The San Francisco Call. Newspaper, December 10, 1905, Page 11

THE SAN FRANCISCO SUNDAY CALL Society 1.»,, % kly Cartoon on American WOMEN'S WAYS OF EARNING MONEY The Intuition Necessary in the Schoo' Teacher er Alden s & Co By Cynthia Wes by A B W only the whip is n_defy selves liable nd that is a of others 8o you jom that you s the chijldren children, teacher's ex- ) rule your- of using breaking gram- g slang in ersation Stop it at t do. You expect to be del to thirty or forty or boys. They will uncon- ate you. Do you want them d tell their mothers that don't” when You mean ; that you use a singular verb ural subject; that you employ street expressions that they warned not to use? I hear some girl murmur de- ntly 1 don't care. 1 should draw saiary just the same.” 1 trust for sake of the schools, the scholars the parents that she at least will r become a teacher. ther matter of very real impor- tance is personal appearance. That en- ters into everything, but here ‘t s ab- solutely vital.” The rule to be followed s t0 keep as near as possible to the con- ventional. Don't be careless, don't be finicky—be rational. Any article of wear that is bound to be commented on by your girls or_your boys is to be avold- The well-dressed person in the school is the person about whose clothes the observer can remember nothing at all It seems absurd to remind you that an teeth, a clean breath and clean ger nails are indispensable. Yet T have —well, 1 can't tell you all I have in this little space. It wouldn't Conscience. id almost every article of has something about con- mustn’t be an exception. er will be as much a model pils as yi dress or your wwersation. And if you shirk things because you don’t enjoy them the chil- dren will ow it, and will criticige you 1ldish implacabllity. If you eless about your promises or ss about your threats, they will whisper among themselves: ‘‘Teacher told a lie, didn’t she? She said she would ommy if he did that again, and "t”; o, whopper again. She a pretty book to the od marks, and she p n some one will say ogetically, *“1 guess she just forgot about it,” and the answer will come m a bosom of,hot indignation: W she hain’t no right to forget; mother don't forget. When she says g she does it.” will note that the pupils of such a t er are not likely to be too par- ticular about their expressions. J another point to be noted. shment or even scolding of one r what another has done will forgiven. The victim of the 1l remember it, of course; but ill every other child in the class. The real offender will never have any more respect for the teacher so long as he lives. Children hate lying and hate in- Justice. Besides, they have an ideal of the teacher to which the real person can only approximate. They like to think that she is omniscient, that she can’t be fooled.” When they discover that she can be, their confidence vanishes, The cleverest teachers 1 know wink at a gre: things, ignoring what they cannot definitely fix responsibility for, and wait till there is no chance for er- ror. By so doing they save their reputa- tions with their classes. Let me repeat, then, for the sake of emphasis, the qualifications of a teacher: First—Self control. Second—Love ‘ of children. Third—Care as to personal appearance and conversation. Fourth—Conscientlousness in doing un- pleasant things. Fifth—A keen sense of justice. Sixth—Absolute truthfuiness. Seventh—Enough kngwledge to pass the examination " Having all of these you will get a po- sition if you are patient; you will do =21d she would g t had m And your work well, and all the avenues of preferment in the profession will be cpen 10 you. Physical Culture. There 1s scarcely a modern, up-to-dats scnool that does not have in its faculty a teacher of physical culture. A correct development of the muscles means all marner of bodlly grace, and through the training of the physical side of one's nature the mental becomes keener and n:ore ready to receive outward impres- slons, An authority on this subject tells me that many persons who travel thrqugh the world with stiff, ungainly bodies and awkward movements might be just as easy and graceful ns some envied friend if they only knew what grace is and how 1t could be acauired. This instructor adds: "Of late years the dramatic school has beeh the finish- ing school where many a crude malden has, by careful study, developed Into a polished woman."” Teachers of this branch recelye the salary of the averuge school teacher. To secure a position of this kind, apply to the Board of Education; see what re- quirements are necessary to pass an 2x- amination, file an application. In case of a private school, a college certificate and personal recommendation may be sufficient. The Romance of a Cheese Box. N MY lady’s boudoir stood a sewing atand, full of grace and beauty. .ts object in life was thrift, to be sure, but still it held Jts proud place among things artistic. My lady's friends came and went, and their eyss never missed this piece of furniture; they al- ways inspected it with deep interest and admiration. Moreover, it was my lady’s dearest comfort. Wien the friends said, “How did you get 1t?” she replied with much com- placency, *‘Oh, mad, Then she unfolded a tale that sufely would inter- est the housewifc who has a mind for the pretty, useful, economical things. In a grocery store reposéd a cheese box—the round kind, with a lid, about sixteen inches in dlameter’and about nine inches high. My lady aj pro?flned it, and from this humble n it rose to a sewing stand in her Bolgh ome. It hn).)xened in this wise: She took the box ard fastined to its outside with small nails three slender sticks about thirty inches long. They were fastened to the box as legs, ten inches of their length being below the box and eleven above, the box being nine inches in depth. At the tops of the legs Was fastened the lid, erted, tray. T{mn the stand Wwas stained a dark dull green of the tones of the popular “mission” furniture. Linings for the box and tray were made of white, 3'“- flowered cretonne, the sides being frilled. Two or three little ets wore tucked in here and there, with a case for seis- sors and n_&hm cushion, all of the same cretonne. This sewing stand was a most comfortable affair, and recommended itself further to the housewife by its simplicity and [ppearance ‘most mothers. When Baby Gets the Convulsions. Advice to Mothers By D1. Emelyn L. Coolidge Copyright, %wos, by A. 8. Barnes & Co. WING to the condition of their nervous system, young children are more subject to convulsions than older people. While eon- vulsions may dencte serious brain trou- ble, physician first thinks of the cause ag an overloaded stomacn or some other form of indigestion; and when the doctor arrives the mother must try to remember whether the baby has had anything unusual to eat or drink, and tell him at cnce, if such has been the case. Before the dcetor can arrive the mother should undress the baby and put him to bed in a quiet room, and place an Ice bag to nis head, or wring out cloths in ice water, placing one on the child’s head, and changing them often enough to keep them very cold. The child’s feet may be kept warm by means cf a hot-water bag. If the doctor can- not come very scon, a mustard foot- bath may be given the child while he is still in bed. 1f it can be avoided, it is much better not to disturb the baby by taking him out of bed to give a full bath. When the convulsions are very severe, fowels may be wrung out of mus- tard water, a rubber shect placed on the hed, and the child wrapped in the wet towels. Use two tablespoonfuls of mustard to a gallon of water, and keep the baby ‘wrapped up in the towels, or his feet in the mustard water, until they become quite red. Have plenty of hot water ready, so that when the doctor comes he may give a full tub bath if he thinks it best to do so. If the child can swallow, - give him a teaspoonful of castor oil, and it t.g'convulslom continue, irrigate his bow: or give an injection as soon as possible. . Prickly Heat. ‘This is another trouble well known to Bables who are dressed too warmly, or who do not have fre- quent cooling sponge-baths, are espe- clally apt to have it. When there is much prickly heat on the child’s body, 2 thin cotton or linen shirt should be worn next the skin, then the band and ordinary shirt; this will allay the itch- ing. Give frequent cool sponges of wa- ter and bicarbonate of soda, or a little vinegar may be added to the tepld wa- ter and the child bathed with that. Bran baths and starch baths are also excel- fent. After the bath, dust a powder, composed of starch and talcum, equal parts, and one-fourth as much borlc acid, all thoroughly mixed together, over the child’s body. This may be used sev- eral times a day, and will help to maki the child m;n comfortable. ’ 7 - POINTS FOR THE WOMAN WITH ONE SERVANT Servine a Dinner for Six—How She Can Manage it With Ease By Eleanor B. Clapp | Copyright, 1905, by A. S. Barnes & Co. HE ipexperienced mald should be instructed that everything should be passed at the left side of the person who is peing served. Be- fore announcing dinner she should see that all she can possibly want during the meal {8 on the sideboard; for in- stance, the requisite number of spoons and forks for the different dishes, and in addition to these a few spoons and forks, both large and small, and a knife or two, in case they-should be needed, and also an ample subply of bread. As spon as the family are seated at dinner, the cover from the soup tu- reen should be removed, and the maid should be in attendance on the left of the master to take each plate of soup, as he Helps it, to the various persons at table. As soon as the soup is fin- ished, plates should be removed, and the tureen should be replaced as quickly as possible by the fish; if this 13 served from the table, the maid will proceed in just the same way as for -the soup, but if it is a “made-up” dish of fish, hot piates should be distributed round ‘ the table, and then the dish contalning the fish handed to each per- son t.o‘zlp himself. She should pass all plai of soup, fish, meat, etc., on a small tray. . Before’ the dessert 18 8 e crumbs should all be re- 3‘?‘ the table‘cloth, gsinx far 1 ray and scraper or sthall. br The coffee should served last In y itself. The maid should try and anticipate the requirements of ti who are b{ offering bread, vegetables, etc., and filling up the glasses, without being re- quested to do so. i Now let us suppose t! invite a few friends to dinner and are nnxio‘l# to have everything go off as well with your one maid as 1t you had a retinue of servants. Six people are about all that one servant can attend to comfortably, unless she has a helper in the kitchen, so restrict your invitations to four, or, at most, six. if your family numbers two. Then, after you have re- ceived your acceptafices, sit down quiet- ly and glun your menu carefully, choos- ing dishes that are not too rich or too elaborate and that well together. A few well-cooked and well-served dishes are a thousand times more acceptable than a too-pretentious meal. Quality, not quantity.should be your motto when ente g with only one maid. The following is rather a nice little menu: . Noodle Soup t you want to + _ Deviled Clams Celery Roast Chicken with Chestnut Dressing Mashed Potatoes French Peas ‘Tomato J.Il{ Salad 4 Salted Almonds Frozen Fruit Compote Chocolate Bonbons C'O,Kn This reads as If it was rather elab- orate, but the dishes are really all very simple, and can easily be red by the maid-of-all-work with little as- sistance from her mistress. The soup uld always be made the day before it n:ed:g. So_that l& c‘?t‘tm\?ed t‘okver and every particle of fa en orning. it in the mq ‘The salad should be prepared on the morning of the little dining - dinner party. It can be made as fol- lows: Tomato Jelly Salad.—Take the con- tents of a quart can of prime tomatoes and add one small sliced onlom, six cloves (If preferred, the cloves can be omitted), one-half a cupful of finely chopped celery and boll tor half an hour; then strain, season to taste with salt ‘and a dash of paprika and then add one-third of a box of gelatine dis- solved in a little of the boiling liquid; gour into small cyps (after-dinner cof- ee cups are a g30d size) and set away When ready to use, turn out of the cups onte a bed of lettuce leaves and “:lr" with thick mayonnaise poured around. The cocoanut bonbons should be made the day before, so as not to take valua- ble time on the day of the entertain- ment. - For these, take two cups of sugar, one-half cup of desiccated cocoa- nut, one-half cup of milk_and boil all together for five minutes: Pour out part of this onto a buttered plate to harden. Divide the remainder into two portions, leave one in the kettle and rlr the other into another saucepan; add to this a few drops of cochineal or a_little strained cranberry to turm it a pretty pink, stir just long enough to the coloring to take evenly, and turn gut to harden. To the last portion add two tablespoonfuls of melted chocolate. Cook for two minutes, and turn out to cool. If you have any difficulty in managing the recipe in this way, the three dif- ferent flavorings can be made separate- The chicken should be prepared in the morning with the dressing ready to put in, so that when the time arrives there will be no_delay, and directly the lunch- eon is out of the way the frozen fruit compote can be prepared and packed in ice and salt and set away to freeze while other duties are attended to. Frozen Frult Compote.=Take a can of preserved -pineapple and shred the pieces very fine with a silver fark, then take the same quantity of cut-up oranges and pour over the whele emough rich cream to entirely cover. Put this in a mould and pack in sait and chopped ice for three hours. 7 The ‘clams should be left until just before dinner, as they are easy to pre- pare and would be spoiled if ecooked too soon. Deviled Clams.—Chop up a dozen soft clams rather fine. Then add half a salt- spoonful of cayenne or paprika, one and a half table!poongfll of lemon juice, the beaten yolk of an'®gg and enough crack- er crumbs to make a soft this over thin square crac! a pan and place in_the oven until the batter is quite stiff. This will take about ten minutes. Serve at once. The whole secret of giving a success- ful dinner or luncheon party with one malid is in having everxthins possible n _to its minutest exnll prepared beforehand, so that the ant is able to give her whole mind tg the duties of serving the guests. If has to stop to fix the salad, to h“i% for the dessert to cool. te; spread rs. Put in dlnlur, ,:r flo anyh:f ehhl;znd"dd ahnd one little things that both she and her mistress torrso!t to arrange beforehand, there are embarrassing delays in the ice of the meal, and. as likely as not, the poor girl loses her head and the result is a fiasco. In serving the simple little dinner de- scribed, place the salad with its plates piled up destde ft upon the sideboard or serving table, put the ice cream plates there also, and the proper utensils for serving them, ag well as an extra sup- ply of tablespoons and a carafe filled with cold water for refilling the glasses. After she hay put the chicken in the oven to roast and prepared the vege- tables, the maid should set the table. If guests are expected it is well for the mistress to give her some assistance, as one palr of hands, how- ever willing, cannot do the work of gook and waitress for balf a dozen people. ‘When everything is well under way the maid should change her xingham momlng gown for a simple black dress with white apron, collar and cufls, and a waitress’ cap If she will wear it, but most general servants object to this last toueh, so it is not well to insist. When everything is ready, and the hour for dinner has arrived, the mald goes to the drawing-room door and quietly an- nounces to her mistress that “Dinner is served.” When the guests are seated she brings In the soup In a tureen, which she places vefore her mistress; a pile of hot soup plates are then brought in and placed Dpeside the tureen. g then stands at the left side of her mis- tress with a small tray, covered with a doily, in her left hand, and takes the plates of soup as soon as they are filled and passes them at the left side of each est, taking the soup off the tray with ler r!ih( hand and placing it in front of each person. After the soup plates have been re- moved the roast is brought in with ite hot plates. This Is carved and served in the same manner as the mu?,atter ‘which the maid immediately begins to pass the vegetables that accompany it. These vegetables are not put on the table, but brought from the kitchen, where they have been kept warm, and passed on the tray to each guest, who helps him- self from the dish. At the salad course the plates, cold this time naturally, are placed before each person, and the salad passed on the tray. The salted almonds are passed between the courses by those at the table. After the salad the crumbs are brushed from the table, and then the dessert is served. This, with its pile of plates, is set in front of the hostess, who dishes It out, and the maid passes each person’s portionm upon her tray. The bonbons can be passed with dessert, or can pany the “coffee. as one desires. The dessert plates are removed, and the maid then brings in the black coffee, direct from the kitchen, carrying several cups upon her tray at once and passing one to each guest. She then retires from the dining room. The guests should be served in turn as they sit, first a gentleman and then a lady, as this is the quickest and most correct way to manage it. The host or hostess, whichever is serving, appropri- ately takes the last plate. The manner of serving a luncheon is in the.main the same as a dinner. In small cities or country places where it is customary to dine in the middle of the day, a dinner party, unless it is a Sunday dinner, is rarely given, but sup- per parties are the correct form of en- tertainment. These are very easy to manage, as they are customarily served in but two or at most three courses, s@ the dutles of the waltress are grestly lessened.