There is great need that mothers be not discouraged in their endeavors to teach their daughters all that pertains to practical domestic economy; for, if we are not greatly mistaken, the time is not far off when we shall all feel the necessity of looking to our daughters to assist us in the nicer parts of housework, if we would have comfortable, happy homes; relying on servants only for the coarser, harder parts that would tax our strength too severely, or engross our time too much, to leave any for social life or intellectual improvement. These must receive their full share of our attention; but the home cares have equal claims. Let there be an equal distribution, giving to each her portion in due season, and there will be less waste and extravagance, and lighter hearts and happier homes. LXXVI. A CHAPTER ON SOUPS. HESITATION in taking the first steps in any new enterprise or new work is very common. With some it springs from great caution; with others, from lack of confidence in their own ability. They magnify troubles which may arise, and imagine all manner of difficulties, until very small and easy duties are clothed in a mystery which they shrink from solving. In working, a novice, if at all timid or lacking self-reliance, often keeps herself in a constant state of alarm lest she make some great mistake, and, strange as it may seem, few things in the whole round of cooking-experiments assume a more formidable aspect than the simple act of making a soup. It is a mystery which grows more _uncanny_ the longer it is looked at from a distance; but lay your hand upon it, and you will soon learn that you have been frightened at a shadow. There are several things preliminary to making soup which are quite essential. First of all, it is desirable, though not absolutely indispensable, that you provide yourself with the best and most convenient utensils. A _stock-pot_ is usually a large, round kettle, with a closely fitting cover, into which the meat or bones and odd bits for preparing the stock or broth for soups are put, to be cooked. It is generally made of iron or copper. A _soup-digester_ is a kind of stock-pot made wholly of iron. The lid fits closely into a groove in the top of the digester, with a projecting piece which, when turned till it meets the socket or notch on each side of the groove, acts like a lock, holding the lid on tightly. In that respect it is far better than the stock-pot, for nothing can boil over in the digester, and no steam escapes except through the _valve_ at the top of the cover. They are to be obtained at almost all hardware stores, and are of all sizes, from three quarts to ten gallons.