Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-20
CHATTING DISH SUPPERS.

To get up tasty but inexpensive supper
at midnight is a task almost every woman
Is compelled to do at times. and IL one has
chatting dish and the materials in the
house cooking while entertaining friends is
real pleasure, and If a hostess realizes
that none but simple yet palatable dishes
should be attempted in a chatting dish the
expense of such a meal Will be but trifling,
and incidentally the things cooked will be
more of a success.
If either of the following menus should
be selected for an after-theater lunch the
cost of all for four persons will not eX-
coed 81:
Dreamed tongue.
Sweet potato sautc.
Bread and butter sandwiches.
Cream cheese. Barbecue.
WATERS Vienna chocolate.
Oyster rarebit.
Macaroon custard. Fig cake.
Dreamed Tongue Calves. This is a new
DISH hailing from Philadelphia. and. while
tasting much like sweetbreads. is even
more delicate. The tongue used is calves
and it may be prepared the day before
using. Boil in sailed water until tender
then cool in the water in which 1t was
cooked. Peel and trim off all the rough
pieces about the root, then slice in small
pieces. When ready to cream in the chatting
dish put into the blazer two tablespoon
fuls butter and three level tablespoonfu!s
flour. When hubby and blended add a cup
and half milk or cream half teaspoon
fui SAT- dash of cayenne grating of
nutmeg and a tablespoonful minced pars-
ley. Stir until smooth and creamy. add
two cupfuls of the sliced tongue. stir until
heated thoroughly then take up on hot
dish and set over the hot water pan while
you prepare the potatoes.
Sweet Potato Saute.-Have one pint sweet
potatoes cut in slices. Put into the blazer
two tablespoonfuls butter. and as soon as
hot lay in the potatoes. Sprinkle two table
Spoonfuls of sugar over the top of the po-
tatoes, and on top of the sugar pour lightly
two tablespoonfuls vinegar. Cook unit
brown. This twice cooking of the potatoes
makes them delightfully."- rich, yet dises; i5ie.
Serve on hot plates with the creamed
tongue.
Vienna Chocolate-While the first course
and the barbecue and cream cheese are
being eaten the Vienna chocolate may be
prepared ready to close the repaSt. Heat a
quart of milk to the boiling point. Put into
the blazer four ounces chocolate, cut in
small bits. two tablespoonfuls sugar and
three tabespoonfuls hot water Cook over
the flame until smooth and shiny. Add the
hot milk and half teaspoonful van...a.
with a little cinnamon If you like the com
bination. then whisk with a muddler or egg
beaten. Put into each cup spoonful whip
ped cream and pour the hot chocolate
over it.
Oyster Rarebit-Put into the chafng dish
one-half pint OF oysters with their own
liquor and cook a moment or two until
their edges begin to cookie. Turn into a
hot bowl. Put into the blazer one table
spoonful of butter, half pound of cheese,
finely crumbled grated, and one salt
spoonful each OF salt. paprika and mus
tard. Beat two eggs lightly, add the oyster
liquor which has been strained, and when
the cheese is melted pour in gradually,
stirring all the time. Add the oys,c"S. and
as soon as hot turn over toast o. crisp
crackers.
Macaroon Custard.-Haye in rc3i;uess
nine or ten macaroonS that haVr been
soaked in quarter cup of sherIN. Add
to the soaked macaroons the yoikS of two
eggs beaten lightly, a cup and a half of
milk. two tabespoonfuls sugar and one
tablespoonful each macaroon and bread
crumbs. Butter the blazer slightly, turn
in the custard. set over the hot water pan.
cover and cook from twenty to thirty min
utes. When about half done whip the
whites of the two eggs stiff with two table
spoonfuls sugar and two teaspoonfuls
lemon juice, and pile lightly on top of the
custard. Recover and finish the cooking.
French Dressing.For a French dressing
to go with the lettuce and celery hearts:
Put into a bowl half a teaspoonful salt and
a quarter of a teaspoonful paprika. Add
four tablespoonfuls of oil and stir until the
salt is dissolved and the pepper distributed
through the Oil. Beat in gradually one
tablespoonful vinegar.