4. Are oysters which are greenish good to eat ? 5. In what months are oysters not used, and why ? 6. If fresh lobsters and clams are obtainable in your market, compare the cost of these with oysters. If not, compare the cost of canned lobsters and clams. 7. Are shellfish expensive forms of nutriment ? XLIII REVIEW LESSON DINNER TOMATO SOUP JELLIED PRUNES PREPARE AND SERVE A DINNER. Suggested menu : Soup — Tomato. Meat — Baked fish, with any suitable sauce. Vegetables — Buttered beets. Stuffed potatoes. Salad — Lettuce with French dressing. Dessert — Jellied prunes. TOMATO SOUP. Cook a can of tomatoes with a pint of water, a tablespoon of chopped onion, and three or four cloves✪ Tomato Soup, until the toma- toes are soft. Strain and thicken. Season to taste. JELLIED PRUNES. | lb. prunes \ box gelatine or 2 c. cold water 2| tbsp. granulated gelatine Boiling water 1 c. sugar \ c. cold water i c. lemon juice. 214 FOOD STUDY Pick over, wash, and soak prunes for several hours in two cups of cold water ; cook in same water until soft ; remove prunes; stone, and cut in quarters. To prune water add enough boiling water to make two cups. Soak gelatine in half cup cold water, dissolve in hot liquid, add sugar, lemon juice, then strain, add prunes, mold, and chill. Stir twice while cooling to prevent prunes from settling. Serve with sugar and cream. From the " Boston Cooking-School Cook Book." By FANNIE M. FARMER. THE DINING ROOM The American woman has been accused in the past of great lack of taste in the furnishing and decoration of her house, although being second only to the French woman in her knowledge of how to dress. Fortunately, however, matters have been improving greatly in this respect, per- haps because the woman is beginning to understand that, while fashion complicates the problem, there really are fundamental laws to- guide her. Honesty, simplicity, and use are the touchstones, and it is amusing that it is the artists, who have always been considered impractical in matters of everyday life, who are insisting that usefulness is the first test. First, a thing should look like the thing it really is and not like something else. A salt shaker should look like a salt shaker and not be an owl with holes in its head. A pillow on a couch should be made to be a pillow, not ruffled or beaded, nor of some material which would either be easily spoiled or uncomfortable to use. Suitability, also, is being considered. The era of hang- ing gilded rolling pins with hooks across them for key holders, or gilded toasters for magazine racks has gone THE DINING ROOM 215 by. But man is still under the influence of the notion that we must have multitudes of things around us. Let us rather test every object in a room and decide if it is really useful or if it is really beautiful, and discard the rest. Let each object be as beautiful as possible. The use of ornament is shown everywhere about us, but much of the so-called ornament is meaningless, interferes with use, or greatly increases work. This is unsuit ability.

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4. Are oysters which are greenish good to eat ? 5. In what months are oysters not used, and why ? 6. If fresh lobsters and clams are obtainable in your market, compare the cost of these with oysters. If not, compare the cost of canned lobsters and clams. 7. Are shellfish expensive forms of nutriment ? XLIII DINNER TOMATO SOUP JELLIED PRUNES PREPARE AND SERVE A DINNER. Suggested menu : Soup — Tomato. Meat — Baked fish, with any suitable sauce. Vegetables — Buttered beets. Stuffed potatoes. Salad — Lettuce with French dressing. Dessert — Jellied prunes. TOMATO SOUP. Cook a can of tomatoes with a pint of water, a tablespoon of chopped onion, and three or four cloves, until the tomatoes are soft. Strain and thicken. Season to taste. JELLIED PRUNES. | lb. prunes \ box gelatine or 2 c. cold water 2| tbsp. granulated gelatine Boiling water 1 c. sugar \ c. cold water i c. lemon juice. Pick over, wash, and soak prunes for several hours in two cups of cold water ; cook in same water until soft ; remove prunes; stone, and cut in quarters. To prune water add enough boiling water to make two cups. Soak gelatine in half cup cold water, dissolve in hot liquid, add sugar, lemon juice, then strain, add prunes, mold, and chill. Stir twice while cooling to prevent prunes from settling. Serve with sugar and cream. From the " Boston Cooking-School Cook Book." By THE DINING ROOM The American woman has been accused in the past of great lack of taste in the furnishing and decoration of her house, although being second only to the French woman in her knowledge of how to dress. Fortunately, however, matters have been improving greatly in this respect, perhaps because the woman is beginning to understand that, while fashion complicates the problem, there really are fundamental laws to guide her. Honesty, simplicity, and use are the touchstones, and it is amusing that it is the artists, who have always been considered impractical in matters of everyday life, who are insisting that usefulness is the first test. First, a thing should look like the thing it really is and not like something else. A salt shaker should look like a salt shaker and not be an owl with holes in its head. A pillow on a couch should be made to be a pillow, not ruffled or beaded, nor of some material which would either be easily spoiled or uncomfortable to use. Suitability, also, is being considered. The era of hanging gilded rolling pins with hooks across them for key holders, or gilded toasters for magazine racks has gone THE DINING ROOM 215 by. But man is still under the influence of the notion that we must have multitudes of things around us. Let us rather test every object in a room and decide if it is really useful or if it is really beautiful, and discard the rest. Let each object be as beautiful as possible. The use of ornament is shown everywhere about us, but much of the so-called ornament is meaningless, interferes with use, or greatly increases work. This is unsuit ability.

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