The representative., 1900-09-27

little observances that make the plainest
and simplest table as attractive ~ the mil
linnaire'a While individuals may eradi-
cate all other Indications of early neafoct
In homo training. table Impressions made
familiar to the child from its earliest recol.
lection are sure to 90 with it through life
and often cause them to be miatuAgeA by
careful observers of good form. Remem-
ber that food may be made At for the gods
or that we may descend to the level of the
brutes and simply eat without thought
OF any motive beyond satisfying the cray
ings of hunger.
Things Taste Better.
The individual who argues that things
taste just as good without 80 much fuss,
knows nothing Of the added pleasure and
enjoyment he would derive from foods more
daintily served. The tired, hungry day la
borer can satisfy his hunger from a tin
dinner pail, seated on the dusty roadside;
but he looks forward to the enjoyment OF
his Sunday dinner served on q table with
clean. though perhaps course, linen. well
polished, though inexpensive, china and
glass. Add to this q little care and taste
in the arrangement of the dishes and see
how quickly he will respond to the effort.
Table influences are the greatest factors
all through life in their refining influence
on the human animal, and therefore 1t is
every mothers duty to see that this branch
of her children's education is not neglected.
Let the Girls Learn How.
Mothers often plead that they are too
busy to give the necessary time to garnish
and decorate their everyday dishes. II
this Is true, then let the daughters take
this duty upon themselves We go through
our well-eonducted public schools where
we are shown the artistic efforts of the
pupils and are often much surprised and
pleased with the results. The grouping and
arrangement Of colors most frequently in
evidence are from a study Of vegetables or
fruits with perhaps q homely background
OF some familiar kitchen utensils. Let
these pupils apply this knowledge at home
In making their table more attractive and
the benefit will be far-reaching.
Companion Of Methods.
AS we have already said. expensive mate
make our dishes attractive. The exercise
OF little Of women's inventive faculty.
combined with good taste, will accomplish
wonders In developing pleasing results.
When once it becomes a habit 1t il Just
as easy and much more gratifying to do
things nicely a. 1t Is to fall into the care
less ways Compare the two following
methods. the first being the ordinary one
used:
Stew of Cold Meat and Vegetables.
Cold meat cut into irregular pieces with
taken idea of economy. Water and vege-
tables are added to this. and all cooked to-
gether In greasy gravy. and then dished
up and served sans toast, sans garnish of
any sort.
GlOrined Stew.
And now behold the Transformation of this
indigestible, unattractive dish, when lit
tie taste and thought are expended upon it.
IL the remainder of the roass s large,
cut of slices about quarter Of an inch thick.
If very rare, all the better. Make a brown
sauce as follows:
Melt two level tablespoonfuls butter or
oil in saucepan, and brown with two level
tablespoonfuls flour. Add cup Of stock
or warm water (cold will answer), and stir
and cook until it boils. Season with half
teaspoonful Of salt and dash of pepper.
tablespoonful of onion juice may be used
for change. Now lay the slices Of meat
in the sauce and heat thoroughly. Arrange
on hot platter. Pour the sauce over the
meat and sprinkle over with chopped CHER
kins or sour pickle. Before preparing the
sauce and meat, pare four medium sized
turn1ps and scrape six small new cOrrats.
Cut into small dice and boil until just
tender in salted water. Drain and mix
together and serve as border around the
slices of meat with a little minced parsley
sprinkled on the top or a few sprigs ar
ranged here and there among the vege-
tables. Here you have Beef la Jardin-
iere," literally translated, served with a
of colors OF the vegetables with the rich
dark brown of the meat and sauce gives a
very tempting as we'll as digestible dish.
And no doubt in the minds of many the
comparison of names would influence the
appetite as well.