For the comfort of the family

For the second course we have salad with French dressing. The dressing is made on Saturday and is put in a glass jar which will admit of vigorous shaking. Lettuce with cubes of pineapple, or round slices over which has been grated cream cheese; lettuce and grapefruit garnished with strips of pimiento; lettuce and asparagus tips; California cherries filled with cream cheese and arranged on lettuce are some of the luscious combinations which bring a gastronomic glitter to the eye. For richer salads there are peeled and chilled whole tomatoes filled with chopped pecan nuts and tender celery mixed with mayonnaise, which are served on lettuce hearts; there are peeled bananas covered with mayonnaise, then with chopped nuts, which, served on lettuce, are more than satisfying. Then there is a chiffonade dressing made of two tablespoons of finely chopped parsley, two tablespoons of finely chopped red pepper, one teaspoon of finely chopped chives, one teaspoon of salt, one-half teaspoon of black pepper, one-fourth teaspoon of paprika, a suggestion of cayenne; five tablespoons of olive oil and two tablespoons SIMPLE AND SANE SUNDAY 58 of vinegar. This is delicious on lettuce and when served with that and toasted cheese sandwiches is almost a meal in itself. For dessert we have jelly or custards, any sweet, in fact, which may be prepared the day before. Orange meringues are favorites, and if made well fairly melt in the mouth. To make filling for these, mix four tablespoons of flour, one cup of sugar, add two eggs slightly beaten, grated rind and juice of an orange, one tablespoon lemon juice and one teaspoon of butter. Cook in double boiler, stirring constantly as one would a custard. Turn the mixture into individual, thin pastry shells which have been previously baked, cover with meringue and bake until slightly brown. For the meringue take the whites of two eggs beaten until stiff, four tablespoons of powdered sugar, one teaspoon of vanilla. If we are having a vegetable salad, for the last course we have fruit served in tall, cool-looking glasses. Take three or four fruits which are in season — ^there is almost no limit to the variety — cut in cubes, sugar lightly and chill thoroughly before serving. After the fruit is in the glasses and just before serving, pour over it melted marshmallows and add one or two Maraschino cherries; or, if you feel particularly reckless and extravagant, add to the mixture some preserved marrons. We bring our feast to a close in the living-room, where coffee and nuts are served. This arrangement of meals has resulted not only in a saving of labor, but of money as weU. Sunday has become a day of comparative leisure for me; the Head of the House gets the sunshine he craves and, best of aU, we have no Monday Morning Moods to combat. No one has had too much food with too little exercise ; that combination which, I have observed, is quite sure to start on a rampage those Monday morning imps. Indigestion, Irritation and Inefficiency. FIVE : AND NOW TO BREAKFAST ! CHAPTER V AND NOW TO BKEAKFAST I DuEiNQ the reign of Mary the Temperamental the kitchen was a gloomy place in the morning. Now peals of laughter floating upwards rouse the laggard and hurry him down to join in the fun, for the food laboratory has become the most popular room in the house. Both boys, in anticipation of camping trips into the wilderness, have learned to make, and make them well, omelettes, corn-cake, baking powder biscuit, coffee and cocoa ; they can also cook bacon and chops and scramble eggs. The Judge, who is not aUowed within the precincte during cooking lessons, sits on his haunches at the outer edge, one black ear erect, one flopping dejectedly, watching the proceedings and occasionally sniffing appreciatively as the savory aroma of bacon assails his nostrils.