Daily capital journal. (Salem, Oregon) 1903-1919, 1904-05-21

meals should be heavier and more
elaborate than those planned for the
six week days. This probably orig
mated partly from a desire to empha-
size the day and partly because 1t is
the one day in the week on which
fathers and grown brothers are privil-
eyed 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 fire.
quently proven by the Monday head
ache and lack of mental energy.
Among more Thoughtful people 1t is
quite customary to find a very plain
dinner, followed at night by supper
which includes one or more hot dish
es. Such suppers are often spoken of
as "high teas"
AS to the elaboration Of menu, 1t
should depend wholly upon the amount
OF service which can be commanded.
In one home, in large city, where
cook and waitress are on duty at night
the usual Sunday high tea" is sub
stantially like this:
Creamed sweetbreads in the Chatting
Dish
Cold Ham or Tongue
Cold Roast Beef
Hot Biscuits
Chicken Salad Cheese Waters
Ice Cream Fancy Cakes
Coffee
This is really a hearty meal. 1t is
always served with punctilious cere
mony, and while no formal invitations
are given in advance the friends who
may drop in late IN the afternoon are
usually asked to remain.
On the other hand, there often re-
ours to the memory of the writer a
Sunday tea table at which she has fire.
auently been a guest. A home OF re-
fnement 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
number of Misunderstanding, crust |
less and filled with chopped celery, |
water-cress, grated cheese, chopped
nuts OF some simple mixture. These
were piled on plate and covered
with q 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 or put together.
Before 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 pre-
paration of the meal, usually accom-
plished in less than half an hour and
the result would be something like
the following;
Eggs in Tomato Sauce
Watercress Sandwiches
Pineapple Cheese Baby PIN olas
Prune Jelly Whipped Cream
Cake Coffee
There was, OF course, no waitress
Everything save the dessert was on
the table when the meal was announ.
ced. The second course, with neces-
sary plates and silver was on the
sideboard, When the first course was
finished all soiled dishes were passed
10 one end OF the table; one daugh-
ter swiftly piled them In orderly fash.
ion and carried them out, while the
other placed dessert and dishes be-
fore the hostess. A few minutes
work at the close OF the meal left all
soiled dishes in pan OF water ready
for the maid
One OF the results OF our difficulties
in securing capable household ser.
vice Is growing disinclination 70
hospitality so far as meals are CON
cerned We want TO give our best.
and too many that best means elabor-
alton OF the usual routine TO such a
degree that spontaneity and cordiality
are often repressed II would be well
for many Of us II we would put aside
such ideas and--for one meal In the
week at least--plan menus sdficient-
ly uncomplicated to admit Of their be
ing enjoyed alike by hostess and
guest.
Suppose, then. that for our Sunday
supper We plan some hot dish which
is familiar and either simple or can
in large part be prepared on Saturday
or on Sunday morning. With this
there may or may not be some cold
dish which, with the dessert, is also
made in advance. Neat, thin slices