digestible. (4) Kitchen odors are obviated. (5) Time and labor are saved. (6) There is no need of stirring, no fear of scorching or burning. (7) Water may be kept warm in it for hours — a great help in case of sickness and in hot weather. (8) It is a great boon to campers, as they may prepare a hot dinner without staying in camp. (9) It is a great advantage when used in conjunction with a gas stove, for it may be used in long cooking, as for beans, ham^ etc., saving a large amount of gas. Hutchinson, perhaps the most noted of all dietitians, says that the tireless-cooker can be used to keep ice cream cold. Fireless-cookers range in price from $10 and $15 up. See Caloric Book of Kecipes for fireless. Published in Janesville, Wis. Formal Meals FORMAL LUNCHEON. A luncheon of six or more covers to which formal invitations have been sent, should consist of six or more courses, careful atten- tion should be given to the selection of each course, so that it will blend harmoniously with the others, and so that there will be no repe- tition of foods in any form. The invitation to a formal luncheon should read as follows: These invitations should be answered within twenty-four hours of their reception. The proper time for a formal luncheon is at 1 or Mrs. Howard Smith requests the pleasure of Miss Baker's company at luncheon, October the twenty -third, Nineteen hundred and eight, . at 1 o'clock, at 104 Vernon Street, Worcester, Mass. 1.30 o'clock, and it is customary to wear both hat and gloves 10 the table. The dress is the same as for an afternoon reception, a silk or light cloth gown or fancy waist, with a long skirt. The guests must be met at the door by a uniformed maid, who di- rects them to the dressing room, where another maid is stationed to render any needed assistance. The guest then goes to the reception room, where she is greeted by the hostess and presented to other mem- bers of the party. When there is a guest of honor, all guests should be punctual in coming, so to be ready to be presented upon her ar- rival. At the stated time the maid announces that ''Luncheon is served," and the guests pass informally to the dining room, where their places at table are designated by place cards, on which is written the name of the guest to occupy that particular seat. The guest of honor is seat- ed at the right of the hostess, and if there are two guests of honor, the other at the left. It is customary to carry out a color scheme in both decorations and menu, as a yellow luncheon, a green luncheon for St. Patrick's day, etc., and the place cards usually carry out the idea, too. The centre piece should cover the same idea. If the dining table is of very handsome wood it may be left bare, using small doilies under the plates and dishes and a centrepiece. This is a rare opportunity to display artistic embroideries, but the LABORATORY COOK BOOK. 223 plain damask tablecloth is always in good form. The covers are set according to the following diagram: O TUMBLER SERVICE PLATE

AI-modernized reading of the original text

digestible. (4) Kitchen odors are obviated. (5) Time and labor are saved. (6) There is no need of stirring, no fear of scorching or burning. (7) Water may be kept warm in it for hours — a great help in case of sickness and in hot weather. (8) It is a great boon to campers, as they may prepare a hot dinner without staying in camp. (9) It is a great advantage when used in conjunction with a gas stove, for it may be used in long cooking, as for beans, ham^ etc., saving a large amount of gas. Hutchinson, perhaps the most noted of all dietitians, says that the fireless-cooker can be used to keep ice cream cold. Fireless-cookers range in price from $10 and $15 up. See Caloric Book of Recipes for fireless. Published in Janesville, Wis. Formal Meals FORMAL LUNCHEON. A luncheon of six or more covers to which formal invitations have been sent, should consist of six or more courses, careful attention should be given to the selection of each course, so that it will blend harmoniously with the others, and so that there will be no repetition of foods in any form. The invitation to a formal luncheon should read as follows: These invitations should be answered within twenty-four hours of their reception. The proper time for a formal luncheon is at 1 or Mrs. Howard Smith requests the pleasure of Miss Baker's company at luncheon, October the twenty -third, Nineteen hundred and eight, . at 1 o'clock, at 104 Vernon Street, Worcester, Mass. 1.30 o'clock, and it is customary to wear both hat and gloves 10 the table. The dress is the same as for an afternoon reception, a silk or light cloth gown or fancy waist, with a long skirt. The guests must be met at the door by a uniformed maid, who directs them to the dressing room, where another maid is stationed to render any needed assistance. The guest then goes to the reception room, where she is greeted by the hostess and presented to other members of the party. When there is a guest of honor, all guests should be punctual in coming, so to be ready to be presented upon her arrival. At the stated time the maid announces that ''Luncheon is served," and the guests pass informally to the dining room, where their places at table are designated by place cards, on which is written the name of the guest to occupy that particular seat. The guest of honor is seated at the right of the hostess, and if there are two guests of honor, the other at the left. It is customary to carry out a color scheme in both decorations and menu, as a yellow luncheon, a green luncheon for St. Patrick's day, etc., and the place cards usually carry out the idea, too. The centre piece should cover the same idea. If the dining table is of very handsome wood it may be left bare, using small doilies under the plates and dishes and a centrepiece. This is a rare opportunity to display artistic embroideries, but the plain damask tablecloth is always in good form. The covers are set according to the following diagram: O TUMBLER SERVICE PLATE

The Worcester domestic science school's one year course laboratory cook book