Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1905-08-17
THE HOSPITALITY PANTRY
By MARTHA CoBB SANFORD.

by MARTHA COBB SANFORD.
Every successful housekeeper
can be an equally successful hos
tess. AS matter Of fact, however,
the homes where the chance guest
is spontaneously welcome are few
and far between and all. seeming,
because Of lack OF forethought and
planning.
IL is really q simple thing to serve
q hasty luncheon or supper. that
shall also be tasty-though IL may
not sound 50. Tho first thing il 10
START Hospitality paptrya - emer.
Rency larder. Is u we're. Nov SUP
pose ID is stocked with the following
permanent supplies; canned soup,
chicken, tongue, tomatoes, sardines
and mushrooms, homemade jellies
and preserves, crackers and fancy
waters, potted cheese, pickles and
olives, chopped nuts, ginger ale and
other beverages.
If some one OF the family brings a
friend home unexpectedly to lun-
cheon, instead of worrying and fret
ting over not having anything ade-
quate TO the occasion call the hospi-
tality pantry to aid. Inside of three
quarters Of an hour, the following
menu can be prepared. First course
clear coup in bouillon cups, serv-
ed with popcorn in place of crackers
or bread. "a good way to pop the
corn is to drop it into hot lard in
deep frying pan. covered of course.
The corn pops quickly and every
kernel is large and soft). Second
conrse-cold tongue, olives, jelly,
and stewed tomato poured over hot
buttered toast.
II you are fortunate to have any
apple on hand (and it's q good plan
to make these a permanent supply,
too). make the next course a salad.
Select as many large tart apple as
needed, cut out the insides, and
then refill the centers with a mix
ture of chopped apples and nuts,
and cream salad dressing. Tomake
the latter, beat two eggs until light
and add one teaspoonful sugar, q
scant half teaspoonful salt and the
same quantity Of mustard. Then
stir in three tablespoonfuls vinegar
and finally one tablespoonful cream.
Place the bowl in q pan of boiling
water or over the tea kettle and stir
until it is of the desired thickness.
This dressing can be made and if
covered, kept in the ice chest, for a
week or longer. Il can be used for
any salad served with mayonnaise
dressing and is preferred by many
to the dressing made with oil.
Preserved peaches or fruit of any
kind will make good dessert and
should be followed with coffee,
crackers and cheese.
Another possible menu possible
TO serve from these same supplies
and equally easy to prepare might
consist OF tomato puree, creamed
chicken with mushrooms, hot but
tered toast, cut in triangular shape
and egg salad with sardine mayon-
naise dressing. The latter is made
by rubbing into the cream dressing
above, three or four sardines, skin
ned, boned and mashed to a paste.
Cocoa and fancy waters would top
OF the luncheon appropriately.
There are many supplies that
make excellent temporary contribu-
tiOns to the emergency larder.
Store away an extra pot of baked
beans for instance. and if no guest
happens in soon after the baking.
the family will see that they are not
wasted. Supplies of fruitshould be
renewed as occasion demands.
Apple-sauce never goes begging,
and as for "readymade'' desserts.
they are the social housekeeper'
joy and pride. Lemon. cideror cof-
fee jelly, cake, baked custards,
chocolate pudding and twenty other
puddings, too well known to every
cook TO call for recipes, are the
kinds of sweets that can stand
aside and cool" for day or two un-
TIL the unexpected happens in the
shape of guest to dinner.
Naturally it is impossible to keep
such q closet of goodies as this
temptingly sweet and inviting with
out having it scrupulously clean.
The closet shelves should be fire.
quently wiped OF with boraz suds,
and borax should be sprinkled free
ly under the fresh papers, as it will
keep out insects and purify the
air.
Where there are young people in
the family, there viii be repeated
calls for evening refreshments, and
success in meeting the demands of
such occasions make for a hostess's
assured popularity. Iced or hot
drinks, according to the season.,
| sh0fld ha Served for Snoh fae4;~;