Copyright 1917 by International Fihn Service. 



DRIED FOOD TAKES ITS PLACE IN SOCIETY. 

 Recognition of the value of dried vegetables, fruits and meats was given in a luncheon at the National Capital at which the hostess was Mrs. Robert 

 Lansing, wife of the Secretary of State. This picture shows the guests, all of them prominent in vhe official set of Washington society. They agreed 

 that the luncheon was one of the most delicious they had ever eaten. At the table, from left to ri^ht, are: Mrs. Redfield, wife of the Secretary of 

 Commerce; Mrs. Hugh L. Scott, wife of the Chief of Staff of tlie United States Army; Mrs. Champ Clark, wife of the Speaker of the House of Rep- 

 resentatives; ^Trs. Lansing, the hostess; ^Irs. Atlee Pomerene, wife of the Senator from Ohio and Mrs, Josephus Daniels, wife of the Secretary of 

 llic iS'avy. 



Copyright 1917 by International Film Service. 



TOOTHSOME VIANDS AT MRS. LANSING'S DRIED FOOD LUNCHEON. 

 When Mrs. Robert Lansing, wife of the Secretary of State, entertained prominent Washington matrons at luncheon the entire bill of fare was made 

 up of Dried Foods. This picture gives an idea of the appetizing spread. The six course meal included dried vegetable bouillon, dried chicken, dried 

 vegetables of many kinds, dried fruit and dried mint. The Neapolitan salad was typical of the Uuicheon. It was made of dried peas, dried lima 

 beans and dried tomatoes, with cream cheese filling. All the vegetables were "brought back" before using, by steaming and soaking. The roast 

 chicken, shown in the center of the picture, had been first cooked, the dried in the oven and then steamed and soaked, to restore its original volume. 

 With the chicken were served caramel sweet potatoes, corn balls and creamed dried cucumbers on toast. 



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