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angel food cake. It was her birthday, so she got it. But when the cake was served at the party, few people ate it. The reason: A blue cake isn't very appetizing.
Food not only has to taste good, it has to look good, says Beth Bailey McLean, food and nutrition expert, in an article appearing in the U. S. Department of Agriculture yearbook •Food". Blues, blacks, and purples are usually not too tempting food colors. For example, orange juice served in a blue glass has much less appeal than in a clear glass. Black is associated with burnt flavors. Unusual colors arouse suspt cion. Green bread suggests mold, red chicken loaf is alarming. So go easy on artificial food coloring. And when you do use it, keep within a reasonable color range. Also avoid serving foods of clashing colors. Purple-red beets, red cabbage, pink-red radishes, and orange-red tomatoes and pimentos are not attractive together. Neither are mono-colored foods. A menu of mashed potatoes, creamed onions, fried liver, celery, white bread, and rice pudding lack character. It needs perking up— with buttered peas substituted for the onions, pickle beets Instead of celery, and some brown-crusted rolls in place of white bread. A spoonful of red jelly will enliven the rice pudding. You can also bring color to a meal with gay dishes, flowers, and table linen. Just see that thejcolors are compatible
Around The County j
The first oT the month is about here and it's time for the May home demonstration club meetings. Be sure to read the schedule below for a reminder of your meeting. The program this month is a very interesting one on “Household Hints to Save Time and Energji The schedule is as follows: May 4, Monday, Amissville
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