Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-07-22
AWAY WITH COURSE DINNERS.
During the Hot Weather the Evening Mea
Should Be a Light supper.

During the Hot Weather the Evening Meal
Should Be a Light supper.
An institution which should be abolishe ddur-
ing the dog days is the evening dinner. Every
woman who is in the position of lady of the
house and maid of all work combined. SAYS the
New York World, will appreciate the saving OF
energy and strength such an abolition would be
to her, and every woman who struggles along
with one servant should endeavor to u,e her
imagination in discovering what it would mean
to the servant.
As for the man OF the house, who would
probably feel that the time was very much out
of Joint IL he should not find dinner Of many
courses awaiting him on his arrival from work,
he must be dealt with gently and persuasively.
He must be shown that cool, fresh alert wife
10 to be preferred above soups, and a maid Of
all work who will consent to stay a month is
better than roasts. 1t may be difficult to convince
him, but the sight of "a delicious and satisfying
summer supper will be u powerful argument.
The table will not necessarily be covered with
white damask; the delicately tinted luncheon
cloths or the cover of cool, embroidered denim
may be used. The china. glass and silver must
be In their perennial state OF brilliancy, but IL
the family owns any thing odd or unusual, any,
thing quaint and delicate in the line OF table
ware. the summer supper Is the place for its
display. 1t Is also the place for the exhibition
Of wonderful taste in the arrangement of low
glass dishes filed with flaming nasturtiums or
restful green leaves.
On this esthetically pleasing board such
dishes should find themselves as are cooling
and can be prepared early in the morning. when
strength and the kitchen fire are both at their
best. There may be vegetable salads, pre-
pared early in the day and left on ice. There
NAV be delicious sliced meats ham. tongue and
chicken. All sorts Of dainty sandwiches should
be there-egg, cheese, lettuce and the like.
French rolls, made crisp bv heating in a tin
over the gas stove few minutes before serv-
ing, are COOL. Graham bread and sweet, hard
butter will have a new flavor when il becomes
an important part of the meal
Then there must be heaping bowl Of berries
and plenty OF sugar and cream for them.
Cookies, waters and light cakes should be
served with the berries. Sometimes q cold
dessert, prepared early in the day, may take
the place Of the fruit Apple snow. floating
islands, custards, blanc mango, meringues and
the like are light and refreshing and will serve
to vary the monotony.
For drinks there are iced tea and coffee, lem
onade, orangeade and half dozen others, for
| which each family is sure to have cherished
recipes. The syllabub. dear to the housewives
Of half century ago, makes an excellent drink
for summer suppers. 1t is made by grating the
rind and squeezing the juice Of three lemons,
adding quart OF sugar and pint of sherry.
When these are mixed quart Of rich cream is
slowly added, and the whole mixture whipped
in the usual way.
II only the man Of the house will consent to
| take his necessary chop and baked potato down
| town at his luncheon hour, and the woman OF
| the house will eat a satisfying and sensible
| luncheon with the children at home there Is no
| reason why the summer supper should not
| become a permanent institution and the millen-
| mum be thereby advanced a century or two.