The midland journal. (Rising Sun, Md.) 1885-1947, 1921-02-25
81 fth the
Woman in the Home

Il
Have you ever noticed that although
the first question asked of !. person
who has been to party is invariably:
Did you have good timer" The
second is just as sure to be: "What
refreshments did they server"
There really seems to be nothing
new in that line. but the caterers are
going back ten years or more and
serving dishes that were popular then.
For one thing the refreshments of to-
day are quite simple; that is, the
dishes themselves may be elaborate,
but fewer are served. At luncheon,
for instance, you are apt to have a
clear soup, a pattie with potato cro-
quette and peas and dessert. Now
there is certainly nothing very elabo-
rate or costly about that. However,
the soup probably has a spoonful of
chopped pimentos in it and is served
with a fancy shaped bread and butter
sandwich. Or If fruit cup is served
the fruit is topped with spoonful of
orange water ice, pineapple sherbert
or the like.
Chicken salad is often served in
cream puff shells. Or for dessert the
shells are filled with ice cream and
hot chocolate sauce is poured over
them. Another dessert that was popu-
lar ten years ago and now is along
the lines of parfait.a Tall parfait
glasses are used, or if you do not have
them, tall tumblers such as are used
for ginger ale. First is spoonful of
coffee caramel ice-cream, then two or
three whole Strawberries, then a
spoonful Of whipped cream, then ice
cream, ETC., ending, Of course, with the
whipped cream and berries. A quart
of ice cream, box of berries and a
scant pint of cream whipped will serve
ten generously. A
If you are looking for an entree for
dinner or for a one-dish meal for a
simple luncheon, try asparagus tips
with Julienne potatoes and sauted
sweetbreads in cold sailed water for
one hour, SOCK for twenty minutes
in boiling calculated water and plunge
Immediately in cold water. Remove
the membrane and cut in small circles
with a cookie cutter. If You are using
broken sweetbreads they may be cut
in narrow strips. Saute in butter for
five minutes and serve with asparagus
tips with cream sauce. One pound of
sweetbreads and two cans of aspar-
agus will serve ten.
Personally l could never see that
potatoes stuffed with sausage were
much of a success either SO far as
taste or looks were concerned, but
when it comes to apples stuffed and
baked with sausage it is another ques-
ton.
Pare the apples halfway down if the
skin is tough, if not leave on all the
skin. Remove the inside Of the apple,
leaving shell about quarter of an
inch thick. Chop this apple and mix
with fresh cooked sausage, allowing
about one link to each apple. Refill
the apple and bake until tender. This
may be served for luncheon, or instead
Of ordinary baked apples as a garnish
for roast fowl If you don't care for
sausage try chopped bacon.
From month to month we go on
wearing black clothes, and we never
seem to think that they require clean
ing. 1t is enough that the dirt doesn't
show" we don't worry at all about its
being there all the time. Think how
quickly soiled a white garment would
be, and how couple of days make
our muslin waists yearn for the wash
tub, and perhaps you will realize that
black, too, is unhygienic and unclean,
even when it looks all right, and much
more so when it has actually the ap-
%pearance Of being soiled and rusty.
At any time the appearance of black
clothes may be greatly improved if