A MODEL HOUSEWIFE.

In the first place she is the most thoroughly cheerful and happy-looking woman you will meet in a day’s travel; and although she is thirty-five years old she does not look thirty. This is because she never allows the petty cares of housekeeping to worry and plow lines across her face. She does one thing at a time, never making the error of undertaking a dozen duties at once.

Good Judgment.—The model housewife keeps a scrupulously neat home, but in no room is comfort sacrificed for the sake of appearance. She has neither too much furniture nor bric-a-brac. She dresses her children neatly but plainly.

Agreeable and Systematic.—This very sensible woman is a loving wife and agreeable companion to her husband. She knows how to save time and thus finds opportunity to read, and is able to discuss topics of interest with her husband in the evening by the fireside. She is a gentle mother to her little ones, and when she says “no” she keeps her word. She is never impatient with the baby when he is sleepy and clings to her skirts. Instead of spanking him, she takes the tired little form to her arms and rocks it to sleep.

Taste and Sympathy.—Her husband is not very wealthy and she does not strain the last nerve to dress as well as her more wealthy neighbors, but her taste is so correct that these same neighbors envy her stylish appearance. She is also a neighbor and does not gossip. If there is sickness she is willing to aid the suffering, and she does not forget the old and poor in the neighborhood.

Source: The Household Guide by Prof. B.G. Jefferis M.D.,Ph.D.

THE HOUSEKEEPER.

A woman who is at the head of a household has vast power and responsibility placed in her hands. It rests with her to make the home a place where there shall be gained rest and strength for the battle of life; a place inexpressibly dear to each member of the family, where all shall feel that there is perfect freedom, yet where there is also perfect order. Some are born housekeepers, while others must work hard to train themselves for their many duties. But it matters not whether one be a trained or a natural housekeeper; if the work be done well and lovingly, the spirit of the head of the house pervades every part. One cannot always define it, but one certainly feels it. Love, sympathy and charity must be there, else the best appointed household will fail to be a home for its members. The housekeeper must be patient, unselfish and industrious.

Reward.—Her reward will be the consciousness that her duty has been well done, and the possession of the love and respect of her family and friends. To my mind there is no position in the world of higher importance, or in which a woman can do more good.

Exacting.—The occupation of a housekeeper is most exacting. In nothing else does there seem to be the necessity for such varied knowledge. Even under the most favorable circumstances the position is at times exceedingly trying. What must it be, then, when undertaken without the least preparation? The perplexity, disappointment and mortification through which the inexperienced housekeeper passes are both disheartening and demoralizing.

Method.—One of the secrets of the ample leisure many housekeepers have is the system of methods adopted. A day for everything and everything on its day. Monday— Wash day will leave time to clean the bath room, stairs and laundry. Tuesday—After ironing is finished the linen closet can be cleaned and the clothes folded and replaced. Wednesday—For cleaning silverware and putting the china closet in order, repapering pantry shelves and with the midweek change of table linen, the dining room might receive special attention. Thursday—Sweeping bed-rooms, and while this is being done it is a good plan to air all the bedding thoroughly; this adds greatly to the freshness of the nicely swept and well dusted sleeping apartments. Friday—Sweep the parlors, reception and sitting rooms, have the rugs well cleaned and windows and mirrors polished. Saturday—Bed linen and table linen changed, towels and soiled clothing gathered, baking done and special preparation made for the day of rest. This will afford the satisfaction of having conducted a well ordered system and will leave some time each day for reading, sewing, visiting and resting

When prohibition was announced it had a marked effect on American grape growers. Doom and gloom pervaded the grape growing industry as growers reflected on the negative effect this would have on their incomes. Grape growers considered all their options and the general view was that the industry was finished and new sources of income would have to be found. Most grape growers ripped out their vines and replanted substitute crops.

The nett effect of large numbers of grape growers ripping up their vines was to decrease the availability of grapes to the market. Because there was still a demand for grapes despite prohibition, the price of grapes started to rise and it continued to rise as demand increased.

Growers who still had vines made enormous profits due to the lack of competition. Former growers realizing their mistake hastily replanted vineyards but instead of replanting only their former acreages they purchased additional blocks of land and expanded their holdings.

Vineyard acreages increased significantly and as the new vineyards started to produce, the price of grapes began to fall until it dropped below the pre-prohibition prices, with a devastating effect on prices of grapes and land.

Students of history will recognize that this scenario of market supply and demand constantly repeats itself and yet farmers in particular always seem to get caught out, as did the grape growers of California in particular. Despite massive promotion the grape growing industry struggled for many years.

Click here to read more about grape growing in the 1920′s and why demand for grapes increased during prohibition.

POPOVERS

A delightful change from the puffs, muffins, and biscuits that are usually served for breakfast or luncheon is afforded by means of popovers.

Popovers are not difficult to make. For them is required a thin batter in equal proportions of liquid and flour. In giving the method for mixing popovers, some of the older cook books recommend beating for 5 minutes just before they are baked, because the lightness was formerly supposed to be due to the air that is incorporated by this beating. It is possible, however, to make very light popovers with only enough beating to mix the ingredients thoroughly, and it is now known that the rising is due to the expansion of water into steam in the mixture. This knowledge is useful in that it saves time and energy. More Popover Recipes here…

 POPOVERS
(Sufficient to Serve Six)

1 c. flour
1/4 tsp. salt
1 c. milk
1 egg
Mix the flour, salt, and milk in a bowl, and then drop in the unbeaten egg. Beat all with a rotary egg beater until the mixture is perfectly smooth and free from lumps. Grease and warm gem irons or popover cups. Then fill them about two-thirds full of the popover batter. Bake in a moderate oven for about 45 minutes or until the popovers can be lifted from the cups and do not shrink when removed from the oven.

CORN-CAKE RECIPES

Corn cakes were among the first breads made of cereal foods in America, being at first often made of only corn meal, water, and salt. These cakes of corn meal were prepared and carried on long journeys made by people when there were no means of rapid transportation. The cakes did not spoil, were not bulky, and contained a great deal of nutriment, so they made a convenient kind of food for such purposes and were called journey cakes.
 
Cornbread is a popular item in soul food enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely, steamed. Steamed cornbreads are mushy, chewier and more akin to cornmeal pudding than what most consider to be traditional cornbread.

SOUTHERN CORN CAKE
(Sufficient for One Medium-Sized Loaf)

1 c. corn meal
1/2 c. flour
3 tsp. baking powder
3/4 tsp. salt
1/4 c. sugar
3/4 c. milk
1 egg
2 Tb. melted fat
Mix and sift together the corn meal, flour, baking powder, salt, and sugar. Add to them the milk and well-beaten egg, and stir in the melted fat. Pour into a well-greased loaf pan, and bake in a moderate oven for about 30 minutes.

PINWHEEL BISCUIT RECIPE

To create variety, a baking-powder biscuit mixture may be made into pinwheel biscuits, a kind of hot bread that is always pleasing to children. Such biscuits, which are illustrated in Fig. 14, differ from cinnamon rolls only in the leavening agent used, cinnamon rolls being made with yeast and pinwheel biscuits with baking powder. More biscuit recipes here…

PINWHEEL BISCUITS
(Sufficient to Serve Six)

2 c. flour
1 tsp. salt
4 tsp. baking powder
2 Tb. fat
3/4 c. milk
2 Tb. butter
1/3 c. sugar
1 Tb. cinnamon
3/4 c. chopped raisins
To make the dough, combine the ingredients in the same way as for baking-powder biscuits. Roll it on a well-floured board until it is about 1/4 inch thick and twice as long as it is wide. Spread the surface with the 2 tablespoonfuls of butter. Mix the sugar and cinnamon and sprinkle them evenly over the buttered surface, and on top of this sprinkle the chopped raisins. Start with one of the long edges and roll the dough carefully toward the opposite long edge, as shown in Fig. 15. Then cut the roll into slices 1 inch thick. Place these slices in a shallow pan with the cut edges down and the sides touching. Bake in a hot oven for about 20 minutes.