The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1904-06-14
Sunday Suppers.
BY CORNELIA C. BRADFORD.
Principle of New York Cook
ing School.

Former Principle of New York COOK
ing School.
To a greater or lesser degree the
idea generally prevails that Sunday
meals should be heavier N more
elaborate than those planned for the
six weekdays. This probably orig
mated partly from a desire to empha-
size the day and partly because IL Is
the one day in the week on which
fathers and grown brothers are privi-
legged to enjoy three home meals
The planning and serving OF special
dishes is to be commended. but the
fact that they may be too hearty,
when lack OF usual exercise and work
is taken into consideration. is all too
frequently proven by the Monday
headache and lack OF mental energy.
Among more thoughtful people IL Is
quite customary to find a very plain
dinner, followed at night by a supper
which includes one or more hot dish
es. Such suppers are often spoken
Of as high teas"
AS to the elaboration OF menu. il
should depend wholly upon the
amount Of service which can be COM
manded. In one home. in a large
city, where cook and waitress are on
duty at night. theusual Sunday high
tea" is substantially like this:
Dreamed Sweetbreads in the Chatting
Dish
Cold Ham or Tongue
Cold Roast Beef
Hot Biscuits
Chicken Salad Cheese Waters
Ice Cream Fancy Cakes
This is really a hearty meal. 1t is
always served with punctilious cere-
mony, and while no formal invita-
tons are given in advance, the friends
who may drop in late in the after
Dol are usually asked to remain.
On the other hand. theEe often
recurs To the memory of the writer a
Sunday Ca table at which h has
~freQuei;y been a guest. A home OF
refinement but Of moderate means,
the one general maid had the latter
half of the day to herself. In the
morning one or the other of the
daughters Of the household prepared
! the necessary numbe of sandwiches
thin, crustless and filled with chop
ped celery, water-cress, grated cheese,
| chopped nuts or some simple mixture.
These were piled on a plate and cov-
cred with a napkin wrung out OF cold
| water; this was folded under the
plate and kept its contents in perfect
condition. So far as was possible,
| the ingredients for one hot dish were
measured out o. put together. Be
fore leaving the maid laid the table,
adding one or two extra covers for
any friends who might drop in. The
daughters took turns in the final
preparation of the meal. usually ac-
complished in less than half an hour,
and the result would be something
like the following:
Eggs in Tomato Sauce
| Water-cress Sandwiches
| Pineapple Cheese Baby PIN Olas
Prune Jelly Whipped Cream
Cake Coffee
Everything save the dessert was on
the table when the meal was an
nounced. The second course with
necessary plates and silver, was on
the s~ideboard. When the first course
was finished all soiled dishes were
passed to one end of the table; n
daughter swiftly piled them in or
derly fashion and carried them out.
while the other placed dessert and
dishes before the hostess A few
minutes work at the close of the
meal left all soiled dishes in a pan
of water ready for the maid.
One Of the results of our difficulties
in securing capable household service
is a growing disinclination to hospi-
tality so far as meals are concerned.
We want to give our best, and to
many chat best means elaboTStion
Of h usual routine to such a degree
that spontaneity and cordially are
often depressed. It would be well
for many of us if we would put aside
such ideas and-for one meal in the
week at least-plan menus sufficient
ly uncomplicated to admit of their
being enjoyed alike by hostess and
guest.
Suppose, then, tina for our Sunday
supper we plan some one hot dish
which is familiar IN either very
simple OIL can in large part be pre-
pared on Saturday or on Sunday
morning. With thisS there may OIL
may not be some cold dish which
with the dessert, is also made in a d
vance. Neat, thin slices frbm the
cold roast, pretuly garnished with
parsley or lettuce and accompanied
by such relishes as h~orSe-radish
sliced cucumbers, olives, PIN Olas
chutney or mayonnaise, are Away:
we'll received. Cheese cruSts or wa
fers may also accompany any colo
fish or meat. The hot dish should
be, by preference. one which can
be steamed or stewed, as frying will
impart an odor to the clothes, whit,
baking-unless one has a gas oven
presupposes considerable attention Il
the fire or too long a time in thu
kitchen. Anything prepared in tn.
chatting dish is sure to be apropos, and
in very hot weather the coffee ma,
be supplanted by some iced drink
From the following list it ought Il
be possible to select a few dishe!
which. served singly, would provide Z
repertoire for the summer at least:
Creamed Meats, Fish or Eggs
Mock Venison.
SpaniSh Chickep