Evening star., 1942-07-29

going long after the usual dinner
hour. For this reason food that Is
cooked at table or that improves
with standing, demanding an en-
tirely different collection of utensils
than heretofore, is very much part
of the scene.
The shops are full of inexpensive
American-made china which is gay
and colorful. This strikes just the
right note of informality, takes no
extra care or supervision and Is so
bright and charming that it adds
its own bit OF personality" to the
table. Some of these pieces are in
lovely plain colors, both high shades
and pastels, and others have quaint
decorations. The smart hostess will
combine the two, so that cream soup,
for instance, in a plain covered
bowl will be placed on a decorated
plate. Bread and butter plates, in
plain bright colors, pick up the same
color scheme as the design on the
dinner plate. The use of glass or
table linen In still another shade
makes the simplest table festive
board. With these In use, the fine
flint glass and the matched china
that have been given such perfect
care all these years may be tucked
away for another time when formal
dinner parties and leisure return
again.
Consider the use of your electric
grill or an old-faShioned chaflng
dish right on the table. These are
most effective at buffet suppers, for
there is something enticing about
the preparation of food before your
very eyes" Very often the person
who Is too tired to care whether he
has food or not becomes increasingly
hungry while curried eggs or Span
ish rice" bubbles in the chaflng dish,
or thick lamb cnops brown on the
grill. An attractive table setting
combined with good odors Of inter-
esting food in quiet dining room
where everything is arranged for
the least effort makes q perfect
background for relaxation.
Most food cooked in a casserole
Is improved by standing. In fact,
many recipes demand that the cas-
serole be brought to bubbling heat
and then covered, with heat turned
OH, and kept stewing literally "in
its own Juice" for half an hour or
more. An hour one way or the
other usually makes little difference
in this type Of food, and time en-
hances fiavors. For this reason the
stone casserole or heavy pottery
marmite is a good investment right
now. Even the old fashioned bean
Dot can turn cut delicious concoc-
tions ana be brought to the table
filled with vegetables and meat COM
binations that are equally as appe-
tizing as baked beans.
No one Is pleased with careless,
thoughtless table service. There is
no rest or pleasure In even the small
Family dinner" which is merely
placed on the board to be eaten for
It's nourishment alone. AS formality
decreases, extra effort must 60 into
wise planning, careful table setting,
interesting color combinations and
al the small attentions which make
the laostess-served dinner so ap-
pealing. AS you "streamline" effort
and rule out all excess steps and
duties, 1t is wise to pay extra atten-
ton to colorful dishes and glass
ware, attractive though not elabo-
rate linen, flower arrangements
which have no lack Of inspiration in
spite Of their home garden origin.
Along with this goes the pleasure Of
q quiet household and the soft glow
of candlelight which makes up In
relaxation in these strenuous times
for the formality which Is pleasant