Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1897-11-17

declines to wear capt regarding it as
badge of servitude. Of course, this
is folly. But in few households where
one maid is kept can she be induced to
assume the pretty white headdress
That is so becoming and SO neat. How
ever, good mistress has no trouble
IN convincing her maid that for rea-
sons OF cleanliness, as well as suitable
lty, it is best for her to wear her hair
perfectly plain while in the kitchen or
the dining room. Then she will not
object to the long, white apron, and,
once she finds it becoming, to the deep
white collar. She learns, does the
willing maid-to care for her aprons
and to have under the white one the
dark bingham one that protects her
frock while she is away from the din
ing room and dishing up her dinner
You look at me with surprise when
insist that in a household where there
is only one maid dinner can be
served in regular courses, and the lady
OF the house need have no necessity
nor be obliged to give up her position
as hostess for one minute. OF course,
it is impossible to accomplish this
with a large family, but where there
are three or perhaps tour in a family
it can be done. The proof of this pud
ding is it's eating, and l will cite to
you the three meals in a household
that goes on as regular as does the
town clock, household which consists
OF three grown-up people and in which
none but the maid and the mistress has
anything to do with the house manage
ment. Breakfast, which is served at
eight O'Clock, consists usually of eggs
in some form, of Oat meal or some
other cereal, Of coffee made in the best
manner, and of toast or hot bread, al
ways prefaced by fruit. AS long as
they are in season cantalCupes are
served, but when they are out, grapes,
pears, oranges or apples can always
be found as an introduction to the
breakfast.
| know your breakfast table. You
have a heavy beefsteak-pThaps that
abonination OF desolabtion, pork, but
certainly a heavy meat-fried potatoes,
hot cakes and maybe something sweet.
But, my friend, this is not a good
breakfast for workers or for those who
are idle. The man who eats such a
breakfast arrives at his Office feeling
heavy, lacks ambition and is not ready
to do good work until the effect of too
much and too rich and too heavy food
has worn away.
Then, for luncheon, as no gentlemen
are at home, there is usually a dish
made rom something served at the dim
ner before, but it is a good hot dish.
There may be potatoes Or light salad
a cup of tea or cocoa, but whatever it is,
1,.4a .h.r TO oil
meal, though none the less dainty
served Or appetizing because Of that.
| do not advocate having dinner ready
the very mute that The gentleman Of
the house appears. Instead, there is
wisdom in giving hin little time to
reshen himself, and if he is as wise as
his wife he will change his costume, for
then he will feel absolutely another
man. With the business dress will go
many Of the business cares, and, in adj
dition, there is economy i'll keeping
these clothes specially for wear away
from home.
The woman who makes a profess
sion of talking about dinners invaria-
bly, tells you that you must start with
soup. Sometimes this is possible; not
always. Therefore, l would advise, as
you have only one maid, that you start
either with a fish or a savory. Your
savory is offered as an appetizer when
a roast is to follow, and the eating OF
both a rich fish and roast would be
rather too heavy. Therefore, tonight
begin your dinner with savory, which
in this instance takes the form of very
thin toast with anchovy paste spread
between it. These anchovy sandwiches
are EMBODIED in white napkin and
laid On a plate in front of the host,
who serves them on cold, small plates.
After they are eaten the maid enters.
removes the plates and brings in the
roast with its two egetables-one, Of
course, a potato. Following this are
lettuce hearts, served with cheese
since with a roast a dressed salad is
rather too rich. When this goes out
your sweet comes in. 1t may be a
rice pudding, it may be a pastry, it may
be some dainty in the way of a pre-
serve, but whatever it is, no matter
how simple, it must be perfectly made,
else it should not appear.
A pretty dish OF fruit has been the
centerpiece, and those who desire
some of it take it in it's turn. A tiny
table just by the hostess has the coffee
apparatus, and while every one else
is chatting she makes and serves it in
the tiny cups to which it seems so per-
fectly adapted, and convinces you,
when you taste it, that it is the ideal
drink and has reached perfection, in
asmuch as it is what Goethe demanded
it should be-black as hell and strong
as love.
Of course your maid cannot attend
your table properly if you are contin-
ually ringing for her to do some small
be laid so that one or another in your
party can assist the others. There is
no necessity to demand ice, as that
glitters in its pretty tub and is put III
the tumblers by some one at the side
of the table with the ice tongs. There
is no necessity to ring for water, as
that, clear and filtered, is in its carafe.
And as far as possible everything that
can, with neatness, be put upon the
table is there, but the sauces peculiar
to each dish come in with it and dis
appear with it. The crumbs are care
fully removed, and your service is as
good as that in households where the
surercilious butler controls four or
eight ID