Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1902-09-22
GOLDEN GOSSIP.



"The door bell rings,
The portal swings,
My lady comes a-calling::'
In velvet dressed.
Her veil Gloss pressed;
The formal talks appalling"
A lady upon returning from an after
moons long round of fashionable calls
exclaimed: THERE! We have made a
host of calls and neither spoken or
heard one word of gossip. Every lady
we met this afternoon had something
interesting to say"
Has social life really changed SO
much that women have something more
to talk about than gossip and formal
nothings? It most truly seems to be So
The latest book, the leading questions
of the day at home and abroad, religion
educational matters, the library and
government buildings are subjects
crowding out
1.-THE style, the day,
The church, the play,
Whatever line she fancies."
In all the chatter of an afternoon of
calling did you ever try to Gull out all
the kindly. beautiful things said to you?
1t is well worth trying, and will clearly
gainsay the thought that in social life
there is
mo real word said
From heart or head,
No thought to live in beauty"
The woman who claims that social life
and duties are purely frivolous forgets
that we find In life just what we seek
to find. The frivolous woman finds 1t
frivolous, the earnest woman finds not
only recreation, but all that makes for
the best and noblest in character build
ing. And she who makes a host of calls
and neither speaks nor hears a word OF
idle gossip has not only strengthened
her own character. but she has added
something to the best in social life
One thing is very sure in these days
of club and outdoor life that there are
not so many calls made. MY lady" no
longer rushes from house to house do
ing her social duty checking off names
The "ny lady" immortalized in this bit
of a poem must have been like the
fashionable dame who said she only
kept up a lengthy calling list SO that
she would be assured of a large fu-
reral! How grateful we should be that
women nowadays are too busy and toe
hanny to worry about having large fu-
nerals: and that life is so full of social
and intellectual gatherings that we dc
not need to spend our time IN lorna
talk and in checking off tiresome lists!
The "I,ooker on" of the Times Re-
publican offers a suggestion to older
housekeepers" telling of young mar
ried woman who has made the dis
coyery that she can live on less meat
and still have a we'll supplied table.
She saws cit astonishing how easy II
Is. when YOU get accustomed to 1t. we
have actually reduced our bill for meat
one-half and now fill up on vegeta-
bles and bread and little side dishes
that cost very little, but must ad-
nit 1t makes more work for the COOK.
And I honestly believe we feel better.
Bless the dear man! He is as be-
hind the times as is the young house
keeper of whom he writes. Supplying
the table has become a study--yes,
really an art with the up to date wom-
an. The leading magazines and news
papers have made these subjects among
those thoroughly discussed and tested
by thoughtful housekeepers all over
our land.
And when one stops to think of the
difference between the housekeeping
of today and that of our grandmother
day, the change is something wonder
full If the overloaded table of the last
generation were placed in comparison
with the we'll thought out, daintily ar
ranged table of our time. 1t would
seem as if we We're not being properly
nourished, but we are. There are
many housekeepers that proudly boast
Of never serving pastry. using fruit
and delicate buildings in its place. Meat
but once a day demands a little more
thought and planning, but there are
scientific cooks giving their whole time
to the study of food preparing and Its
value to the human system. All that
one needs to do is to take time to look
up the needed advice and aid. 1t is to
Mrs. Rorer that we owe a debt OF graf
titude for the knowledge of the value of
olive oil as a food. TRY to have a
salad of some kind once a day, is her
oft repeated advice. And there are
delicious salads enough to have diff
ferent one every day In the year, TAX
ing sometimes the place Of meat, some
times of vegetable and again of the
desert. The very best salad dressing
that can be used is to beat with a fork
the yolks of two eggs, while contin-
ously beating add drop by drop one
half cup of olive oil. Then add the
mice of lemon and CAYENNE pepper to
suit the taste. There will be Iourish-
ment enough in a fish or nut salad
with this dressing to well supply the
place of meat.
Nuts In cooking, and nuts and raisins
for dessert, are apt to be considered
unnecessary dainties, but their food
value is we'll understood in the old
world among the poorer classes.
Cheese is another little appreciated
food in this country. We have been
taught that 1t was good, but unhealthy
One needs to spend but few months
ar, &1,a continent where bread and