Evening Republican, Volume 14, Number 44, Rensselaer, Jasper County, 21 February 1910 — A TRUCE TO VARIETY. [ARTICLE]

A TRUCE TO VARIETY.

Having no daughters of their own, Mr. and Mrs. Dtllworth were very fond of their lively niece, Clarice, and it was therefore a pleasant surprise when they received word that she was going to stop over for a short visit on her way home from Chicago. In her letter she announced that she had Just been taking a course of cooking lessons, and would treat them to the newest and daintiest dishes. A writer In the Chicago News tells the tale: An explanation of Clarice’s sudden Interest in domestic science was afforded, when she arrived, by a very new-looking diamond ring which sparkled on her finger. “I’ve brought my book of recipes,” Aunt Amanda,” she announced, “and I’m going to stay two weeks and do all the cooking while I'm here.” “You’re welcome, I’m sure, my dear,” responded her aunt. "I just get „ sick and tired thinking what to have for the next meal. It’s the same thing ovCr and over!” "Well,” exclaimed Uncle Nathan, as he pushed back his chair after supper, “that certainly was a treat! The trouble with your aunt is,” he explained, “that she lets herself get into a rut.” “As there are w.ays to serve potatoes, that seems quite unnecessary,” said Clarice, with Just a touch of patronage in her tone! “Then, when one knows how to make nineteen different salads, it’B easy to have a variety.” “'Variety is the spice of life,’” quoted her uncle, oracularly. “There are so many dainty desserts nowadays, too,” continued Clarice, “that pie really has become obsolete. How did you like the pineapple mousse?" “Fine!” declared Dillworth. “I’ll venture to Bay, Amanda, that you've never even tried to make a pineapple mousse.” “No,” said Mrs. Dillworth, too much overcome to mention the fact that her cup custards were the envy of half the women in town. During the ensuing days Mrs. Diliworth, whose culinary successes were mainly attributable to good guessing, often secretly hoped for failures ; but Clarice measured and timed herself with what seemed to her aunt slavish precision, and each succeeding meal eclipsed the previous one. Poor Mrs. Dillworth was divided between envy of her niece's achievements and dread of the day when the burden again should fill upon her own shoutdors: Would Nathan, after this orgy of scientific cooking, ever again be satisfied with her humble efforts? Her own appetite failed at the sight of his enjoyment, -and she foupd_ ; it difficult to conceal the bitterness of her mortification. “Getting tired of my cooking, Uncle - - Nate?” inquired Clarice, as she found

him one morning reading her cookbook. “Not by a long sight!” he responded, gallantly. "I’m just looking to 4 see how many more good things are to come.” The end of Clarice’s visit found her still preparing new dishes with enthusiasm. “Awfully sorry I didn’t have time to make those three other salads for you!” she called back, as the train bore her away. "I hope Herbert will appreciate my cooking as much as you do!” "Amanda,” said Dillworth, fifteen minutes later, entering the kitchen where his wife was puzzling over a recipe for celery au gratln. /‘l’ll tell you what I would like for dinner. Some bread—not nut bread nor scones, but just bread—and boiled potatoes and fried ham and a big pie!”, “You don’t mean—” gasped his wife. "Yes, I do!" said Dillworth. "But I thought you liked variety.” “Variety," said Dillworth, "is the spice of life; but you understand, Amanda, that Is such a thing as having things a little too highly spiced.” “Well,” said Mrs. Dillworth, smiling, and reaching for the dough-board, “I’ll do the Best I can to please you.”