The times. [volume] (Richmond, Va.) 1890-1903, 1902-07-20
sunday Might Supper.
and Flow to Serve ct.
By Mrs. Katherine E. Meges.

In many homes the Sunday supper is
the most unsatisfactory and unattractive
meal of the entire week, and is regarded
somewhat in the light of an evil to be
endured and put through in the most
convenient offhand manner.
AS a rule, the midday dinner of which
the majority Of people partake on Sun
day is an unusually heavy one, thereby
rendering light meal In the evening
not only acceptable, but for health S
sake, imperative However, this fact
does not excuse the hap-hazard service
which so often obtains in connection
with this meal. One may sup on bread
and tea, yet the absence Of the usual
Accomplishments does not warrant an,
untidy table or poor tea. Instead, the
very lack Of quantity necessitates rer-
lection Of quality in ell that pertains
to the meal s1'his may all be righted by
a little forethought. When planning the
weeks menus, one of the best Of the
many good ideas advanced by the mod
ern housewife this arranging Of ones
menus a week ahead, the Sunday even
ing tea should not be lost sight of, but
receive the consideration due it, instead
of being trusted to chance, as it so often
is For instance, IN some families the
handing out Of snack is the rula on
Sunday evenings; in others miscella-
neous lot of left-overs. sometimes NOT
even re-dished. are placed on the tahle
ana each person may eat or not, as he
chooses.
Both OF these practices are deplora blv
bad management, tc say nothing of an
pearances, for how a dish looks makes q
wonderful difference on the appetite The
snack habit occasions double the work
that the preparation Of a simple meal
to be eaten at table involves. and should
be condemned for that reason if no other
Most people have a justifable prejudice
against left-overs In view of this. the
economical woman, instead Of serving
the remnants of her Sunday dinner AZ
the evening meal, reserves them for the
next days luncheon, when by sk;lful
handling and combining with other ma
terials, she introduces them in a new
guise.
Very many persons cannot bring them
selves to the enjoyment of q meal con-
sisting wholly of cold food; and there is
no longer any reason, even on Sunday
evenings, why they should be called upon
to try. The erstwhie difficulty in the
way of having something warm and com
forting, with little or no trouble to speak
of, has been removed by the various
kinds Of oil and gas stoves which nova
days may be found in the most unpre-
tentious kitchens to say nothing OF the
chafing dish, whose merits are deservedly
appreciated by the progressive house,
wife.
With one warm dish. a cold meat
bread, preserves fruit, cake and tea, the
Sunday supper becomes meal appe-
tizing and complete. yet easy Of pre-
paration and service.
In this connection the following reci-
pes and suggestive menus may prove
helpful:
Anchovy Dreamed Eggs-Make cream
sauce, using for each half pint of milk
or white stock one ounce fresh butter
and one-half ounce flour. When thick
and smooth. season with salt, pepper.
and a mere hint of mace then turn into
1T six hard-boiled eggs cut in slices
Spread thin slices of toast with a little
aEchnyy paste; arrange on a hot platter