The Montgomery advertiser., 1906-03-18

A good table is one on which at every meal appetizing and nourishing food Is placed in sufficient variety to tempt the palate and build up the family from the baby to the grandfather, in health and vigor. We hear a great deal in these days about food adulteration, and it is safe to say that people who depend largely on canned goods and prepared foods should buy only of the best man ufacturers, and avoid those whose wares canot stand the test of chemical analysis.
 To say that all such foods are adul- terated is to speak foolishly, and to ut ter sweeping censure that is not de- served. There are firms whose very names guarantee their responsibility, and whose imprint on any brand of meat or vegetables may be instantly and fearlessly accepted. Here there IS peril in choosing what is offered at a bargain. The cheapest viands on the grocer's counter arc not invariably the best. Probably day is coming when foods of every kind will be submitted. as milk and cream now are. to critical inspection, so that homes may be guarded from the subtle poisons that turk under the disguise of attractive articles for the table.
 What constitutes a good table? The
 
 with our different tastes. Nature pro- vides literally for human sustenance in delicious fruits. succulent vegetables and grains that are abundant in vari- ety and full of nutriment We should begin the day with fruit eithe- in the natural state or well cooked. Here there is large room for choice. Baked apples and stewed prunes would in many cases shut the door on bitter nIlI Cilarad fn- evitable as part of the diet of children. Is there anywhere man or women growing old who has not disagrceable recollections of nauseous doses forced upon reluctant lips in childhood? There was once brew compounded of seT,na and mama that had a peculiarly odi ous flavor. and as for syrup of rheu- bard. sqnills, paregoric and castor oil. few were the boys and girls who were not in former days compelled to take them as the price of health. Fruit in it's season does away in the main with the necessity for such doses, and Is, therefore, the foundation of a good table.
 Next to this come cereals of every kind, the chief requirement. for ths in selecting her grain" and meals and flakes being to resort to change, so that the table
 
 do not go forth to daily labor a light breakfast is preferable to a heavy one. But a man whose luncheon must be slight. or a child going to school should have fish. eggs or meat. in addi- tion to fruit and cereal Grown people may have good tes and good coffee as an accompaniment of their meals, and plenty of bread and butter must not he omitted. For children and young peo- pie milk Is better than stimulating cOf- fee and tea.
 Luncheon Is more or less a movable feast, whether it be taken at midday or later. Where the men of a house. hold can conveniently come home to a noon day dinner the ideal conditions for health obtain but a majority of families find the late dinner indispensa- ble It should begin with soup or broth For what reason so many housekeepers look upon soup as appro- priate to an elaborate dinner but su- nerfuous in a simple one is a problem have never been able to solve. Once establish the habit of preparing and serving soup every day. and it will be found that thls is as easy and simple as any other course.
 As an introduction to dinner soup with meat as basis, or with a bisquo of vegetables and milk, is an admira- ble aid to digestion, and acts as a spur when one is too weary immediately to assimilatc more solid food. roast or a broil of beef, mutton or chicken, fol- lowing soup. accompanied by two vege- tables, sufficiently fills the bill TOT an ordinary dinner. After this may come