314 



THE GARDEN MAGAZINE 



June, 1914 



SUGGESTIONS FOR. 



Con 9ue teW^ ! c ^r_ > 



EFFIE M . ROBINSON 



THE HOME TABLE 



^Graduate oft/Te Tmtionanraininy Scffoof 

 ofCooftery, I^mcfon, (onfffand'T' 



JUNE! The time of roses and strawberries. 

 The best month of all the year, when one's 

 clothes are in their freshness, and no one is 

 faded and worn out with heat. It is also 

 the time for outdoors, and when we want to spend 

 as little of the glorious day as possible cooped up 

 in a hot kitchen. 



In such weather I see to it that my family has 

 as much nourishment as is necessary, yet without 

 putting any strain on the digestive system, com- 

 bining the blood purifying and cooling articles of 

 food that make for one's comfort. 



It is quite a business, too! And a thoughtful 

 housewife has really a lot of responsibility on her 

 hands thinking out and planning the de- 

 tails for the entire household. The men 

 may think we have nothing to do all day 

 but sit around or gad about, but it takes 

 a good deal of brain matter to arrange for 

 satisfying, varied and appetizing meals 

 every day, year in and year out — to say 

 nothing of the cooking if so be you have 

 to be doing that yourself! 



Breakfasts to Please Fastidious 

 Tastes 



OUR breakfasts are very simple. We 

 usually start with a little fruit, any- 

 thing that is in season, an orange or 

 half a grape fruit, stewed prunes or 

 apple, sometimes melon when ripe. 



My family likes some of the prepared 

 foods, and I alternate the fruits with 

 such articles as farina, or Cream of Wheat 

 or Wheatena, all of which are easy of digestion 

 and are not heating, but good for cool mornings. 

 We use Grapenuts or Puffed Rice with cream. 

 Shredded Wheat biscuit with sliced bananas makes 

 a welcome change. 



We use a great deal of cream, as it is of great 

 food value, supplying much of the fat needed. 

 The cream as it comes from the bottle is unnec- 

 essarily thick unless for whipping, so for ordinary 

 use I take half the quantity and mix it with the 

 top of the milk; thus one bottle of cream will do 

 for two mornings for a quite small family. Fresh 



watercress or radishes to be eaten with the rolls 

 and butter are fine; and we have iced coffee. The 

 coffee can be made the night before and served 

 cold, or the hot coffee used and ice put in — that 

 is the way to really get the coffee right! 



Eggs are nice tor a variety instead of breakfast 

 food sometimes, but we do not use meat at all for 

 breakfast. Food after all is greatly a matter of 

 habit, and as my household never has been accus- 

 tomed to meat it does not require it. In summer 

 time, at least, meat once a day is often enough 

 anyway; if the man of the family (who in most 

 families is away from home at midday) needs his 

 meat then he can get it independently. 



The poinsettia salad composed of tomato sections arranged on a single large 

 lettuce leaf, a sprig of parsley for the stalk and for the centre chopped egg 

 with an olive 



change, yet to most of us that would be too much 

 monotony. It is so easy to vary with endive 

 during the winter. This is excellent served alone, 

 of course it is best to have it fresh cut from one's 

 own garden, but it is rather troublesome to grow 

 in an ordinary way, and can be had, imported, of 

 so excellent a quality that most people buy it. 

 If purchased the day before it is needed and kept 

 in cold water, it is just in right condition for use. 

 There is a sort of pungency that some people think 

 disagreeable which is lessened by a few hours' 

 soaking. A very good trait about endive is that 

 it will keep fresh so long. Lettuce as a founda- 

 ion with sliced oranges and walnuts, or apple 

 and celery and walnuts make a nice 

 change. 



All vegetables that are to be eaten raw 

 must be washed most thoroughly. Little 

 parasitic insects are often caught in the 

 curls or crinkles of leaves, and may give 

 diseases very hard to cure. If it so hap- 

 pens that you do not have your own 

 fresh vegetables available from your own 

 garden you must, of course, pay atten- 

 tion to keeping them as fresh as possible. 

 I learned a very good way to keep lettuce 

 fresh for two days in the icebox. Directly 

 you get it, wash it in cold salted water. 

 The salt makes the insects drop out quick- 

 ly. Then shake dry, gently; wrap in a 

 clean piece of cloth and put right on top 

 of the ice. This can be done one day for 

 a dinner the next, and saves that much 

 time on the day of the dinner. 



Hovering over the Salad Question 



THE other day I was dining at a friend's, and 

 really had to exclaim at the very pretty salad 

 that was handed round on individual plates. It 

 was a plain tomato salad, but the arrangement was 

 in imitation of a poinsettia, petals of tomato, 

 stalk of parsley, and an olive surrounded by grated 

 hard boiled yolk of egg. The mayonnaise dressing 

 was served separately. 



Salads are good. But though I do know of one 

 family who has lettuce all year round without 



Nature Helps the Housewife 



IS IT not wonderful how nature provides for 

 our needs? In the summer month there is a 

 profusion of fresh vegetables and fruits ■ — ever 

 so much more than in winter. Why? Because 

 we need just this sort of thing, and I believe 

 in just making use of the things that lay ready 

 to your hand. 



I find it a very good plan to take a walk around 

 for the express purpose of seeing for myself what 

 (Continued on page 316) 



THE RIGHT WAY. 



For making Jell-0 desserts be sure that 

 you use Jell-0 itself and not something 

 else that may be put up in packages of 

 the same size and sold at the same price. 

 See that the name Jell-0 is on the pack- 

 age in big red letters. 



Jell-0 is made in seven pure fruit 

 flavors, sold at 10 cents each by grocers. 



Full directions and many recipes are 

 given in the little book in each Jell-o 

 package. 



THE GENESEE PURE FOOD CO. 



Le Roy, N. Y., and Bridgeburg, Can. 



trfbsP Hvrjb 



6 akin 9 

 Powder 



The most economical of 

 all quick-leavening agents 



All foods advertised in this department have been tested and approved by Effie M. Robinson. They are also sold and recommended by the Doubleday, Page &* Co. Cooperative Store 



