text: ? fc?w>i i i?. 5i_ ?he ?rlbune ^nsctitttte <yB??ttd _HOU S E K EEPING AS APROFESSION May Festivals May Fall at Breakfast, Luncheon or Tea Time A May Day Lnnckeon (for elght peraona) _ , Grapefrtilt Coupo Celery Radlahe- OIIvcb Salted Nnt? Tomnto Boulllon Crackera Brolled Squabs Frcsh Green Pean Bread Stlcka Potato Chipa Atparag-s Bnndle Salad Cheese Strawa Strawbwrry Parfatt Macaroons Coffce Children's May Party Bouillon in Cupa Grnckers Chicken and Svreet bread Sandwichcs Garden Fruit Pnnch White Mountain An gel Cake Cocoa Ice Cream Maple Foam Candy t|N PLANNINO for a May Day^ luncheon, a function particu larly dear to the femlnine heart, have the fete table in pastel shades, with a May basket in the center filled with delicately tinted sweefc peas. Tie the handles with gauze ribbons in pastel shades and run nar row streamers in Maypoie fashion to each cover, attaching them to tiny May baskets, similar to the central decoration. These may be retained * n By Virginia Carter Lee THE title "Going a-Maying" brings baclc to some of us memories of, delicious New England May breakfasts and the "hanging of May baskets," followed by a jolly children's party, in which generous dishes of homemade ice cream and cake played a prominent part. Unfortunately, these informal methods c_ hospitality are not as weil known as they should be in the present-day whirl of elaborate enter tainments, but they will be found weil worthy of a tvial. The original "May breakfasts" were planned in the majority of cases as a means for raising money for some charitable object, but they quickly became so popular that housekeepers began to serve them to intimate friends. Getting up on a bright, sunny May morning and going out to breakfast may seem somewhat of an innovation, but a brisk walk, followed by a meal of homemade dainties, will be found as delightful as it is novel. Of course, the table will be gay with spring flowers and there should be no fancy dishes served, but rather the good old-fashioned ones, like mother or grandmother used to make, and which are rare in metropolitan hotels or restaurants. In the two menus given, this thought has been borne in mind, as well as the fact that the various recipes are easily prepared and served even in an apartment kitchen. The cost for the first breakfast will be about 60 cents a cover when eight persons are served, and this is the way. Two May Breakfasts Strawberries with Cream Nantucket, Fish Cakes Chili Sauce Bacon and Eggs Indian Corn Bread Watercress Sandwiches Radishes Coffee Mother's Waffles, Cinnamon and Sugar Coffee Old-Fashioned Raised Doughnuts The budget for the second breakfast comes to about 70 cents a cover, which allows for two eggs apiece and a generous saucer of berries with sweetened whipped cream. In making the old-fashioned raised doughnuts, the budget is $1.50. Mold a few raisins, bits of citron and currants in the center of each before frying. The Children's Party FOR the children's party, which is planned for ten, use as the central decoration for the table a large "Jack Hoxfoer pie," made from yellow crepe paper. Stick through the crust of the pie upstanding daffodils and run the narrow yellow ribbons to each cover. At a given signal, these ribbons are pulled, and the gifts to which they are attached are inexpensive trifles for the children to take home. The edibles for the "party" have been planned so that there will be no after-effects from overeating of rich and indigestible food, and the entire menu, when served late in the afternoon, will be served late in the afternoon. Cookery (Juice-Post No. 8): To the Perfect Salad Days of Spring. By Florence Margaret Lee. SALADS? Our chance to be artistic, please the palate and serve health all at once. But because one has here some license, we do not fall into the mistake of serving weird combinations in an attempt to be original. A salad should not be too reminiscence of past meals or resemble a "grab bag." In the market now are many varieties of crisp, fresh greens for salads, which if handled and served lightly alone, will be more acceptable than many elaborate mixtures. By "handled right," we mean that they should be crisp, clean, cold, carefully dried and well dressed. If slightly wilted, place them in cold water until they freshen. Before putting the salad plants in water or in the refrigerator, discard all bad leaves and roots. Then wash thoroughly, drain and dry each leaf separately to see that no dirt or tiny insects remain. To wrap the whole in damp cheesecloth and place on the ice is the usual way, but if you do not, the chilled leaves and put them on the ice in a tightly closed aluminum container, such as a unit from the fireless cooker, the last bit will be as good if not better than the first, a measuring quality and not waste. If the salad must be washed and served at once, dry it very carefully, for oil and water will not mix any better in salad than anywhere else, and before the salad will be wet, unseasoned greens and a watery dressing. If you would have the salad well coated, and only then is it at its best, marinate it first. This is done by putting a little French dressing into a bowl with the salad and tossing it over and over with spoon and fork until all is covered with oil. Or the vinegar may be omitted during the first tossing and added later. If all of the salad is not covered, use more dressing, but allow none to remain in the bottom of the bowl. Lemon juice ranks higher than vinegar for salad dressings. To rub the salad bowl first with onion or garlic, or to drop into the dressing a little chopped chives, will give just a suspicion of the onion flavor that will add zest. French Dressing Six tablespoonfuls olive oil. Two tablespoonfuls vinegar (or lemon juice). Pepper or paprika to taste. One-third teaspoonful salt. Pour the vinegar over the salt and pepper, add the oil and beat until well blended. Instead of beating, this mixture can be put into a bottle and shaken. There are well designed glass salad bottles for this purpose on the market, from which the salad dressing is served at the table. Boquefort affords one of the best variations of the French dressing and is made by creaming two ounces of soft Roquefort cheese into the oil until a smooth paste is formed, then adding the other ingredients. This afternoon, may take the place of the usual simple supper. Cocoa ice cream has been selected, as almost all children love the taste of chocolate, and the cocoa, while less, rich, gives almost the same flavor, with less danger of overtaxing digestion. The white mountain angel cake is particularly good and cannot hurt even small children. The garden fruit punch is provided in generous quantity, as children are such thirsty little souls that they always want more than one glass. Do not have it too cold, but pleasantly cool. A three-pound fowl is allowed for the sandwiches, and as the liquor in which it is boiled can be saved for a good soup, a little saving can be thus effected on its original cost. The cost for the menu of the May party for ten children will come to about $4.80, and at this price the bouillon served as the first course is made from either bouillon cubes or beef extract, the cost per cup being about three cents. A few vegetables, tiny peas and shredded carrots improve this, and add interest as well as flavor. Plan the menu for the luncheon so that it will contain as many spring delicacies as possible. Squabs, fresh peas and asparagus, with the strawberries used in the frozen dessert, will furnish a delicious menu, and one that is not unduly extravagant. The squabs should be of the Jumbo variety, and be very careful that they are not overcooked or allowed to dry out in the oven. This renders them tough. When rightly roasted they should surpass even young broilers. The tomato bouillon may be jellied and iced, if the day be warm; otherwise, serve hot in bouillon cups with a spoonful of whipped cream. As the grapefruit coupe, the two more may break the two-thirds of the season by a new England cook. Prunes and apricots (cooked together) are cooked together. Cracked wheat, ham, piquant fried bread, sticks, coffee, rhubarb sauce, orange flavor, tasty pudding, and cream are also available. Asparagus, omelet, and macaroni are also available. Asparagus, one-third cooked beef (or any cold meat), two-thirds cold boiled potatoes, one apple, and one-third cooked potato are also available. The vegetables are very tender and are very tender. In addition to the vegetables, the vegetables are also cooked to perfection. The vegetables are also cooked to perfection, with a variety of vegetables, including lettuce, radishes, and carrots. For those who prefer a variety of vegetables, there are also vegetables that are cooked to perfection, with a variety of vegetables, including lettuce, radishes, and carrots. In addition to the vegetables, there are also vegetables that are cooked to perfection, with a variety of vegetables, including lettuce, radishes, and carrots. Overall, the vegetables are not just about serving the vegetables but about about serving them. Whether you're looking for a variety of vegetables, a variety of vegetables, or a variety of vegetables, there are also vegetables that are cooked to perfection, with a variety of vegetables, including lettuce, radishes, and carrots. For those to whom oil is taboo, the boiled dressings are welcome substitutes. They can replace the sour cream dressing in the combinations suggested, and are delicious with many fruit salads. A scant tablespoon of butter, 3 tablespoons butter, 3 tablespoons butter, 4 tablespoons butter. Dash of paprika. Stir together the eggs and dry materials until well blended. Cook them in the top of a double boiler, stirring constantly until they rich and well combined and bottom a nice brown. Turn onto a hot plate and sprinkle over it finely chopped parsley and chives. (Omit latter if onion flavor is not liked.) Fried Bread Sticks The day after bread has been set, take the required portion of the dough, roll to the thickness of half an inch and cut in half-inch-wide strips about five inches long. Fry in a kettle of hot, deep fat until a golden brown. Pile on a hot plate, log cabin style, and sprinkle lightly with fine salt; eat with butter. Rhubarb Gauce, Orange Flavor Cook rhubarb as usual, adding half of an orange, finely shaved, in shreds. If the cut rhubarb is first covered with boiling water and allowed to stand on the stove five minutes, the water drained off and a thicken. Remove from the stove, add the melted butter and thin with sweet cream to the consistency of honey. Mayonnaise Dressing 1 egg yolk. 2 tablespoons vine 1 cup oliva oil. gar or lemon % teaspoon salt. 1/2 teaspoon dry Dash of cayenne mustard. pepper. Beat the yolk a little, then drop by drop add the oil. When one-third of the oil is in gradually add the other ingredients, alternating with the oil. If well mixed, this should keep on ice in a closed jar for a week. If the oil is put in too fast at the beginning, the novice may find that her mayonnaise curdles. Should this happen, start again with fresh materials in another bowl. If all goes well, when most of the oil is in the curdled dressing can be recovered by adding it slowly to the second lot, beating all the time. If it begins to curdle the second time, stop at once combining the two, beat vigorously and add the fresh oil. All materials and utensils should be cold before starting. Mayonnaise is so popular and used for so many different salads that it does not seem to belong to any one class, but it is especially good with fruit salads, such as little fresh water added, not as much sugar will be required to sweeten it, or half a teaspoonful of soda may be added to a quart of rhubarb before adding sugar, reducing the amount needed. Of course, in either case the strong acid flavor will be modified, but not too decidedly. Asparagus Omelet Three eggs, yolks and whites beaten separately. To the yolks add one teaspoonful flour, one-half teaspoonful salt, one-half teaspoonful salt, one-half teaspoonful paprika and a good shake of pepper and one-half cupful of milk. Combine well, stir whites in lightly, and pour into a hot frying pan in which a tablespoonful of butter has been melted. Set in a good oven for about five minutes or until top is set, then remove to top of stove until bottom is a rich brown. Meantime Waldorf and banana, and also with meat, fish and potato combinations. Russian Salad Dressing Russian dressing is a variation of mayonnaise, and many are the combinations that pass under this name. A delightful touch is sometimes given by the addition of a little anchovy, paste, olives, capers, chopped sweet pickles and whipped cream. In case these are used, omit tomato bouillon, the potato chips, salad and parfait may be prepared the day before or during the early morning, the actual cooking of the menu need not be an arduous task. This is a great help when there is only one maid, who must be both cook and waitress. The cost per cover for the luncheon will be about $1.15, and for this price the salted nuts, bread sticks and cheese straws must be made at home. The macaroons are purchased at a bakery. Recipes for Luncheons And for Breakfasts THESE are simple dishes, but the proper making of them is the more important to insure quality. Nantucket Fish Cakes Soak the salt cod that has been cut in pieces overnight, and in the morning drain and cook in fresh water for twenty minutes or until tender. Again drain, cool and shred finely, removing all bones. Add an equal quantity of creamy mashed potatoes, and for each two cupfuls of the fish and potato mixture blend in one lightly beaten egg, half a teaspoonful of paprika, three tablespoonfuls of melted oleo and two of chopped parsley. The mixture should be very light and it may be whipped with a fork, adding a little rich milk if too stiff. Mold with floured hands into small balls and fry in deep, hot fat to a rich brown. Drain on brown paper before serving. Another Waffles Mix together three cupfuls of bread flour, four teaspoonfuls of baking powder and half a teaspoonful of salt. Beat the yolks of four eggs until lemon colored, add two cupfuls of rich milk and six tablespoonfuls of melted shortening. Gradually blend the liquid with the dry ingredients and add one tablespoonful of molasses. Beat the batter hard, fold in the stiffly whipped egg whites and cook in hot, greased waffle irons. Indian Corn Bread Mix together two cupfuls of cornmeal, one cupful of flour, half a teaspoonful of salt, three rounding teaspoonfuls of baking powder and a tablespoonful of sugar. Beat the whites and yolks of three eggs separately and add to the yolks about two and a half cupfuls of sweet milk. Gradually blend the eggs and milk with the dry ingredients and beat hard until the batter is light and full of bubbles. Add two tablespoonfuls of melted butter, one-half a cupful of flour, and a teaspoonful of salt. Cupful of cooked asparagus cut in half-inch pieces, and just before folding the omelet place asparagus on one side of it. Turn on a hot platter, gamish with hot cooked stalks of asparagus if you wish and serve at once. Delicious! Near-English Muffins Make baking powder dough by any preferred rule. Two cupfuls of flour and one-quarter cupful of shortening (butter and substitute) one half cupful of milk. Stiffen it less than usual, so that it will drop easily from a spoon, and with it half fill buttered muffin rings placed on a hot griddle. Cook rather slowly until bottom is brown, turn and brown again. Split, toast and butter or serve as muffins without toasting. Florence Taft Eaton, the peppers, pimentos, chives and egg from the following recipe: 2-8 cup of tomato, 2 teaspoons of sugar, chopped chives. 2-4 teaspoon of yolk of hard-boiled chopped green egg, sifted. Peppers, 1 teaspoon of paprika. 1-8 tablespoons of chili sauce. This seems at its best when served over crisp, cold hearts of lettuce, which have not been separated. If You Do Not Feel Like Giving Party in Maytime It Is Time for You to See a Doctor Shortening and the stiffly whipped egg whites and turn quickly into a shallow greased pan. Have the but only an inch thick in the pan and bake in a quick oven. Cut in generous squares. Grapefruit Co?p To serve eight persons, shred the edible pulp from three large grapefruit and add the edible pulp from two tablespoons of cold tea and about half a cup of Of sugar. Chill on the ice, and when ready to serve fill into coupe glasses, adding three tablespoonfuls of grape juice. Garnish with sections of canned pineapple and sprays of fresh mint. Strawberry Parfait Boil one cupful of granulated sugar with half a cupful of water, without stirring, until it threads. Have ready the yolks of four eggs beaten until lemon colored, and pour the boiling syrup upon them. Return to the upper part of the double boiler and stir until the mixture coats the back of the spoon, or until like thick boiled custard. Remove and chill. Have ready a pint of chilled double cream whipped solid and three-quarters of a cupful of sweetened strawberry pulp. Gradually combine these with the custard mixture, whip until very thick and turn into a mold with a watertight cover. Bury in ice and rock salt for four hours. Be careful that the strawberry pulp is quite thick before adding to the other ingredients. Chicken-Sweetbread Sandwiches Boil the fowl until very tender, adding a sliced onion, three chopped stalks of celery and a little parsley to the water in which it has cooked. Cool the fowl in the liquor, and when ready to make the sandwiches strip from the bones and chop. Add to three cupfuls of the meat one pair of cooked, blanched sweetbreads, cut in tiny dice; one cupful of shredded lettuce, three chopped hard boiled eggs and sufficient boiled dressing to moisten (extra salt and a little paprika will probably be required). Fill into smirpotted dinner rolls that have been split open and buttered. Do not have the dressing highly seasoned. Garden Fruit Punch Boil three cupfuls of water with one quart of sugar for twenty minutes and strain. Cool and add one can of grated pineapple, the juice of six lemons and three oranges and one quart of grape juice. Chill on the ice for several hours and add two diced bananas, three oranges, sliced and cut in small pieces; one pint of ginger ale, one pint of water, one quart of chilled vinegar, one quart of cold water, and serve. White Mountain Angel Cake Beat sufficient egg whites to fill one and a half cups and whip until light and dry as possible. Fold lightly one and a half cupfuls of sugar mixed with one teaspoonful of cream of tartar. Sift three times, one cupful of flour with a quarter of a teaspoonful of salt, and cut into the cake mixture lightly, using a wide wooden spoon. (Do not beat or stir.) Add one teaspoonful of vanilla extract. Turn into an egg, greased ring pan; cover and bake in a moderate oven for twenty minutes, then remove cover and bake for twenty minutes longer. Invert pan on wire cake cooler, when the cake by its own weight will drop from the pan. Ice when cold and decorate with candied rose leaves and citron in the form of flowers. Cocoa Ice Cream This cream is not quite so rich as that made from chocolate, and is therefore just the thing to serve for children's party. Blend together five tablespoonfuls of powdered cocoa, one tablespoonful of cornstarch, a quarter of a teaspoonful of salt, and sufficient cold milk to mix. Add this gradually to two cupfuls of hot milk and cook for fifteen minutes in the upper part of the double boiler, stirring frequently. Beat the yolks of four eggs until lemon-colored, add one cupful of sugar and beat again. Add the egg mixture to the hot milk cocoa and cook for a couple of minutes to set the eggs. Remove from the fire, flavor with a teaspoonful of vanilla extract and cool. Beat with an egg beater until very light, chill and fold in two cupfuls of stiffly whipped cream and the white of one egg beaten light and dry. Freeze slowly. Maple Foam Candy Take two cupfuls of maple sugar, one cupful of brown sugar, half a cupful of water and a quarter of a teaspoonful of cream of tartar. Boil to the hard ball stage (250 degrees) and add one dozen marshmallows cut in bits. Remove from the fire, cover and let stand for five minutes, then pour on the whites of two eggs that have been whipped until light and dry. Continue to beat until it begins to harden and drop from the tip of the spoon on greased paper. Place a halved walnut in the center of each candy. Salads? Catch 'Em Young, Keep 'Em Cool, Dress The head being cut into quarters. Tarragon vinegar also adds much to some salads, as does fresh grated horseradish. A good olive oil is par excellence the best for French dressing. But it is well to understand why that is true. It is because of the flavor purely, for in food value the cottonseed, corn, or peanut oils, so widely sold as salad oils, have just the same food value and are equally pure and wholesome. They also give a creamy texture preferred by some. Therefore, the additional price for the olive oil is only for the flavor, and it should be reserved for the simpler, plain salads, while the cheaper, blander oils are used for the highly seasoned dressings and those of special flavor. Garnishes While we do not want to be bizarre in our salads, undoubtedly this is the dish that can be made a delight to the eye by a happy choice of garnishes. For example, a salmon salad may be made to gain favor even with the returned war veteran, who by overfamiliarity abroad knows canned salmon as tin despoised "goldfish," if in addition to mixing the fish with mayonnaise it is served on a bed of lettuce, mayonnaise on top, and garnished with slices of stuffed olives and hard boiled eggs, or rings cut from green and red peppers. Cucumber pickles, radishes, parsley, and chives all make admirable salad garnishes. And, lastly, to have it more appreciated, plan your salad in relation to the rest of the meal, a fresh green one if preceded by a hearty meat course, or a grapefruit or orange dish, perhaps, if starches have dominated. Nute, especially black wainuts, are delicious with these fruits. The hearty vegetable or meat salad is a large part of a meal in itself, and will eke out the second day roasts or light cold meats in summertime. I most acceptably. 