Feb 



ruary, 19 13 



AMERICAN HOMES AND GARDENS 



71 



HELPS TO THE 

 HOUSEWIFE 



TABLE AND HOUSEHOLD SUGGESTIONS OF INTER- 

 EST TO EVERY HOUSEKEEPER AND HOUSEWIFE 



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THE SETTING OF THE TABLE and all gelatinous compounds may be prepared two days 



beforehand and laid on the ice until needed. Croquettes, 



By fcJizabeth Atwood 1 • 1 , 1 1 .- 11 ■ , ,1 1 



J which take so long a time to mold into shape, may be pre- 



O entertain well is the innermost desire of pared the day before a luncheon is to be given. The hostess 



every housewife who wishes to be recog- who must do all these things unaided, must have as much 



nized as a real homemaker. It may be that ready the day before as she possibly can. Celery may be 



she can only offer two courses; it may be prepared the afternoon before and not lose any of its flavor, 



chat she can only share her one course, or it while radishes must be prepared on the same day. The 



may be the formal meal with an accom- wise woman is she who plans and considers these aids to- 



panying desire for something novel; but, underneath, the ward simplifying the labor of the day of her entertaining, 



housewife likes to do the best she can with the materials 

 she can supply. 



There are many who would like to entertain, but fear to 

 do so because of the expense or trouble involved. If one 

 calls the planning and supervision of 

 every necessary detail trouble, then trou- 

 ble must be reckoned with; for, without 

 this care, individuality is lost, and some- 

 thing else, too; the loving thoughtfulness 

 which only the hostess herself may put 

 into such entertaining. Veritably, a part 

 of herself. No matter how well a ca- 

 terer may prepare and serve his formal 

 meal, a subtle atmosphere which pervades 

 the dining-room which is dominated by 

 the spirit of the housewife is lacking. 



The spirit which carries a woman 

 through the planning and developing of 

 a meal determines the difference between 

 trouble and pleasure. We all know well 

 the difference between the perfunctory 

 meal served to cancel a fancied obliga- 

 tion and the hearty, cordial meal served, 

 maybe, without any help at all, where we 

 forget instantly the trouble it may have 

 been to her who serves us the well-selected 

 repast, because of her evident pleasure. 



This means that the hostess should, 

 with true deliberation and forethought, 

 so plan her entertaining that she may be 

 able to appear fresh and radiant for her 

 friends, even if she can have no help 

 whatever. The woman who can com- 

 mand all the needful help needs execu- 

 tive force, and must plan her meal so well 

 that her countenance may be serene when 

 her guests arrive. In either situation 

 great care is needed in the planning and 

 preparation. 



All foods which can be got ready a day 

 or two beforehand should be ready, so 

 that the pressure on the eventful day may 

 be just so much less. For instance, aspics 



RECIPE FOR VALENTINE CAKE 

 By Mary H. Northern! 



Valentine Cake: One cup sugar, 

 five egg yolks, one fourth teaspoon 

 salt, three quarter cup flour, one half 

 teaspoon cream of tartar, five egg 

 whites, one and one half tablespoons 

 orange juice, and one teaspoon 

 lemon juice. Beat yolks until lemon 

 colored and thick ; then add the flav- 

 oring and sugar and continue beat- 

 ing. Mix and sift flour and cream 

 of tartar four times. Then cut and 

 fold in the whites of the egg beaten 

 stiff, alternately with flour. Bake in 

 a deep tin one hour in a moderate 

 oven. Ice with the following: one 

 cup of confectioner's sugar, one egg 

 white, one teaspoon flavoring extract, 

 one half teaspoon lemon juice. Mix 

 ingredients and beat until thick, 

 spreading upon the cake. To deco- 

 rate the cake make an ornamental 

 frosting and color pink, using the 

 pastry bag and tube to make the row 

 of leaves around the top and bottom 

 of the cake, and the little flowers on 

 the row of leaves on the top. Small 

 "roses" may be made to hold the 

 candles, and a candy Cupid is placed 

 in the center. Around the sides of 

 the cake place candy hearts, cut from 

 pink and white peppermints and 

 alternate them, having first a pink, 

 then a white peppermint heart. This 

 is a tested recipe, and makes a beauti- 

 ful cake for either a child's or a 

 grown-up's Valentine party. 



and who will not undertake the more complicated kinds of 



food. 



She may also eliminate much of the cost in adapting the 



more inexpensive materials, and, through serving of these 

 productions daintily, increase her popu- 

 larity as a hostess, for who cares to add 

 to the burdens of one's hostess by coming 

 again and again when one knows the re- 

 past has been too expensive. On the other 

 hand, we do enjoy accepting hospitality 

 where we know the outlay has not been 

 too great for the pocketbook, and where 

 my lady is serene and happy, absolute 

 mistress of the occasion. 



In order to do all this, one should have 

 a simple menu, one calling for care in its 

 preparation necessarily, but which be- 

 comes simple in its serving. When just as 

 much care and thought has been given as 

 though it were a more elaborate affair, 

 the result is sure to be satisfactory to both 

 hostess and guest. Let the cooking be as 

 perfect as possible; serve hot things hot, 

 not lukewarm, and cold things thoroughly 

 cold. These are the things which go to- 

 ward making one glad to be the guest. 



The table and its appointments is, of 

 course, very important. I insist that one's 

 table should always be ready for com- 

 pany. That is, it should be as much a part 

 of a mother's desire to present the food 

 to her children in an attractive form, her 

 table should be neat, and she should make 

 an effort to have a pretty table ready for 

 them when they come in from school, 

 tired and oftentimes troubled. 



The special affairs calling for extra ef- 

 fort will then be only a matter of decora- 

 tion, for service and the laying of the table, 

 being already correct, will not become any 

 bugbear. The first thing to consider is: 

 What are the requirements which make 

 correct table service? What is correct as 



