Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-17
BY MRS. VI. A. WILSON

riahts rHaeTpcd
THE first requisite of the home is a
l. table covered with q snowy white
cloth for dinipg and dishes so clean that
they fairly glisten with their cleanli-
ness. Broken or chipped china Is not
only unsightly, but also insanitary, the
cracks and hicks affording a real hiding
place for bacteria.
Custom for the laying of the table
really gives the housewife wide lati-
tude, for In many homes the table Is
arranged with the usual amount Of sill
yer, while again in others the needed
| silver iC placed on the table with each
course. Each method would conform to
correct dining.
Usually two knives, two forks and
two spoons, with q soup or bouillon
spoon, is the number arranged. In
many homes the housewife is serving
the soups In cup, and when this Is
done then an extra teaspoon is neccs-
sary.
No home IS so poor but that it can
afford clean and wcll-set table, and,
while the mother may feel that this
will often be IN added burden, she can
nate days caring for the table and its
appointments. 4 carelcssly arranged
table breeds i'll and coarse table man
ners, and many boy and girl can look
back and date much of their failure TO
the fact that the food was fairly thrown
upon the table at meal times, leaving
the family to take pot luck in grabbing
sufficient to satisfy them.
A young man in his early thirtics
writes me: MY earliest recollection
of meal time ut our home was that OF u
mother standing over n stove cooking
! and dishinS out the food, while hum
cry family crowded around the table
waiting each lot az it was cooked. |
! don't think can remember that We all
! sat down in peace and quictness. l alu
married now, and in my own home l
! can assure you that the entire meal is
cooked and placed where it will keep
warm, while my wife quickly changes
to q simple dress, and then we all sit
! down and enjoy our simple fare.
, THE influence that this has on my
self and the children cannot be told
here, but | will say that for years !
was so embarrassed at the table that
usually lost all appetite. l fully in
tend to prevent this for M children
we may not always have banquet. but
| If It Is only just bread and mix we
/ feel that We want to eat 1t under the
q point to have a few guests each week,
sometimes one of the children 8 play
| II ates, a friend OF my wife's or cnum
or buS.ncsg friend l know that my
wife's efforts for the little elegancieS
| that mean so much to nice people when
dining have given me confidence and
! ease at the table that no money can
buy.
/ my income ia very limited, and to
| helm out my wife hGs taught he thc
! trick OF dressing the salad ut the table
while she removes the dishes and nr-
ranges the dessert. Ny wife tells Inc
! chat the European custom of serving
| the salad with the meat course Is popu =
! lar and also newer, and ] feel that as
! she has taken so much pains to bring
the best that we will adopt this method.
/ have originated some original salad
dressings from your recipes, and
thought you might use them II you
liked them. ROBERT j. B."
With e. plea FOR nice home table.
OF late / have quite n few home
loving men contribute their mite to TINS
corner. and Mr.. B. s letter carries such
a big plea for the nice home tapie thnt
7 have given his entire letter to you
with n wish that It was possible to hang
this motto in every home:
GET OUT OF THE RUT'
Men folks who take bon viVant in
tereSt In their food and enjoy dainty
fable are none The less real he'll men In :
extensive china and silver can be found
In evory community and really leave lit
lie excuse for the carelessly laid table,
whilc a bit OF green growing In little
bowl or not always adds real touch to
the table.
MIR. BIS RECIPES
PolTanna French Dressing
Place in bottle
One teaspoon Of po1odcred sGOdT,
Ono teaspoon Of m~stard,
One. half teaspoon OF thyme,
One halt teaspoon OF grated !ea'o oE'
rind,
One teaspoon of sa!t,
T1co teaspoons of grated onion,
One teaspoon OF finely minced par
fhree- quarters cup Of salad oil,
One. 0udrtsT cup Of Cincgdr.
Close the bottle and shake viSor-
ov6ly and, when creamy, pour at once
over the salad.
Potsdam MayOnnRiso
Place in sauce bowl
one. AaU cup Of cggleSs mGvonnGt8e,
One-haD cup of VerD finely shredded
celery, usin1 tho green tops OF the
celery,
ono. holt onion, grated.
-Four tablespoons Of finely chopped
cabbage,
Tpo tablespoons Of French dressing,
One teaspoon Of powdered sugar.
Mix well and serve on plain lettuce.
Cooked Salad Dressings
Place in saucepan
One hall cup Of pine0Gr,
Three gparter cup Of todteT,
Three fablespo0ns Of -four.
Stir to dissolve the -four and bring e
boil; cook for five minutes and then
Owe tea,poI Of ~pssGrd,