The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-05
To Begin Wei is to Dine Well

| skill to prepare from the simplest and
plainest everyday viands a neat repast
that shall feast us, light and choice. of
| Many housewives would like to follow
the custom Of serving their ia mlIy din
| doing through the belief that this prac-'
| tice entails a great deal Of extra labor
continue to dish everything up at once
/ This custom, rule. preeiudes soups
and salads, two essentials to every din
| In households where mistress is both
| cook and maid it does not seem prac-
| the changing would necessitate some one
constantly leaving the. table, and this
mother whose place at the table should
not for a moment be vacant. A very little
who SO desire 70 observe all the little
nieeties of refined customs that cost moth
! ing. but are beyond price 70 the pos
TEACH THE DAUGHTERS HOW.
In households where help is not pos
sible and there are growing or even
grown up daughters land it were wise to
include the sons as welD no more useful
training could be given that that which
a course dinner, but how to serve it
properly.
in after years, or if they. do. not others
who come IN contact with them at the
It viii not only serve them in ordering
their own household but viii put them at
into society where the strict observances
Of table etiquette are practiced as a re-
ttSlOu anu 0CCluS SOOI eligibility " Po-
And one can distinguish at a glance
There is entire absence of self-cOn-
sciousness in it's place, al ease and grace
a pleasing comparison to the gauche man
ner Of some and stiff self-conseious
II il as possible for the boy and girl in
the humble home to acquire this perfec-
who are served by a butler and his sateI-
lites; and the accomplishment once
| rule, as these, children are more natural
like to wait upon the table. This objec-
ton in all probability can be easily over
ina faV o and entcing 'i light t. as IS
done in the domestic training schools
work quite fully the preparing of
the good things. Do not fan to keep The
| importance of presenting the food in an
attractive manner. set their Talents rs and
how intense their interest will grow.
Sexef EPreaSe for tb be' Rsdiy
Do not make the work appear a tax upon
child awaits its turn
SIMPLE MENUS.
To make dainty serving possible under
ordinary restricted household condi-
tons the menus must be simpiified as
much az s possible 10 This aqee the
dishes than to cook the ordinary dinner
except the deaseTt = Let the dinner con
sist of soup. fish. meat or game. with
the the nature Of which is governed bv the
meat course, little heavier, richer salad
this course made a little more substan-
tial by serving cheese and waters with
matter that taste and circumstances must
decide 1t is considered necessary as flt
ending to the feast but in most cases is
superfiuous If your means allow only an
occasional indulgence in this line, the
clude the dinner very nicely. There are
many Inexpensive materials that make
light and dainty desserts; such as please
are days when good wholesome dessert
the piece de resistance of the otherwise
rather too frugal meal
THE SOUPS.
Soup must be the pleasant inter1ude to
the harmonious dishes that follow; and
like the dessert. its quality is Aeided
a delicate and light introduction to pre-
or it may be a good, substantial founda-
ton upon which to build a more delicate
soup materials and the. purse must
be considered Between the fine con-
We eat and the Incorporate pleasure 9th
ers indulge in there is the medium of
ground every housewife can stand Sc
cure and let not her mind be dismayed or
perplexed by too radical teachings one
way or another.
The lover and advocate of substantial
fare has probably decided upon a boiled
dinner and serves it according to rule
from time memorial The meat is boiled
in a quantity of water for several hours:
then the potatoes. turnips and cabbage
are added and cooked until tender. meat
and vegetables are taken out and the
water thrown away. The meat IS placed
eanishing and the vegetables served just
as they are taken from the boiler These
viands are possibly followed by apple
pie: and all these dishes placed on the
table at once Now take the same ma
before this dinner is to be served. wash
and trim the meat or have the butcher tie
it into shape like rolled roast. cover Il
well with water and after allowing it to
come gradually to a boiling point place It
can be pierced with fork easily but viii
it viii cool and then cover ana let stand
until the next day. Skim off all fat and
just enough of the liquor to steam the
meat to heat thoroughly and set over the
IRE to get h an Bo tRe e the turn
nips and a few carrots into little balls
and boil in a part of the salted water or,
to haVe nettef e9or; IN 1reS SAT Mssr
boiled in the liquor from the meat, cut
in cold water for an hour. then cook until
just tender but not broken dark col
removing the strings. arrange around IL
the sections of cabbage with points out
and place in the intersections the carrot
and turnip balls alternately Then add
cress The former from your pox of grow
ing parsley that housewife need be
without in town country Contrast the
two methods of serving this homely din
ner and if there is a little more labor
required for the more artistic result it
is more than balanced in favor of the OBJ
ject lesson conveyed to each member of
the family. The soup to accompany this
dinner may be made from the liquor after
the cabbage is boiled: cutting up a little
of the ca bbage and adding a few noodles
or little plain boile verFnicelli and sea
soning it nicely Serve less than half a
int n, Instead annie
pie serve apple compete. apple whip or
baked apple without cream
Inquiries Answered.
Mrs. H A. P. writes: You. have given