Evening star., 1902-08-16
Table and Kitchen.
Sunday Night Supper the Most De-
lightful Meal of the Week.


lightful Meal of the Week.
The Sunday night tea is the one especial
meal of the week which should be the
| most enjoyable to the family; first. because
the day brings all the members of the fam
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
informality adding much to the charm of
the meal. AS the chief interest is not Gen.
tered in Immediately satisfying hunger, as
is usually the case when the weekday
evening meal is served each member of
the family may take some part in the
preparation of the repast, either by sugges-
tiOn or more practical help, and make the
meal merrier one with their attempted
experiments in creating delicious some
thing in the chafing dish or with the aid
of that boon to housewives-the gas stove.
1t should not be an elaborate or very
bountiful meal, as 1t usually follows very
substantial dinner. Never more thar one
hot dish should be served, and in warm
weather this should not b. the rule, for
cold meats, salad or sandwiches, with
fruit. cake and some suitable beverage is
quite sufficient and gives that picnic charm
and flavor that would be entirely lost in a
more elaborate meal. Most of the hot
dishes which are simple enough and most
appropriate for the Sunday night tea,
WHt IntT IHSy are prepared III the CHiitiiS
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 never vary as to the quantity of ma
terials forming their foundation. With
this foundation properly made very great
variety of de'icacies may be evolved from
simple materials at hand, such as cold meats,
poultry, fish, vegetables, etc. BY adding
different seasonfngs and fiavorings, such
as celery salt, spices, table sauces, par1kd,
curry powder, parsley, lemons and eggs,
all of which are necessities in well regu-'
lated household, this meal may not only
be source of pleasure, but one of instruc-
tion wei, as it gives all an opportunity
to try their powers of invention in the
preparation of some dainty bit of economy
out of the plainest materials. Tor the
young or inexperienced houseWiv9 IS who
have not a reliable recipe for cream sauce
we will venture to again publish the for
mula:
Cream Sauce.
This is considered the keynote to all cul
mary knowledge. One important feature
in making this sauce is to have it white.
Another that it must be the same consist
ency always, never too thick or too thin,
and above all it must not be pasty. The
best flour t9 use is a patent or straight
bread flour. COrnStarch makes beautiful
smooth white sauce, delicate. but not so
palatab,e a sauce made with flour
Measure your UldltTIilS anu nave lUeii
conveniently near the stove before you be-
gin to make the sauce, or else you may
have it off color or lumpy. First measure
two even teaspoOnsfuls of flour: then with
same spoon measure two even tablespoon
fuls of butter place this in 4 small agate
saucepan. Next measure full half pint
cup of milk, not as much as you can carry
in a cup. but level cupful, first placing
the cup on cooking table which should be
near the stove Salt, pepper or any other
ingredient to be added should also be on
the table. Now heat the butter without
coloring it even so slightly; take from the
fire and stir in the flour 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
thicken. Add half a teaspoonful of salt
and pepper (white) to taste; let come to a
boil and it is ready to serve. 1t takes but
few minutes to make this, and if you are
careful to always follow directions you
never fail in having smooth, white de-
HcOus sauce. If it cannot be served al
once it may be kept hot for some time by
placing over another vessel of boiling
water, and should be covered to prevent
the hardening of the surface which will
make the sauce unsightly if stirred down
into it. A properly made cream sauce may
be reheated, so that when necessity de-
mands it may be made some hours previ-
Gus to serving. when combined with meat
fish, etc, in such dishes we have men
toned in the beginning of this article
AoeS SSAAJ " ALL Wives
Put a pint of tomatoes in a saucepan
with two or three whole cloves, a blade of
mace, a small piece of bay leaf, small
slice of onion, teaspoon of salt, quarter
of teaspoon Of paprika and a little Gel
cry salt. Simmer over the fire for twenty
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 three-fourths of a cup
of cold water. Stir until dissolved, and
then strain through a sieve. See if it is
seasoned to taste and add two tablespoons
of tarragon vinegar or lemon juice. Wet
small plain molds with cold water and
place three or four stoned olives in the
bottom, placing them end, and cover
with the Jelly. Set on ice to harden and
serve each mold on crisp tender lettuce
leaf with a little mayonnaise star on the
top. If the olives do not stand upright in
the mold. first pour in a little Of the jelly
and let harden slightly; then press ends
of olives into this
Indian Sandwiches.
Put a cupful of chopped ham in a. chop
ping bowl or mortar with two tablespoons
of creamed butter, a dash of paprika a
tablespoon of Indian chutney, a tablespoon
of vinegar from prepared horseradsh and
tablespoon Of finely minched cheryil
Pound to paste and spread on buttered,
thin slices of bread.
Butter Lobster.
Use a fresh lobster for this dish if YOU
can possibly obtain them.
Heat two level tablespoons of butter and
stir in same amount of -four and when
smooth and bubbling hot pour in a cup of
milk, or part milk and part cream, sea-
son to taste with salt, cayenne and Juice
of lemon. Add the lobster cut into rather
small pieces and heat thoroughly. Just be-
fore 1t is taken from the fire add two ia
blespoons of rich cream. Turn into little
patty cases, sprinkle fine bread crumbs
over the top, dot here and there with bits
of butter and brown in the oven and serve
very hot with lemon cut into quarters.
Dreaded Tongue Tomato Sauce.
Cut six slices of cold cooked tongue, half
can of tomatoes. slice of onion, a bit
of bay leaf, three tablespoons of butter,
three of flour, cne-third of a cup of bread
crumbs, one egg, salt and pepper. The
tongue should be cut in slices one-half inch
thick. Dip them into crumbs. then in the
beaten egg, then into crumbs again. and
saute them in butter, place on a hot dish
and pour the hot sauce around them Cook