The Washington times., 1920-03-22

the kitchen sometimes. especially
IL breakfast is served in sections.
so TO speak. But with the inexpen-
siNe blue and white cloths or the
runners" or even the perfectly
fresh. clean, sweet oilcloth, the ia
bic can be clean. the dishes can he
properly arranged. and really you
viii feel different IL you start the
day right.
Les. Elaborate.
II used TO be that il we had
friend drop in for luncheon or din
ne- We spread lace doilies and
centerpieccs or heavy cmbroideries
all over the table and under them
We would have the heaviest and
best linen We could afford
Within the pa!' few wears. espc-
cially since we prscticed and talked
50 much conservation. we have
come to simpler. and. to me. more
eHectiYe methods of serving our
FOOD. Even today a luncheon may
be served on the drawnwork or
ace-trimned linens. but we tend TO
palmer cloths and napkins. and the
napkin. by the way. need not be
so large as We used to consider the
proper size must be.
Dinner in the average home may
be served on just the plain table
cloth with centerpiece under the
vase of flowers. For, of course.
you will have just a spray of fow-
ers or a bit OF green on your table,
or maybe a bowl of fruit IF YOU
have lovely table and wish to
give an elaborate dinner you can
serve on the glass top that YOU
have provided. using doilies. or you
may use this procedure for
luncheon.
The salvation Of many homo to-
day is the runner The long
strips of blue and white Japanese
crepe, or the dainty green and
white or maybe just Indianhesd
hemstitched and used for runners.
with doilies placed at convenient
angles to prevent the dishes rest
ing on the unprotected table.
Asbestos Pads.
Where there is no servant tn.
dishes of hot food must be placed
on the table. and here is where the
nice asbestos pads with their en-
broidered covers come in. One may
have covers embroidered i'm differ
ent colors and they make a pretty
dressing for the table as we'll as
being utilitarian.
For the carver there arc the large
pads and the covers slip on and of
so easily that it is no trouble to
keep them clean.
Before ! forget. I want to tell
you that one firm friend for tho
table that most Of US have is the
lowly geranium. It matters not ir
they be pink or red. they are bright
and attractive on a white cloth or
blue and they surely do make
difference.
And your salads may be gar
riShcd with strips Of pimentn
parsley. celery tops. ar i~ttucc.
making such a differen"r. II DOES
taste betterphonestly it does. If the
food is served in individual dishes;
] mean the salads and maybe \
creamcd vegetable or mucar"ni
and cheese. to say nothing "
wsrmed-over entrees Of some sort.
or course. IL does max" y little
extra dishwsshing. hu. il seems TO
me 1t is worth while. SuppCso
there are FIVE Of you. and YOU have
five individual dishes. wei. that is
four more than il YOU had put III"
food all in one large dish. but not
only does il make a difference 10
the appetite and the appearance NJ
things. but IL is teaching the Kid
dies things that they must know,
and nothing is too much trouble to
train the children.
And IL your daughter Is aCcus-
toned to nice service and well-prc-
pared meals, do you think she will
be willing to have a slipshod homo
Of her own? She will want IL as
nice as mothers was" and will
profit by the things which you have
done.
II YOU do not believe that a few
flowers or a different garnish
makes difference, just you try
IL for week, say and see IL you
do not feel II yourself. am speak
ing from my actual experience. and
] honestly would be lost IL | did
not have a fern or so, or some how-
crs, artificial or real. IN my housc
to dress up my dining room table
ChcCrfulness is one of the big
factors In digestion. You know as
well as ! do that dieticians tell us
never to argue or have unpleasant
turbs the process of the digestive
organs.
And 7 assure you that daintiness
OF service and nicely arranged
dishes have much to do with ones
disposition when they are eating.
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