New-York tribune., 1900-12-15
SUNDAY NIGHT SUPPERS.
HOW TO PREPARE DAINTY vIANDS-
CARE OF THE CHAFING DISH.

In her lecture on Sunday Night suppers" before
the domestic science department of the Brooklyn
Institute on Thursday afternoon Miss Helen
Louise johnson prepared before her audience seal
lop salad, cheese balls oystersta la poulette and
game pattie sandwiches AS she gave recipes OF the
various dishes and helpful suggestions TO her audi
ence regarding their proper making. she prepared
the various ingredients before them.
For the scallop salad she covered one pint of
scallops with cold water. to which had been added
little lemon Juice These were allowed to stand
thirty minutes. At the end OF that time they were
drained. covered with boiling salted water and
boiled for five minutes. Then they were drained,
covered with cold water, drained again. dried cut
into pieces and mixed with one cupful of celery
This mixture was covered with French dressing
and allowed 10 stand untH just before serving.
Then when one-quarter cupful of chopped English
walnuts. the finely chopped white OF a hard boiled
egg and the hard boiled yolk. that had been put
through a sieve were all added. 1t mixed with
mayOnnaise dressing and served
The mayonnaise dressing made in the ordi-
nary manner. except that the yolk of hard boiled
egg was rubbed smooth with a little oil first and
then mixed with an uncooked yolk About cupful
OF oil was added slowly during vigorous beating
Then one teaspoonful of vinegar n little lemon
juice and salt and paprika were beaten in The
yolk OF the cooked egg. Miss Johnson stated pre-
vents danger OF separating. For those who do not
ike OIL butter can be employed. This should be
melted. cooled and beaten into the egg before It
soidifes
In making the French dressing she put into a
Oo"l one-half teaspoonfu OF salt. one-quarter tea
spoonful Of pepper and four tabespoonfuIs Of oil
surrlhg until the salt was dissolved A tablespoon
luI OF vinegar was then whipped into the mixture
Inc poulette sauce for the oysters is made like
the ordinary cream sauce excepting that in place
OF the usual two tablespooEfuls Of -four TO one
taolespoontul OF butter and one cupful of liquid
tablespoonful OF -four and the yolks of two eggs
ere used the two yOlks equivalent in the thick
process frI
roux was made Of tablespoonful of butter and a
tablespoonful Of -four and cooked without brown
ing until II stopped bubbling and was smooth
Then one cupful of strained oyster liquor. a half
eupful OF canned mushrooms cut in Iengthwise
slices and one cuDful of cream added one
Ss o ne ,bIol "a kns 9Taer named when the sauce be
unul the edges began 20 curl At the last Just be-
fore serving. and after removing from the fre the
yolks OF two eggs and tablespoonful of chopped
parsley We're stirred in.
,.A "A small cream cheese was used for the cheese
paiss, anS this was rubbed smooth with about a
with q teaspoonful of chopped parsley a half
teaspoonfui Of Worcestershire sauce, little onion
ored with green vegetable coloring liquid When
II was very cold II was made into balls Almonds.
used IN these cheese balls. They can he served with
Bareduc goose5err T In ns course S Se ba
Ihe me, mixture may be spread on hot crackers. in
Could be psed ea5s9P up and ND little mustard if wanted
IL tET SahIowlches can or game patties, mixed
with half cupful Of chopped almonds spread
oA tNA4i s4LScS OF DuIIeTeQ bread Some or the
pattes need more seasoning, while others do not
Sunday night supPers, Miss Johnson said, pre-
suppose the chaf1ng dish. In a short sketch Of the
history OF this household adjunct she stated that
II Is always the evidence Of prosperous times.
There was danger last fall that its sales might
fall on for a time, but this is over, and the
chaf1ng dish is sure TO remain for four years
II Is every, womans business TO learn 10 use IT
properly; Nothing should be allowed 10 cook dry
on the dish. and the nickel dish should never be
plunged into dish water Instead the inside should
be washed out. and the outside wiped off, the latter
receiving a Anal polish with the chamois After
making ,, an omelet or II the dish is rough grease
water
For the Sunday night supper oysters and eggs in
an sorts OF sauces are always suitable