THE PEOPIES INS
SyrV , - ,f"
FROM
111 U 1 LrfWl V . lMllVj
Cffj'
frfllERE it a ecience in eatinf, for science it really "organized con
B mow tens Most women lack this. 'If you doubt it, watch thorn
' JX " Choott tho noon hour in any restaurant, and tnako a mental
. .'. :..V noU of how and what business women and shcpper eat. ' Con
timet these meal with those of the earn number of men.,
Look at the woman in the home, who ie alone. She is usually standing
Tp tend eating anything that can bo extracted from the ice boa with the
least trouble. Her husband pureuee a far different plan. - -
" From It to 1. or any luncheon hour, ie Just as important ae breakfast
or dinner time. As soon as women recognize this there wUl be mere profit
able afternoons for both employers and worktrs. , ' . 'i
Read this?: It contain food for. thought which can be converted bit .
sensible action every day. Mrs Wade emphasizes some 'point that you '
have long suspected as true and workable. Through the medium of this
page we hope to make them contributory factor to noontime happines. -
By Florence R, Wade
, sUoau Economlrt ud iooturtr. ..-
OW, ood dlotlo wH oa
pptlU, ' and , health oa
both 1" Surely the inunorUl
tM eiuat hire written theie
line for ih vrtaent ImmIimm iromha
for to do on else axe tbty mot appU
cable. . j,", r V v
Health, rood look and vital enerry
upon tAe preeerratloa of theee three ra
Qulrementa . dependa the buatneea
woman'a ueoeaa. A maximum firoduo.
tlon neceMitatee a maxtmnm vitality,
and only by malntalnlna auch can .
maximum output be aeeured, . How la
ehe to aolra theoe greateat of vrob
, lemal ' , .,'.
Phyaiclasa tell ue that more evil la
wrought among the health of bualneea
and working- women today by the fcaatr
lU-oonaldered lunch than by the Ion
hour of labor. Hence the hltrta most
, necemary for bualneaa women concern
her health, and the very first of tbeee
la the lunch and the ooneerratlon of:
ber time from U to i. '-' .:-
To secure rest and recreation-freedom
from thoosbtwlmpliea Intelligent pian
nkngr; for It may be aald to be the one
vitally Important twur atalnat ' tha
many, and should therefore count.'
- Most young" business women form the
habit of using this off midday hour ta
aa unsatisfying way. Together with,
several other girls they race Into a
crowded lunchroom, and, amid . incej
aant ohatter, Choose aomethiog hurried
ly from the iAu of fare that happena
to be novel or -that strikes them aa
toothsome. Its nouriahlsg properties are
of small eonaequeace. and It may fall
anywhere la the eoale from mdfgesU
tole to frivolous, from lobster patUes to
anffei cake, it la swallowed whole.
washed down with ice water and then
away to a bargain counter ta aoroa de
partment store or to tha excitement of
a movlng-ploturs show. In both plaoes
tha air Is bad. the crowd often rude and
joaHing. aad tha time allowed so nearly
op that it la only at breakneck apeed
that they reach their posts oa time.
This is not an exargeratlon of tha way
ta wblch Hundreds upon hundreds of
- This department will be in charge
The plan wfU give the housewife the
ana wtu present topics of interest to
By Caroline L. Hunt
' vTbstilnrtna. P. C
Or u umss w we year blll-of-fare
making' effera fewest dlf
, ficultlee la October. This is be
cause one's family is likely to be
tempted Into the open air for the pur
pose of enjoying the changing foliage
and to brine; back good appetites with,
them. . It is partly, too, because of the
abundance of foode on the market
which, are at their best at this time of
the year. Just the one fact that apples
have not lost the fine flavor with which
they left the tree is a help. Toward
spring they need to be seasoned up a
little with cinnamon, nutmeg or lemon,
but not in October.
Uncooked apples satisfy moat people
at thla time of year for a breakfast
fruit; if ' variety la . sought, however,
they, may be accompanied by dates or
figs. Thla combination offers the pleas
ant contrasting consistencies or tsx
turee about which we spoke last week.
The crisp watery apples go welt with
the soft concentrated dates or figs.
Hmmber that the skin of the apple
is wood food, and leave It on so far as
possible when tha apples ara cooked. -K
imminent physician, lecturing before a
srls' school, advised bis hearers to eat
i nt only the skins of the apples, but
te cores and even the stems. - A face-'
t ..us student later in reporting tha ler--ture,
said that ha advised thera to eat :
the rVln, the core, the stem, and even
. little piece of tha bough. . This little ;..
(' nerves to emphasise tha aeed id
t ie diet of cellulose, which is found,!
i . i sure, la the bough, but in toe
ii a form for human consumption.
I c stewing areen apples it is possible f
' t ave the skins on, for cooking ren-
them, aufflolsntly tender, la tha '
a MENUS AND KECIPBS TOjlA JlEj
- ywMZ women vpeod t2klunBitwn' .
t "Only orgaitlse4 labor aa take aa
- feonr for lunch," aald a woman, Vie
Meratary oC a- oaptata of floanov to me .
aa she croeeed to bar dee aad piaead
faer fiatera . on the aleotrto awltca. I
bad mine oft the top of my dweti lie.ni
aandwlca and a glaaa of mUfc-and dlo
UUd aU letters between tatea and
mwtdXcrws."
"Bee here." I said. "foOTI kffl yaw
elf or eUa you'll ruin your dlmtlaa.
TM7 wtt to be totareeted to
one's business, but do draw the tea at
ruining your digestion. 2 siwaya take
a decent hour at. laast-.-' . t . .
' "So : will ft, when I'm loaraf oa
- the market," she replied. "Toa know '
very well that a parson under such on- ,
dlttona simply can't ta regarded aa a
free woman." : f KK-.;
"Say you don't mean M." Z begred.
"Ton, so rosy-heked and bright eyedi
so full of vigor aad glow; so alert
a and bmS'---':'----' ?', ,,;
"But I do mean it; we're all for sale,
more or less. It's only cbe freshness of
the arude that makes the difference."
"Then preserve what you've got fa
the way of a Wealthy direction." I ex
claimed ae I closed tha office door.
"And the president of tha concern aha
works for never takes less than i4
hours for his luncheon," I ventured to .
explain In retailing; our conversation
. to a friend. - -
"My dear, tha mala of tha species tm-
derstands the needs of his body much
better than the female," waa his sen
tentious reply. And he most certainly
i does. ' '
In ohooslnf e, lunch, the pries la la- '
variably aa Important ooradderatloa for
women, and less frequently for men aa
wall, and lust here ta where most peo
ple demand Impossible concessions.
Having a very good Idea of current
prices and values in raw foods at tha
groceries, provision stores aad markets, ,
thsy expect the proprietors of lunch
rooms to perform, sniraclea; in other
words, to aerva tha cooked meats data-'
tlly, or at least ppetislne-ly, tor al- -most
tha bare cost of materials, not
.counting tha ost of ' preparing and .
Serving. And tha ordmanr proprietor,
trying to liva up to tha pubtto demand,
of a different instructor every (month
benefit of wide and varied experience.
aU.
Ml.t ,bA
case of raw apples, the chief problem
la connection with tha skin is how to
secure cleanliness. If there is any doubt
aa to the way in which tha apples have
been bandied and, unfortunately, a visit
to tha average market today is more
likely to destroy . than to create con
fidence tha apples may be dipped in
boiling water. Thla can best be done
by means of a frying basket. This proo-.
ess does not change the flavor of the .
apples in any way, I have avsu dipped
such delicate fruit aa strawberries in"
boiling water and '. '; have - found their
flavor to be improved rather than 1m
paired. It is necessary, of course, to
chill them afterward.
There Is apple sauce and apple sauce, "
and there la just aa much difference be- .
tween the Jellied apples already de
scribed In these columns and the ordi
nary compound made by stewing to-
Set her applea, water and sugar as there
i between weU-baked bread and the
soggy variety. .
HOHDAY ; ' l ""'l
i . BRHAKFAIT ,
Qulnoe and Apple Cavuea , ,i .
' 1 ' - Hominr 1 t
Doughnuts , f Coffe
Asparans
Beef and Ore
aa Btesuits .
as Cream 0UU1I v '
ireea ' rvpper Buns
au - .Baked CnstSM ' '
eMsai,iarj''a
- Oram tMMssa
Potatoes
, Apple sauce ainaersreed
.. Coffee .
' TUESDAY
1 I
V V.
BBBAKFA8T r, , ' '
an m su . ... " !'; .,
Cor. CakeTKy . Coffea
:.haa bis chef or hla cook concoct some
thing' that la a mtracle-to thosa who .
know not tha methods aad who sea not I
tha kitohea or tha atoreroom.
1 V Tha pubUo has been tricked, and who
i, la to blameT The proprietor la not in
vwoslnesa as a benefactor, he Is there to
make money, and money you may be
; gure he will make by book or by crook.
Therein Ha tha great menace to. the
health of the business women la our
dtles, for many dishes can be cheap, .,
wholesome aad ganulne; , but others
i taunt be expensive in tha nature of ,
. things to be genuine. "Poprular prices,"
uch as people insist upon, often de-
"xnand tha most cosUy dishes. As a re
v siuit, they get veal for chicken, canned
lobster Instead of fresh, cleverly maau
faotured .substltuUs for maple syrup
. aad all aorta of jama t and so on through
. an endless list of eatables and dainties.
Now Z maintain, from long expert
. anoe, that a jwell-chosea , -lunch need -"not
neoeaaarily ba axpenatva. A single
" dish, selected with an aya to the other .
- two meals la tha day, would cost lass
than tha usual lunch topped, off 'with -"'pastry
or lea cream. It would sie be -
mora nourishing aad : ultimately glo
mora pleasure, because It would mean
, better health,' and also because a taste
. for simple food brings mora pleasure
"ihah Si-. pamparad - appetite . .
. . Tha first thing for, tha v lntenigent
business woman to do and tha man
. also Is to make a reasonable demand of
the lunchrooms which ara to supply
her needs. Then sha should study what
" In her particular case sha ought to eat.
, To study how to supply tha energy "
- we need, how to repair the wear and
r tear of our human machine, will mean
a rich reward In health and spirit, A i
safe rule la to abide by plain food and
to cultivate a reUab, for tt. Ixrak fori
tha flavor in meats aunpry oookad, la
grains and vegetables forthe natural. "'
not highly aeaaonad, flavors; do not add
' sugar, catsup, pickles and sploes and .
' a auparabundancs of aalt If good food
dose not taste good to you. skip a mealt
or two indeed, a rood plan is to fast
every STlday , for the body's sake as
. well as the aouTa. Hunger la tha best
' auoa.' Doa't say rou can't fast one
4 whole day and work. X once fasted alsv
taea days, never worked harder or fait
batter. My digestive) organs) not being
taxed, tha entire system had a ehaaoa
to throw off many of its impurlttaa.
Unfortunately women rich and poor
- young and old prefer tha frills la cook
ery and men tha swabetantlsi. aspaoial
ly meaU of this tha man eat entirely
too rnnoh. particularly after tha age of
.Mt'dnd reap tha results of an vnbslaneed
' diet In varloua- familiar maladies, such
as rheumatism, gout, (Bright g disease,
-atO.' "')' " " " "-''.-;''.,''' -
(Desserts,' woman'a apeclsity, eould a
out down with taraat advantage, eepe
dally pies. Candy la tha quantltle- la
; which it is eaten, and tha times, la a
doubtful blessing. W Americana are
the greatest meat and candy consumers
in the world, and the medical and oea
tal nrofesaions veao the harvest there
of la stomach and fclood disss ses aad
- dasavlna'. achlna tenth
Food for working ef&deney la tha
great question , before tha business
woman. She must maintain her phys
ical well-being- or aha cannot take aveja
-.. the first step toward success. How do
you suppose a girt Who feeds herself
on cream puna cast be anything else
butmerourisiT - ,:,,.- .-j . v
In a crisis tha whole world realises
that women are jmaqualad for nerve
and endurance. 1 Yet there Is tend
ency among business man to look
upon girls as unreliable aad aa uneven
proposition for a longr pulL Tha typical
young woman laugh a easily and cries .
aaslly. i
For buatneaa sha needs an emotfcmal
thermostat Her mind must be regu
lated aa wa attempt to regulate hot
water boilers. Tha water must aettihea
be too hot nor too cold, but must ba
on tap at tha required temperature. To
"blow hot aad oold" Is not a bualneaa
: quality. ..:..'.;,,',-,..: .i".-
"Be frivolous off tha Job," X beard
an employer say to his staff of women I
"for working sucoeae you must liva
down the term -giddy glrla.' Steadi
ness is a Quality that counts."
Business women must plan thsk lives
for their work aa man dot form habits
: of eating, sleeping, working, playing,
. that shall unoonscionaly square the ac
count between "give and take." Make
a boon, of tha hour oft from 11 to I
Mgke it furnish food that feeds, a,
breath of outdoors, a restful mood. -
Good looks pay a fair dividend, and it
la a fact that on good, nourishing food
txnxCBxcn.
Jfee Pie Wltb. Potato Crast ,
- 4 eBeeelate .With Whipped Creaca '
Pickles ..VT ?V.- Date and truTcookles '
I-' ' Wjwxb .V ;
.";'"" ,: . Piquant- Boup i.:rV"'V ?-':.')
meast Pork cuased Sweet Potatoes .
- iL. ' Vrled Apples v...h
- ' Chilled Pears With Chocolate geaoe
; Craekere ;f,;i-(;. Cheeae-?v,;'f: ffoj"
i '';'?;;..- 'BRBAXFAgt V:' '"' ..'I-'"'.'
tMemere Grapes - ' Corn Veal Mush
Finnan Haddle on Toast
. . ' Coffee . - ,
' LUMCHSOM
CWd Pjoast Pork ; ; . Fsaalad :'
1 Italian Boup
Teal CutleU With Bam
Mashed Pots tees r '
Bwalloped Bplnaeh and Cheese
;. Itaoaroea . Cream :i t i Coffee ,
THUBSDAY ' t , '
BEBAKFitST , '
- Ew Frmios '
lipple Cske ' Coffee
fwttm r4 ril.M Ami - . 'Jv...
.' Best aad PoUto 8Ud Te'
tach Shortcake '
,f - i ' 'iPHNwiia t, " v "
. ,. i "v Beetroot 0OUD -': "fc- !
'. WBtVA Katlem. Oiope rTMaSnsd Potatost
vnea.reea reppei
local is It rmd rudd
fudding
Codes
y . i ' sTBXSAX
1 . ' " Bus ax ran
" oSOrTo-1
- (rd BSst Kaw ea Toartwite
' tTJNCHBOtt
. n- sMsdet ' rrled Besf. , Baked retateaa
' x OtsnoTrlfle ' '
. f . - of C17 Soup
m 1.
l ' ' mea rerr-B
at,
: Tig rudiUog
Cvtfea,
depend
good looks.
, business woman need squander her ear.
ings on expensive luncheons unlese aha
chooses to do sov If she prefers rare
. china and the services of a waitress, tha
blgh-prtoed cafes and restaurants will
furnish all this luxury to tha dsgrss for
' which she la able to pay. But most
business women prefer laying aside this
extra money for tha proverbial ' rainy
day; Uua also is bar privilege, for thera
ara plenty of place where her appetite
' may be satisfied at far lass expense.
, It Is only, however, by concerted
effort on the part of tha actual lunch era
thsmselvea that tha right kind of lunch
can ba aeeured. Btandarda must ba
changed, i Wt as women workers ara'
facing a present and a future unlike
anything that has over gone before, and
we need original and wise modes sf at
tack, : Nothing that has succeeded here
.tofore will merely, because of ' that,
auoceed again. We must meat our own '
problema with our own weapons.
And of the first weapona toe madi
cannot ba saldi i. a, the selection af tha
proper persons to have la charge of tha
lunchroom. She and preferably aha la
a woman and ; trained in, oomastla
sclents must be a WaQ-pald .expert.'
Beoausa woman ta 'a good eook or
"has kept a baaadVw hoasa" lsnot .
raoommandatloa enough. Sha must ba
a good buyer aad a Orat-claai orgaa
laer. Sha must have a rand af good .
humor and be a atudant of bumaa na-
ture. tySiilt-i'T -'r'".
. Moreover tha income " from 1 tha .
lunches ahould oover tha actual run
' nlng expanses, tha wear smd tear, te
pairs, eta, . Mor can ona measure in
i mare dollars andf cents the "Interest
on tha Investment"; for all intelll-
gent observers agree that tha mental
and physloal to gay nothing of tha
moraV-affacte" of nutrltloua food sup-
piled to atudenU and workers tax
faetorlea, stores, and all buslnesa of
floea cannot ba calculated. The prod -
- lg vital and far-reaching and in many ,
b csaes surprising. For inatanosi
f' A Oerman la a large buslnesa con- .
earn, relating - what ' tha : Junchwon .
rocantly Inatalled bad dona for him,
said that h used te brlntf hla cold
luaoh from heme and eat it haatily,
- rarely having time to aaoure a hat
drink. Than at night hla wifa waa
obliged ta have a bat dinner for him ,
and tha ehlldran, who ' bad alraadyT
bad thaby dmnar at noon and da- '
taaaded e ahara of his. Tela made tt
necessary fo hla wfT to Sarra twa -dinners
aach gobeal day. This waa
also tha taatlmdny of tha forewmnan,
a widow with, two ehlldran la tha -publlo
acbooia With tha navr ar
, rangement, ' having had a dinner at
the business place, the man found hla
wifa and children upon hla return
home dressed, rested aad pleasant!
a light supper of fruit, salad and
bread and butter oa tha dining table
and the whole atmosphera of horn
changed by tha really substantial-
; nourlshlnsT buslnesa noon lunchv Said
tha widow with tears i "Ood bless tha
Firm for our good lunch 1 My chil
dren now take dinner at a. neighbor's
and my evenings are spent In reading
aad sowing. A light tea is all wa
need. ; I can give almost aa ntuoh
work again now that wa have our
lunch provided and fifteen rain u tea
for yeat aa well!" Thla 1 the bual
neaa man'a policy of conservation of ;
his amployasi v If tha taofinlqna of
ccientiflo management. '
Just so must wa wissly conserra
and use, not abuse tha Malta God
.gives us. -:-. ' r .
Aa to methods, they ara tha same :
la ' schools, . business . firms, hindh
roomsi horseshoe counters tha opea V
and toward the kitchen, n Behind tha
counters ard tha persons who hand'
out the lunches, which ara paid for in i
checks after each meal. These checks , .
are sometimes purchased at tha door
aa one enters. Often the customers "
purohaae only a plate of soup or a
cap of coffee to supplement tha lunoh, ,t
, they hava brought from home and al- '
- ready eaten. !- "--.-,,-.-
A table d'hote lunch, often proves
. the best proposition, as much waste
is avoided by reduolng tha number of -articles
furnished in a given day. ,
eucn a luncn, oosung xrom una
cents, can be generous and delicious,
and the affect la aeen at once In tha
quality dt tha work dona and the im
proved health of tha people themselves.
Too much stress can be laid upon tha
' Importance of relish In eating. . Bare
, ftlTTJETXAiT
:r..:,':JXdr VfOMJLTMertS
t "SoUedEes !' 'i
Bwaetled ftp
.in.
Ssktd, Apple iv. '",;,:' y Cab,
Ohtekea Bosxp Wlgte.
We : '
Sunday4 , y,
' Crtop Breadcrumbs With Cream '
Baked Omelet . - . Wheat khifltas
- vones '
''.;;
OntCT ' BtsqtM Soup
S-
See Best With .Xerkaiire Pnddlm
Cbouflower ' usidieV Patotees .
, and Piramto salad
, rnftimi i tie
XT" 1 '
aTJPPBB " f
' 1 fasmllDsBml snBBsaBBBl t ". .'
It'
" Cold Baa
Cllced Otufet . Cake .
,: Bran Siscults
One quart bran, 1 pint wheat flour
? 14 cup molasses, 1 teaspoon soda, 1 tea
' spoon salt. 1 pint buttermilk. Sift to
v gether the olour, soda and salt and add
, the molasses and buttermilk. This mix
ture is sometimes beiked In one loaf, but
' moat people like it better when, cooked
in the ahape of mufllna. These muinna
will keep fresh for several days.,. ;
' Uiif'fkmuroU Steak"-
' Have a ' sirloin or round steak out
s 1V Inches thick. Cut it into Individual
portiona Sear these over quickly In a
hot spider with a little butter and place
. them in a buttered casserola iPlace I
. tablespoons of fat in the' spider and
. in it fry a tablespoons each of chop
ped onion and- carrot ' and a little
chopped parsley. ' Add ' 1 tablespoon'
flour and cook until it is brown. Add
VA cups of stock, and season with salt
, and pepper. Cook until , the sauce is
is where we make a grave mistake. Wa
look over the bill of fare and try to
imagine what article ' will taste best.
' due regard being paid presumably to
S((the relative oost.'''-::;iv'-P'vS.-:'-':;'
' Science otherwise '"organised cam-,
moa seneo"-U applied to everything
but food when it ome to eating. '.
"I wish to be free to azetmse my
' teste," say both men and women, .,.
. How selenee has no quarrel with this
' attltudsi It merely, says, Exercise
. your taste, by" all means, but with a
: good deal of common sense." ' n i
What are tha energy requirements of '
the bodyt let va ' begin arttb the
smallest. Whan a person Is resting and v
fasting and it warm, be la using the:
least energy la his body for example, 'if
lying in bed. : Wbaa be moves about
and does muscular work; when be dl '
: goats a meal, or whan ba Is exposed to I
cold, be uses more energy. ; Za twenty-.
four hours the average utillaaaoa f
v energy under minimal ' conditions Is!
' about fourteen . calories a pound ' of
actual body weight, for a person oft
; average , weight: (130 pouada), 1820 cal-i .
, orlas. Al parson sitting up would use-')
one calory a pound more OS60 eateries),)
and if be opxests three meaU a day, he'
tTOTMi vsray ajsM waVfUVUH WWf aa pvwnsef . t
- If he doss light work, like typewriting, i f
he uses twenty-five calories aa hour fori :
this work, or la eight hours S0O calories. ;
,A calory is a definite amount c beat '
which, our bodies derive from foods, A
aad each portion ft the amount which'
gives V calories. tTor. Instance, . one
orange deOdent ta' heatrMng sob- ,
stance, must ba classed aa one-balf por- I;
tlon coffee, cream and sugar together i
give another baU-bacausa only small .".V
, amount ara used Ck-easn aad. sugar tuJfi
quantities are bbUb tsiat-glvars of groat v.):
i value. The wheat prodaota, the ooreel.
and th4.ron actt butter supply anougli ::
: beat ta coast for twe portions, or too
'calories. .V''ji:ii'"ji. j"'i-;.V':
' These tables furmah (he requlstte '
amount of protein, from U par cant to
II par cant of the total anergyi ft is '
the protein we depend upon for building '
mateeUl for the tissues. Aa ssfcat bat t
need anly of Just anoaga, with a safe
margin ta make good the dally waste,
Aa he or aba hJs &e tnaans of storing
: thts fMostttueaf, any exoase eatea must
ba removed by the oe-taas of excretion
' ana eussrar, ana every actus
woman must be careful as awed i
Sara are) Paw sample fleet
so aa to eontaia the twenty-feosouri
rKutremant. for the offloe worker aad
active ertdocr wuiflwr respectlvety, :
hour, from . 11 ta L; lunch
be regulated ie it ta tamuda r
pruportixmate . amount ' '
Me. f Wa at
pertlmsy from
Eraa Jwms.
sr .............. . I . A '
mH HI. sa I IS
. oieslorkev
UBStCWBGSM,
stuee saadwldbes I ft
, aa
o
" St
two seen peaUoai
igAeaA aMvs eU. '
S3P -V3ilv ' 1 -
isad and ouMeTM ,.'.
loe wita ftresm..! l)t
' let calories. Ut'
l Outdoor, Active W&u'..,
' "; portiona (rempreuin,
: 2i JESFtrafi s 1 - --' dt
SM
,. . vjeana- rou - and
wtur h,.,.,,,.-, J ;
One ts.
Twoeucesof
wy;a.
Coffe eresm, sugar
HO calories, U.I
vno viaes gooa mint s
Caopiese of epBia a ,
Waslorlss
' SUUfgUI
I
FROM AN EXPERT IN COOKERY
thick and Chen pour it over the meat
: , - la the casserola Cook, with .the cover
--y oa, in the oven, for thirty minutes. Re
V. ! move the cover and cook fifteen minutes
more, ,u'
wliey Syrup
The whey which is left over when
cottage cheese is made can ba utll
laed for the preparation of a very
: good syrup. TS every pint of strained
whey allow ' S eupfuls of sugar and
f ' boil until the desired consistency is
!,.' reached. :;,,'7',r'W hy:y
l&h. ?!i:Bait.'sBO TStvi -Sxklo'!':i
;;;', ' One cup bf butter, 1 cups brown
sugar, - cup sour mux, a teaepoon
baking powder, ft teaspoon soda, V
teaspoon salt, I oups of rolled cata.
Wheat now. vream ogeuier xna oui-
ter and eugar, add the sour milk.
salt and oatmeal, gift the soda and
KOm 'POWder,: Wlttt-i 4ft f: OI BOOT
and add to the other mixtura Add
enough more flour to make a soft
dough, cool and roil out very into
?nd cut into small rounds. Fut two
atrsitvtsVsa .4 ini.i, with a.' mlstura of
1 flndlv ehonned dates and nuts be
tween them. Sprinkle with, powdered
sugar . and bake.i-.v-y: -f-Vs -i ? 'y U-;
' Chilled Pears Wltb diocolato Sauce
?' Poet aad core large pears and cook
them In syrup until soft. Chill them
thoroughly and serve with hot chooo-
lata .aauoa fyf ,:.:yrt
. v eCllioookt Banco 'k
Two ounces chocolate, U cup sugar, Vi,
- cups milky teaspoon arrowroot, la cup
cream, VJk tablespoons buttsr. a tew
grains of salt. V, teaspoon vanilla.' Melt
the ohocolate in the top of adouble
' boiler and add the auaer. Add the tnlik
Vend C0"y over hot water for five min
, utea ThldKen with tha arrowroot mixed
with the cream and add the salt and
butter. ' -;-, . . v ' . y . :r , , , .-,
Piquant Soup
' Two ; cups stewed tomatoes, cup
.flour, J tablespoons butter or drip
' pings, 1 onion, 1 tablespoon grated car
rot. 1 tablespoon grated horseradish, t
stalks celery, 1 quart stock or water,
vinajga? and salt, orxr the onions in the
.. 11 1 J, aJS P J-
. ' bUJttlHJDjaT -
jmsT stsaN m....... : M .'. st
? grladisjiieJt t "' ' 9
i? OseaX crVani,eugar I ", , ; 8 ' i
'V '7 aMealorlas. ,s Tn" r .
. ' tr wnroa f- - .
: Cream ' af celery , ! "
U ?lasry I ' " J1 . U '' '
tl2ft
M
1
ay assess sasj
&&
C am sxtMtstttatj. elm oi
lainlnjryrabls Tbrdm ,
- jU PtveteTimmntes before bejJmTing
to eat a tneel dcank a glass of waten
CTms leewea tha atctnanh before tba coed
reaohas K, and wOl aarry with tt any
inuoua wblob. baa atwwuiutated stnoe
last aattug. 'The atom act wait is thus
ana reaay no aouvatea pr cue
unm igoa.',?-' .
rou cannot ohew yonr food tea
cnuobv Don't eat food whlon you caenot
cbaw with reUeb' until it to thoroughly ,.
aaftsoed. The enjoyment of food, when '
it is still m the mouth, promotes the
flow of the geatrfo. Juice, tbereby pre-
ing tne stoma cn suu runner zor ica
isevev, wean your cooa cwa
:0)Uida "NO.;- .J,;' !:!-..;?
ever wart for she assise of fairness
to tell you when stop eating, , WltM .
a Btue attention to tne matter, it M easy '
fte dec
oecsoe oeioreaana ' now muon you
to eat. If at borne, insist upon c
knowtea; what the dessert is before you
it. Ton wua orten prevent over
. because rou will "leave a msvoef
:.: emtlns
tha last eaunea : t-:
Never take a second eon of coffee.
a Ke
Ton will not care for a aeeond if roa
anolsten your food sufficiently with sa
liva. Take dinner ooiXee always watti
desssrt, or after, never before. 1
, There la no pfaoe tn the world where
you can apenu a nouar o save a cent
'mora easily than In tiila matter of the
runcn crom u w u vat n uurea doui
, uowieage ana bkuu luae, zor instance.
TW . bur tmraery days were
asar
newly
a. J
TT7
vy
was frightened away from a calm maal by a spider. But some
times a spidsr Is good for aa! If the spider presente soma
startling yet necessary truths. It Is a good encouatsr. Tee, it la disturb
ing to ba routed out,, but It Is leolaI.i:W
" The PeoplVa Zaatltute sometimes startles Its Bombers. It always ts
good for than, .Take tbs matter of the lunoh hour shewn up en thla
page, i, If you are eaUng year curds and Vhey foolishly, its time to atop.
Maybe you are not satins; at ant WeO, the Institute wftt dear up a few
. arroneou Ideaev tor raeVJMi-4f-ArMisii;ia;; -'.4 ;.:v.,
Next week -The Psychology of rood- by Ida Cogtwen BaUay-AUaa,
will preaeat aa important subtect la thla WTitera : ebjtfaetartelloally
bright way..''. ;- , ., .-' "t - ' . -
; fat and add the flour, cooking It until
it is brown. Add the tomatoes, carrots
4 and celery, and cook for a few minutes;
then add the stook and bring to tha
, boiling point Cook gently for one
balf hour, pass- the mixture through
a sieve, reheat,-, and add the horse
, radish, salt and vinegar to taste. One
.' tablespoon vinegar fa uaually fouad
to be the right amount ; jy , .
; ItiJlan Soup " - :
; Two ounces macaroni, 1 cup stewed to--'
tnatoea, 1 .tablespooons butter, U cup
rsted cheese, 1 onion. 1 quart of stock
teaspoon lemon juice, aalt and red
pepper. Break tha macaroni into Inch
' pieces and boll In the stock until quite
soft. Peel and sllcethe onion aad brown
v In tha butter. Add to the onion the to
tnatoes. stock and half of tha macaroni.
. Cook fifteen minutes and pass through
. a Ana sieve Season with salt, pepper
and lemon Juice and dilute the soup
wltb stook it it la too thick. ; Just be-
t ore serving, add ; tha macaroni and
cheese. '.i''?..;iy 'fKr.f ,.-;".;' ' :''( i'-fvi t
i,'' Voal CutlotgmthBAm
, Cot a' piece of veal steak weighing
. " about Mi pounds into plscea three inches
i square. Fry in butter the veal and a.
half pound of raw or boiled ham.
i move the ham when It la tender and cut
' it Into as many pieces aa there are cut
' itm nt Vaur m. little water over
the outlets, adding a few drops of lemon i
juice, sai ana peppw. vo,w
,, and cook slowly, adding mora water If '
; necessary. ' In serving, place a pisca of
nam on each outlet. , -;
tty Eacalloped fiptaach and Cheeso l
' Two quarte eplnaoh, 1 cop grated,
cheese, 1 tablespoon butter, , i eggs. X
; ouj soft breadcrumbs,: salt. .Cookm
eplnaoh in water for ten minutes. Dram .
Off the water, add the butter, cook
i until tha eiplnach is tender and op
.' It. Add the other ingredients, place
in the baking dish, cover vmu eumerwi
; crumbs and cook tn the oven until tha
top ie brown, 1 .- .
' ', r.aw prunea"
. When burins trmes setect the lanrer
and better specimens to be served rW
OaXIsItlbrsua sun-dried ralataa They
are dsCdoue aad valuable as a food
product, - and possess aa importaot
medtoinal value for their laxative effect.
Aa a comparative food value, one pound
Is equal to one and one-half pounds of
beef, six pounds Of apples, five pounds
of bananas, four and a batf pounds) of
potatoes, one pound of ; bread, four
pounds of milk, four aad tbraefourtba -pounds
of flab or two pounds of eggs.
n a lone journey they are Invaluable.
. One Uvea today In euoh a bewnderlrrg
coaalstrom of literary aad pbllaathroplo .
ebsba as well aa those of bridge, and
skat, that It i a relief to turn from
these tw learn of the novel cafeteria
hanebeon clubs, which six young ma
trcms ware Instrumental in setabitea
ana; for buslnesa woman In one of our t
westera cltiea. After all, the oafsterla,
or self-serving hinch, is the best solu
tion of the whole problem, because It
ehantnatea the expense of set v tea Many
(me and wall-to-do buslnaas men are
alao) findimr cut ite advantages. 1 saw
them by the dosen everywhere in tha
west end on tha Peetfio eoaet entering
the cafeteria lunchrooms from 11 ta 1..
aQaob takes bis tray -from the aide ;
counter, hla napkin, knife and fork aad
spoons, and, awaiting his turn, chooses
his facet, vegetables, salad, dessert and
drink, pays aa he passes to bis table,
and ftnere lunches in peace. ' Often the
business woman is accompanied by tier
tnaJe acquaintance. . The food is ds- '
li clous, aad is the same ae la furnished
-ta tilgh-ortoed cafes. In one well -known
caaTe In Sees Frandsce, tnaaaged
by
ttxreb Sngllsh gentlewoman.' 10,00 peo-
Sle go la and out during the week) wali
reased, wall -groomed business 'women
Book there daily, and that they lunch!
I well la shown by their appearance
( We women must face . thla problem
, honestly. Wa must overcome our most
. peraMoua and universal habit of want- '
tag something for nothing, evea tn tha
matter of a lunch. We nruet organise
for right quality, right measure and
right and fair cost. , The sdentlno pres
sure of business In woman'a Ufa, makes
it imperative to bave aouriahing food '
at a moderate prloe, ta secure this, and
- alao an adequate eilowanoe of air and
sunshine, from 13 to 1 dally , ;, v: . -,
tery sorry Cor the lltOe lady who
Wash them thoroffghly and dry fa a
warm place. This baa tha affect of not
only cleaning; but also softening them.
'tfB'" Btotrciot JSoup ',' f j
-Two cooked beets, 1 stalk of eatery,
, 4 onion, X turnip, H bay leaf. table,
spoons butter, 1 tablespoons flour, 1
tablespoon : vinegar, aalt f and pepper.
Chop the vegetables with tha exception
; of the beets and cook them In the but- '
v ter for five minutes. - Add the flour and
' cook for a few minutes; add the stook y
and cook until it thlokeos. (Allow the
mixture to cook until the vegetables ara
. quite soft. Peel tha beets and, peas
them through a sieve j strain the soup
and add to the beets) heat and see-
SOU.-. .. i . .. ; . v.. '? i : ft
Crisp Breadcrumba .
k " (Dry breadcrumbs carefully browned
In the oven can ba served as a cereal
with cream and sugar. '.The bread, after
being browned, ahould be rolled and
sifted. The coarser crumbs only should
ba used as a cereal and the oner ones ;
v ahould be used for crumbin orequettea
'ti-'''"'"''-'' Otaon Peppers '.'ti
. Wash tha peppera aad remove aU the (
seeda Cut them In thin slices an4
cook them in butter and water until the)
peppera ara soft .and , tha water baa
evaporated. ,--t -L y. . ;.: :;
Potato and Caoumber Salad !V7Stlv ,
i;Vfi;H:-vi;i Sour' Cream Sanca.'ivi.,-:, r .
Take equal quantities of sliced pota
toes and thinly sliced cucumbers and
pour over them a dressing made of aoul
cream seasoned with aalt, pepper, vine
gar and a little finely chopped parsley .
! and chives. This dressing- is improved
in consistency, by being ,. beaten
thoroughly. ; : .: . ... ;
" .' Yorluhlro Pudding .
. . Three ergs, 1 cupful flour, t pint miSct
teaspoonf ul salt Seat ue eent until
, very light, then add the ..k. Vour the
mixture over the flour; " add tha lt
; and beat well. (Bake In hissing hot '
remnans or In .an ordinary baking pan
" for fifteen minutes, a nd baste wlua tfiU-jr
plugs from tha be,- . - v.
li , f '
,0: