Some exquisite centerpieces from outdoor flowers are made of marsh marigolds and ferns, or buttercups and ferns, in cut glass or carved Parian marble; of violets, purple and white, in a silver bowl, and apple blossoms, in polished copper.
Following is a dessert recipe much enjoyed in my own family:
Rhubarb Sponge
Clean and cut in one-half inch pieces one pound of rose rhubarb. Do not remove the skin. Stew until quite tender in one-fourth a cup of boiling water, just enough to start the steam. Soften one ounce of granulated gelatine in one-third a cup of cold water. Strain the cooked rhubarb, pressing out all the juice, and add enough boiling water, if necessary, to make three cups. Mix one and three-fourths cups of sugar and one-half a teaspoonful of ground ginger. Stir in the rhubarb juice, and add to the gelatine, stirring until the gelatine and sugar are dissolved. Add the grated rind and strained juice of one lemon and set the mixture to chill. When it begins to thicken, add the stiff-beaten whites of three eggs and beat till stiff. Mold. Serve with beaten and sweetened cream. Cut nuts or macaroon crumbs may be passed with this dessert.
M. T. R.
Tempting a Delicate Child to Eat
Every mother knows how hard it is to get children to eat at times, especially when they first begin to take solid foods, or when they are convalescent, while there are some children who seem to have a natural and persistent aversion toward whatever is nourishing and particularly good for them. Mothers are sometimes at their wits' end to know what to prepare, and almost sick with discouragement when wholesome, necessary foods are persistently refused.
Sometimes a little ingenuity and an appeal to the child's imagination or eye will induce him to eat a good-sized meal when, at first, he rejected everything.
There are many simple ways of doing this, and the mother will find any number of her own by experimenting.