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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Aug. 29, 1920)
THE OMAHA SlNDAY BEE: AUGUST 29 1920. When He Takes v,i n,,r ' riBy LORETTO C. LYNCH ft AM a'poor girl brought up in J a home where good table 1 manners never reigned su Vme. Suddenly there has come my life a young man from a lie of culture and refinement He beginning to take me out. But I I I alMv it a Ins trt Wtinw what i order at a public eating place. I ,'e been studying up irom a dook good manners, but it does not . h 1ct hint rtn u'liar crirl ijuuld order. Can you or will you .ielp me out?" find a girl who knows that she does not kiiow? Here is a little miss whos? family laughs at her attempt to use the knife and fork correctly. TVior irm Irttc nf littl heart enhc between the lines of her letter. And it is a pleasure to offer my humble suggestions that will help her to be happier all round. In the first place it quite depends ' upon the hour of the day. Let us ' suppose you have left home early in the morning for some delightful summer-day excursion. The meal you will wish to order will be the principal meal of the day. The eat- nig places of today serve two vari . eties of meals. They serve what is A known as a table d'hote and a la carte. In the former a meal of sev- II cral courses is served. It usually Jf consists of soup, fish, roast, salad, 1 dessert and something to drink. 1 From each of these- groups you should make a choice. For the en tire meal there is a fixed price. But where the service is a la carte, one chooses only the dishes he wishes from a long list of them. The portions served a la carte are larger than those of the table d' hote. Therefore you order fewer dishes, remembering that often one portion is sufficient for two. . Should you be ordering the prin cipal meal of the day from an a la ei.rtf bill of tare, you nitgnt say, rVcll, I foel like having some cihck- i today.' I his will give your es ... -honr tn uv whether his taste runs in the same direction. And ,.,;n ,.inrt with snmr remark. plus, "And what vegetables would you like to have?" Usually potatoes in some form are chosen. Often a second veg'taMe, like peas or stewed tomatoes or stewed corn, may be chosen. It 4, i.. Ar',ArA nnisc to eat anything "M'lte asparagus or corn on cob, there- ire, retrain uum giuwi's you get lots more practice in inmg out- UA like lettuce and to- matots with hrencn aressing is ap propriate. Ice cream, pastry or pud ding and a small cup oi coffee con clude the meal.. But when one goes to a restaurant after a theater or dance a little be fore midnight one is not supposed to order a heavy meal. Something to dispel the' little hungry feeling, and that something should not be an over amount It is quite proper to order a club sandwich. Ginger ale, tea or coffee is an appropriate drink with this. A toasted cheese sandwich is also appropriate. Or, if something a little more, substantial seems desirable, order chicken or lobster salad. An order for rolls and butter may likewise be given. "Any of the drinks suggested, above, are appropriate. If you wish a des sert, avoid ordering ice cream with any dish containing lobster. While the combination has no ill-effects on some digestions, nevertheless it has been known to have decidedly un pleasant effects on some. Rather choose French pastry or cake. It is not considered well-bred to appear ravenously hungry. Ym may be, of course, butt try to avoid the appearance of so being. The idea of taking a lady to dine put is for a man to be in her company un der pleasant conditions. I have seen ill-manneri women eat and eat with evident .enjoyment, yetj they scarcely uttered a word of social conversation to the escort who often 'Spoked disgustedly on. V glwhen ne tatces you our, cai srowly and attempt to give him soltte of the attention .that is the due of any well-disposed host. ' The Home Harmonious By ANITA de CAMPI 111 I i Dressing" Table With Rounded Front Gardens FnrnriMna nn visiting our -Coun try are always struck with the fact iat our garaens ana lawns arc ai ost always unwalled and unhedged, .'hil whim vuf- an abroad for lie firstSime, are filed with unsatis- of those miles and miles of gardin wall that seem to meet us on an sides as we go through the country regions. And among people you meet here there are always those who are in clined to favor the secluded, hedged in garden and those who like their lawns exposed to public gaze. You can always start an argument as to which "is the preferable arrange ment. You forget perhaps that it isn't a matter that can be argued on at all. For it depends entirely cn your temperament, something way down deep in you that you can not change. Now take vourself. for instance. t'When you have a few minutes or a few hours to while away on your -1 ... i. j . t:t f ttL frtr. ward to the prospect' of catching a i f c i a w glimpse oi airs, oinuii s new vai j I she rolls by? Do you like to be by to greet callers when they come? w Do you like to teet as you iook out over a stretch of well kept lawn and pleasant groupings of trees, plants and flowers that your neighbors are enjoying and admiring them, too? Or, when you have time to enjoy the open, do you like to feel that you have a little exclusive realm of nature that is all your own. a microcosm, if you will, where you rA nn tlii wonders of na ture and enjoy them to their full without the thought that others are sharing in your domain? Do you like a place ' where you can drink unobserved and lounge and read. id play about without tne tnougni i t Xmm Cmitk nr frc Rrnwn mav V J seeing you as they roll by? It am A. 4nKt1c vmi nave anaged to plant arouna some piri your garden, no a stone wan, ini-Vi vr,.e arm nut nf the Oties- m, but a privit hedge or perhaps m have twined honeysuckle or lodbine over the old picket fenre. For Musty Tfcapot" Metal teapots if unused for 'some time give a musty flavor to the tea. T!.' t . . 3 i i his mav dc nrcvenien dy hiuv.ihk "ming it away. : w m i Showing French Influence. NEW YORK. (Special Corre spondence) The influence of French tastr- is making itself apparent among eastern decorators to xa great extent. Manufacturers have yielded to the charm of French design and some very lovely furni ture, inspired by French artists but American made, has been modified to meet wiih our own requirements. Colors are light and bright and Imgled with a certain gay aban donment that indicates a desire to "get awaVfrom sombre effects. A mark fliat is almost invariably found in French interiors is the use of the circle as a decorative motif. Mirrors are framed in circular frames, carpets are round, chests of drawers and ables have bombe fronts, lamps have round shades, cushions are cylindrical or disk shaped, round bowis are used, chairs hav rounded backs, all of the fur niture has the frame work roundcJ off at the edges and corners, and doors . and windows1, have arched tops. The illustra'ion shows a copy of a French dressing table, elliptical in lorm, flanked by a pair of narrow stands with drawers. 'These arc surmounted by little round stand ing mirrors. A similar model has he mirror suspended instead of at tached to the stand. In this case the mirror is round, and the dress ing stool is round. One of the fadr of the season, coming straight to us from Paris, is that of painting wall paper. It sounds frightfully messy but is in reality quite effective if properly done. A dining room, with side walls papered in light blue striped paper, has the stripes in varied widths, and the color in ,tvo tones' of blue, the lighter being almost white. Over this great branches of apple blossoms are freely sketched and delicately laid in, in natural cokirs. It goes without saying that pic tures are ijot used in the room.; The branches extend clear across each wall space The colors used are light tints of opaque water colors. In the corner of the room is a little built-in ibina closet with solid wood doors. These are oainted on the outside in pale gray to matcJuL inc resi oi i:ie wooaworK in me room, but when they are thrown open, the apple blossoms are seen repeated on the inside of the doors and on 'the oackground of the shelves. ' The floor is painted blue, and the JiKh- gray chairs are upholstered in deep blue and white silk. The cur tains are batikcd m two tones ot light blue,and trimmed with a deep blue silk band. A remarkable feature of the room is that three ..mall tables are used instead of one large one. .The carv mjr and serving are done from the bufftt or from the kitchen. Isn't that simple and easy for father tnd mother? They have a table all to themselves. This is the kind of dining room, I should like to mak compulsory for a tired business man, father of five girls, whom I once heard complain "Dinner time is the most disap pointing hour of my daily married jife. L never have a chance at any intelligent conversation with my wife. She is too preoccupied gov- erncssing the able manners of th brood, and by the time I 'have fin ished carving and passing for he .whole family, the few scraps that are left on the platter for me are cold, (Why roppah leaves home!) Height of Tables Should Vary The height of womanV kitchen sink, washtub and work table is an important factor in her well being and well doing. It takes more of her strength and tires her, more to do the same amount of work when she has to bend over too far or hold her arms too high than when she is in a comfortable position. The following figures make a good general 'guidefm finding the correct height of working surface. Each woman ought to find out for herself the working level at which she can wtork rqost easily and efficiently and see that her work table, washtub and sink are adjusted accordingly. She should remember that the work ing level of a sink is the bottom, the working level of a washtub a point about half way between the bottom and the top (where most of the work of scrubbing is done), and that for ironing a lower surface is need ed than for a general work table. Height of Worklnc Surfaces Helitht of Woman. (Inoho). 4 feet 10 Inches 30 S feet Sli 5 reel 6 mcnea , 34ft S feet 7 Inches 38 5 feet 10 Inches 37 Cleaner Leaves No Ring The woman who has to go into the kitchen in her best suit skirt is sure to find an unexplainable grease spot lurking on the front breadth. This cleaning fluid is especially good for such spots, as it leaves no ring: One pint deodorized ben zine, 1-16 ounce bay rum, 1-16 ounce ammonia, l-io ounce etner, l-o ounce oil wintergreen, 1-2 ounce al cohol, 1-2 teaspoonful borax. A bottle of this kept in a convenient place will avoid many cleaning bills. The Cook Book By Jane Eddington Of late a number of people have applied to me for help to begin to cook. That is, they want, seeming ly, not to learn but to go a cook ing by main force, as it were. The only way to do that sort of looking is to watch some onq cook, and then imitate them. That is how the art of cooking has been in large meas ure handed down to us, passd from mother to daughter, and to her daughter, and then to daughter's daughters. There is a great deal of fine and useful food work being done by pure imitation. Knowledge and even skill in cold pack canning has been handed on to thousands and tens of thousands by this method. A true teacher!lemonstrator goes th'rough this work so clearly, every sfp, that girls .only 10 years old can imitate tnat' teacher to perfection. ( Young girls have been even more stccessful in this work than older women, because they have nothing to unlearn. So important, a part of home thrift is canning that some, of the later domestic economy text books for the schools take it up first. It is practical but not highly reasonable. Each Textbook Different. A great number of textbooks on cooking have been written, but no two teaxhers present the subject in the same way. There is no agree ment as to what the young student should learn first. A few years back he girls in high schools learned first to cook cereals and to make a white sauce. One jpr two textbooks and teaching outlmes followed this plan. The first recipes given by Mrs. Lincoln, who was one of the earliest of domestic science teachers in America, in her textbook are for baked potatoes, baked apples, etc. To learn to do these and to cook a ce real, to thicken milk with flour for a white sauce, and with egg for a custard, to learn to make toast and tea and coffee, are to my mind first steps. How to cook sugar in a candy, because of its allurement and interest-arousing power, may come almost at first. In learning to bake a potato a lit tle should' be learned as to how an oven behaves, besides learning to, do that one thing. In learning to boil water and milk a little is learned about the behavior of fire under a liquid, and a fulr knowledge of this subject has indefinite applications. It is all right at first to learn to do a given thing just so, with no connection with anything else in the world, but the cook who continues along that line will not get far. and there are too many of that sort. In learning to coo4c a cereal some thing ought to be learned about com bining of Ingredients, for here are the two main ingredients of hundreds of recipes-a wet and a dry, a starchy product-and water, a product that, when wet, will swell with heat and take "tip moisture, which, how-ever, may be dried out again, with too much fire. In cooking it correctly the idea is to get as much moisture in as it will take up, which softens and, in fact, partly digests the cereal. Faults of Textbooks. It seems to me that one of the faults of the textbooks, and also of the cook books .prepared for young cooks today, is that they are over simple in manner, but not in sub stance. Talk and directions are stretched until they fairly crack. If the directions were perfect, sound and significant there would not be cause for this criticism, but they are not. The real facts are diluted with endless sappy talk, like the old- fashioned books written by those- wno wrote much but cooked seldom. I have two new books before me which are amazingly of this charac ter.. One is for junior high school girls, and is based on some-of the best of modern practices in teaching domestic science, but all this is di luted with endless small talk be ginning "I wish" or "I have an idea" or "one day" or "Jennie thought." The other is based cj) nothing at all. One page is given to telling how to make cheese toast with one level tablespoon of cheeS': and two cups of milk. All thiseindicates in its way, that while many young and ctlmftst young people are greatly interested in ! learning to cook, they want to get at in the easiest way and with as little work as possible. "Isn't that a lot of trouble?" says a certain young woman to me often, .vhen she gets the answer as to how to prepare some -dish. She puts herself to a deal more trouble in a great many ways than she would by putting her mind to 4he mastery of a few directions, not complicated, the carrying out of v hich is easy enough once vou have accustomed yourself to doing it. Certain First Principles. If you tak'e a first lesson in a lan guage, with a good teacher, the first thing you must do, willy-nilly, is to learn to pronounce the vowels cor rectly. xIf you refuse, you may still get a smattering of the language, or if you are where you can imitate one who speaks it, you may imitate that one, and learn inaccurately what you might with a little will power learn well. There are but five vowels, but they are - fairly typical of the barred door to many an accomplishment. People find it a terrible bore to learn to pro nounce them correctly, and they' will not.- - , To learn to cook there are certain principles to learn, and once learned they save infinite time and trouble, yet thousands1 cook by imitation, through some poor accidental way, without learning them. And cock ing is not merely taking something at hand and preparing it for the fire. To learn to cook you must learn to buy and to prepare 'and to serve tood. There are certain sorts of fond stores which . exist Jday be taue wemen have to pr.-pare food in some way or another, and serve it to their families. Now it is not easy to tell any body how to o about 'learning to cook. It is terribly difficult, if you know nothing about how much will power and mind and willingness to work they have. You ought also to know how much they have to un learn. J How to Boil Water. First, I think, I should teach a pupil who was an absolute beginner how to boil water. Unless the tea kettle boiling be, filling the teapot spoils the tea." It also spoils the coftee. I he water must be kept boiling if what is called drip cof fee is made, that is, the best cottee; A girl may be told how to make this coffee, and yet what she gets may be but slightly colored water, hard ly coffee at all. The first water she poured over the pulverized coffee was boiling, but after that it had cooled. The serving of tea is so much a part of sociability today tha every woman should learn how to maTce a cup of tea learn thebest Dot to buy, the kind of tea to buy, and how to boil water afresh; Water is not boiling until its whole surface is disturbed, or the water gallops. Only a few people know how to make good toast. Good toast has flavor, a fine and tempting flavor, of which one never wearies. If you can make good toast and coffee vou tan "make" a breakfast of about the best sort for almost anybody. If you can make good toast you may be able to rescue some one al most perishing 6f a summer Jrouble. who needs nothing so much as a renewal of energy through food, and a mild food that can be taken. I have known whole communities who could not make toast, and in which their sick suffered prolonged agonies largely for" that reason. If you can make good to?st you are tartly abl6 to prepare some of the most celebrated of dishes, .like Welsh rarebit, and some of the best and most popular sandwiches. St If POPULAR MUSIC Positively Taught in Twenty Lessons Christensen System OMAHA STUDIO , 4225 Cumin St. Phono Walnut 3379 s Coll or Writs for Booklet Food Hints In the " cooking of vegetables, beets excepted, they can be .thinly sliced or divided into quarters, so that the time required in cooking is abbreviated one-half or less; car rots can be sliced to wafer thinness, parsnips divided into eighths, pota toes quartered and other vegetables shaven to shave the gas bill, v Sprinkle a little lemon juice over bananas or apples for fruit salad; it will keen them from turning dark before they are served. Put cranberries through the fine part of the meat grinder for an easy way to prepare" sauce. Wrap cheese in a cloth wrung out of vinegar, put in a paper bag and hang in a cool place and it will keep moist and fresh a long time. Haue the water huhhlinc hard when vmi dron in sweet potatoes and they will not be spggy. In frvincr tomatoes for breakfast stir in a well-beaten egg or two whitr rnnkinc. It adds to the tasti- ncss and substantiality of the dish. . A few drops of camphor on the toothbrush is refreshing, and it wiU harden the gums. Borglum Piano School 2961 DoufUs Street AUGUST M. BORGLUM and . MADAME BORGLUM (PlipUs of WaT 8wayne) Public Porlormoneo Sight Resdinf Theory. Fall tsrm opons Wednesday, Sopt. 8th. 1S mm OMgm Bright. Gingery Kids They'll Go To School Sooiv and it's up to us "grown ups" to send these little ones to school in perfectly CLEAN, renovated and germ-free clothes. better start rightly by sending your kiddy's ward robe to us now for a thor ough cleaning. Phone Tyler 345 DRESHER BROTHERS ' Dyers Cleaners 221117 Farnam St. ; Let Us Help You With Your Canning Right in the thick of canning time! How the work does pile up and can ning, pickling and preserving can't wait things simply must ,be put( up now while they're fresh and plentiful. Why not let us help? We can't put up your fruit for you no one else can do that just right. But we can take every stitch of wash ing and ironing off your hands and do ft just as nicely as though you were look ing after it at home. And that means two days more each week for the filling of pantry shelves. Now, isn't that a good idea? Just phone when your family bundle is ready we'll Je glad indeed to call for it. Omaha Laundry Owners Club ! Send fS USE BEE WANT ADS THEY BRING .RESULTS In 4 Trips Across America Essex 4 Times Breaks Record Carrying U. S. Mail Between San Francisco and New York It Sets a Mark for Consistency of Performance and Reliability Never Equaled by Any Tr aveling Machine The first test of an automo the American continent was ma ate nriced Essex. And it resul holder of the trans-continental The performance, while of world of speed and automobil value to the motorist. For it r liability of light weight in the service. Records Prove What "Owners Know Ocean to ocean automobile travel has not become so common as not to be of interest to all motorists regardless of the time required in making the trip. Hundreds of cars have sought to set new time records between San Francisco and New York. But it , has not been an easy accomplish ment. The records broken by Ertwx had stood for four years. Your demands cannot equal those 1 made in the trans-continental trip. But you require equal reliance of your car whatever the service im posed. Light weight has meant economy of operation in fuel and oil. It bile carrying U. S. Mail across de with the light weight, moder ted in establishing the Essex as record both ways. momentous importance in the e sportsmanship is of greater emoves ?.ll doubt about the re most difficult and hardest -oad has not particularly meant reliabil , ity, economy of maintenance, per formance o: comfort. Doesn't It Prove What You Want? r 4 But Essex- reveals how those costly car" qualities are a part also of its advantages. You have the praise of close to 45,000 owners to guide you to the Essex. ' You have official records of its 50 hours top speed performance as to its reliability. You have its rec ord of 1,061 miles in 24 hours on Iowa country roads. And now you have this most coveted of all performances the trans-continental record made by four different cars. Can you hesi tate in deciding for Essex T First Essex San Francisco to 5eV York 4 days 14 hours 13 mlnntes. Lwer Record 12 honra 48 ntluutes. Second Essex Stw York to San Fran Cisco 4 days 19 honrs 17 minutes. Lowers Record 22 hours 13 mtnatea. Third Essex San Francisco to Hew ' York 4 days 21 hours 56 mlnntes.' Delayed by stems aad Sunday road eoMestloa enterlas New York. F ourth Essex !few York to San Fran cisco 5 days t hoar 13 minutes. Tkl car took m leaser rout and also ran Into storms. Yet It broke the former record ly 11 hoars IS minutes. The average time for each of the four Essex cars orer 3,347 miles Ocean to Ocean route was 4 days 21 hours 82 minutes. i GUY L.SMITff I .tSCBVlCt FIMI i