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-