The Montgomery advertiser., 1906-04-21
A simple Dinner Menu.

friend has furnished me with a text for our weekly article and. as 1t Is Tn line with the experience or many wom7 en. do feel that cannot do better than to quote a few lines Tt Is nara to tell what is the best method to adopt when entertaining number of friends at a meal as I keep no maid. very few of the Iaidies here do as 1t is almost impossible to get one: those who are here ask an exorbitant wage. are poor cooks and have no idea how to serve n meal. How can best accomplish the simple entertaining of friendsY
 There are few of us who have not, at some time or other. been called 10 20 through with this experience and so, for the sake of the younger housewives who are struggling with the prop lem. let me give few hints from the pages of experience.
 When guests are neighbors and so fellow sufferers because of the lack ana inefficiency of domestic servants they will understand and make due allow ance for certain short comings which are inevitable. Plan. the meal before hand with direct reference to making a minimum of cooking and serving at the last moment First select such dishes as can be prepared wholly or In part some time before the meal. Set the table ready for the first course and. if 1t is warm weather. the windows open and a strong breeze with much dust throw over all a cover made Of several breadths. of cheese cloth. &c., lect the china, glass and silver for the various courses and arrange on the sideboard or an, extra side table, put ting the set for. each course by itself In the kitchen put table as near to the communicating door as possible; keep half of it clear to receive the soii-
 .laA h platters, etc; on which to dish up tho hot food When the meal time arrives put the first course on the table be- fore asking your guests into the dining room; when 1t is finished they will. presumably, be deep in conversation while you are employed in changing the dishes Having every thing in readiness this will take but few mo- ments and you can resume your seat. When there is no host to do the honors it will relieve you if 'yop are at liber- ty to ask one or more of the guests to serve certain dishes. -"ss
 Take, for instance. the following dim ner menu which may be served in four or six courses as you may elect:
 Bouillon
 Devilled Salmon Cumcumber Sauce
 Praised Beef Brown Gravy
 Mashed Potatoes Green Peas
 Tomato Mayonnaise Cheese Walters
 Fruit Jelly Cake
 Coffee.
 The boulllon, mayonnaise, jelly and cake may be made the previous day. Early in the morning prepare the fish dish, using canned salmon: scald and peel the tomatoes, prepare the cheese waters Cor they can be bought in car tons), grate the cucumber. peel the po- tatoes, shell the peas, prepare the meat and put it in the oven. Then arrange the table. The vegetables selected will cook in about the same time and while they are cooking put the salad together. the fish in the oven, cut the cake, make the coffee (drip,) put the bread, butter and other cold eatables on the table and the soup on to heat. Fin ish the cucumber sauce, mash the po- tatoes, make the beef gravy and set the finished coffee in a pan of hot wat CT that it may keep at the right tenn perature yet not boil. All this will take about three quarters of an hour. less if you can have the assistance of some other member of the house. hold.
 In serving, remove the soup plates. take the fish from the oven and bring it In with the plates which have been standing on the warming shelf For the next course bring in the meat and vegetables; if you wish, you may also place the salad and waters on the table or make it as separate course When the salad Is finished clear the table and set on the dessert. The coffee may come on a moment later or you may walt until the dessert Is finished When guests are in the house for but one meal 1t is no slur upon your housekeep- ing if you close the door of the dining room when the meal Is over and forget that there Is such a thing as dish wash ing until after they have gone.
 Devilled Salmon.
 Open can of salmon and turn 1t out. removing all bones and skin. Put one tablespoonful of butter and one heaping tablespoonful of flour in a saucepan over the fire; when mixed add one half