February, 1912 
SES A 8. 
ano SNE RR SE See UNIS ee ES Ce 
Three plates ai Russian ware. 
AMERICAN HOMES AND GARDENS 71 
Sore of the designs are in Bice: or brown on a white ground, wile Gthers are Waaned in color. 
_ 
MELA DEEDES ALE ASA LAS ASSAD TIE fe 
mmammmcttien. 0 ae 
Biker are 
attractive and inexpensive 
“Why, I never 
“but I give 
substantial meal for these football players. 
think much about luncheon,” this mother said; 
them a good dinner.” 
There you are! Luncheon not given much thought, when 
boys and girls lead such strenuous lives! These football 
players need to be 
given nourishing food 
at noon, when either 
practice or game will 
take so much out of 
them before dinner- 
time comes. It need 
not be chops or steak. 
Our farmers and our 
Government employ 
scientific experts to 
help them; they study 
well the needs of 
their cattle to find a 
properly balanced ra- 
tion to feed them. 
Can mothers do less for their families? I should say, ought 
they to do less? Are not these growing children in as great 
need of thoughtful care of their food as the animals on 
a farm? 
For instance: In cold weather, when the food value of 
meat is lacking, I always have cocoa to help out, or I will 
have a soup. I always save every scrap of toast, and, to 
make the soup more inviting, I cut these ‘scraps into dice. 
Not having left-over toast, I make toast for these croutons, 
knowing them to be more wholesome than fried croutons. 
This is no trick; it simply calls for more time in preparing 
than it would take to put crackers on a plate. 
[ make a mayonnaise which is not rich (you can make it 
so if you wish to), which will keep indefinitely, and when 
the supply i 1s getting low I prepare more, so that I am never 
without it. It is nourishing and wholesome, and is good to 
use in many ways. It is economical, too, for I make corn- 
starch take the place of so many eggs. Put three cups of 
milk in a double boiler, and when hot, stir in three tea- 
spoonfuls of cornstarch which has been dissolved in cold 
milk. While this is still cooking, take two dessertspoons 
each of mustard and sugar and one dessertspoon of salt. 
Mix well and then stir in two whole eggs. 
Sometimes, when I wish to make a white cake, I use the 
yolks of five eggs in this way: Put butter the size of an egg 
into the boiling milk, and have one cup of vinegar measured 
ready for use. Now is the critical point. Add the eggs, and 
do not stop stirring after the eggs are added to the milk. 
When this mixture is well stirred together, put in the cup 
of vinegar and stir even more briskly for two or three min- 
Pieces Ebi Batis ware ee set. 
The colored decoration, on a cream glazed 
ground, reproduces the designs of the famous Bayeux tapestry 
utes. All this time the water in the under part of the boiler 
should boil very hard. Take off and put in pan of cold 
water. Keep on stirring until the boiling heat is out of the 
mixture, or it will try to curdle. A little onion juice may be 
added, if there is no prejudice against onions. 
With this mayon- 
naise in stock I am 
always ready for the 
unexpected guest. | 
generally have can- 
ned chicken, salmon 
and peas in_ stock. 
Also for part of the 
week I have cold 
cooked rice on hand. 
I use any kind of cold 
meat that I may have 
for these simple home 
salads. Take a little 
cold roast pork, or 
even pork chops, cut 
up into dice, add a cup of rice and some celery cut fine, and 
you have, with the lettuce leaves on which you put it, a 
wholesome dish, even though it bears the name of salad. | 
have even taken cold lamb, or mutton, being careful to trim 
off every bit of fat, and used it in this way, adding peas 
when I have them. ‘This is contrary to my early training, 
but I have found that scraps of meat used in this way are 
really good, much better than warming over in their origi- 
nal form. 
Another dish which meets the approval of all cheese lovers 
is this: Take American cheese and chop it fine, adding from 
time to time a little of this mayonnaise, until the mixture is 
fine and smooth. ‘This is used as one uses cream cheese. 
When I have to go to the city, or for any reason can- 
not be at home for luncheon, I prepare a filling for sand- 
wiches simply and easily. I chop my cold meat which I 
have on hand, or boil eggs twenty minutes. When they are 
mealy, chop very fine; add mayonnaise till a smooth paste is 
formed. ‘Take a pot of deviled ham, and it is greatly im- 
proved by the addition of some of this dressing. 
I keep nut meats of some kind on hand, and always have 
lettuce. ‘This is by no means as extravagant as it sounds, 
for five cents’ worth of nut meats in a salad will go farther 
than any kind of meat which may be bought for five cents. 
Apples and nuts, even though you do not have the celery to 
make it properly a “Waldorf salad,” are delicious. This 
convenience of having things in the house, instead of over 
in the store, is solely a matter of habit. In fact, every 
dealer will make a discount if cans of goods are bought by 
the half dozen, and one can always have lettuce if they will 
