The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-04-18
THE SUNDAY NIGHT TEA.
HINTS To HOUSEWIVES o CITING
YIRIETY TO THE MEAL.

Dainty Di-hc- That Can ne Prepared nef"rc-
n,,d or Cooked when needed without
much Troubie-soiutions OF n Problem That
yeI.s Nany Households Once n Week.
The similarity Of the Sunday night teas ono
n.,t. with when dropping in TO pot luck at the
homes Of friends 10 astonishing. One can tell
almost with certainty OF what the meal will
c,nsist-Cold meat or fowl. a mayonnaiso or some
lind. and rolls or bread In some form, with n
relish ond sweet. Each part OF the meal may 90
GOOD in its place, but 1t is the samcness that one
tires OF. Owing to the custom OF allowing sor-
wants TO 20 cut on Sunday. 1t Is generally con-
adhered TO be out OF tho question 10 have dinner
In n. evening, and so the stcreotyncd cold sup
rcr IA the result. II, however, u little thought Is
given TO this meal, 1t will DO found that there
are many dishes that can DO made to vary tho
n,enu without entailing any great trouble. A
few hints in this direction may be appreciated
1v xounr housewives who have not the timo to
look up recipes
An nprctizing dish that 10 easily prepared is
ovstcrr baked in crackers. Take little butter
crackers or any small round crackers that will
split readily; split them; dip the pieces in hot
water and then spread each half thickly with
.oft butter. Lay half tho pieces upon a biscuit
tin and place an oyster upon each piece; put q
few drops Of lemon juice upon each oyster and
knrlnklt lntH WV 30 "hi pVpINA ""o - e"1s
OF mace. Cover the oysters with the remaining
buttered halves of crackers, brush tho tips with
melted butter, place them in a hot oven, and
bake them from five to ten minutes and servo
as soon rs they are taken from the oven.
Hot crackers always make a good relish. A
nice way TO treat them is thus: Butter them
and then cover them thickly with fine grated
cheese. Place them in o baking pan and sprin-
kle q little sherry over them. Bake in a hot
oven until slightly Drowned and serve at once.
Among the many excellent ways Of serving
bacon tho following is said to be one OF the best:
The bacon may be prepared and can be easily
cooked the last moment over the fire in q frying
pan; or II desired 1t may be cooked upon tho
table in n chatting dish. Skin and bone some
sardines; add to them some paprika, a littlo
chopped parsley Tor lemon juice may be used in
place OF parsley, and some soft butter. Rub
these ingredients together. making them into a
smooth paste. Spread this paste upon thin
slices Of bacon and roll each slice up in a close
roll and fasten 1t with a little wooden toothpick.
Lay the prepared slices in a hot frying pan and
cook quickly. Serve very hot.
One OF the most convenient articles Of food to
keep at hand to help out at any meal Is patty
shells. A filing may be made for them Of cold
fish, fowl. oysters. Holsters, or almost any kind
Of cooked light meat cut into small pieces and
stirred into q nicely seasoned hot white sauce.
They are excellent.
Eggs are always acceptable. Scotch eggs are
an attractive and tempting dish for a supper.
To prepare them, boil half a dozen eggs twenty
minutes and then drop them into cold water.
Chop rery fine enough lean cooked ham to make
bread crumbs in the same amount OF milk and
stir until IL is q smooth paste. Take 1t from the
frs and mix the prepared ham with the paste;
half a salt spoonful Of paprika. Last, stir in a
beaten egg and mix well. Remove the shells
s sps saiet soS ssa'iP lie @ Outside ts'i ~ af this n MKT :
them i IN Pass'S bread Ssl' erum fss Lazy @sa the sF Prepared rec!
eggs in q frying basket and put them In a cool
to s q n nnel' brown aeS1nfs and 'p let them hss ld Drain l1 ON nP brown t%rn
paper in the mouth of the oven. where they will
remain hot. Cut some rather thin slices Of
round pieces. Toast and butter these circles Of
bread and lay them upon a heated platter; With
wise and lay them upon The toast with the cut
side down. Garnish The dish with watercrosses
cream sauce is often served with the eggs in
place OF tho crosses.
Jelied chicken is a delicious cold dish to serve
with crosses or lettuce; Gu, a fowl into four
parts and cover them with boiling water; add 9
otHiE Of , h csleir rs, one o con s,Ise ot each Sihvs OF e and ri, ana .
dozen peppercorns. Cover the kettle and LEI
tie LIQUID slowly simmer over the fire Until
and reheat the liquid. season it to suit the
t issn add %,if hs All an nn ounce a e'e Of %se ds}f%n th etP has BEEN oaH
soaked In a little cod water an hour or
n rSen st anH s she haul iinuid II into Il e nn eayyt h,ss1bbo o@l;
Free the chicken from skin and bone and cut 4
int? moderate-sized pieces. Wet a plain mould
sides some slices OF hard-boiled eggs: then put
in the prepared fowl and some shreds OF cold,
slices of chicken; very thin slices of cucumber
pickles are also frequently added. Pour over
In q cool place to harden. Turn it out upon a
platter and garnish with crosses or salad leaves.
The following are a little different from the
regulation sandwiches. Remove, the skin and
bones from some sardines and chop them and
fine. Mix with these a little salt. some paprika
and mustard, a little tomato or walnut catsur
make the mixture Into q thick paste. Spread q
thin slice Of bread with butter and with, a layer
bre,d upon this and again cover with the mix
tpre. Repeat with three or four slices Of bread
A broiled sandwich is unusual and is exceed
ing,y good, as we'll as being a nice mode Of usina
the slices rare roast beef chopped fine and sea
wiehes IN i a ss aoa nRe t RoRitlf and b RlaSS the the S srns
over clear fire slowly, SO that the meat shall
wiehes upon q heated dish and brush the .toi
with hot butter. A horseradish sauce Is Offer
served with these sandwiches.
A delicious fried sandwich IL made with stale
bread and a bit Of dry cheese, two. things thai
can usually be found in ones larder. Cut tn,
bread thin. and lightly spread 1t with French
mustard; cover this with a thick layer Of gratet
cheese, and sprinkle with salt and a dash o
cayenne. Press the slices OF bread well to
ðer and, cut them into any shape desired
Have equal parts Of lard and butter heated I,
boiling 2 point In a frying pam, put in the brea'
very hot. These sand W may be varied b.
scattaring a little minced ham or chopped para
lisre Is another mode of utilizing stale broad
etaham or white can be used: Cut II into rattle
thick slices and lightly toast them. cutting then
emu nso ~ Ssn cSbd fancy shape. To three-qparters OF
~ vi chopped ham or tongue add q little grate'
oheese, some chopped parsley, a tablespoonful
y creatn. and the yolk OF a beaten egg. Mi
,hss2 ingredients well together, and sprea
iiia t j upon upon the toasted bread and sprinkle
and brown we'll.
Goid boiled FISH makes an excellent pudding
salmon is particularly good. TO one pint OF fis
sad TWO beaten eggs, three tablespoonfuls O
cream, two tablespoonfuls OF chopped parsley
S Sns a sals and ,S paPIikq, Mix them vol together
Iurn the mixture into a bowl that has beef