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In the January 1934
Southern Planter we're enjoying, there's an "Of Interest to Women" section
subtitled "A Department Devoted to the Building of Better Homes."
There's an article about "Bringing the Living Room to Life" by Edna
Howard. She asks her readers to study the existing room and to explore
decorating contests with your County Home Demonstration Club.
At the end is a little paragraph that was good advice in 1934 and holds
true for today as well: ".Short winter days and long winter evenings make
the living room important to everybody. Even if one doesn't have the
inspiration of competing with somebody else - one can always set a
personal and private goal for fixing up the home. A more livable living
room follows the formula, Imagination, ingenuity, elbow grease and a
little paint!"
In our day of busy schedules and fast food, the article on "Table
Setting" seems something timeless. I can almost hear my grandmother
telling me these things!
The article - and my grandmother - say, "A table is set correctly when
it is set for comfort, convenience and attractiveness. It should appear
balanced, with no crowding at any one place.
Dishes, linen and silver should have their lines either parallel or at
right angles to the edge of the table. Place silver, napkins and plate
one inch from the table edge. Only the needed silver should be on the
table, if no knife is needed, do not place knives.
The silver, china, linen and glass set for one person at the beginning
of a meal furnish what is called a "cover." Each cover requires twenty to
twenty-four inches from side to side and fifteen inches toward the center
of the table. The cover should not be crowded but it should form a
definite unit.
In each cover, silver usually held in the right hand is ordinarily at
the right of the plate; that held in the left hand, at the left. Thus,
knives are placed at the right, cutting edge in, spoons outside the knives
and forks at the left. Forks, spoons and knives are placed in the order
of which they are used, beginning on the outside.
The water glass, filled only three-quarters, is placed at the tip of
the knife.
The bread and butter plate goes at the tip and slightly to the left of
the fork, with the butter knife laid across it, parallel to the edge of
the table, handle to the right.
The napkin is at the left of the forks, with the hem and selvage
parallel to the table edge; the lower right is the open corner.
Growing up, all of these rules were followed at EVERY meal! Today, I'm
afraid I don't do this nearly often enough!
There's a recipe for Stuffed Pork Chops Baked with Apples that sounds
really yummy. We can take a short trip back to 1934 if we'll set the
table as above and serve this recipe!
You will need: 6-rib pork chops, 1 ½ inches thick. You'll also need 1
cup fine dry bread crumbs, ¼ cup chopped celery, 1 tablespoon fat, 1
tablespoon minced onion, 1 tablespoon chopped parsley, ¼ teaspoon salt,
1/8 teaspoon savory seasoning, dash of pepper, 1/8 teaspoon celery seed
and 3 tart red apples.
For the stuffing cook the celery, onion and parsley in the butter for a
few minutes, add the bread crumbs and seasonings and stir until well
mixed.
Wipe the chops with a damp cloth. Cut a pocket in each chop. Sprinkle
the chops with salt and pepper and rub lightly with flour. Sear the chops
in a heavy, hot skillet, turning the fat edges down at first and then
browning both sides. Fill each chop with stuffing and skewer the edges
together with toothpicks.
Lay the stuffed chops on a rack in a baking dish or pan with cover. On
the top of each place, cut side down, one-half of an apple which has been
cored, but not pared.
Cover closely and bake in a moderate oven (350° to 375° F.) for about
45 minutes until the meat is tender.
Lift the chops and apples together from the baking dish onto a hot
platter and remove the toothpick skewers.
Garnish with parsley and serve at once.
Put some Glenn Miller on the stereo.and you've completed your time
travel for supper! (Is Glenn Miller correct? Remember, I wasn't born yet
in 1934!) |
