New-York tribune., 1884-01-13
mould and il il stand I'LL the next day. This 10
delicious, and very nourishing for IN invalid.
THE SUPPER TABLE.
DAINTY DISHES EASY TO MAKE.

The simmer that meal OF old times, has within the
last quarter of n century gone out of date. Late
dinners which arc necessary for busy people IN
large cities have taken the place of the supper on
workdays and on Sunday tho only day when an
early dinner Is sery ed housekcepers have found IL
convenient to set cold tea in place OF the warm
meal The fashion Of teas" which is relic OF
New-England Puritanism, was introduced generally
among many other labOr-saving cOntrvances, which
destroy the domcsticity and comfort of home living
There is no more disheartenng, unsatisfactory
thing to n hungry man than cold meal of rlch
cake preserves cheese, sliced meats and bread.
The old-fashoned meal was also delightful because
it was informal and it is pleasant to know the Gus
tom has been revived recently in many families IN
place of the formal cold tea on SUNDAY night.
Ben .Jonsons poem, q Inviting Friend to Supper"
gives picture of the old-tim English meal with its
abundance of game. though today we should con-
slider "butler usherng III mutton too hearty
conrse for an evening meal. The supper which
comes after the substantial meal of the day shOnld
tempt the appetite by dainty dishes. Delicate
meats only, game and shell fish are suitable for
the supper table. veal pasty will often be found
acceptable and is inexpensive dish. Buy
calls head and have yOur butcher split 1t, so the
tonQnc and brains can he taken out. Boil only
Onc-haf the head for the pie cook I'LL the bones
separate from the flesh The brains require to he
cooked but fifteen minutes, the tongne longer I'LL
il is tender, and the rest of the head still longer
When the head is cooked remove the bones, cut the
flesh into small square pieces, and slice the tongue
Take some of the liquor the head was boiled III,
thickcn it with little flour, season it with half
Glove of garlic, the yellow rnd and juice of
lemon, nutmeg, gill of wine, and salt and pepper.
Line the bottom and sides of an Carthen dish with
pastry Put the brains in the centre and the sliced
tongue and meat around it with f0nr hard-bocd
eggs sliced in thin slices pour the gravy over ALL
with pastry, and bake in an oven tl the crust
is brown and crisp. If You wish TO recall the sup
pcrs of Robin Hood and frIar Tuck, make paSty
of ycnisOn i'll the same way, using the gravy anu
remains of a cold haunCh for the PIE.
Very delicate lamb chops in rGPit!0ttcs are some
times served at supper. Oysters steamed or roasted
and served on the hIt-shcll with bits 0f butter anu
seasoning of salt and pepper are excellent. Fried
scoloped or broilcd oysters especially delicious
at night Fried chicken Is regular dish Oh virginia
supper tables. 1t Is served with cream gravy ant
parsley. 4 gentleman well known as n gourmet
once SAID the most delicious meal he had ever eaten
was ID supper of fried chicken and hot corn bread
served in q Virginia log cabin after weary rde
across the mountains. But the sauce TO this meal
was hunger and the same supper would have had Il
different flavor served at Dcm0nlcOs TO man
with "a tired appetite. BrOiied quail or wOOdcock
served on toast are tavorte dishes at the evening
meal Ial or reed birds or ducks delicately roasted
are delicious. Canvas back duck is a familiar dioh
on Maryland supper tables, hut II IL 700 eXpehsNea
luxury III this city tor ordinary meals. IL Is often
accompanied when served on ITS native heath, by
Baltimore apple bread Il dish which deserves TO be
more widely known. Roll out two layers of light
bun dough about half an inch thick; spread ono
thckly.with stewcd apples and lay the other on It.
Let the whole rise half an hour and bake III done.
When baked spread thick layer Of stewcd apples
over the top, add bits OF butter, and sprinkle with
sugar and place in the oven long enough Tor the
sugar, TO form q coating. Serve hot.
Waihes are an old time supper dish. To quart
of flour stir quart of sweet milk and half cup of
melted butter with teaspoon even full oi salt and
one of sugar. Add half cup of yeast, and when
the waiilcs very light, two eggs. Beat well ana
let the mixture stand twenty minutes, when II Is
ready to bake. French pancakes are made in the
same way, but are baked on a thin spider III round
cakes like GIiddle cakes. Sprinkle powdered sugar
over each cake as you bake 1t, squeeze lemon juice
over il and roll up and serve at once. Hot Scotch
scenes sill occasionally he acceptable at sinpe
meal Silt half Il spoonful of soda INTO quart 0f
-four and mix in rich butcrmk enough to make
dough as stiff for soda biscuit. Roll ont halt an
inch thick and bake on hot griddle IN two large
cakes the size of dinner plates. Serve with dishes
of Dundee marTalade.
All varieties of salads served with meats and
game and are excellent on the supper table. hot
vegetables are served only garnish to meats or
game. 4 dish of swectbTcad5 may be served on
bed of green peas, OF hot saw or brussels sprouts
may be USE. rs u garni5h. White celery always
accompanies veal and chicken pastry. side dishes
of shrimp, prawns, lamb Tongues or sliced beef
tongue are excellent and mushrooms when they are
not too expensive should appear often on the eve
ming table. They especially delicate brolled.
OIti-faShiOncd cusard, floating island triie,
and frttrrs of frnit are always welcome. Candlcd
fruits and fruit omelettes are also suitable.