Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-01-06
tR-THEATER SUPPERS
Some Useful Recipes for Chafng Dish
Cooking.
shrimp and Egg Sandwiches-Ready
Made Dessert
salads.
AFTtR- THEATER
Written for The Evening Star.

Written for The Evening Star.
Now that the theater and concert sea-
son is in full swing a few suggestions for
theater suppers may not be unacceptable
II the hostess can do the cooking on the
chatting dish-and in these days most host
esses can-the fun will be great deal mer-
rier.
Tiny sandwiches. a salad, some oysters
and a Welsh rabbit. with tea or coffee,
nice dessert cheese. cake. bonbons and
fruit. Will be enough for the guests.
The salad will be fresh and nice if the
dressing is not applied until it is placed on
the table. The sandwiches may have been
prepared and left in the useful covered tin
bux which protects them from the drying
effects Of the air. If ices are served, they
must be ordered in small freezer and left
in a cold place until the guests are ready
for them. a simpler dessert will do just
Well. Olives and such things may be
placed on the table by the maid. that all
that the hostess needs Is to heat the tea
and coffee and cook the oysters or make
the rabbit
Here are some recipes useful for informal
thtater suppers given at home:
Shrimp and egg sandwiches are a novelty.
To make them. take two hard-boiled eggs.
one ounce Of shrimp paste, an ounce and
half Of fresh butter. two tablespOonfuls of
cream and some thin slices of brown bread.
Take out The y0lks of the eggs. rub them
and the shrimp paste and the butter. which
must be slightly warmed. through a fine
wire or hair sieve Season carefully, re-
nembFring not TO put IN too much pepper.
Put the cream into a basin and whisk until
stiff and then add it gradually TO the yolks.
Next cut the layers OF brown bread and
spread layer Of the mixture on slice Of
the bread and place the other slice over it.
Cut the sandwiches into finger-Shaped
pieces and pile up on lace paper.
To make creamed oysters. take half a
1TrN+ ..~ 1frA
tiers. half lemon, pepper and salt.
On returning from the theater, have the
oysters the sideboard or in some con-
yenient place with the liquor in which
they come. When ready for supper put
the white sauce in the chatting dish and
heat it Then strain in the oyster liquor
ana drop or two of lemon juice. The
mixture should not be thicker than cream
II IL IS. put in more milk or cream. Drop
the oysters into the pan and let them
slowly heat in the sauce until they look
plump the edges begin to curl up. Then
they are done In the meantime the plates
should have been heating in the stove and
some nice pieces Of buttered toast warm
ing beside them. Put a piece OF toast on
and serve.
An Old Favorite.
A good Welsh rabbit may be made as
follows: Take half a pound of good cheese
cut into thin slices, some mustard. little
good ale. pepper and salt Spread the
slices of cheese thinly with mustard Then
lay them in a clean. bright pan and pour
over enough ale to cover the cheese. Stew
gently until the cheese is dissolved and then
season with pepper and salt. Lay a slice
of well-hrowned. thick toast on a hot dish
and pour the mixture of cheese on top and
serve AT once. Instead of ale, beer OF
cream may be used I'm making the rabbit.
Another dainty dish easily made is scran-
bled eggs with chicken Take two ounces
OF cold chicken cut into cubes. one yolk OF
egg and one tablespoonful OF milk Beat