Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1902-11-24

MOmanS ciups anu the ucASAoe9
viands those worthy ladies prepared
- for the entertainment of the State
Federation Of clubs now in session. nils
my mind completely. Election news are
nowhere in comparison. The tarin Is Tor
! gotten. The legislature did not bother
US in the least, and even the depot cues
ton Il dormant when / think OF that
Beautifully placed and deiiciously cooked
ana abundant repast that was served IN
| the club room Of the Grand, on the open
Ing day of the meeting
Perhaps IL was the muggy weather that
sharpened our appetites. but there never
was time I'm federation history wnen
I scalloped oysters, salads, ham, turkey
beaten biscuit. light rolls. sweet pickles,
delicious coffee and ice cream with ICED
cakes met heartier reception.
We had enjoyed the feast OF reason ana
flow Of soul along with welcoming
speeches from the governor OF georgia
and the mayor of $ Atlanta, but tnat
luncheon was prize winner in the array
| OF benefits and pleasures that were grant
| ed to those enthusiastic club women.
am not surprised that the gentlemen
| always have banquet TO make delight
ful highway TO their many great under
takings. we know this TO be true, be-
cause every great civic endeavor usually
commences with banquet.
II II EGDOTlcQ OL Ol1 LII oOAA1e-it 80
Boswell biography, that the philosopher
said: Il like to dine. Some people have
3 foolish way Of pretending not to mind
/ what they eat I mind my stomach very
studiously and very carefully. and look
upon IL that he who does not mind his
stomach will hardly mind anything else.
There is a piece Of poetry which runs
this way:
I'VE may live without poetry, music and
We may live without conscience, and live
without heart,
We may live without friends. we may live
without books.
But civilized man cannot live without
cooks
He NAV live without books, what is
knowledge but grieving?
He may live without hope, what is hope
but deceiving2
He may live without love, what is passion
but piniag?
But where is the man that can live with
out dining7" --,---4-.
when the board of lady managers, one
hundred and fifteen women strong. from
every state and territory in the union,
met in Chicago TO set on foot the woman
| department Of the worlds fair in 1880, we
| organized the body, ana within the next
two days we were banqueted by the great
Columbian commission at the Washing
to- Park club rooms, a most fashionable
Chicago gathering place.
Some Eve hundred guests sat down to
the table. II was all very fine Of course.
but We were noyices at public banauets,
/ at least was.
one OF our board. we'll known to history.
I from northern state. remarked to me.
soto voice: Il like this. For all these
/ years we have been sitting In the gal
/ lery looking at great men eat We have
/ reached the tables now and count II
I great progress
| America has not been particularly noted
/ for fine cookery, until within the last few
decades England was FIRST and fore
most with roast beef. France had the
Il praise for dressings and boullions. Ger
man cakes and Austrian delicatessen are
Il beyond praise. Italians carried on the
Il palm in confectionery. Spain had some
praise and Scotland had choice oatmeal
Il cakes, but the Americans being new Deo-
| pie were not rated high in cookery. We
Il in the south have heard more than lit
| tie about coffee without cream and bis
/ cult yellow with soda, but q new day in
cookery. is drawing in our little towns
and small cities. OF our own section.
| wherever women go there Is generally
something palatable 70 eat, because the
average man has an appetite and his do
nestle happiness is largely centered about
| his breakfasts. dinners and supper, and
the women know it, The good things Of
life are closely associated with good
things to eat and they make the domestic
| wheel turn easily.
| = And the recipes which occupy so large
a place in well patronized newspapers in
/ dictate that this subject as one Of par
ticular interest to all the readers Of such
/ papers.
There are both brains and ability neces-
| sary 70 make good cook. II is an art.
requiring time. patience and forethought.
| II necessitates skill TO bron nice beef
steak. even TO make a good cup Of tea.
Recipes are good and money to buy some
thing nice 70 prepare for the table is most
necessary. but the recipe and ingredients
| are not all that we must have to make
| real good dinner by a good deal.
| Household Economies is one Of the most
popular topics in womans clubs, as IL de-
serves TO be, and there will be found
| abiding interest in the subject Of cookery
az long as the people OF this world have
| health and good appetites.
! The elegant luncheon that greeted the
assembled delegates on their opening day
| was n delightful reminder OF the skill.
| excellent taste and general ability of the
| capable women who constitute the mem
| bership OF the Atlanta's Woman club. for
they are prompt in every good work ana
work for the education and uplifting OF
! humanity,