Summing Up the Serving of Well Planned Meals

The menus given here were made for a family of average means, who have a garden or who have access to fresh vegetables and fruits. Of course, very few families could carry out this week\u27s menus in full since a menu is a very personal piece of work that must be fitted and molded to suit specific needs

Even Dinners Need Varying—365 Times a Year

It is not difficult to plan a good dinner. Secure a juicy steak or roast, one or two vegetables, a salad, and a dessert; prepare each according to your favorite method; serve simply and the feat is accomplished. To one who has mastered the art of a cheerful breakfast, and an attractive supper, the thought of company for dinner is not at all startling. Yet in the course of 365 dinners each year, one is apt to drop into a sameness of menus that is alarming

What Kind of Breakfasts Do You Serve?

How is your disposition at breakfast? To start the day right, the breakfast must be right. At a successful breakfast, it is necessary to have the entire family properly dressed and ready to eat together. A bud cap and kimono are for the privacy of one\u27s room and should never be worn at breakfast. Perhaps even more to be bemoaned is the rather modern state where the lady of the house fails to arise for :breakfast and lets the man either get his own food or go down town for it. If she wishes to help spend the family income the woman should help earn that income by preparing good nourishing food and by encouraging cheerfulness to start the day right for the man of the family

A Modern Version of the Hope Box

Do you love to look at pretty dishes, linen, and silver? I do! Just to see a quaint Royal Doulton tea pot gives me a thrill and why shouldn\u27t it? It is instinctive ·for a woman to enjoy pretty table appointments. And it is often true that a woman expresses her personality more exactly in the selection of her linen, silver, and dishes than in any other of her house furnishings

Supper Without the Frying Pan

Can you get supper without using a frying pan? If you can, do you do it? Too often supper consists of cold sliced roast, hashed brown potatoes, bread, but· ter, sauce, cake, tea-this, with but slight variation, the year round. In many families, this meal represents the left overs from dinner just warmed up with no attempt to disguise their origin

Make Thanksgiving a Real Homecoming With a Dinner in Your Church

Thanksgiving is a natural time to choose as Homecoming for the church or community center. The spirit of the Pilgrims was that of an overpowering thankfulness for the abundant harvest. They called tog.ether all the people of the village and even friendly Indians to celebrate with a banquet of venison, wild turkey, other game, vegetables, fruits, nuts, pies and puddings. Those who had much shared with the less fortunate, for they knew that the wonders of the harvest were not of man\u27s making

Christmas Dinner Done in Reds and Greens

If you are fortunate, you may have turkey or other roasted fowl for Christmas dinner. But even the brownest, juiciest turkey is not complete without vegetables, salad greens, dessert, sweetmeats and the little fillers one looks for on the Christmas table. Christmas, the time of holly and fir trees, suggests r ed and green for the color scheme of the Christmas menu, and a world of good things may be found to conform to these colors

Summer Suppers

June and July are happy months for the meal planner. Then it is that we have fresh vegetables, a variety of berries, some fruits, and plenty of milk and eggs. Little need there is to worry about variety

The Iowa Homemaker vol.1, no.12

Table of Contents Home Economics Celebrates Third Annual “Hec Day” by Marjorie Miller, page 1 To Live to Be a Hundred Is Your Privilege by Florence M. Busse, page 2 Mere Lines – They Make or Mar Our Costumes by Anna Prang, page 3 How False Ideas Mar Beauty by Mae Kelly, page 4 What Kind of Breakfasts Do You Serve? by N. Beth Bailey, page

The Iowa Homemaker vol.2, no.3-4

Table of Contents What Do You Choose in Table Service? by Clara Jordan, page 1 The Home We Had to Have – and Had It by Katherine Goeppinger, page 2 Preparing to Meet the Linen Needs of Bridedom by Helen Paschal, page 3 Canning Without Mother for a Helper by Carrie Plunkett, page 4 Summing Up the Serving of Well Planned Meals by N. Beth Bailey, page 5 Finding Brushes to Fit Special Needs by Glenna Hesse, page 6 Bridal Showers of Blessings by Harriet Schleiter, page 7 The Art of Garnishing Foods by Mildred B. Elder, page 7 Who’s There and Where by Jeanette Beyer, page 10 Seasonable Desserts of Fruits and Berries by N. Beth Bailey, page 11 Forget It All-And a Picnicking Go! by Eleanor Murray, page 1