WHAT TO EAT — HOW TO SERVE IT and broil over a clear fire. Lay on each a half-teaspoonf ul of maitre d^Tidiel butter, or a bit of butter the size of a hickorv nut, first squeezing a few drops of lemon juice on the meat. Let them stand covered a minute be- fore serving. Jumlles, — Half-cup butter, three quarters of a cup of sugar, one heaping cup flour, two eggs (the yolks only), two tablespoonfuls sherry, extract of rose to taste✪ Jumbles. Beat the yolks, cream the butter and sugar; mix these, and add the flour and the flavoring. Make into round balls with the fingers, and place them on a well-buttered tin so far apart that when they flatten they may not run into each other. Stick a raisin, a slip of citron, or a blanched almond on top of each. Bake in a steady oven to a pale yellow. Do not brown. While still warm, loosen them from the pan with a sharp knife, as they be- come verv brittle when cold. 10. Ham and Eggs. Baked Potatoes. Graham Biscuit. Stewed Prunes. Fancy Cakes. 164 DINNER AT NIGHT TWENTY or thirty years ago the late dinner was not nearly so popular as it is now. The majority of the people dined in the middle of the day, and not a few of them considered a six-o'clock dinner as an effort after fashion that was unworthy the imita- tion of sensible men und women. Even in large cities servants rebelled against an alter- ation of the time-honored custom of serving the principal meal of the day at or near noon, while in small towns the Jate dinner was so unusual that it was almost impossible to persuade domestics to consent to it. A marked change has taken place in the fashion. The evening dinner has for j^ears been steadily gaining in popularity, and promises to become even more common than it is now. Thoughtful men and women recognize the wisdom of eating lightly at midday, when they are in the full tide of 165 WHAT TO EAT — HOW TO SERVE IT business, and reserving the heartiest repast for an hour when it can be discussed leisure- ly and digested peacefully. Mistresses have learned that there is a gain in keeping the morning free for house-work, instead of de- voting most of it to the preparation of the dinner. The light lunch eaten in most homes demands much less time in cooking and eat- ing than does a dinner, and leaves those who have partaken of it more fit for work than they would be were their stomachs burdened with the task of digesting soup, meat, vege- tables, and dessert. The late dinner is a more dignified meal than can possibly be made of a similar repast eaten at noon. The festal appearance im- parted by the gleam of candles, lamps, or gas upon silver, china, and glass cannot be ac- quired by daylight. The pleasant reunion around the board of the members of the family, whose positions and interests have been divergent since morning, the happy consciousness that the work of the day is done, the knowledge that there is no toil waiting at the door of the dining-room, all 166 DINNER AT NIGHT bear their share in rendering the meal cheer- ful and care-free. More ceremony can and should be preserved at the evening dinner than is feasible at noon. The orderly se- quence of courses and careful serving have a part in adding to the dignity of the meal. These suggestions should not frighten the housekeeper who contemplates introducing the late dinner in her household. Very lit- tle extra work is involved in bestowing the touch of state referred to, and, after all, it consists chiefly in a slight additional care in waiting and serving, and to these the mis- tress can readily accustom the maid.

AI-modernized reading of the original text

and broil over a clear fire. Lay on each a half-teaspoonf ul of maître d'hôtel butter, or a bit of butter the size of a hickory nut, first squeezing a few drops of lemon juice on the meat. Let them stand covered a minute before serving. Jumlles, — Half-cup butter, three quarters of a cup of sugar, one heaping cup flour, two eggs (the yolks only), two tablespoonfuls sherry, extract of rose to taste. Beat the yolks, cream the butter and sugar; mix these, and add the flour and the flavoring. Make into round balls with the fingers, and place them on a well-buttered tin so far apart that when they flatten they may not run into each other. Stick a raisin, a slip of citron, or a blanched almond on top of each. Bake in a steady oven to a pale yellow. Do not brown. While still warm, loosen them from the pan with a sharp knife, as they become verv brittle when cold. Ham and Eggs. Baked Potatoes. Graham Biscuit. Stewed Prunes. Fancy Cakes. DINNER AT NIGHT TWENTY or thirty years ago the late dinner was not nearly so popular as it is now. The majority of the people dined in the middle of the day, and not a few of them considered a six-o'clock dinner as an effort after fashion that was unworthy the imitation of sensible men and women. Even in large cities servants rebelled against an alteration of the time-honored custom of serving the principal meal of the day at or near noon, while in small towns the Jate dinner was so unusual that it was almost impossible to persuade domestics to consent to it. A marked change has taken place in the fashion. The evening dinner has for j^ears been steadily gaining in popularity, and promises to become even more common than it is now. Thoughtful men and women recognize the wisdom of eating lightly at midday, when they are in the full tide of business, and reserving the heartiest repast for an hour when it can be discussed leisurely and digested peacefully. Mistresses have learned that there is a gain in keeping the morning free for house-work, instead of devoting most of it to the preparation of the dinner. The light lunch eaten in most homes demands much less time in cooking and eating than does a dinner, and leaves those who have partaken of it more fit for work than they would be were their stomachs burdened with the task of digesting soup, meat, vegetables, and dessert. The late dinner is a more dignified meal than can possibly be made of a similar repast eaten at noon. The festal appearance imparted by the gleam of candles, lamps, or gas upon silver, china, and glass cannot be acquired by daylight. The pleasant reunion around the board of the members of the family, whose positions and interests have been divergent since morning, the happy consciousness that the work of the day is done, the knowledge that there is no toil waiting at the door of the dining-room, all DINNER AT NIGHT bear their share in rendering the meal cheerful and care-free. More ceremony can and should be preserved at the evening dinner than is feasible at noon. The orderly sequence of courses and careful serving have a part in adding to the dignity of the meal. These suggestions should not frighten the housekeeper who contemplates introducing the late dinner in her household. Very little extra work is involved in bestowing the touch of state referred to, and, after all, it consists chiefly in a slight additional care in waiting and serving, and to these the mistress can readily accustom the maid.

Records on this page

Jumbles

What to eat, how to serve it