The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-08-13
MakingF oodCombinations
ny JANE EDDISCTOS.

II IS rather amusing that = certain
magazine calls its consulting house
Keeper something brand new in the
line amusing because II has prob
abiy had consulting housekccpcrs on
IT'S STAR under one name OF another
for nj least twenty-five years.
Our own dean of household editors
has probably been consulted by more
peorle In the last nifty years than the
busiest OF physicians If any have
worked That long. and every house
hold editor is a consulting housekccp-
cr We are consulted as 10 how TO dc
siroN bugs, the origin AMI prevalence
OF which scientists have not deter
mined; bow 10 clean and care for fur
nituie, cure sick stomachs. what do
nestle science school 10 attend. what
= new food IS. and asked how 10 make
cNcrNthins under the sun that can be
made with recipe.
II is Our business To know these
things, and We welcome IA chance TO
inpa,t what give great deal Of
tune to ind out. Some requests come
bringing more than they ask and some
ask IN as few words and in as com
n1andinG tone AS possible for what
thcN want. though II be recipes for Il
ten courSc menu Of rare foods Oh the
day before Christmas
II rs very pleasant 10 have a clean.
shiny mirror, but il is better to have
their flnal analysis arc for means OF
securing this latter are becoming far
more numerous In these latter DAYS
than for how hest to polish a dirty
mirror. The latter ia not co.npli-
Gated business.
Anxiety about foods after Tho hos.
or most hyGicric have been secured. Is
followed by that OF how 10 combine
these most effectively There are
some purely traditional ideas Quite
unframed people in food effects wiz
say OF others. They have had too much
starchy foou." when the trouble nas
not been the siarchy food at ALL but
the combinations they have made with
H. Ana, by the way, if people take
pains not to combine IL with acids
they are not likely 10 get too much OF
1t because il clogs on the appetite.
A. hotel and restaurant tables there
arc offered IN the course of n meai from
eight 10 twenty foods when perhaps
only three or four of them Viii per
frctiy harmoniZc. that is make a per-
feet chord OF comfortable digestion
TO 20 into detail giving individ-
dal foods would take columns. and
would be something like the task or
listing AL the words YOU can make
with the twcnty-siX letters Of the al
rhabct You nave TO learn principles
Let us take ice cream and cake,
which thousands arc eating as dessert
ana when pure Is so good for children.
An acid water ice or fruit might he
bad with the cake. but an ice cream
custard. cooked creams. and things of
n similar nature would not be. If the
meal is luncheon. whether for child
or grown M, some meat might he
eaten or almost any vegetable without
vinegar \ single dish. like q cheese
souAlc, with ice cream and cake is a
pretty well balanced meal very posi-
tive IN food values
Cheese SouHlc. with Rread Crum BIS -
One pressed down cup Of bread crumbs.
one cup and 4 half of milk. half
teaspoon OF salt, a pinch cf cayenne
pepper or not more pure without1.
three eggs. whites aud yolks beaten
separately, one fourth Of 4 pound Of
grated cheese. GRcmember that you can
CRATE It most quickly or the frying
baskcD. Beat the yolk of the eggs and
ado them 10 the seasoned crumbs. fold
IN the whites beaten stff, and lastly
add the cheese. Sprinkle the top with
grated crumbs and bake in buttered
dish until the eggs sets and the cheese
Is well melted. or about fifteen min
utes. Serve Immediately.