Fifty Two Sunday Dinners
O the modern wide-awake, twentieth-century woman efficiency in household matters is quite as much a problem as efficiency in business is to the captains of industry. How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average housewife is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine.
The eternal feminine question is, "What shall we have for dinner to-day?" It is not always the easiest thing in the world to think of a seasonable menu, nor to determine just the right combination that will furnish a meal appetizing and well-balanced in food values. Furthermore, both the expense and the amount of work entailed in preparation must be considered.