The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-08-23
! The Sunday Evening Tea

The Sunday night tea is the one especial
meal of the week which should be the
mo en]oya6le to the family; first. because
lily circle together; then. being a rest day
IT may be made the occasion of sort of
picnic as regards the selection of dishes
and manner of serving them; A delightful
inforTna1ity adding much to the charm of
the meal. As the chief interest is not cen
tered in Immediately satisfying hunger as
Is usually the case when the week day ev-
ening meal is served. each member of the
ton or the repast either by suggestion or
more practical help. and<Inahe the meal a
merrier one with the attempted expert
meHts In creating a delicious something in
the chafing dish or with the aid of that
boon to housewives-the gas stove
1t should not be elaborate or very
bountiful meal it usually follows a
very substantial dinner. Never more than
one hot dish should be served and in
warm weather this should not be the rule
for cold meats, a salad or sandwiches, with
fruit. cake and some suitable beverage is
and flavor that would be entirely lost in
more elaborate meal. Most of tiae hot
dishes which are simple enough and most
whether they are prepared in tie chafing
dish or. over the gas range, are quickly
made dishes and are, in reality, merely
something heated in cream sauce or one
made by the same rules of proportion
which ntn,a never vary as to the quantity Of
this foundation properly made a very great
variety of de1icacies may be evolved from
meats, poultry, fish, vegetables. etc By
adding different seasonings and fiavorings
such as celery salt, spices. table sauces,
paprika. curry powder. parsley. lemons
and eggs, all of which are necessities in a
well regulated household. this meal may
not only be a source of pleasure, but one
OF instruction as well as it gives all an
opportunity to try their powers of inven-
ton in the preparation Of some dainty bit
of economy out of the plainest materials
For the young or inexperienced housewives
who have not a reliable recipe for cream
sauce we Will venture to again publish the
formula:
CREAM SAUCE.
This IS considered the keynote to all cu1-
mary knowledge. One important feature
in making this sauce is to have it white.
Another that it must be the same consis-
and above all it must not be pasty. The
best -four to use is patent or straight
bread -four Cornstarch makes a beautiful
smooth white sauce, delicate, but not 30
palatable as sauce made with flour.
Measure your materials and have them
conveniently. near the stove before you
begin to make tine sauce, else you may
have it OF color or Iumpy. First measure
two even tablespoonfuls Of -four; then with
fuls of butter; place this in a small agate
saucepan. Next measure full half pint
IN " cum hut tos ievei c,,nf, nas c The
cup on cooking table which should be near
the stove Salt, pepper and any other In
table. Now heat the butter without color
ing it ever so slightly; take from the fire
and stir in the -four to a smooth paste then
add the milk. which may be warm or cold,
but not scalding hot, and again place over
the fire and stir until it begins to tilicken.
Add half teaspoonful OF salt and pepper
(white) to taste, let come to a boh and it is
ready to serve 1t takes but few minutes
to make this, and If you are careful al
ways to follow directions you never fail in
having a smooth white delicious sauce
If it can not be served at once it may be
kept hot for some time by placing over an
other vessel of boiling water and should be
covered to prevent the hardening of the
surface which will make the sauce un-
slightly If stirred down into it A properly
made cream sauce may be reheated so that
when necessity demands it may be made
some hours previous to serving when COM
bined with meat, fish. etc, in such dishes
as we have mentioned IN the beginning of
TOMATO JELLY WITH OLIVES
Put a pint of tomatoes in saucepan
with two three whole cloves. a blade
Of mace, small piece of bay leaf. q small
slice of onion, a teaspoonful of salt, quar-
ter of teaspoon Of paprika, and little
celery salt Simmer over the fire for 70
minutes and then strain through a sieve
Return to saucepan and add three table
spoons of gelatin which has been soaked
for half an hour in tree-fourths OF q cup
OF cold water Stir until dissolved, and
then strain through sieve See If 1t IS
of tarragon vinegar or lemon juice Wet
small plain uolds with cold water and
place three or four stoned olives IN the bot
tom, placing them on end. and cover with
each mold on crisp tender lettuce leaf with
a little mayonraiSe star on the top. II
the olives do rot stand upright in the
mold first pour in little Of the jelly and
let harden slightly: then pres ends Of
INDIAN SANDWICHES.
Put a cupfu1 of chopped ham in . chop
ping bowl on mortar with two tablespoons