The Washington times., 1906-10-19
LITTLE THEKTER SUPPER
By CORNELIA c. BEDFORD.

Now that cold weather is with us
agin, theater parties are bing planned;
and after the performance, comes re-
freshments. For formal parties visit
10 some well-knOWn restaurant is the
thing, but for the party OF few init
mate friends, an informal home spread.
using q chatting dish for something NOT
is quite in order. one bright little wo-
man, whose purse was none too Wen
filled, delighted a triad OF wealthy
friends by serving them with clOei
homemade doughuuts and apples roast
cd then and there before a Tiny CRATE
FIRE Another, whose husband uau met
two friends at the close OF a perform
ance and asked them i'm for bite. md
ing that the range nre was OUT TOOK
her guests To the cellar Whefe tAey
hilaTlOusly -0asted oysters az the ca
paciOus mouth OF the furnace. rms
would not do or course, IoT party
planned in advance but the hostess
with a gift for devising appetiZing 1T
tie dishes, can readily prepare q spread
like the following,
Oyster Loaves Celery
NaVaTiuO salad
Cheese StraWs
Partisan Charlotte ErOthed Cocoa
Allow one pointed dinner TOu md
eight gOOd-siZed oysters Tor each per
son. Early in the day cut the top
from each roll, SCTdpe out the Crumb
and brush the pieces inside and out
with melted butter, then brown lightly
drain the oysters and put in con-
Venient bowl, also. measure out the
other necessary ingredients. For uTty
oysters allow one CupIuI ana q HalI OF
thin cream, three tapieSpoontG US each each
of butter and -four, and one tablespoon
ful of sherry When at the table al
night nut the butter In the blazer. light
the lamp and stir until melted. Add the
flour and blend and COOK Tor moment
then gradually add the cream ~ hen
the sauce is thick and smooth turn IN
the oysters. add salt and p4pTlka OF
cayenne to suit, slip the hot water pan
underneath, cover and COOK, stirring
occasionally until the oysters ruftie. Aud
the sherry and put out the light and
let stand for half minute Bring In
the rolls (Which have been Teheatcd in
a moderate oyen), nh them and serve
at once with the stalks Of blanched
celery.
The salad will need a pair of good
sized sWeetbreads. soaking them in cold
water which is changed until they took
white. Drain. place In saucepan with
q half teaspoOniul OF salt, lhln slice
of onion and boiling water 20 cover and
simmer for twenty minutes, then drop
into cold water until chilled Drain and
cut them in tiny dice win silver
knife. also dice one large boiled red
beet one cucumber Gf IL can be had1.
cut fine q dozen large olives and bleach
eel celery sufficient TO measure & hait
pint Seek a half package or gelatne
iu one pint Of strong, clear Feal or
chicken stock: when soft heat until dis
solved then strain. seasoning with salt
pepper, and three tablespOdniuls OF tar
ragon vinegar Put the prepared meat
and vegeta bles in alternating layers IN
Tiny. weJted moldS. hI with the cooled
Jelly. and set aside until hrn- Serve
in lettuce nests with mayOnuaise
',hC cheese straWs are made with
scraps of mn paste or little rich
plecruSt Poll il out very thin, sprinkle
with Stated cheese which has Deen
seasoned with cayenne, roll up hAe
"a Jelly roll, then with the pin roll out
again Repeat the sprinkling and fold