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Show Sad-Colored Food. Now that It has been discovered, or rediscovered, by an eminent physician that the colors of food have much to do with the appetite, a woman in town who Is known for her novel entertainments entertain-ments Is going to glo a luncheon where all the dishes "will be bright and cheerful In tone." There will bo no overdone roasts at this repast. A London gastronomic expert, preaching preach-ing along the Pittsburg doctor's lines, says: "Persons naturally avoid sombre colored food. As an Instance, a man will come home to dinner and see a grayish-colored, overdone leg of mutton before him. He won't touch It. It Is not the meat, but the color, which has turned him ngnlnst the food. The same man will see a piece of red, underdone un-derdone beef, and he fancies it at orice. Ho Is attracted by tho color." |