The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1904-09-20
A FEW DETACHABLE DISHES FOR
THE DAINTY SUNDAY NIGHT TEA
Everything on the Menu May Be Prepared Early
in the Day and Set Aside.

One of the delights Of midsummer
days, when everyone sympathizes with
Sydney Smiths desire 10 take off his
flesh and sit In his bones, is re dainty
Sunday night tea served on the porch or
lawn. Ia the city, as we'll as IN many
suburban homes, this is coming 10 he
an established custom. the meal as
well as the time Of its service being so
elastic as to include and accommodate
as many friends as may chance to drop
in, sure Of a warm welcome as well as
'summat good TO eat" Everything for
this informal al fresco meal can be made
ready before the maid goes out in the
afternoon, while the aftermath Of dishes
Is 50 small that they can be washed at
night or left over until morning
An English Summer Savory.
Wash the salad wen" are the direc-
tions given by the housewife to one of
her guests. and be absolutely sure that
IT is free from every suspicion Of grit.
Dry on a clean kitchen cloth. chop up
and put in your salad bowl. For the
dressing you will need the yolk of one
raw egg, two hard-boiled eggs, one fair
sized potato. one small onion. salad oil
vinegar. salt and pepper. Have your
hard-boiled eggs cold. Shell them, sep
arate the yolks from the whites. chop
llie " mites on q illdles ana rl,J the TOlkG
through n wire sieve. Set aside until
the dressing IS made and the salad is
ready to garnish. To make the dressing
put the yolk OF Ihe egg in a bowl and
beat wei with fork. Then add the
salad oil drop by drop until you get II
TO stiff sauce and your spoon will
stand up in it. Add salt, pepper, and
vinegar enough TO make il so it will
pour. Mash the potato. chop the onion,
mix well together. and add TO the salad
Pour on the dressing and garnish with
alternating heaps Of the whites and
yolks of pour hard-boileU eggs. If toma-
to IS used for this salad Il must never
be cut until the moment il is wanted for
eating, as the juice and pulp OF a ripe
frult drain away, leaving only the cellu-
lar framework
Beet and Potato Salad.
Another favorite salad at this house
is made OF cold boiled potatoes and
beets. These are sliced and well sprin-
kied with parsley, chervil and few
atoms of fine cut terragon. The dress
ing is made By one of the family. who
has a special I1nack in its connection.
For i've or six persons a tablespoonful
of salt and half the quantity OF pep
per are mixed in a tablespoon which IS
then filled three times cOnsecutively
with the best olive oil, stirring each
briskly until the condiments have been
thoroughly mixed This is tossed over
the salad IN the salad bowl together
Win a rev PARTICLES OF GEllFeS II so
Lastly, but before serving, a |
tablespoonful Of red wine vinegar is
sprinkled over all. followed by another
tossing Of the salad.
Neufchatel Cheese and Ripe Olive Salad.
This is an Arizona salad transplanted
here, where IL has become a standard
Sunday night dish with one family
Having very carefully prepared only the I
young leaves Of a tender lettuce per-
fectly free from dust or Its own bath
ing water, il is arranged in a shallow
salad bowl. each leaf forming a minia-
ture nest; chop ripe olives fine anC mix
with q NeufchaIci or Philadelphia cream
cheese. using a silver knife and spoon:
do not let steel touch II; then chill two
butter spatulas such as are used to
make the little butter balls in iced
water. and lightly form the cheese and
olive mixture into balls about the size
Of marbles, have some finely minced
parsley ready; roll each ball in that and
pace on the little lettuce leaves; lastly
pour over them two tGblespOOnfuls of
real home made mayOunaise, not the
manufactured salad dressing and you
have salad faStdiOuS and dainty vet
sufficient. with bread and fruit 10
satisfy temperate appetite. In both
Arizona and California the riDe olive
takes precedence Of the green with all
bon wants. but New Workers are not,
IS a general thing, educated up 20 H.
The ripe olives can always be obtained
here In the Syrian quarter. though some
OF the best Broccrs are beginning to