A Dinner Given by the Good Housekeeping and Cooking Club
By MRS. EDITH E. BRUCE
The morning dawned bright and beautiful for the previously arranged dinner to be given by the club. A good hygienic menu had been planned by a committee appointed by Aunt Mary, and each happy woman was doing her best to prepare the foods thus prescribed. They had not planned an elaborate affair, but they were anxious to show their invited friends that it is possible to get up a good, wholesome, appetizing meal without the use of meats, condiments, or rich pastries. The table was laid with a snowy white cloth, and a beautiful bunch of golden-rod formed the center-piece. The corner of each napkin was folded over in a scroll, from which protruded a dainty little spray of the same flower. A profusion of golden-rod and asparagus completed the dining-room decorations, much to the delight and surprise of most of the ladies, who, because of its abundance, had never realized how beautiful and dainty this flower is. The following menu was carried out in a way that did justice to Aunt Mary and her “Good Housekeeping and Cooking Club:” — Cream of Corn Soup
Stuffed Potatoes 0 Scalloped Tomatoes
Asparagus with Egg Sauce
Bean Roast 0 Tomato Gravy
White Bread 0 Cream Crisps
Whole-Wheat Bread
Celery and Apple Salad
Assorted Nuts 0 Fresh Berries with
Cereal Coffee 0 Whipped Cream The guests were surprised that such a nutritious, appetizing dinner could be so easily prepared from the simple vegetables, fruits, and nuts furnished principally by their own gardens. Dinner was followed with an interesting talk by Aunt Mary, in which she clearly set forth some health principles from a Bible view-point. This led to a hearty discussion, with the result that the club received application for several more members; and at the close of the meeting some one suggested that the club should get up a picnic for the church. This all consented to, as the weather was so delightful, and the older ones, as well as the children, who were just out of school, needed an outing. So two committees were appointed,—one to plan the menu, and one to arrange a suitable program, in which all were to take part. The new members asked for the following recipes, which were gladly furnished by Aunt Mary:— Choose large, smooth potatoes as nearly the same size as possible. Scrub with a brush and dry with a clean cloth, and then bake in a moderate oven. When done, cut them evenly three fourths of an inch from the end, and scrape out the inside, taking care not to break the skins. Season the potato with salt and a little cream, and beat thoroughly till light; refill the skins with the seasoned potato, fit the broken portions together, and reheat in the oven. When heated thoroughly, wrap the potatoes in white tissue-paper or folded paper napkins, leaving an opening at the end. The potatoes are to be eaten from the hand. After thoroughly washing the asparagus, put it into boiling water, which has been slightly salted, and cook till tender. Drain thoroughly, and serve on a hot platter, or on slices of nicely browned toast, with an egg sauce made as follows: Heat half a cup of rich milk to boiling, add salt, and turn into it very slowly the well-beaten yolk of an egg, stirring constantly at the same time. Let the whole just thicken, and remove from the fire at once. Take two parts of finely chopped juicy apples, one part of finely cut tender celery, one part of chopped nuts, mix together with a little sweetened lemon-juice, and garnish with parsley or lettuce leaves. Into two and one-half cups of cold cream or rich milk, sprinkle slowly with the hands (beating meanwhile to incorporate air), four cups of best Graham flour, sifted with one-half cup of granulated sugar. Add flour to knead, about two and one-fourth cups being required. When well kneaded, divide into several portions, roll each as thin as a knife-blade, prick well with a fork, cut into squares, and bake.