The sun. [volume] (New York [N.Y.]) 1833-1916, 1907-11-17

c~urrants, peaches OF apriCots into a bowl Of
tapiOca that has been boiled in water until
H. IL clear and translucent, and then cover
ing the mixture with little Oun of
whipped cream.
A person of ingenuity can cOncoct any
number Of really delicious desserts with
the help Of the humble prune. Every now
and then We have the Custards and rice
buildings and bread buildings and gelatines
that you lind everywhere. but we have cut
ont the cake and pastry. To get them
good YOU must pay for them either in time
or money, and as w have neither to spare
we go in for things that are cheap in both
ways.
Sometimes instead OF a cooked dessert
we have stuffed dates covered with whipped
cream OF rolled in cream cheese, bananas
covered with CurTant or berry juice. OF Bar
le Due Jelly and cream cheese.
i 10 not agree with the diet reform
physician who was quoted an THF STN as say
ing that we do not need variety In VI food.
l regard variety as The spice of eating.
y never have the sane dish twice in one
week. and ! never nav a gwen combination
twice in succession. a kept resoluteiy
away from the weekly bill of fare. | even
Introduce as great variety as possible in
the breads that we use.
This IL not so difficult as You nigh &
think. Besides the corn bread and the
I have rolls from a certain famous old
Vienna bakery downtown, sometimes a
very superior whole wheat bread from a
certain litL.e cooperative bakery and some
times gluten or graham leaves from a pure
o company.
These are our luxuries. Our staple is
knaCkehr6d. the brittle bread 81 Sweden
II can be got only in Swedish grocery
stores, but as it keeps indefinitely and even
improves with age IL is possible to lay In a
months supply at "a trip.
at is baked in fiat round cakes about
an eighth Of an inch thick and about as
large around "a "A large mixing bowl. In
the middle there ia a round hole 60 hang
the cakes up by. Near the fireplace OF
every Swedish peasant there Is always a
peg for the knackhr0d and a goodJy supply
Of the brittle cakes hanging upon IL.
They are made Of both wheat and rye
-four. but the rye IL much the better. 10
has a peculiarly piquant flavor. not unlike
popcorn. IL is AZ its best after having
been toasted in the oven.
People who are in he habit Of eating
rapidly would probably not care FOR IL, az il
cannOt he swallowed without being sub
iected to vigorous jaw treatment. For 25
rents you get eight cakes. enough To last two
persons OF moderate appetite FOR q month
or more.
Mot the least OF the virtues Of This Sys-
tenn of eating is that H. IN economical Of
time and labor as well as OF money. Al
together ] spend perhaps two hours a day
in my kitchen. All the rest Of my time |
have TO give 10 my writing.
And then, it's so easy!
Until six months ago had never tried
TO boil an egg and up to the present moment
| haven't hld a single out and ont throw
away failure. although, OF course. some
things have been better than others, The
secret of il is that | nav not attempted
anything difficult or complicated.
And l don't see why l should. When
there are so many good things that are
easily and quickly prepared, and without
rQpOIIrap IN nha eaD aifhar H. aapma fO me
like the most senseless waste TO 90 in for
things that take time n labor.
I'm fact. when people complain to me
nowadays about the difficulties Of the living
problem | feel surprised and puzzled that
any one shOuld be worrying a thing
to which there is such a simple and easy
way out. IL certainly is tho least or my
troubles.
AS far as I am concerned. the living prob
lem il 40 problem at all. Let the beef trus,
do its worst. | remain perfectly calm as
long as the Italians keep turning out pasta
and the Chinese keep on growing rice"