The Marietta journal and courier. (Marietta, Ga.) 1909-1918, 1911-01-20
PENCIL PARAGRAPHS

A recent number of the Woman's
Home Companion has page of bright
gossip from various men on what they
appreciate most in cooking-in each
wife's methods. One praised cher
punctuality," one her color-schemes, :"
one "her jollity at the table" one
cher genius for designing things in
made dishes, - one "her ability to rise
above a kitchen atmosphere after cook
ing a meal" and other interesting con-
LESSONS.
The most suggestive thing to my
mind was the admission of a big,
strong man that he has been converted
from his habit of ordering grub with
plenty of chew in it," like roast beef
and rare steak, to the once despised
girlish salads and relishes, that he had
found chiCken-salad, omelets, sardines
and salmon, with potatoes in mayon-
naise, to be more sustaining though
not so stimulating as a diet OF roast
meats and vegetables.
This reminds me to "enlarge upon
the subject" of salads and croquettes,
two OF the best things in culinary
science, because they are so appetizing
and so digestable, not to mention
economy and few other advantages
obvious to housewitely eyes,
Everyone so fortunate as to have
copy of the Blue Stocking Cook Book
knows about the great variety of salads
given in its pages. Each one suggests
others and there is positive fascina-
ton in seeking novel combinations Of
f1avors. Waldorf salad, combining
apples and nuts, was a novelty not so
many years ago, but now oranges and
other citrus fruits are mingled with
nuts, vegetables and grapes in salads
that are almost like pickles in their
acidity and yet are delightfully."- re-
freshlng.
Mrs. Charlie DuPre contributed this
beautiful and delicious salad:
can pineapple, 2 stalks of celery, l
pound Malaga grapes, pound Brazil
nuts. Cut pineapple in small pieces
halve grapes lengthwise and remove
seeds, cut celery and nuts in small
pieces. Mix and serve on lettuce with
mayonnaise.
Mrs. Len Baldwin makes fine salad
this way:
h lettuce leaf on the plate first, then
large round slice OF pineapple with q
green gage in the centre where the core
came out, next cover the pineapple
with minced tomato, then the tomato
with chopped hard boiled egg, then
dress with mayonnaise.
The candid critic who is privileged tc
overlook these paragraphs, objects to
the relegation Of "grub with chew to
it" and does not believe the time will
ever come when it will be true that the
favorite food Of the dude is the pulp
Of the prune that is stewed.
Salads OF chicken, tongue and sal
mon are now served as substantials
and they are welcome changes from
roasts.
No book is more interesting than a
cookbook and they are all good to
have, especially one OF tested and APP
proved recipes like the "Blue Stock
ing" which is still on sale in Marietta
by the cOmpilers. Fortunate is the
family Of woman who is conscien-
tious about culinary matters, when
! she is not born cook, because badly
cooked food is the root of much evil
and nutritious meals, temptingly
served, put life and good spirits into
the hearts OF men.
In entering the culinary arena re-
member thrice is she armed who hath
her recipes just, and eternal vigilance
is the price OF success in preparing a
meal.
Rejecting on disasters in dishes |
have known, | am often inclined to
agree with the black nanny who de-
clared:
"Cause cookin's like religion is,
Some's 'lected en- some amt,
En- rules don't no more make cook
Den sermons makes a saint"
AL. c.