New-York tribune., 1901-08-24
SUNDAY NIGHT SUPPERS.
HIGH TEAS THAT TAKE THE PLACE
OF THE EVENING DINNERINFOR-
NAL SERVICE AND CHAFING
DISH COOKERY.
DISH COOKERY.

The revolt OF the servant girl on the subject OF
late Sunday night dinners has not been
mixed evil for Il has caused revival OF the
custom OF Sunday night sUppers. or high teas"
as the English call them, in hundreds OF families
where the cooks afternoon out precludes the pos
sibfity OF a dinner IN the evening. In such homes
a luncheon more imposing than usual IS served
Q and a supper most informal !n character takes
the place Of the regular o'clock dinner.
Many persons Of late have made it the fashion to
60 70 hotel restaurants for the Sabbath's evening
meal but restaurant dinners not much IN favor
with home people especially when there are chill
dren IN The family, the Sunday night supper
table. good old fashioned institution. once more
resumes its old Importance.
The Sunday night supper permits OF Infinite va
Hety In the way OF hot and cold foods and its
chief ornament nowadays. in place os the quaint
silver tea urn, is the up TO date chahng dish. over
which, a general Thing. the father or brother or
some masculine member Of the family presides in
In planning the Sunday supper II IS well 10 court
variety and novelty in the viands but al the same
time avoid all dishes which require any extra
service. While il is always possible to have one
maid remain TO wait upon the table where two or
more servants are kept. it is the wisest plan 10
dispense with service for this meal. Waiting on
the table gives zest 70 the occasion which is
especially enjoyed 10y guests 10 whom the informal
evening repast is unfamiliar
Cold for the Sunday sumner are mos, .nne
uzngly served II carved at the table While mis-
involves certain amount Of work it Is q depart
ufe' and welcome one, suggesting a plenitude Of
hospitality from the rgidly arranged dishes of
sloea meats thar are such feature of boarding
mouse tables cold ham. d joint OF beef a leg
% lailo or a fowl attractively garnshed gives a
most inviting look 10 the appearance OF the table
a eoio hsh with a mayonnaise or tartare sauce and
Ioos'ef Split and arranged lettuce leaves are
tt.s5l.s t.ls looking dishes for this meal. In fact
.s. 1..sm. color eIIects may be employed most at
IsetYey IN the selection Of The dishes ana Ice
sne green leaves. mingled with the scarlet ~ TO
NSsS s OF preserved fruits, show great advantage
riiso.se 100 much putting and taking away OF
fS Jelleo soup OF any kind is preferab BILE for
ssEsys pretty 10 look at and easy TO manage
cSlSs- alllohas olives, radishes. picked walnuts
SSS-tles SSa n ne list may be given place upon the
srsn rfSlu fSlu sweet ones for tea and coffee
The Ths vegetables always cold. and served as
sac ssise or without dressing II there is large
49, riae-loos osier or chicken with a mayonnaise-it is
ne individual tastes ' 10 determihe @ fhe service o ao"
ths s,o one warm clsh, the piece de resistance OF
easfng dish, and should be different each week.
epeoa- . On any special favorite dish should be
fbschseeeo IN families. II wears itself out. and
ehosaeeiee ssaeiee dainty becomes commonplace. Creamed
good Oysters can bs pre6aTea f n ~
oboa. neneys, sweetbresds birds even steaks and
rnodsr, nay nay oe turned out by the magic of the
wiSs iPSsses s preserves iellies fruit of kind,
MN. convenient dessert and there are OF course
srsr ols .ls frozen puddngs that may be served with
sSo 80 cakes and black coffee. The coffee may
po,s !. prepared az the table and made in patent
tbs - Tar better than when cooked on the range.
desig.ess are some beautiful doylie sets specially
sms,H.a Ior these supper parties but for
rshls cnef, presiding a chahng dish
n ~ eoth with pad is the safest. especially
ana -, sue TOD be one Of those much cherished
~ '"uch polished mahoganies
DAINTY SUPPERS.
Jellied chicken broth
celery. Olives Salted almonds
-. saroines, with sliced lemon.
Cal. loiq boiled fowl, with white
rsin Potato salad. Asparagus vtnsigrette.
~oIIoNn bread Rolled sandwiches
~0~'i4ie cake Coffee cIstard- Black coree.
'fe lobster. with tartare sauce on lettuce leaves
inoias Nut sandwiches Picked walnuts
''ia roast beef Whole tomatoes. ICED
st-,, Shioken crearned N the chnfer.
Jelly osk. cant.loupe coree
crsh No., Anchovg toast Celery stalks.
N tle chatng dish. with chopped green peppers.
Cold chicken
To-.,o.. nustrooms broiled IN the chRfer
staied with chopped salad and mayonnais-.
layer cake Ice cream. Coffee.
flesled oysters. Stuffed cucurnb.rs
NDai oroiled IN the chahng dish- Celery.
cnrrant Jelly. Cold ham.
Asparagus. Beets.
Orange ice. Small Coffee