one-half cupful of thick cream, a third of a cupful of melted butter, and cool.

Mayonnaise Dressing.

Mix a teaspoonful each of mustard, salt, and powdered sugar, with a few grains of cayenne. Then add the yolks of two eggs, and when well mixed add one-half teaspoonful of vinegar. Mingle gradually one and a half cupfuls

of olive oil, at first drop by drop, stirring constantly. Have ready two tablespoonfuls each of lemon juice and vinegar. As the mixture thickens, thin with the vinegar or the lemon juice. Add the oil and the vinegar or lemon juice alternately until all is used, stirring or beating constantly. If the oil is added too rapidly, the dressing will have a curdled appearance. A smooth consistency may be restored by taking the yolk of another egg and adding the curdled mixture slowly to it. It is desirable to have the bowl containing the mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making mayonnaise should always be thoroughly chilled. A silver fork, wire whisk, small wooden spoon or an egg-beater may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables, therefore should be added just before serving. -Good Housekeeping.:

Original in Good Housekeeping.

A HANDSOME RUG FOR BABY'S USE.

First of all this nice rug, for baby's comfort, should be thick, warm and quite large; then it should be just as bright and pretty as one can make it. It is a pieced rug made of any pretty wool goods, remnants of cloth, flannel, etc.; it is in nine sections. The seams are covered with rows of fancy stitches worked with bright zephyr. The center square is left plain, while upon the other sections are outlined or appliqued flowers, leaves, fruits, birds, toys, or anything bright or odd that will take the fancy of a little child; cats, fowls, horses and dogs would please their fancy if one had time to work them. The lining is wadded denim or ticking; the edges are turned in and stitched, then worked with zephyr in long-and-short stitch or common buttonhole stitch.

An inexpensive rug may be made entirely of odd pieces, using the prettiest for the cover and the rest for the lining; a piece of an old quilt may be utilized for the interlining, and odds and ends of zephyr for

the decoration.

-Frances H. Perry.

HE destructive work of the larvæ of the small moths commonly known as clothes moths, and also as carpet moths, fur moths, etc., in woolen. fabrics, fur, and similar material, during the warm months of summer in the North, and in the South at any season, is an altogether too common experience. The preference they so often show for woolen or fur

garments gives these insects a much more general interest than is perhaps true of any other household pest. Not only are they a pest to the good housekeeper, but the bachelor, whose interest in domestic matters might otherwise remain at a low ebb, knows to his sorrow of their abundance in the disastrous results of their presence in his wardrobe.

The little yellowish or buff-colored moths sometimes seen flitting about rooms, attracted to lamps at night or dislodged from infested garments, are themselves harmless enough; in fact their mouth parts are rudimentary, and they cannot enjoy even the ordinary pleasures of the winged existence of other moths in sampling the nectar of flowers. It is, therefore, to the larvæ only that the destructive work is due.

A COSMOPOLITAN PEST.

The clothes moths all belong to the group of minute Lepidoptera known as Tineina, the old Latin name for cloth worms of all sorts, and are characterized by very narrow wings, fringed with long hairs. The common species of clothes moths have been associated with man from the earliest times and are thoroughly cosmopolitan. They are all probably

These papers are largely compiled from advance sheets of "The Principal Household Insects of the United States"-a valuable

pamphlet published by the Department of Agriculture. The editor desires it understood that the edition of this pamphlet is very lim ited, so that it is not available for general distribution, and copies cannot be obtained by writing for them.

of Old World origin, none of them being indigenous to the United States. That they were well known to the ancients is shown by Job's reference to "a garment that is moth eaten," and Pliny has given such an accurate description of one of them as to lead to the easy identification of the species. That they were early introduced into the United States is shown by Pehr Kalm, the Swedish scientist, who seemed to take a keen interest in house pests. He reported these Tineids to be abundant in 1748 in Philadelphia, then a straggling village, and says that clothes, worsted gloves, and other woolen stuffs hung up all summer were often eaten through and through by the worms, and furs were so ruined that the hair would come off in handfuls."

What led to the first association of these and other household pests with man is an interesting problem. In the case of the clothes moths, the larvæ of all of which can, in case of necessity, still subsist on almost any dry animal matter, their early association with man was probably in the rôle of scavengers, and in prehistoric times they probably fed on waste animal material about human habitations and on fur garments. The fondness they exhibit nowadays for tailor-made suits and expensive products of the loom is simply an illustration of their ability to keep pace with man in his development in the matter of clothing from the skin garments of savagery to the artistic products of the modern tailor and dressmaker.

Three common destructive species of clothes moths occur in this country. Much confusion, however, exists in the early writings on these insects, all three species being inextricably mixed in the descriptions and ac

counts of habits. Collections of these moths were submitted some years ago to Lord Walsingham, of Merton Hall, England, the world's authority on Tineids, and from the latter's careful diagnosis it is now possible to easily separate and recognize the different species.

The common injurious clothes moths are the casemaking species, the webbing species or Southern clothes moth, and the gallery species or tapestry moth.

A few other species which normally infest animal products may occasionally also injure woolens, but are not of sufficient importance to be here noted.

THE CASE-MAKING MOTH.

The case-making clothes moth is the only species which constructs for its protection a true transportable case. It was characterized by Linnæus and carefully studied by Réaumur early in the last century. Its more interesting habits have caused it to be often a subject of investigation, and its life history will serve to illustrate the habits of all the clothes moths.

The moth expands about half an inch. Its head and forewings are grayish yellow, with indistinct fuscous spots on the middle of the wings. The hind wings are white or grayish and silky. It is the common species in the North, being widely distributed and very destructive. Its larva feeds on woolens,