Show 1 S N E l IN HOUSEHOLD Speak not of doleful things In time of mirth nor nt thn inblo epcnk not of mcl aneh l things as dNth and nounlls n11d IC others 1JcnLlOJ them change I ou can the dlcusslonGeorgc W ashlnston While statement that I LICe Is real lice Is earnest I I annot be controverted it la none the less true that tho person who is perpetually I per-petually inviting friends and neighbor with a I Como let us sit upon tho ground And tell sud storfcrf of the death of kings la I not a favorite In general society The I Father of his Country was sometimes called austere but even he acquainted as he was with death and wounds deplored de-plored cUnent conversation especially especial-ly table talk tinged with melancholia j I It Is a wellknown gastronomic fact i that a meal brightened by good humor and mado pungont by Attic salt is already al-ready halfdigested whlle the meal however sumptuous washed down with tears and weighted with doleful things sits heavily on the soul of even tho most robustious digestion These seem many words on a wellknown theme yet In practice there appears to be little heed paid to so Important part i of household duty It seems HO natural I and easy to pour out all the anxieties I of the day with a sympathetic audi cnce at hand to groan over the fallings I of the cook with her sins of omission i and commission to recount tho dclln quenclcs of the butcher and baker to I deplore the ravages made by the neighbors I neigh-bors chickens or the elusive molli to I Inveigh against the heat and recount nil the various Ills that flesh has fallen I heir to In the hours that have intervened inter-vened since the last gathering about the family board I Selfcontrol then must be to keen all I these household rankles locked In the breast and an art worth cultivating It i Is to be the always smiling or at least I calm head of the family table But are not the results obtained quite worth tho effort Remember then that I Not meat but cheerfulness makes tho feast dainty service becomes a matter of moment mo-ment Food Is necessary for the body but we dont want to be animals only Possibly there are souls so dead to the ways of gentle living that they would quite as soon eat off a newspaper ns I tho finest damask spear their meat with a fork from which every vestige of plating has vanished gorge down I chunks of beef and hunks of bread from a chipped and checkered earthen pie plate and wash their food down with libations of distempered warmed over coffee poured from a handlelcss mug but their name Is not legIon So great Indeed Is the Influence of the eye upon tho palate that It Is said I that at the famous old Beefsteak club t in London there Is a standing bet of 100 t that no man can drink a quart of cla1 tout t-out of a soup dish with a spoon The theory is that the stomach would re bel after a few spoonfuls Make the table as bright and dainty as possible There Is no excuse now for ugly plain china when you can get pretty arllstlc things for the same price Pick up ptips and saucers hoie and there and pretty Individual plates for dessert A pretty cup and saucer a delicate plate a dainty centerpiece a bunch of flowers will brighten the table and afford a pleasant subject of conversation While the correct method meth-od of setting a table depends to some extent upon the taste and custom of the family and the amount of service provided pro-vided there are certain general rules laid 1 down for all houses simple or elegant ele-gant A diningroom to be at its best should be well but not glanjngly lighted 1 and thoroughly ventilated the chairs comfortable with backs almost straight but not so high as to Inter fore with the movements of the waitress wai-tress Round tables are preferred to the square ones because they bring guests Into closer relationship with each other even as King Arthur nnd his Knights of the Round Table had their Intellects stimulated by close contact con-tact unlll their converse stood as the epitome of the wit and wisdom of that day If the room Is too small to admit of a round tablet an oblong one with rounded corners will answer A thick silence cloth of flannel or canton flannel should cover the table under the linen to dead tho sound as well as to protect tho polished top from hot dishes The table linen should be as fine as the purse allows Poor sleazy damask never looks well and does not pay while good table linen looks well even If neatly darned In spreading the cloth see that It Is put on perfectly true and even In the center of the table a low Jardiniere or a simple arrangement ar-rangement of flowers or ferns Is I generally gen-erally placed Stiff bouquets or high cpergnes are no longer used A 10cent vase if prettily shaped with a single spray of blossoms Is quite sufllclent and artistic The bunch of wild flowers flow-ers in the hut of the poorest peasant may be quite as beautiful as the rarest orchids on the laden table of tho man of wealth On each side of the centerpiece at dinner should be the low compotlercs for the relishes salted almonds radishes rad-ishes olives or mints Sails and per pars may bo Individual or one for every two or three Knives and spoons should be placed at the right nnd all forks at the left having the handks even with the tfdge of the table knives with the sharp edge In and forks turned down Tumblers should be placed at the point of the knlfo at the right Individual I Indi-vidual butler or bread plates at tho I left Sometimes dessert silver Is laid at the top of the plate but usually all silver at the sides The napkin is simply laid on the cloth In front of the Individual If fresh It usually holds an oblong piece of bread cut rather thick If soup Is the first course I Is a matter of taste when there Is a butler or waitress whether the soup Is I served from the bullers pantry or placed In a tureen before the hostess In either case It Is passed at the right hand of the one served All plates are placed by the waiter at the I right but are removed at the left hand Dishes accompany courses are passed at the left hand Service It Is unnecessary to say should be noiseless I While a dinner may consist of many courses or few served in courses It must be Nor Is this any more trouble to servant or hostess than the oldtime hearty dinner when in grand and promiscuous confusion all esthetic delight de-light was lost sight oc After the soup Is removed fish may be served accompanied accom-panied by cucumbers or potato though It Is by no means considered as necessary neces-sary as It once was With the removal of the soup or fish plates which are carried off two at a lime and never plied one In the other the meat and two or three vegetables are brought In Then follows the cheese and salad course after which the table Is cleared of castors salt cellars and all dishes except flowers fruits and bonbons after which the table Is crumbed and dessert placed before the hostess who serves It While this Is being disposed of the coffee may be brought in or It can be served afterward In the dining room Where a more elaborate course dinner din-ner or luncheon I is served tho necessary I neces-sary silver Is brought in with each course after the fourth Good form declares te elmeR it to be ostentatious to have more silver laid at the beginning of the meal than will serve tour courses Whether plates should be passed on trays or wllh a folded napkin is n mutter mut-ter dependent upon the preference of the hosiers I Isalways well to have n special tray or napkin for removing tho soiled dishes Paper napkins will be found a great convenience in sony lain many housekeepers preferring to buy the plain paper and cut it in squares Chef Ranhofcr of Delmonlcos New York says that at a formal dinner the waiters should have their beats like a policeman one beginning at the best at his masters right If there are only two servants and ending with the lady of the house The other should b gin with the guest on the right of his mistress and end with the master Heal He-al = emphasizes the tact that n master or mistress must see that all orders arc given before the serving of a meal so that It will bo unnecessary to speak toLL I to-LL servant during the dinner I I I Although some dinner authorities announce I an-nounce that carving Is going out of fashion tho correct service being a la I Russe with host and hostess relieved from all care during the serving of tho dinner many hosts still prefer to do their own carving In this case all tho chief dIshes of tho different courses are i placed before him excoptlng the coup the salad the dessert and coffee which I always belong to the hostess In placing the meat ready for tho carver roasts of beef rib and sirloin should have the back bone at the right hand of the platter A filet of beef should He with the thickest end at the righthand jfilde of the platter and be i I carved i In thin slices horizontally like a I round of beef A leg of lamb mutton fj r I or veal Is placed with the thickest part I on the further side of the platter A I ham roast or boiled should have thor tho-r knuckle end turned to the carvers loft side and be cut In thin slices sloping I slces slopln I toward the rl h A loin of veal should < i be cut across through the thick part In very thin slices and a small piece of tho I kidney and Its fat given to those who lee It Small birds are placed cross wise on the platter heads on the further fur-ther side and large fowls with heads to the left In carving a tongue a cuts I cut-s made through the thickest part leaving leav-ing i Just sufficient to keep the two parts together Among the new breakfast cereals whoso proof lies not alone In the eatIng eat-Ing i but In that more important function func-tion Its digestion and assimilation Is the Malt breakfast food Adopted con amore by the Ralston Health club which cordially Indorses its good qualities ties It Js also finding acceptance at many of our best hotels where marketIng I market-Ing 1 cooking and serving are adjudged i < science and treated v > lth discretion I and wisdom they deserve This break fast cereal consists of a preparation of the choicest wheaL combined with the 1 healthgiving j properties of malt which has tho effect of producing partial pro dlcestlon Still another cereal which is not upon I the market and can only be obtained l directly from the Indians or the missionaries mis-sionaries at some of tho Arizona reservations reser-vations Is Plnola This too Is a prepa I ratlon of wheat which Is held In the I highest repute by all who have been J much among the Indians With a little I package of the Plnola a few strips of jerked beef and a cask of water civil civI engineers and others whose duty calls I them to long trips off the beaten trails declare themselves well provisioned for a number of days I is claimed I that years when the wheat harvest is f c plentiful there IsN little or no Illness I among the PImas and Papagoos whose staple article of food it Is In prepar ing i H the women soak the wheat until I i swells then spread It on untl on the top o the wickiups or brush sheds to dry In the hot Arizona cun Before It i Is entirely dry they parch It over the coals until brown but not scorched and lastly l grind It in their stone metalas or mortars until aj3 fine as meal I has the delicious sweet nutty taste of parched corn and Is eaten by the In dians raw or mixed with water It has I been of lato years In great demand by the invalids who pour Into the Salt River valley Hie American Riviera by the thousands l each winter Cooked as other cereals are or simply eaten In its natural stale with cream or cream and sugar it Is a dish well worth a general Sener1 introduction EMMA PADDOCK TELFORD |