p. 16 | Home Making by MRS. F. F. BYINGTON

Review and Herald Publishing Association · Washington, D. C. · Jul 1, 1915

Home Making

By MRS. F. F. BYINGTON

MRS. F. F. BYINGTON

EFFICIENCY is needed as much in the home making of today as in any other enterprise. Therefore we, as home makers, should strive to become efficient in our work, recognizing that it is an honorable business, and requires intelligence to make it a success.

In the planning of our homes, great care should be taken to arrange them in the most convenient manner. First attention should be given to the arrangement of the kitchen, as this is the workshop of the family for the preparation and service of food. The kitchen should be a cheerful room, with plenty of light and sunshine. Inlaid linoleum makes the most desirable floor covering, and should harmonize with the tinting on the walls. In many modern bungalows the pantry is omitted, the work being more conveniently done by means of a well-arranged kitchen cabinet, and sufficient cupboard space to accommodate the requirements of the culinary department.

The getting of meals is an art that has long been practiced, but with varying degrees of success. The planning of them is quite another question, and one which is often neglected. It is necessary that both processes be well understood if satisfactory results are to be obtained in the management of the food supply. It is most important in the planning of meals that one should be a successful buyer. In other words, the ability to buy wisely is one of the prime requisites of successful meal planning. In the planning of meals it is desirable to have a variety. It is not necessary to have a great many dishes served at each meal, but many different methods may be used in serving the same dish. Then, too, there are advantages in serving a few foods at a time. It lessens the actual cost, saves time, and is better from a physiological standpoint.

During the winter the body requires the heartier foods; but as spring advances, a change of diet is necessary. Foods should be served that will help the body to eliminate poisonous materials from the system. The dandelion is full of tonic salts, and is a natural liver medicine. In the fields and markets are many wild and cultivated greens, which contain iron, potash, magnesia, and sulphur, and have beneficial medicinal qualities. There are also the salad plants, containing minerals that assist in purifying the blood.

A great variety of salads may be made by combining different kinds of vegetables, fruits, or nuts. Mayonnaise and French dressings are the most desirable for vegetable salads, while cream or golden salad dressings are best for fruit salads. Lettuce, parsley, or water cress, arranged in various artistic ways, may be used for garnishing the salads.

Strawberries, containing citric acid and mineral salts, are a blood tonic to most persons, and should be partaken of freely. Rhubarb is one of the most valuable spring plants. It contains oxalic acid, being both purgative and astringent. It can be utilized in many ways, as in puddings, dumplings, and shortcake, or served in salad form.

The following is an excellent recipe for a vegetarian roast:— 2 pounds lentils ¾ pound protose ¾ pound English walnuts 3 or 4 eggs 2 medium-sized onions 2 cups milk 1 loaf bread in crumbs Season with sage, salt, and butter Cook lentils and onions together with salt until tender, then rub through colander, mix with other ingredients, and bake in an oblong pan.

College View, Nebr.