Evening star., 1901-12-21
Table and Kitchen.
''The Childhood Shows the Man, as
Morning Shows the Day.

We begin teaching our daughters their
modest little social role at very early
age and carefully regulate and control
their choice of playmates in order that
there will be no undesirable acquain-
tances formed. The boy is too often left
entirely to his own resources for amuse-
ment and companionship and his freedom
is absolute so long as he seeks to enjoy 1t
where it will not upset the well-regu-
lated household AS the boy is father
to the man, there is a. dormant instinct
of hospitality in the soul of every youth
that he is bound to give some form of
expression to. This every wise mother
recognizes and carefully directs into
right channels; tones down the brusk-
ness that is due to self-consciousneSs,
guides him in the selection of his friends;
proves to him that she is his best friend
and most loyal ally and that there is no
place like home.
The HOme-Loving Boy.
The boy whose companions are well
coined to his home and to his mothers
table with that hospitality that speaks in
other words than you are welcome TO
my house does not hesitate to let moth
er into all their secret plans for pleasure
and amusement; nor does that mother
have to worry as to the whereabouts of
that boy at night or who his companions
may be.
1t is supposed that the average male
be he romping lad or only a boy grown
tall, has a fine scorn for anything so
purely feminine as a luncheon, but 1t
must be freely admitted that all boys like
to eat and take pleasure in entertaining
their friends. Therefore, when there are
occasions which seem especially fitted
for boys entertaining such as athlet-
ic contests, bicycle meets, Washngtons s
birthday, or, in fact any of our national
holidays, give the lads lesson in social
ethics that will fill their loyal little hearts
with undying gratitude and insure very
considerable amount of pride and comfort
to the mother later on in the possession
OF sons who carry the evidence Of good
breeding as naturally as they do the vigor
and strength of their manhood.
An Indian Luncheon.
This is a form of entertainment that will
meet the approval of any boy While name
and accessories give it the tinge of wild
ness and adventure, so dear to the heart of
the normal boy, it also gives an opportun-
ity to school him, unconsciously, in the lit
tie niceties he shows such a fine disregard
for. until he yields as gracefully to custom
as his more conservative sister.
The table should be laid with a plain
white cloth. In the center place a table
mirror: on this arrange birch bark wig
wan, little to one side on the mirror;
then cover the g,ass with moss, leaving
uncovered enough to represent a lake or
stream of water; place a few small ever
green ferns here and there or around the
border. A birch-bark canoe filed with
ferns may take the place of the wigwam.
For the cards have birch-bark scrolls with
suitable quotations, or cards with Indian
hgures, canoes, wigwams, etc, painted or
etched thereon.
For the bOnbons and souvenirs tiny
canoes, moccasins, bead pouches, wigwams,
tomahaWks. ears of yellow corn and pump
kins are suitable and pretty.
Of hnr I.. I
bust appetite of a healthy boy, and avoid
all those little "kickshaws'' considered $50
dear" by the gentler sex.
Menu for Indian Luncheon.
Oyster soup.
Celery. Olives. Sailed nuts,
Roast turkey. Giblet sauce.
Garnish of little corn balls.
Cranberry and ounce jelly
Waldorf potatoes.
Nut, apple and orange salad.
Individual pumpkin pies.
Ice cream Nut cookies.
Coffee
Little Corn RaIIs
Canned corn be used for these. Drain
off the milk from can of corn. Season
the corn to taste. Measure the corn milk"
and If you have not enough add little
sweet milk. To cup of this allow two
tablespoonfuls Of flour, one tablespoonful Of
butter and yOlks of two eggs. Rub the
flour and butter to a smooth paste; pour
over it the milk scalded; stir until smooth.
Set over the fire in double boiler and stir
and cook until it is quite thick Add the
corn and beaten yolks of eggs. Cook few
minutes longer and then turn out to cool.
Roll into little balls; egg and crumb them
and fry in deep, hot fat. If the mixture
does not seem stiff enough add a few fine
bread crumbs.
Waldorf Potatoes.
Wash and pare good-sized potatoes; then
cut them round and round in one long curl,
as you would pare an apple. Have two
kettles of fat over the fire as for deep fry
ing. When fat is hot throw the curled po-
tatoes into one kettle and fry until they
begin to change color. Lift them out with
a skinner into the other kettle of fat and
let them cook until a rich brown. Take
out, dust with salt and heap in a dish and
serve hot. Try and keep the potatoes in
shape while frying.
SlaShed Potatoes.
These may be served instead of above.
Scrub the potatoes we'll, having them of
uniform size. With a sharp knife cut two
deep gashes on one side, making a cross.
Place the potatoes in hot oven and bake
until potatoes are mealy and soft. Pour a
little melted butter in the opening and
serve at once.
Sure Recipe for Ounce Jelly.
Clean good sound fruit and slice them.
Put in a double boiler or in stone jar set
in vessel of hot water, and add cup Of
water to every five pounds Of fruit. Heat
lne fruit slowly until soft, but not red;
pour into jelly bag made funnel shape
and hang the bag where juice will drip. Do
not squeeze the fruit. Allow three fourths
Of pound of sugar to a pint of juice Boil
the juice hard for ten minutes, then add
the sugar and boil ten minutes longer. 1t
may be nece ssary to give 1t ten minutes ad-
dit onal when boiling the second time, but
too long boiling will make the jelly very
dark and rather tough
The best plan is to the best Of the
fruit for preserves and the parings, knotty
pieces and seeds mixed with equal propor-
tion Of fall pippins for the jelly. This jelly
will be finer in flavor than when all ounces
are used.
Menus.
SUNDAY.
BREAKFAST.
Sliced Oranges and Bananas
Broiled Quail. Baked Sweets.
Waffles. Maple Syrup.
Coffee.
DINNER
Chicken Som "a