The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-10-21
BIG DINNER on SUNDAY.
The Most Enjoyable and Most Elab-
orats Meal Of the
Week.
The Men Folks Arc at Leisure
and tho Children Are
School Free.
Omission Of Soup in Difference to Sab
bstarian scruples-Man Servant
and Maid Servant

bstarian scruples-Msn Servant
and Maid Servant
The ''big dinner Of the week is, in mos
homes, eaten on Sunday, writes Christin
Terhune Herrick in Harpers' Weekly. The
the men of the family are at home for tn
day. the children have no claims Of schoo
or play to hurry them through their meals
and there is a general impression of delight
full leisure which seems favorable to tn
eating and digestion of an excellent an,
hearty dinner. This repast is usually serve,
at midday, in order that the servant
may have the afternoon and evening t,
themselves; and 1t is not uncommon for tn,
mistress of the house to prepare the Sunday
evening tea herself.
The old-fashioned idea of always having
cold dinner on the Sabbath is almost OBJ.
solete. ISome people who have beer
brought up in the habit chung for lonf
while to the compromise of serving a piece
of cold meat at the Sunday dinner, al
though the vegetables are hot, but even
that is changed now, and there are few
homes where as large an array Of smoking
viands is not spread upon
The day that comes between
he Saturday and Monday"
as is ever offered on any non religious holi-
day..
The reasons given at the beginning OF
this chapter are quite sufficient to account
for this almost universal practice. The
good housekeeper enjoys seeing her Gull
nary handiwork appreciated, and she gen
orally reserves any especially tempting
bonnes bouches for Sunday, when she
knows that those for whom she delights to
cater will have the time and inclination
to give her cookery its need Of attention.
the same time deprecate the amount
OF additional work that the Sunday dinner
'otten involves upon what should be, both
physically and spiritually, day of rest as
we'll as refreshment. A little thought will
often enable the housekeeper to so minify
that the domestic labors will be perceptibly
|llghtened and the dinner in nowise injured.
so much OF the preparation for the meal can
be made the day before that the business Of
finally getting it ready for the table will
seem comparatively light.
N one family OF strong Sabbatarian prin-
'ciples the omission of soup from the Sum
DAY bill of fare was evidently considered q
means of grace. The tureen and ladle al
rays enjoyed rest upon the first day of
e week, but by some curious process of
tloclnatlon no harm was thought of hav-
at dinner course of salad which cost
much time to prepare and demanded the
nld have sufficed to serve the tabooed
P. Yet the hostess would always say,
an air of conscious virtue, "Oh, we
er have soup on Sundays as though
non-appearance of that dish upon the
y gay Ct the week was proof positive Of
In spite Of this. the soup course may be
fnade very trifing affair. To say nothing
PIT two or three excellent brands Of canned
foups, which with q little .'doctorihR'' il the
|Tay OF seasoning. may be rendered quite
equal to those freshly made, there are many
ito state Of such complete readiness that
tnat ls necessary on Sunday ia to heat
"a Tor the table. OF these are chicken.
Ton, and veal broths, consomme, Jul
ee, o1-tail, mock-turtle, black or white
ana pea soup-indeed, nearly every
Win meat stock. Cream soups, like
20, celery, potato, cauliflower, green
md corn soups are better prepared just
using, and these may be served on
days and yet leave large variety Of
gee from which to make choice for |
sunday dinner.
aving the soup, something should be |
concerning the introduction of entrees. |
They are not necessary at repast 20
ntlally domestic az the first day feast. |
p II they are prepared the day before. |
insertion in the bill Of fare compels |
use and washing of another set Of plates, |
man-servant and maid-servant within |
Rates merit little consideration upon a |
which should bring to them too 4 modi- |
OF rest. Still, if an entree is OCCASION |
desired, there are those which may be |
ae on Saturday, and will need only |
ming to be At for the table, such az
&c o. various kinds. For these both
try shells and filing may BIO prepared
putting them together will comprise
YORK involved in getting them ready
When the meat course il reaohad r. -
mes lees easy to shirk Sunday labor. The
est may be bound and skewered, the tur-
OF cnickens trussed for roasting, the
ead crumbled for the stufiiuo. On Suniav.
nt the stuf6ng must not 20 in until ti9e
Rst moment, nor must the meats, to be at
eeir best, be put in the oven until inst ia
|me TO permit their being done IA seaaon
Pr dinner. With vegetables, too, much Of
~ e4celence depends upon brisk cooking.
IN ecb q t;,o sne% are like spinach. benefited
paw, work cannot be avoided. ali the
pusekeeper can do il to make the rest Of
|ao meal a. easy az possible for heraelf and
p servants. At the best, there will Be
eOu20 20 90.
II . salad is served, tho mayonnaisa
keeping on the loo even for two or thrsa
fys. The fish, flesh or fowl, when such
Pter into the composition Of the salad
|ay be minced the day before and kent n
|cold place until needed. Or II, &c b better
dinner. simple salad Of lettuce. ceierv
something of the kind il used. upon
hich the hostess bestoWs an ordinary
Eench dressing after it i brought 70 the
|ble, the washing and picking over Of the
lad is trifling matter.
|As to desserts. II ID peculiar taste which
fuses to be satisfied with some ono of the
|any that can be made in part or entirely
81 day before.
The number Of cold desserts is legion.
% ranges all the way from ices and frozen
|eams through charlottes, jellies and ma
ke. to the simple blanc manages and cuaAi
|rds, to say nothing OF preserved or
landed fruit. Pies of countless kinda
|ere are which can be heated, II I hot
|ssert is wished, and there are delicions /
|kes which are almost dessert in chem !