Dinner
DINNER should be the gayest of the three meals.
Serve it leisurely a few attractively prepared foods will make it seem like a feast.
Accessories mean much. Quick Dinner Rolls or Tea Biscuits will round out a plain meal; Croutons transform soup; Dumplings turn a Brown Stew into a company dish. The right salad will brighten any dinner, and a delicious dessert insures a happy ending.
Much of the dinner preparation can be done in the morning after the breakfast dishes are washed and the kitchen tidied. Mazola salad dressings can be put together; desserts prepared; vegetables cleaned; potatoes made ready for French frying; salad ingredients put to crisp; Tea Biscuits, Rolls or Nut Bread ready to bake. Many meats can be partly prepared. A Spanish Casserole, Stew, or Beef or Kidney Pie can be started; Croquettes prepared for frying; fish seasoned ready to cook.
Then there will be few pots and pans at night and if one serves the meal on "compartment" plates, there are almost no dishes to wash. "Eating Dinners Out" does not solve today's housekeeping problem and increases expense. But the intelligent buying of food-the use of pure products like Mazola, Argo or Kingsford's, and the three Karostogether with thoughtful planning and preparation-will solve it-healthfully and happily.
You will find the recipes in this book adapted to the needs of to-day. Try the forehanded way of preparing dinner. Have a moment to powder your nose, and instead of washing piles of dishes afterward there will be time to read, sing, sew or just do nothing!