The Washington times., 1904-10-22
q SUNDAY NIGHT SUPPER
THAT WILL BE ENJOYED At HONE
The Evening Meal Must Be Especially Dainty and
Appetizng on Sunday and the Chatting
Dish Is Again Brought Forth.

slightly beaten white of egg and pinch
OF chopped almonds sprinkled over IL.
Roast Pork and Celery Salad.
The roast Of pork was served hot on
Saturday for dinner. Now the portion
which remains is carefully cut into tiny
dice and mixed with au equal quantity
Of finely cut bIanched celery. A French
dressing is made with one-half of a
teaspOOnfuI OF salt. one-quarJer OF
teaspoonfuI OF white pepper; four table
spoonfuls Of olive oil and on table
spoonful OF taFragcn vinegar. This IS
wei mixed with the meat and celery.
and all put aside until supper time
then some mayOnnalse or cooked dress
ms is sIgnuy Lhlnued with vinegar or
lemon juice, the salad arranged on "a
DISH covered with the dressing and
gitrnlshed with ptmOlas and celery tips.
II a cooked dressing is used it has been
made 10y mixing together TWO we'll
beaten eSgsi one-quarter Of "a Cupful of
warm water, one-quarter of "a teaspoon
ful of salJ and dash OF cayenne; this
is stirred over hot water until thick as
custard, two tabiesp OOufuls OF butter
cut ln bits added and all set aside away
70 chill II whipped cream is used for
the chocolate a spoonful or two is stirred
la just before serving.
Brown Bread Fingers
The brown bread served with the
salad IS OF the Boston variety. and first
accompaniment 10 the baked beans.
Now IL Is cut in the thinnest Of slices.
spread with soft butter then with
mashed cream cheese. put together like
SANDWICHES ana cut In trim fingers.
The Sar&f oga chips were purchased OF
the grocer he had just received a
fresh lot which We're especially good.
All that was needed was 10 spread them
on nat pan ana warm through In the
oven.
AS an accompaniment to the dainty
little cakes, oranges and bananas were
chosen, ana a syrup made Tor them. one
cupEui OF sugar was boiled for 1--WE min
utes WITH 1ne-JhHd OF a cupful OF wa
ter Taking Sc from the fire one-quarter
or cuptul or SHERRY was stirred Ia. the
syrup poured over the sliced fruits and
all set aside 10 chill very thoroughly
IL our hostess had not cared 20 use
sherry she might have substituted the
same amount or syrup from a can Of
cherries or pineapplss.
Frothed Chocolates.
That she chocolate might not prove
too heavy drink, equal parts OF wa
ter and milk were used and oue-quarter
OF a square. of chocolate allowed for
each large cIpful After cutting fine the
chocolate was mixed with one teaspoon
ful OF sugar for each cupfuI. blended
with little boiling water. the fun
quantity OF water added. and all boiled
Tor three minutes. This was blended
covered double boiler until sent 10
the table. when few drops of vanilla
were added 10 give delcacy of flavor.
The cream which was very rich ana
thick, was iced before the smoking hoL
drink was poured in.
Dreamed Sweetbreads in the Chafng
Dish.
Having arranged all other courses the
hostess attends herself TO the prepara-
zion and cooking Of the sweetbreads.
on small tray she has ready the pre-
pared meat, and, on butterplates or i'm
fancy dishes. the other ingredieuts-one
heapiug tablespoonful OF butter. an
equal amount OF -four cupfu and "a
quarter of rich milk. salt, pepper. half a
teaspoouful of lemon juice and 81 tiny
pinch or mace The chanuS dish itself
stands on q tray. for she wishes 10 be
prepared for such au accident as AN
Overlooking lamp, she once burned
tabieclOth and her own hands from such
cause All are seated aL the table
ana conversation begins. Lighting The
lamp, she PUTS butter and -four into the
blazer stirring them together with am
Clled lockwood spOOn-she considers this
preferable 20 "a metal one because noise
less. Now she gradually adds the milk
ana. when the sauce has smoothly
tlickeued, seasons III, adds meat. lemon
juice. and mace slips the hot water pan
ludeEneath, and puts on the cover. Five
minutes later she serves 60.