Evening star. [volume] (Washington, D.C.) 1854-1972, 1938-08-07

VF YOU had an active young arrive from school
with high spirits and trunk full of soled clothes that
must be aundered at because the boy all agog
Immediately for visit to his adored grandmother then
judge what Margaret Speaks is like She and her
husband take servants with them the week ends which
they always spend at their place in the country So Margaret
rolled up her sleeves and did the washing There nine
Shirts speak of socks and pajama she says And
every thing needed mendng buttons off, holes in socks
But don't mind job like that. like it,
Yet Margaret Speaks, who was born in Ohio in whole
family of musicians highly successful singer and works
exceptionally hard at her profession There vocal coach
three times week dction teacher just often and piano
teacher twice each week There also the accopanst with
whom she spends many hours This the schedule
In winter is heavier Then of course there the broad
cast programs and the extensive concert tours.
Nevertheless Margaret enjoys her domestic life thoroughly
Cook? she says Sure My friends tease though,
because wouldn't learn to cook at high-school age.
But when began going to Ohio State University wanted
have the boys down home and cook meals for them So
learned to cook meal perfectly The main parts of
sisted of Dreaded veal chops peas and sweet potatoes canded
by being boiled in whesugar syrup and served with lots
of butter And learned to make bread pudding for dessert
- still make it. butter the bread thicky, break it into
small pieces custard them bake the mixture and
top it with meringue.
That was the beginning of Margarets housewfey. When
she first New York study the tworng gas
of her closet kchenette very important II got
little oven, she remembers land made buildings and bis
cults That when first got acquainted with prepared
flour and cake mixes think they wonderful and still
them all the time - for gingerbread, biscuits, muins
chocolate cake Oh and the mixes for pancakes and waes
and pie crus The prepared buildings mixes fine, too.
them habitually especially for chocolate pudding of
which we are very fond
and
day cooking the country But she plans variety of other
dishes; and occasion she swing big party with
little effort as ever heard of.
One favorte dish for lunch light supper takes the form
of sandwich but what sandwich You see it in the illus
traton this page with the toast topped by whole tomato
followed in the center hold deved egg and with
crisp bacon to garnsh it and Margaret says peas all
and around it, The plentiful mayonnase is thinned
with cream.
Pot avorfu dish which Margaret often prepares
in the country Nor does she fail to cater to her amy appe
tite for fried chicken and butterscotCh pie
I'VE love eled things like tomato aspic, too, in summer
she says and use many many of jellied Madene
Also we're salad eaters and very fond of cold meat with
vegetable salad with fresh fruit bedded in roane and
covered with mayonnaise that has been combined with
whipped cream
Margaret chooses desserts that easy make refreshing
and wholesome Rice pudding prune whip and floating island
avorites And tapoca mixed with whipped cream and
fresh pineapple makes delicate and also nourshng dessert
One of the most successful of agarets parties happened
last when she invited thirty musical friends
and members of the orchestra 1--WE stretched all the
tables had and that borrowed putting them in the
living and the outside she says "A whole
ham, anked side with huge beef and the
other by capon constituted the meat There
pots of baked BEANS stuffed baked potatoes big bowl of
cottage cheese hot rolls buttered the kitchen homemade
jelles. JAMS and pickles. For dessert there bowls of
fruit and sated nuts This appetzing spread prepared
by Margaret and maid with another help clear up
Ios Pho'osrophy BY Hewitt kssns 6 Possson
'ees, Cool as Country Stream
jskes The oynino Serve them ar njoh with ons hot dh