The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1907-04-18
AT SIMPLE AFFAIRS
REFRESHMENTS FOR SMALL IN.
FORMAL ENTERTAINMENTS.
Suggestions for Impartine an Air U
Novelty as Well\as Dainty Per-
fectIon to the Enjoyable After
noon Tea.

uuently with small informal afternoon
teas-and, thanks to the growing spirit
of hospitality which deprecates mere
vulgar display, the number is increas-
ing-nothing is more acceptable than
suggestions whereby she can impart
to her simple feast touch OF novelty.
Beyond a cup of tea or chocolate the
refreshments served are so slight that
to make the desired impression they
must have a dainty perfection both as
to flavor and appearance not so neces-
sary at a larger and more varied af-
fair.
The first thing to be considered Is,
of course, sandwiches. Aim first to
tickle the palate, next to satisfy the
eye, and let novelty enter only when
II comes hand in hand with the first
precept.
1t seems hardly necessary to empha-
size that half the battle in making
dainty sandwiches lies in well made,
well sliced bread. Where the round
loaves baked for this purpose can be
produced good shape can be secured
with little trouble, otherwise to attain
the half circle which most housekeep-
ers like there must be great waste
both of time and bread.
Olives and Pimentoes.-For these
you can buy in bottles broken olives
which have been stoned The pimen-
toes come in small cans. Drain the
liquor from both olives and pimentoes
and chop fine. Add enough well sea-
soned mayonnaise to bind together
and make the mixture spread well.
Hard Boiled Eggs, Pimentoes and
| Pickles.-These are made as the
above, the eggs, both white and yell
low, chopped quite fine. to which is
added an equal quantity of chopped
| pimentoes and good pickles. Mix with
mayonnaise dressing and spread gen.
erously over the bread.
Chicken and Green Pepper.-The
! chicken should be prepared for this as
for salad, boiling until tender and al
lowing the fowl to cool in it's own
| liquor. The sandwiches are daintier
when only the breast is used, though
the dark meat can be added If desired.
| Strip the chicken, rejecting all skin
and gristle, and chop the meat fine.
Season with salt and cayenne pepper
Mix generously with mayonnaise dress
ing ard spread upon the bread;
sprinkle with finely minced sweet
green peppers. This makes most ap-
petizing sandwich.
Egg and Sardine.-Rub the yellow
of six hard boiled eggs to smooth
paste. add enough highly seasoned
mayonnaise to make thick, easily
spread mixture. Drain the oil from
three or four good French sardines; cut
off the heads and lay them open, re-
move the bones and scrape the skin.
Rub to paste and add to the egg and
mayonnaise, mixing thoroughly
Spread on thin slices of bread.
Tomato andwiches.-These are
very simple, and consist of firm, solid,
thinly sliced, well salted tomatoes, laid
between slices of lightly buttered
bread. know of no sandwich more
dainty or delicious. Do not be misled
into thinking that mayonnaise will i'm
prove them. In this class of sand
wiches belong the cucumber, either
thinly sliced and dipped into French
dressing or chopped and mixed with
mayonhaise. prefer the latter myself,
but both are good.
Oatmeal Macaroons-One cup of
white sugar, two large breakfast cups
of rolled oats, two eggs, one table
.spoonful of butter, one teaspoonful of
baking powder, one teasponlful of al
mond extract and a half teaspoonful
of salt. Beat the eggs well, add the
other ingredients and beat the batter
thoroughly. Drop pieces the size of a
walnut on well buttered tins, about
two inches apart. Bake in a quick
oven and leave on the tins a few min.
! utes before removing.
Marguerites.-To the white of a
well beaten egg add enough powdered
sugar to form a thin icing. Make the
mixture thick with chopped pecans
Spread on fresh thin soda crackers
and brown in a quick oven.