Soup - Tomato.
Vegetables - Buttered beets.
Cook a can of tomatoes with a pint of water, a tablespoon of chopped onion, and three or four cloves, until the tomatoes are soft. Strain and thicken. Season to taste.
1/3 lb. prunes 2 c. cold water Boiling water 1/2 c. cold water
1/2 box gelatine or
21/2 tbsp. granulated gelatine
1 c. sugar
1/4 c. lemon juice.
Pick over, wash, and soak prunes for several hours in two cups of cold water; cook in same water until soft; remove prunes; stone, and cut in quarters. To prune water add enough boiling water to make two cups. Soak gelatine in half cup cold water, dissolve in hot liquid, add sugar, lemon juice, then strain, add prunes, mold, and chill. Stir twice while cooling to prevent prunes from settling. Serve with sugar and cream.
From the "Boston Cooking-School Cook Book." By Fannie M. Farmer.
The American woman has been accused in the past of great lack of taste in the furnishing and decoration of her house, although being second only to the French woman in her knowledge of how to dress. Fortunately, however, matters have been improving greatly in this respect, perhaps because the woman is beginning to understand that, while fashion complicates the problem, there really are fundamental laws to> guide her. Honesty, simplicity, and use are the touchstones, and it is amusing that it is the artists, who have always been considered impractical in matters of everyday life, who are insisting that usefulness is the first test.
First, a thing should look like the thing it really is and not like something else. A salt shaker should look like a salt shaker and not be an owl with holes in its head. A pillow on a couch should be made to be a pillow, not ruffled or beaded, nor of some material which would either be easily spoiled or uncomfortable to use. Suitability, also, is being considered. The era of hanging gilded rolling pins with hooks across them for key holders, or gilded toasters for magazine racks has gone by. But man is still under the influence of the notion that we must have multitudes of things around us. Let us rather test every object in a room and decide if it is really useful or if it is really beautiful, and discard the rest. Let each object be as beautiful as possible. The use of ornament is shown everywhere about us, but much of the so-called ornament is meaningless, interferes with use, or greatly increases work. This is unsuitability.
With 'this in mind, it is easy to formulate the needs of the dining room. First, it must be a place not only really clean, but one that allows no suspicion in the matter. A well-lighted room with light colors is required rather than a dark one which might conceal dirt. Few objects should be around. Too many suggest subconsciously to the mind that since it is much work to dust, dust has probably been allowed to accumulate. The air must be fresh; no stale odors of food are welcome. Therefore, heavy materials to which odors cling are unsuitable for draperies or upholstering. Carpets are excluded, and rugs are admitted only because they deaden noise. Moreover, as one likes to be sure nothing has been spilled on the chair, evidently leather or cane seating is to be chosen instead of stuffed furniture. The height of table and chairs should be carefully adjusted for comfort. Chairs that are so high that the average person cannot touch the floor while sitting in them are disagreeable. Again, children often are seated at table so that their chins barely appear, or they are placed so high that they are sitting almost on a level with the table itself, and are reproved for spilling.
Since undoubtedly our state of mind affects our digestions, colors must be restful and harmonious, and the room must be light and cheerful. On the sideboard or table may be placed utensils which are appropriate and beautiful. But remember that it is almost impossible to have too few articles around, for things accumulate almost faster than they can be cared for; and that it is, consequently, very, very easy to have too many.
Pictures and articles on Dining Rooms in such magazines as "The House Beautiful," or in books on House Furnishing.
1. Calculate the cost per person of the dinner served and compare it with the following dinner:
Main course - Fish chowder.
2. Make a list of dishes, glass, silver, linen, and the like, which you would consider a moderate equipment for a dining room, and find out about what the cost would be.
3. Describe a dining room which you consider suitably furnished.
4. How would you rank a dining room, as a public, semi-public, or private room? What influence should this have on the choice of pictures for the room ?