THE OREGON SUNDAY JOURNAL. PORTLAND, SUNDAY MORNING, MARCH 29, 1914 i ' 1 ' ' I 1 1 11 ; ; - . " 11 ; Sr.iFAir.FA. S?m The people's Lntlrtain inq Without A Maid INCE the typical family the great mass of American people is without a maid, toe are pleated to appeal to the great majority J through thit . very able discussion on entertaining without a maid. No matter how limited the income of the family, the housewife who appreciates the joy of meeting and entertaining friends wUl make efforts to bring them into her own home, and at the dinner table or over the tea cups she will welcome them in a truly hospitable way. Cicero has said, "It is a true saying that we must eat many measures of salt together to be able to discharge the functions- of friend ship." Well, we are going to make the mechanical end of this entertaining a thing that will hold no terrors for the housewife. Bead and then entertain. By Ellen Huntington Whittem Stale Normal College. Albany. N. T. woman once remarked that our A best thought were never ex changed when shouted at the top of our lungs at an afternoon tea. In preference she chose to entertain her friends a few at a. time at dinner, luncheon or even breakfast, and to her and her friends It meant true hospitality and worth-while conversations. Hos pitality Is an Inborn trait of character and has existed as long as there has been any semblance of home life. To most persons there Is nothing mucin pleasanter than sharing our life thus intimately with our friends. Fortunately for the busy housekeeper, dubs and hotels take care of the mere ' business acquaintance; and this makes the 'hospitality of the home more in-, Umate and delightful. The business ao hqualntance is entertained at lunch often .to save time, but more often to re--move restraint In concluding a deal. Since eating together removes restraint In business, should there not be even less in the home? Will this be possible If unnatural customs or arrangements are imposed? To achieve true hospital ity the first principle is found In being one's self, and the second is to plan . nothing different from the routine of home life. The difficulties with domestic service, coupled with the high cost of living. have made it necessary for many fami lies to do without service In the home. In many cases this lack of service at a reasonable wage has resulted In fill ing apartment hotels and boarding . houses, where the least responsibility Is attached and guests are entertained in the house dining room. Conservative women who preferred their own home have resorted to outside ' service, when women engaged by the day or hour perform household tasks ranging from cleaning and laundry work to cooking and waiting on the table. And this serv ice oan be made satisfactory for a com pany dinner, provided sufficient planning and Instructions are given the skilled worker beforehand and possible discrep ancies are overlooked afterward. ! 'I Menus and Recipes From an Expert in Cookery NOTICE During the month of April this department will be in charge of Miss Florence Willard,' chairman of the Domestic Science Department, Washington Irving High School, New- York. By Frances Stern Visiting Housekeeper, Boston Provident Association. A WOMAN must always be on the lookout for new ideas. She must keep on studying and developing herself. If food Is to be one of the main re quirements for the body, then she must study food, its nutritive value and Its preparation. The newspapers, dally and Sunday, are giving various recipes. Often she cuts them out, slips them Into a book, or even pastes them In and then wonders some day Just where they are. In the business house with efficient : methods a filing system with ; cards Is , generally used. The firms selling this material have adapted this method to the filing of recipes and have a set of cards on the market for that purpose. It is not necessary to nave special cards or .boxes, though they are helpful. The recipes . should each have a title, so as to be filed alphabetically. The foods can be divided under various headings, as : Cereals, Desserts, Meats, . Soups and Vegetables, etc., filed alphabetically, and each' recipe In that group filed back of the main card In alphabetical order. Hungarian Goulash. (6 People) Round of beef, I pounds: flour, 1 tea spoonful:' salt pork, s ounces: tomatoes. 1 cups; eel try, chopped, 1 stalk; onion. 1; bav leaves, S; peppercorns, i; blade maee, L Out the bet Into S-lnch pieces and sprinkle .with floun try the salt pork until light brown (use fat. If preferable) : add ' eh beef and cook slowly for about thirty-live- minutes, stirring occasionally. Cover with water and simmer about two hour. Reason with salt and pepper.. . i r. '.'',,", v. Sauce Cook vegetables . and spices In water te Then there are still other women who ding to their own home and through Introducing labor-saving devices and through, the ' outgo, from the home of many household occupations, such as sewing, laundry and breadmaklng, to further relieve care have found the amount of work done In the home suoh that service Is pleasant, but not essen tial. To the last type of woman It Is hoped that this article may prove most helpful. For her to introduce outside service when entertaining Is possible, but, as has been said before, is not always the finest hospitality, since it does not lift responsibility. Yet when friends are Invited for dinner she often washes that she could give herself up solely to the enjoyment of her guests. How is she to manage? She can accom- pUsh it only by careful planning be forehand to be left as free as possible during that time and by the co-operation of the rest of the family. The planning beforehand la by far the more important. First, she mast make her menu. At a conference held by members of the Universal Cookery and Food Association in London the art of dining was thoroughly dis cussed. C. Herman Senn read a paper on the construction of menus. There was, he said, a decided art In planning a menu, and the cook or housekeeper who is to suoceed must have imagi nation as a guide, a knowledge of foodstuffs and their value and a reso lution to avoid the obvious and pre vent the monotony that was the dead ly foe to gaatronomlcal ambition. The little homely menu of soup, meat and vegetables and a sweet was quite cover; then rub through sieve, and some of the stock In which the meat was cooked. Thicken with flour, S tablespoonfuls (insist ened with water) to each cup of liquid, and season with salt end paprika. Serve meat on a hot platter with sauce poured over It. Addition. If desired Potatoes, carrots and ' green peppers, cooked until tender and cut Into small pieces In narrow strips, may be sprinkled over the dish when served and macaroni or noodles may be arranged in a border. Meat Casserole (4 . People) Round steak, ground, 1- pound; stale bread. Vt cup; 1 stalk celery, chopped (or celery salt); salt. 1 teaspoon; pepper, i teaspoon; other spices. Vi teaspoon; egg, wen beaten, 1; carrots, 3; onions. (; to matoes, 2; water, boiling. 1 quart. Mix thoroughly, then shape Into an oval loaf and place In a casserote-or baking dish. Slice the carrots lengthwise, peel ( onions, scald and peel 2 tomatoes and place all In the dish with the meat. Add 1 quart boil ing water, cover tightly and cook In a slow oven for about three hours. A fireless . cooker may be used. - The last fifteen minutes the meat may be cooked uncovered in the oven to brown it. Add at this time salt and pepper to the gravy. When ready to serve, .place the loaf on a not platter and arrange vegetables around it. Thicken the gravy. If desired, with. 1 tablespoon - flour mixed with t tablespoon fat. Celery, Stewed Celery, outside pieces of bunch, 1 pint; water, boiling, 1 quart; salt. 1 tablespoon; pepper, dash. Use outside pieces of celery that are not sufficiently tondcr and white to serve raw. Wash carefully, cut Into pieces 1-inch long, using 1 pint celery. Add 1 quart botlr lng salted water, cook ' just below the :x boiling point for at least H hour. Drain, reserving the liquid. Melt tablespoons butter er buttermilk, add 3 teaspoons flour and when well blended t cups of the liquid In which the eery was cook ed. Stir antU boiling and add k tea simply arranged, but even its selec tion taxed both Ingenuity and skill. Thought, originality, novelty, sim plicity and taste went to the con struction of all menus. Four points had to be given due emphasis where caterfngwas to be done in the wider sense the choice of food, the provi sion of the right wine, the cooking of the various dishes and methods of serving. The great secret of success now lay' in putting a meal on the table that was sparse rather than profuse, for even at banquets people who knew anything .of gastronomy did not eat large Quantities of food. The rule for combining a menu for & special din ner was to see. that the ingredients used In one course! did not resemble those Introduced in another. Brlllet Savarln used to declare that If the menu was badly composed the whole dinner was a failure. The planning of I the menu means much with service; but much more without, and the hostess must think not only of serving a sufficient, well balanced meal, with a good combina tion of flavor, but also that it must be simple, dainty and one that she can serve expeditiously and attractively. It Is not an easy task. Once such a menu has been found satisfactory, however, it is often possible to use it again for different guests with even .better success. In the menu, for ex ample, it is not wise to serve a meat or dessert which requires preparation at the last moment, as steak or souffle. As hostess she must have everything in readiness, --and be able to greet he$ guests without n under current of feeling that something may be going wrong with the din ner. After a few moments' conversa tion, she can excuse herself to dp such last things as pouring the water and serving the first course, but this requires only a short time oompared to that necessary for cooking and absents her a very little while from her guests. .Again, In planning a dinner tt Is necessary to think whether every thing must be prepared at one time, or whether it can be distributed over several hours during the day, or some done the day before. For the cooking of the meal is not all of her hos pitality, since her house must be in order, her table set. and. possibly, she may wish to change her dress, care for her hands or care for her chil dren. These ace some of the things added to the preparation of the meal which tax her Ingenuity In planning. Some dinner menus which have been used at different seasons and without service are as follows: 1 Septemlber Lobster Salad Bolls Roast Beef Gravy . .CuJ? JaUT Hashed Potato String Beans Co (Tea Mousse Candy Sponge Cake Coffee 8 Kovember Consomme Rout Chicken Browned Sweet Potatoes Mince Pie Crackers Giblet GrmTy Peas Cslery Cones Grapefruit Roast Beef (fillet) Mushroom Sauce Asparagus on Toast New Potatoes Tomato, Green Pepper and Cheese Salad Crackers ' . Strawberry Mousse Bpongs Cake Coffee spoon salt, dash of pepper and the pieces of celery. Cook $ minutes longer. Cream of Vegetable Soup Carrot. l- cup; turnip. 1-3 cup; cel ery, cup; onion. H; potato, 1 cups; parsley (chopped finely), Vs teaspoon; flour, 1 tablespoons; butter, 4 table spoons: milk. 1 pint; water (boiling). 1 pint: pepper, dash; salt. 1 teaspoon. Mix together the vegetables. Add 1 pint boiling water, cover and cook slowly for 1 hour. Drain, reserving the liquid. Pass vegetables through a sieve and add to liquid. Melt 4 tablespoons butter or fat, add 4 tablespoons of flour, and when well blended 2 cups of milk. Mix thor oughly and add to the vegetable pulp snd liquid. Bring to a boll and cool a -few minutes and serve with cheese crackers. i In writing out! the recipe state the amount; also state HOW MANX PEO PLE IT IS MEANT TO SERVE. It is often worth while to add on the card the utensils that are needed, for tbjs will be a help to ja beginner. Clipped on to the recipe card may be another card, the same size, but a different color, to distinguish it from the regular recipe card, and on it keep the dates you made the dish or the name of the guest to whom you served it. One day at luncheon I heard a woman say, "Oh, dear! it seems I always have the same dessert when you come!" Some Buch system as mentioned would obviate this. Another means to assure the hostess of having the dishes that her guests like is to keep a card catalog of the guests and write on the card the favorite dishes. Kama, Bolton. Mrs. J Apple pie..... Date. .......January 1. '14 February 3, "14 Roast beef........... ....February J. '14 Another good use of cards is to keep one for each staple product. . It may be a daily or weekly record. It will check . the cost of living, help one to buy Judi ciously, and yet not to! stint the table on account of guesswork. 8 May V a Y X 4 February Cream of Tomato Soup Crackers Orange Salad Mayonnaise Roast Lamb, Mint Sauce Peas Potatoes In Half Shell Vanilla Charlotte Russe with Grapefruit Marmalade Coffee 3 June Tomato Salad (stuffed with celery and served with anchovies and mayonnaise) Crackers Steamed Salmon Hollandalse Sauce New Potatoes. Batter Sauce New Peas Individual Strawberry Shortcake Cream Candy Coffee In all of these menus substitutions are possible. For instance, in No. I there may be some who would not ear for a salad for a first course which Is a Spanish innovation, but It makes an excellent "appetizer." Also, It makes it possible to serve three courses, which, will give a substantial meal, but not a gross one. In place of the salad, a cream soup could : be used, or in sum mer, when appetites flag, chilled fruits are acceptable. Rolls are easier to man age than baking-powder biscuits, - be cause they can be made beforehand and reheated, and they oan be allowed to stand with less disastrous results. Crackers browned in the. oven may be served with the soup or salad, if pre ferred. A roast will be found to "waif for guests and not to lose heat so rapidly as some other meats and Is, therefore, the easiest meat course. With these simple dinners, potato balls seem scarcely substantial enough when only one other vegetable Is served, so other forms for serving potatoda have been suggested. The other vegetable should be one In season, but should not take too much time for preparation at the last minute. A frozen dessert is generally well liked and, with coffee, makes a pleasant end ing for the dinner. Besides, with such a dessert, the hostess' care and respon sibility largely ceases as soon as the meat oourse Is served, and her mind Is more free to entertain her guests. In all of the other menus similar sub stitutions are possible, but strict ad herence to simplicity is advised. He clpes for some of the more unusual dishes are given at the end of the article. The strawberry shortcake, given as a dessert in No. 5, may be troublesome to a few, but if the short cake is made' a short time before the guests are expected and placed in the refrigerator, It will be ready to bake when the meat course is served and be hot when wanted. If the strawberries and cream are ready, it requires very little time to serve. However, this "des sert is easier to manage where there is an oil, gas or electric stove, and may prove, too uncertain when It is necessary to depend on a coal Are. The use of a fireless cooker for the cooking of the meats will be found to relieve a great deal of care. Many of these menus may be used for luncheon by substituting an entree, such as croquettes or tlmbales, for the meats. Many menus have been given in this paper for Sunday night suppers, but ' one or two more may not be amiss. Eggs Date J Amount Cost Place purchased Still other cards to bring quickly to mind the food requirements of a bal anced meal might be as follows: First, -the general principles and then the lists. A cross-reference of recipes under Pro teins, etc., would be helpful. Special Functions of Each Food stuff PROTEINS Supply energy; also nitrogen, sulphur and phosphates for body building. FATS Supply energy in meet concen trated form. CARBOHYDRATES Supply energy m most economical form. MINERAL MATTER Supplies building material and helps to regulate body proc esses. WATER Supplies necessary material, about 60 per cent of body being water, and helps to regulate body processes. Proteins Bsge, milk, cheese and marcaronl. lean meats, fish, beans, peas, lentils, peanuts, bread. Carbohydrates STARCH Rice, wheat (macaroni flour), corn, oats, tapioca, sago, barley, potatoes, starchy vegetables, chestnuts, cereal prod ucta SUGAR Molasses, syrup, sweet fruits, preserves, honey, sugar. Fata Animal fats, as butter, lard, suet. Vegetable fats, as olive oil. cottonseed oil, peanut oil, buttertne, corn oil and other pre pared fats. Cheese, fat meats, yolk of eggs. outs. cornmeal. oatmeal. Mineral Matter Milk, green vegetables, fruit a whole wheat and other whole cereal products, yolk of egg. The planning of balanced meals, their preparation and serving should be as oaref ully thought out as the balance of i s'-t i is - . . . r.. w 6 June Chicken Salad Mayonnaise Potato Chip Sliced Tomatoes Rolls Strawberry Shortcake Peach Preserves and Cake Coffee 7 December Lobster Newburg or Salad Celery Brown Bread Sandwiches Wafflest Maple Syrup Coffee Or Chicken Pie. TThia necessitates great Informality where there is no service, but is often enjoyed. Another dessert may be used. As Thanksgiving and Christmas ap proach the family dinner may be under discussion and custom usually enters In to decide Its character. The TThankaglv tag dinner, which originated, in New England, std means family custom and gathering to many, but the variation In the dinner of today is noticeable when New Engenders compare notes. One family has the custom of serving the following dinner, which is far too heavy, but evidently dates back to the period when brick pvens were used and baking was done once a week. This meant that pieces' were made by the dosens and large quantities of meat cooked at a time. Roast Turkey Mashed Potato Sweet Potatoes Mashed Turnip Roast Fresh Ham Celery Cranberry Sauoe Coffee CM"kTi Pie Apple, Squash and Mines Pte, Nuts, Raisins. Fruit and Candy With the omission of the roast ham, chicken pie and two of the pies for dessert It makes an acceptable dinner. Many families have introduced a course to precede the turkey, such as grape fruit, oysters or soup, but the old fashioned custom would have been, as one New Bnglander said, to sit down to the turkey and "fly at it." At Christmas the dinner is far more individual, and as English ways have influenced custom In this country, the following menu may serve as a typical dinner: . Roast Goose ffrUPotato Dressing Creamed Onions or Cauliflower Celery Apple Sauoe Lettuce Salad Crackers (Cheese In French Dresalns;) English Plum Pudding Coffee May be omitted. Thus far in entertaining without a maid the greatest emphasis has been laid on the selection of the proper menu In planning for guests before hand. This is important, but execu- " tlon is likewise. When the menu has been planned, be sure to have all the supplies ordered beforehand. that there may be nothing lacking at the last moment, which creates irritation and worrlment. Thought must be given to clean linen and silver, flow ers and the placing of guests at the table. Be sure to have the linen In order, and the silver to be used ready. If silver must be washed between courses, know Just how much, be cause this saves time. The silver and dishes which are to be used through out the meal should be ready on the sideboard or sewing table in order to expedite the serving of the courses. It is not always the most expensive flowers which form the prettiest table decoration, and it is here that the hostess has a chance to show her artistic sense and good taste. A pot ted, flowering plant in an attractive Jar or the fernery are the simplest floral decorations. But cut flowers often give pleasure In their -freshness and fragrance. Of these, flowers in season are . best for an informal din ner, i The Japanese motif la to put three flowers, such as roses or daffodils, la Industry In a factory. The product in the former the; human being Is of greater importance. There should be an accurate system of accounting and a scientific appor tionment of the food required for each person. This Is only needed in the be ginning, before judgment can standard ize the requirements: much as the scales on the piano must be the beginning of the technique of , the artist. When free dom is acquired,! the means are In the background only. The balanced meal costs less money and gives as much. If not greater, nour ishment. If only the amount necessary Is prepared, there will be less waste, and Doctor Langworthy found In his studies of dietaries that, in the average Ameri can home, "waste ranges from nothing to 20 per cent of the total food." The planning of meals a day or more ahead eaves time in purchasing, prepa ration and worry. A chance to think gives variety In diet and helps one to consider prejudices In the cases where it is wise to do so. The planning of balanced meals, when done In accordance with some accepted standard , of food requirements, serves the demands of the body satisfies the hunger and. with right preparation, pleases the palate. Economy in the home does not mean going without things that are' necessary to health and happiness, but a wise se lection and preparation of materials, says Miss Parloa. - - Everything should have its use and . be used wisely, without waste. Often ' there is too much, but sometimes not enough of the food required for the maintenance of the body. Some plan like the foregoing will help the housekeeper to take something from each group: study right combinations for growth, repair of the body and the energy for work and play in the happi ness of a healthy body and to enjoy the blessed mealtime. a frog In a large, flat dish half full of water, then place one flower at the base, floating It In the water. The base flower may be of contrasting color to the others, and if so should be darker. Again, flowers may be arranged in a Japanese .basket by using a dish or pan which fits closely Inside the basket and a frog placed in this. Small roses are most attractive used this way. The slender vases for holding one flower are dainty, and oan be used effectively either for the sin gle flower on the table or to supple ment a central piece. In any case, the flowers should not obstruct the view of guests of each other; either they should tie low br placed at one side Qf the table. The placing of the guests Is an es sential part of a successful dinner, and must be carefully planned. Where there are several guests, it can often be done to advantage by diagram, and thus can be referred to by the hostess at the last moment .without taxing her memory. For such Informality as is necessary in serving a meal without a maid, the use of place cards is rather superfluous un less there Is some joke to be given the g-uests. The co-operation of the rest of the family means a great detl in the pleas ure given and received. If each member of the family enters with the spirit of hospitality and does his share in en tertaining as well as helping the hostess it makes the dinner much more delight ful and far easier. Often the change of courses at the table can be divided among the members of the family, with the first course served before the guests are sea-ted a little confusion is saved. The hostess may wish to. serve the meat or dinner course herself; then, if everything has been successfully managed and understood beforehand, the following course- or courses can be served just as well by the host or other members of the family. Thereby the hostess is relieved, and such an ar rangement Is often pleasanter for the NEVER TOO YOUNG WE3 APPEAL, to all ages of the housekeeper. Do not say to yourself that you are too old to learn new ways. This page Is universal in Its appeal, suited to all conditions, ages and types. "Age is opportunity no less Than youth Itself, although In other dress' Bo, whether you have taught generations, or are learning ,from your grandmother, the People's Institute Is here, offering a helping hand. Next week "The Value of a Spring Change of Diet" will be dlscusseeT by Mary I Wade. Among our contributors ME. B. M. ALLEY. Chief of Food and Drug Division. Ken tucky Agricultural Experiment Station. MRS. MINEBVA B. T. ANGELL. Brooklyn. N. Doraestlo Science &- lyn. N. TF.. prt, Massachusetts Institute of Tech- noiogy. MRS. RACHEL FOSTER AVERT, Social and Political Economist. MRS. IDA COOSWELL BAILEY-ALLEN. Domestic Science Expert, New Tors. MISS 1. BAT BALDERSTON, Laundry Expert, Teachers' College, Co lumbia University, New York. HARRY . BARNARD. Th. D State Food Indiana. and Drug Commissioner e MISS A2SNA BARROWS. Lecturer on Domestic Science, School of - Household Arts. Columbia University, Hew York; Director School of Domestic Science, Chautauqua, N. Y. F. E. B KEITH CT. 8c. D., Department of Chemistry. College of the City of New York. MRS. WIN Ji 1KB ED HARPER COO LET. National President of the Associated Clubs of Domestlo Selene. MBS. ALICE DYXE8 IXILIXO, Formerly Head of Department of Home Economics, Iowa State College. MISS WINTERED STUART GIBBS, Supervisor Home Ecoaomle Work. Mew - York Association for Improving Condi, tlon of the Poor; Assistant In House hold Arts, Teachers' College, Columbia University. MBS. GRACE M. VI ALL GRAY. Domestic Science Expert, Chicago, m, MISS EDITH HALL. Institute of Domeetla Science, Northern Illinois Normal School, De Kalb, 111. MISS CAROLINE L. HUNT. - . Washington. D. C. MISS HEIXX LOriSE JOHXSON. Lecturer and Writer on Home Economies. Watertowa. N. Y. MBS. ALICE G ITCH ELL KXRJC. Domestlo Science Lecturer, Cleveland. X guests, as It does not then seem quite so much like a function of merely feeding the body, but also the mind. After dinner is over, cannot clearing the table and dishwashing be left until the guest are gone? If tt Is hot weather the hostess can return from the draw ing room long enough to put away such perishable food as butter or cream, but this requires only a few minutes, where as even picking up dishes often takes much of the time the guests are able to stay and emphasise unduly the work Involved in the dinner. Such hospitality will doubtless be used more and more and the expression of It wtll be enjoyed by guests and family alike, for It la not possessions, show or work whioh give pleasure, and we remember longest, but the exchange of thought which enables each to share In the other's lift, -mstr tnttmr RECIPES Coffee Mousse (for Four Persons) One-half pint heavy cream, Vi table spoon gelatin, cup strong coffee, 1 cup confectioners' sugar (or sweeten to taste). Soak gelatin In one table spoon cold water ten minutes or long er, dissolve in the hot coffee and cool. Beat the cream . stiff, fold in sugar, and when gelatin mixture is cool put into cream; fold in and pour into a mold. Cover tightly and pack in ice and salt (two parts ice to one part salt). Let stand at least three hours before serving. Strawberry Mousse Make the same as coffee, using in place of the coffee box berries mash ed with sugar and put through a sieve. Dissolve gelatin In i cup thin cream. Sweeten to taste, as berries may vary in sourness. Tomato, Green Pepper and Cheese Salad Peel and slice tomatoes; take out seeds of green pepper and stuff with Neufchatel or cream cheese. Serve two or three slices of tomato and one slice of the pepper and cheese on lettuce. Use French dressing. Tomato an4lAnchovy Salad Peel tomatoes.) scoop out inside carefully, sprinkle inside with salt and allow to stand in a cool place half an hour or; longer. Kill tomatoes with a mixture i finely chopped cel ery and mayoty lse. adding a little caviar, if desired. '.Place on lettuce and garnish with mayonnaise and two anchovies placed across the top. MISS ALICE LA KEY. Chairman Food Committee, National Con sumers' League. MISS ALICE LOOMIS. Department of Home Economl'H, Univer sity of Wisconsin, Madison, Wis, MISS MARGARET J. MITCHELL. Bruce School, New York. MISS MABT STONE OVROURKE. Director of Domestic Science. Adeiphl Academy, Brooklyn, N. T. Mies ELLEN C. SARIN, President Milwaukee-Dowser College, Mil waukee. Wis. MRS. ANNA B. SCOTT. Cooking Expert and Food Economist. Philadelphia. MISS MAT SECBIST. Department Household Art a California Polytechnic School. MISS FRANCES STEBN. ; Massachusetts Institute of Technology, Bon, -Man.; Visiting Housekeeper, Boston Provident Association. MISS ISABEL STEWART. Assistant In. Department of Nursing end Health. Teacbers' College. Columbia Uni versity. New York. MISS MABT L. WADE. Household Science Lecturer. Chics go, IU. MBS. RICHARD WAINWRIGUT. Washington. D. C MRS. LILT HAX WORTH WALLACE. Of I -on don, ; England, Cooking Lecturer and Demonstrator at the Pure Food Con gress. MB. JOHN L. WALSH. Mayor's Bureau of Weights and Meas ures, New York.. MBS. AKTHtB WHITTEM. StaU Normal College. Albany. N. T. MRS. LEAH D. WIDTOE. Agricultural College of Utah. Logan, Utah. MBS. HARVEY W. WILEY. Housekeepers Alliance. Washington, D. C. MISS FLORENCE WILLARD. Chairman of Domestic Science Depart ment, Washington Irving High - School. New York-