Newspaper Page Text
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se r t s
A.
By FLORENCE SPRING
THK IMPORTANCE of a simple,
well balanced, nutritious diet
for children has been more and I
more emphasized as one generation
lueceeds another. The time lias long
?tgssetl when the child e>f from two to
five years could sit at the- family table
and I"' helped from the dishes appar
fnuy most suitable.
Nowadays, the children's meals are
c-arefully considered and planned, as a
most important pail of the mother's
business: and if the4 family meat, and
vegetab1- - are i "l the very best adapted
(0 the child's needs, special dishes are,
asa mattei- of course, arranged.
The dessert is by no means au un- !
important part of the child's dinner and
'supper. Many grown-ups could per?
fectly well?and often with benefit-?
omit this course, having adequately par?
taken of sufficient "nourishment'' be
fore reaching it: but with the child
quantity, as well as quality, is carefully !
planned with the dessert in view,; and it -
should be tempting and nutritious, but
always simple.
Some children cannot cat eggs. I
have in mind a nursery table at which
ait two little girls to whom the slightesl ;
bit of e^z in pudding, "cookie," or
bread, acts as a violent, poison. !n il,..
tecting and dealing with such a situa?
tion, evi r advancing medical seien?" ,
now indicates a way eif avoiding hither- i
to obscure ills, dotj/btless affecting some
children in earlier generations seriouslj
or fatal!.'.. If a child shows perplexing
and persistent symptoms of eczema* in?
digestion, or general malnutrition, take [
_.- ..????iWl.wiirwi?MTiMW?*ge?jnim*Mijiiyt?l'i?ir?'ff .?^f? h?^im
him I o a specialist) and have his trouble
diagnosed. It may In- that, tin- delicious
ami nutritious "fresh eggs" with which
you are conscientiously supplying him
are poisoning his system irrevocably.
Such cases are rare, but often eggless
desserts arc preforred as affording a
less neb and more digestible "top off"
for the meal.
The apple ranks first? cook and
serve it freely to the children, varying
methods to avoid monotony. These reci
pes arc offered to this end. Variety for
the eye Ii? Ips ??; ; well as for i he taste.
Red Apple Srtxice
Wash >?< ?I Baldwins, and cut them?
sli ins, coi - and ."'II - into pieces; add
half a cup of boiling wat? r and cook
rapidly until soft. Rub every bil pos?
sible through a colander; return to
stove, add two tablespoons of sugar (or
t ?) taste i, and boil i wo minutes. This
will make enough for four servings. If
cooked rapidly ? as all apple sauce
should be- it will be a beautiful pink
WW???**?W*I?*l?^?M*?^
1 color. If cream is allowed, a whirl of
whipped cream on top is a delicious
; addition, or thin cream may be used.
Rose Apples
Pare and core four apples, leaving a
few liny flecks of skin on, if red. Place
in a eaucepan, lili cavities with currant
or other red jelly, sprinkle with two
tablespoons of sugar, a .ml add boiling
water to marly cover, (cok carefully
' in covered pan until tender, turning
i over during the process, Itomove the
apples (?> ??' :-:?? \ ?ii-.. dish, add two table
? : poons more of suj ar Lo I he ..> cup, and
' boil rapidly until about one four! h of a
: cup remains, and then pour il over the
apples. Both apples and jellj should bo
' pink. Garnish with thin slices of more
jelly. Cream may be served or not.
Apple Tapioca
Soak one-fourth cup of pearl tapioca
in a pin! of cold water, with a pinch
of i-i'.'i, for an boor or more; put on
' to cool*, in the double boiler with two
tablespoons of red jelly, half a pint of
water, a tablespoon of sugar, and one
apple cut in slices. Cook until tapioca
is clear and apple tender. This is a
pleasant variation of ordinary apple
tapioca.
Tapioca Snow
Soak one-fourth cup of pearl tapioca
in slightly salted water an hour or two,
drain and e-ook m a cup of milk until
clear and rather thick; if it seems too
thick, add a little more milk. Add two
tablespoons sue-ar and cook two or three
minutes longer. Remove from stove,
allow to cool, and just beforo serving
add one-fourth of a cup of cream,
whipped until very slid'. Combine
lightly and pile ill individual glasses.
['rune:-, arc invaluable in concocting
children's des-scrls, as they arc so health?
ful and almost invariably arc liked,
Plan to use them freely.
Prune Betty
Soak ami cook quarter of a pound of
prunes until very tender. Huiler 71 small
baking dish, an<J place- in ;' a layer of
thin slices of stale bread, slightly but
tered; thou a layer of prunes, stoned,
, halved, and aproad rather sparsely, Then
more bread and prunes, and ?i top laytr
"I" bread, buttered side up. Make a cus
lard of a pint, of milk, one i'ouilh cup of
sugar, two eggs and a pinch of salt.
Pour this over the pudding and bake
about an hour, or until well cooked .-.in!
"set." This i.- enough for a family of
four.
Prunes and Apricots
Wash and soak one-fourth pound each
of prune:- and apricQts over night; next
chfy e-ook until very lender in the water
in which soaked, adding sugar to your
taste, and more water if necessary, to
make plenty of syrup. This is a very
delicious combination, and also mm h
liked by grown-ups.
Apricot Delight
Wach, soak, and cook until very ten?
der,, with sugar to taste, one-fourth
i ud of evaporated apricots, using
those of fine quality, ami planning for
much more syrup than usual. Soak one
fourth of ;?. package of gelatine (if one
package stiffens two quarts) in onc
fou 11 h cup of wate) for half an hour ;
add a cup and a half of the boiling
syrup, stirring until gelatine is dissolved.
Wet r . . ?. ill ???[?? in cold water, place
m each ?iii unbroken half apricot, Jill
wit h i he liquid, strained, and set asido
until cold and stiffened. I always ad?
vise cooking enough apricot.-, as well
as prunes, cor two desserts, as a labor
saving proposition. Prunes, stoned, may
be : littil sd for the apricots, using
two in each mould.
Orange Tapioca
Wash and soul; one-fourth cup of
, pearl tapioca in slightly salted water an
i hour, and cook until'transparent in the
juice of one? orange to which one cup eif
water is added; also add three table?
spoons of sugar (or even less), an?! be?
fore taking up a very little of the grated
orange peel. To vary, just before sen
ing combine lightly with small pieces of
another orange, carefully freed from all
of the white : kin ami pulped.
Caramel Cream of Rice
To l v, o tablespoons i lev el i of ; cc,
1 washed, and placed in a buttered glas!
I baking dish, add oni fourth teaspoon
salt, butter the size of a walnut, three
tablespoons of brown sugar (white 01
maple). and one quart of cold i
am! bake two or three hours m a ;
' ate oven. Cover for one hour. Stir ii
tb" yellow "skin'' that brown-- on tot
several times, ami add more milk as ?1
cooks away if necessary. II. should b
of tlie consistency of thick cream whei
] done, and of a deep cream color. Do no
' stir ?luring the last half hour, serve
war.'i.
Tapioca Cream
Soak one-foui-th of a cup of pearl
iaptoca in slightly sailed water an hou*\
drain and cook in a pint t?i' top milk
until clear, add two tablespoons Migar,
stirring frequently. Flavor with two or
three drops of vanilla or any desired
flavoring. Put in glasses, cool, ?nid gar
nish with a Ihin slice of apple or other
jelly. All of those tapioca and nee prepa?
ration: a v very nourishing, and with or
without the jelly addition make a suf?
ficient ami tempting dessert. Vary this
recipe delicioiudy by melting half :?
square ol chocolate in the milk before
aWding I he tapioca.
Chocolate Custard
One half a square of chocolate, cut in
1 pieces, half a salt noon salt, two table?
spoons sugar, one pinl of milk. Place in
a ?loulile it?"' . rving two or three
spoonsful of the milk. Stir occasionally
until : he mill' is scalded and chocolate
melted, then whip a minute with the egg
beater to make perfectly smooth. Wet
t.sii tablespoonsful of cornstarch in the
milk reserved ami stir into fhe custard,
stirring consta itlj until thickened; then
eue!, live iiiillll!":- IllOre. Cool, flaVOC W?tll
I a few drops of vanilla, and serve with
i top milk ? i- ci -. am. If a I hinner and
Ufare crean cus?a ; is pref< ?red, use
less i oi . ' ; eh.
Bread and Butter Custard
Make a i uslard of two eggs, one pin!
? of mil! . ." pinch of salt, two tablespoons
ni sugar; add a hi Me grated lemon or
oran; ,e pe I or a ?? ite o1 ? it meg, and
pour into a ? ! i is baking dish. Butter
a lai*i lice of bread rather thickly, cut
into fancy shape; or t iny rounds, and
lay ? n the top of I he ( ustard ; press the
il i-a into i he cus? a i*?i to wet
them : they will i ? e ??t once. Si t m
di Ii of hot ?.' ib r and bake in a mo?i
iM'.iie , , ? util t 1..-?.I1 d t - ? ' and ?top
' slightly golden.
? IT -??II ??.?.Will.???.??!?.?! IIWIII...WII.I,.? ..
TIME was when a. dog-eared cool
book and a few hand-copied re
. rule of thumb methods,
intuition, and the primitivo (uin<
down of beloved superstitions by word
of mouth were the housekeeper's
guides. Now the books that a house?
keeper may have to be "a lamp unto
her feet" are as numerous and as sci?
entific as those of many another pro?
fess '. A scientific library does not
make a -rooel cook, of course, nor insure
smoothly running household machin?
ery, any more than a line collection of
books would make a skilful surgeon,
but tl sh both background and
inspiration and an ever ready source
of advice in an hour of doubt or when
one yean ;. for a culinary adventure!
"Cooking by Ear"
Produces No Harmony
If one happened to be born an in
spired, o al cook, appeti :ing food
u My, but not i
food. And for those who
had to cook "by rote" the situation way
gad cooking by ear produces no more.
harmony than playing by car, unless
you are exceptionally talented. Now
Tricks Will
By MARGARET HAMELIN
Ij*OK the woman who makes pood pie
^ cruat, the scraps left niter the
making of u pie are full of do
lightful i" ibilitl< ??-. in fact, it i not
unusual In many families for one or
innre men, be, n to dislike U < ' itniii I mi
of pi? filling] but with the scraps, u tari
or two i? easily made and every on?' is
aatlaned. With n little practica, differ
??ni, shaped tartlet? can be made by cut
tin? the pa 11 ?; into various form ,
I - m a sort? can bo pur
: for these attractive "miniature
pi? ," . . ,. for half '1 dozen. A
few ol i?:i m? t popular of auch fancy
paat.rii-H hm? suggested. Any Jam or pre
atrva may b<- uaed and the tarta acrved
m ' heei e
lirxt nod foremoat, the bits of pie
crusts criaply cooked in squares, rounds
or diamonds, with a tiny topknot of jelly
or preserves, are delicious in themselves
anthout further work and ?n- especially
good fot the older children instead of
* richer pie.
Peanut Strips
Rol] p??try very thin; cut in halves
and spread half e/f it. with peanut but
tar that has been slightly thinned with
a little lemon juice. Cover with the
other half of the crust and cut In iitrip-i
f'-ur inches lon<< and dim- Inch wide.
on . greased, inverted baking tin
iake In a quick oven. When baked,
over with whipped white oi
dilated with on? teaspoonful of cold
wau-r. and sprinkle thickly ivith chopp d
. peanuts. Return to the oven for
ites for the nul t.,
trop,
t>rk? Apricot and Marchtri allow
Tart?
- 1 ;? tl " 'I .?
'"U"jful of the. hot fru.t
?me m;';, ha? ? books and magazines de
- ? '-'?.? the met hods of cooking, pre -
serving, laundering, etc., that ?leal, so
to peak, with t he t rade of housekeeping,
its technic. Or one may go far back"
into the si ?cm es thai underlie home
making, ami study nutrition, foods for
the sick, menu making with a view to
a balanced ration, flic sanitation of the
house, budget making and household
accounts, the economic and social as?
pects of the servan! problem and even
first aid and the rudiments of home
nursing.
Women's pages no longer deal with
the problem of how to tie a pink bow
and where to pul it. The place of
domestic science in (lie curriculum of
our colleges and lie. recognition of
the importance of the proper feeding
of both children ami adults, tin.' war,
food adjustments that had to bo worked
?nit and applied in _the home, all have
|. : ?a d lo mai.- housekeeping a library
Seil n?'C
Food for
; The Sick
I
Some of tht book, that have come.
? in during the past year are decidedly
h Pie Crust
pulp add six inarshmallows cut in fine
? i rip i, I- ill i ho mixture when cold into
|,;,: ,,l ; , i ? - !a II- und dec?rale with
quartered marshmallows arranged m a
?h
Chocolate Whip Tarts
Have ready the baked tart shells and
prepare the lillin? as follows! Put one
cupful of null., one ?nid a half squares
of grated un weetrnnd chocolata and a
plm Ii of ? ?ill Into til" Upper part of t II I
doubl? boiler, and when Hi?' chocolate Is
di oh ?1, ' ii in I wo level liilil?. i.n
lu? i?; ? o, i?, i.? i ? h mixed to u pas! o w II h
cold ", nt( r, SI ?i" Util il turnio! h ami ? ooh
for i '??? < I ? i ilnuto . Deal t v\ o err yolks
with flvo l.ilil?. pooni'.ful of sui'iu, add
gradually to t he hoi mixturo and :tn"
for a moment or two longer, Itcmovo
' from the tin-, COOl and add one Lea
I spoonful of vanilla und tho whiles of
the ? :?;-, atiflly bou ten. Kill Into I he
! pastry ?hells just before serving,
Cheese Cakes .
Mix together the grated yellow rind
1 of one lemon, half a cupful of sugar,
; tin? juico Of tWO lemon?, half u cupful
of chopped seeded raltnns, two table?
poo/i ful of molted oleo and half a tcu?
Kpoonful of mixed ground cinnamon and
, nutmeg. Kill into pastry shells and
bake in a quick oven.
Hot Apple Tarts
Bake small crisp pastry sholls, till
with hot apple sauce and, cover the tops
with a meringue mad' from tin? stiffly
whipped white of ono egg and one table
poonful of powdered sugar. Return to
.. low oven for the meringue to brown.
Apple Custard Tarts
lr ii ' ;*" 'Oik i ? lefl over, mix with
half a cupful of milk; add a few grains
of salt, ?'' ?"''??' drops of vanilla and two
fui ol ? ugai*i Mi; with one
1 ut apple sauce and bake in pastry
? hhul'?.
scientific bul no.1 loo much so for in?
telligent and helpful use by the edu?
cated woman of to-day, Kor instance,
"Diet ami Disease," by Kricdenwald
; & Ruhriih (W. It. Saumlers Company,
Philadelphia: price $-1.00), while it.
would not !i" oui of place in a doctor's
office, would be equally at home on the
honn mala r's i'i fcrcncc shelf. The
. language is not technical, and the
mot?n :? of a r.'i i ily will find much solid
comfort in the explicit directions for
diet i" various abnormal conditions,
j recipes fen* important invalid foods and
i the clear outline for general procedures,
with the reasons therefor, which give
i one a feeling of confidence when condi?
tions vary and judgment must, be used.
'The doctor often departs when tbe
period of convalescence sets in, and may
be mine too explicit as to diet while he
is on the job; children or old folks may
have chronic conditions or tendencies
thai do not demand the- attendance of a
physician. The housemother, with this
book under her arm and a practical
knowledge of cookery, is in a fair way to
obtain peace 'of mind for herself and
Anent i
Rolling to Cheaper
Markets
ORE THAN a quarter of a cen?
tury ago, when roller skating
first came in, the craze for that
i ?port was uucb that cartoonists and
. runny men generally pictured for us
' a World gone mail on rollor skates?roll?
ing to business, rolling I" pleasure, roll -
j ing with I ho perambulator, et cotera.
I', opio did roll, of cour 10, but never to
tin" extent.
AI the prei en I t line we look upon roll
' tr ; knie , us toys for children and for
'oiue few giddy grown lipH. ICxColloilt
(",ei''i- e "for thorn I hut IlkeH It," but.
? hardly utilitarian. Dellvory boys may
u e thorn; we hoc a few dodging in and
out among the trafile on New York's
, crowded stroots. And there's u lad with
! a wonderful pair of fast ones, witli spe?
cial rubber wheels and ball bearings,
who enjoys the corners about the public
library at Fifth Avenue and Korty sec?
ond Street. But they are the exceptions
that prove the rule of usolossnesa.
Vei, the roller skate might prove a
boon to bou: (-wives. I have seen a woman
going to market on them !
It. was out in the neighborhood of
West One Hundred and Something
Street, and a lithe figure in blue serge
came roller skating leisurely, gracefully
out of a sido strcel and into the traffic
of (!.<? bu ior thoroughfaro, avoiding the
few vehicles cleverly and apparently
j enjoying herself very much, indeed. On
| her arm wus a market basket. Now, a
M
peace of body for the family. II will
nlso be a passim: comfort, to the doctor
to find a woman equipped lo carry out
his orders intelligently. The book is
written as a reference handbook for
training schools, ami what isa home but
that?
A less pretentious work is "Food for
the Sick, a Manual for Physician and
Palien!,'' by SI rouse & Perry (W. !'>.
Saunders Company, Philadelphia: $1.50).
In the 265 pages of this little book
there are 283 diets for special condi?
tions ami 124 special recipe.'. Il is al?
ways comforting, especially when cook?
ing for the" sick, to be told how to do a
thing as well as what to do. For the
less ambitious housekeeper this book
may be put on the shelf instead of the
more expensive work first mentioned.
Calories Versus
Vitamines
"Food for the Worker," by Stern &
Spitz (Whitcomb & Barrows, Boston:
$1.00), is a singularly interesting book
for those who are addicted to talking in
calorics and who "want to know" just
Skating to
? By MAY BOSMAN ?
', woman going to market (obviously) on
i roller skates is a raro sight, and do
I served being followed! I followed her-??
i how much bod", fuel i hey bring home in
tin- market basket, or like to see it down
; in black ami white that one- helping of
Dutch apple cake and lemon sauce add
? ed 350 calorie,.; to the meal, practically
! '
the same amount of heat and energy as
I the baked bean?;, lb?' chief dish of the
dinner!
Tins does not mean at all that they
bave II" sanie fond or building valu'4,
only that i in '..? (jive oit' the same fui 1 and
. em ''y. wl en broken down in the body.
I : Lakt ? a v. ?se person nol t o be' misled
by calorie values, hut they have their
uses in chi ,! ing up on the amounts of
: ' .- E ??? !'; ordinarily eaten. Kinds of
food is another problem. Many write to
,; ?] as to the amounts of food the work?
ing man or woman should eat, and these
carefully ?and simply worked out menus,
given in detail, form a perfect basis for
"sizing up" the most important foods
and providing a rpliable measuring rod
for determining relative nutritive
: values,
That Professor .Mend' I, of Yale, and
I Dr. Wiliiam P. Eneas, of California (who
has clone such notable work in charge ot
Market
6 6 Ca s h a n d Ca rry? '
On Wheels
in a Ford, with which roller skates may
compel".
The skater's skates carried her to a
marketing quarter where prices are not
so high as they are in a great many lo?
calities; and she rolled her way from
"i" good market to another. A little
judiciou . foil iwing yielded t lio con di
imn thai till tradesmen knew her and
I l'a I li" v, a a \ "l'y hl'.-wd bliyr. \n.|
all i ho. i mi" ia< bought ami rolled ?bout,
I wll b her bil k( t on her arm, she ?
' ?.mi i m" Indu ii ?ou ?y 'm a lu ' le pink
I ..-i t. y .-. i m 1er! The n rmlsl ?ce bad bi on
h nod I Inn, l'I " il VOllhl bave bi'i-n a
pu ' i- of gray or khakl ne! , one but cher i
told m"! She nover looked at. lier
needles as they twlnklod In and out, and
?ho balanced on those nkatoi as though
they were solid ground,
She bin! the larger, hcavi ? part of her
orders delivered, but she observed all
the rules that housewives find so neces?
sary m these day' she wutched the
weights and measures, paid cash on the
spot, and took away in In v basket the
lighter bundle .
Inquiry from a talkative grocer re?
vealed that the skuter lived in a neigh?
borhood where prices w.-re quite beyond
her pbeketbook, and rather than pay
them or add daily carfare to her house- j
hold budget, she had learned to roller
skate, in order to go to market without
cost! She had four little children and
she was a college graduate. I don't i
know that the last named item proves
anything, but the grocer emphasized it.
If the war has given us a new race of
men, it may very well be that war prices
and food scarcity have created a new
, race of housewi-vc^l . . ,
t
clnld welfare for the Red Cross in
France), have considered such a work
of value, puts it beyond question. I' < n
omy plus complete nutrition is the dif?
ficult ideal aimed at by the writers. For
' the canteen worker or community kitch?
en or cafeteria director the book is es
| pecially suggestive and helpful but -it is
also of no little interest to the ho
woman with adults and growing chil
' dren to feed on a limited budgi I .
As a companion piece to Ulis book
comes a rather complete exposition of
"The Newer Knowledge of Nutrition,"
1 by E. "V". McCollum, of Johns Hopl
, (the Macmillan Company, New Yorl :
price $1.50). In it Professor McCollum
pursues the vitamine to its lair. He 1 ?lls
in plain, everyday language just what
? the effect of these valuable "protective
food elements'' is and where they are
I found. He rechristens them as Fat
soluble-A and Water-soluble-B and lays
: down the simple proposition that milk
and the leafy vegetables must have a
generous place in the diet to secure tl
! necessary amounts of these vital??
i foods.
Seeds like wheat and other gri
; animai tissues like meats, and sugars ?
A Cumpa
By EDITH BISHOP SHERMAN
! /?^""^(iMPANY week" two or three
?Ikj times a year Is the invention
Of a Woman who bas many in
| terestii outside her home, who < i - .<*?? not
keep a muid ami who bas friends m
different ?oeiul cliques. While ill" en
i in* w" It is- no! r i'.'eii over to actual
elitel tamili'', il I '. :.??! Hplll'l foi' I lllll
purpose and i ho propai ntion and ne
complishmont, to say nothing of tin i ?
cuperntlon, arc confined to thu! timo, As
many and as varied cnt rl ulnmi lit H n
possible are crowded Into - ucco?sive
days.
The many economic advantages of this
plan are apparent at a glance. Tho
house will be in order. The silver will
be polished. The linen will be done to
perfection, 'the candles will be properly
fitted and shaded. There will bo flowei .
And the family will be In a festive mood
and on their rood behn\ ?or. The pla
ning of mi nus ami the marketing will be
simplified. Food waste will be absolutely
eliminated, since the materials selected
for one meal are chosen with reference
to their relation t?> the nexl.
This plan ef concent rated entertaining
works out practically.
Suppose, for illustration, we plan a
semi-formal dinner for Wednesday even?
ing, a luncheon or shower for Thursday,
a small curd party for Friday afternoon
and a romp for small daughter's friends
in the evening. There are three days for
and starches will not alone provide a
liet though i n wondrous
h nourisliing. The uh-titli oi I he bool
? mphii izi ' ? ?' bject, "The 1
Kooil for the Preservation of Vitality
and Health." You may eat much and
not gain these if you neglect-the "pro
e ft ! . ' Professor Mc< ?ollum's
book, which !? readable and understand?
able by the plain layman, is a guide to
vitalizing foods and an explanation of
why they are ?r>. It is nee !i d to protect
you from a false worship - f calories and
the foods that are only fuels, though
they may ;- bargains in concen?
trated ' iri hment.
The Tribun ' will be glad to
recommend basic books on cooking and
I o '.coping for your kitchen book?
shelves. They will inspiro the cook, dig?
an?! increai : her interest
m In r job, evi a if you have to read them
onf erence of this sort
? many good purposes once or
ay. Try taking the
?
you havi .. '.,- of homemaking
'. ! her loyalty and her
tt.. i? ? ' will ?mpro\ e under the
treatment. It has been tried?and it
works in practice as we'd as in theory.
ny Week
preparation, tin a, with one Btrong initial
push, which may be given with the ?id of
a hired helper if desired, I - equent
affair i follow of I hi Ir t it on.
. in " Hi" fundamental pu po i? in a
plan ?. ' ? ? .... i,,,,,, ?,,,*
labor itnd I" d, ' for the initial
in.' i i h ami tin i ? I upon which the
ucee ui Lho erics depends, There
or I" I i "i I in- III . .'?? . ! ' <
?i lie flfdi ?OU in i.ime
I ?n? for lu m ?"im The men) course
: L'un.! pro la i. ? i..'.- ? for
" ' . Roast i In? l.i-ii or
? irkej in.ti es pom I :" cioqucl<???, cutlet?,
p ? . any n imbcr of delectable lunch?
eon tli he , and the l." ' sand?
s". ich or salad for the card par) y.
Salads for each occasion will be almost
made, since the celery ami lettUCO
will be kept in bacs in the refrigerator
and a quantity of mayonnai o is mixed.
Moreover, the little extras winch go ?o
far toward making a dinner a success,
and which are usually consumed by an
unnppreciative family the next day, will
ho at hand to put the finishing touches
on the luncheon and card party. Tho
cakes left over from the afternoon affair
will be all that is required besides ice
cream for the children in the evening.
Tired? Ves. of course, you'll be tired!
You may even be a wreck.
But you and your friends will have
had a gloriously good time, and, after all,
isn't it almost as easy to recup?rate from
one big, satisfied tiredness as from three*
or four more-to-follow tirednesses? t-i
