house is furnished, and clothing for a family consisting of a man, wife, and three children is hung in the closets. Posted in the several rooms are lists giving the cost of the furniture, the clothing, and the living expenses. The outfit of furniture amounts to $300. The yearly expenses are estimated at $500, apportioned as follows: Rent, $120; food, $200; clothing, $100; fuel, $30; miscellaneous, $50. Experiments in feeding a family of five are carried on in the house by Miss Katherine B, Davis, of Rochester, and the bill of fare for each day since the beginning is posted in the living room. The cost of food for the whole family has ranged between fifty and sixty cents a day.
Just inside the Midway Plaisance stands the Philadelphia Workingman's House. It is a two-story structure of brick, the dimensions being 1543 feet, and it was erected by the Social and Economic Science Committee of the Woman's Auxiliary of Philadelphia. It contains six rooms and a bath room, has a furnace, and the cellar is concreted. Such a house could be built in most places for $2,300. Floor plans of both this and the New York house can be had for a small charge.
The several exhibits of cooking processes and appliances would make a very creditable display if brought together in one building. Opening from the gallery of the Woman's Building is a large room, where a lecture on cooking is given daily, after which the lecturer spends several hours in answering the questions of interested listeners. This room is called a Model Kitchen in the Official Catalogue, but it is fitted up as a lecture room, and not as a kitchen. The National Columbian Household Economic Association, organized by the Committee on Household Economics of the Board of Lady Managers, provides a lecturer, Mrs. Emma P. Ewing, for two months of the season that the fair is open. She lectured on bread-making during June, and is to return for the month of October. During the whole six months Mrs. Sarah T. Rorer lectures under the auspices of the Illinois Woman's Exposition Board. The board has assigned to her the special task of making known the proper way of cooking corn products to American and foreign visitors, with the object of widening the too restricted market for this product of our soil. Accordingly, Mrs. Rorer describes only dishes into which corn enters in some form. Her list is far from being so narrowly restricted as many might suppose; she has over two hundred recipes available, including breads, puddings of cornmeal and cornstarch, griddle cakes, mushes, hominy, blanc mange, and (not to be omitted) Philadelphia scrapple. A selection of these is included in the little recipe book given away at the lectures. Mrs. Rorer also gives lessons to a class of girls, the purpose of which is to show how cheaply instruction in cooking may be introduced into public schools.
