Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-09-21

TOLD
| kINTS

Cold dinners on Sunday ono OF the
rules insisted upon by a league to which the
Archbishop OF Canterbury has given his ep-
prevail az against the goddess sunday" Be
lieving that reform Of this kind should ba-
gin In high society. which Is the greatest
breaker Of the Sabbath. the association is
bending its energies toward interesting
DANES OF high degree. and a titled woman
has been asked To be president There has
also been a revival o. cold dinners on this
side OF the water this summer and they
have received the cachet Of society: not so
much on account OF Saba tn keeping az on
the score Of ''smartness." Ii was n French
man who first exploited the charm OF the
cold dinner in America and he began hts
experiment on clubmen famed for their
epicureanism. At first they feared the fcast
would be unsatisfactory, but as the admira-
bly, contrived menu unfolded they found all
their doubts slipping away. At the con
clusion of the dinner 1t was admitted that
the result was all that could I've desired and
the fashion was set. Black coffee is served
hot, the one concession on the menu,
While the cold dinner is to be commended
In hot weather. hot vegetable or two
something that can be prepared quickly and
easily, Will be preferred by most people at
TINS season. Particularly Is this the case
where the head of the house is not able to
be home for dinner during week days II
goes without saying, however that the Sab
a =
BILE for all concerned. There are any quaint
ty of satisfying dishes that can be made
ready on Saturday. entailing extra work
then, to be sure, but enabling the workers
TO rest on the morrow. In tho swing OF the
pendulum from the Puritan Salyba tn with
Its rigid observances. We have gone TO the
other extreme. and the day OF rest has
In many cases become the hardest day of
the week on those who serve A little fore
thought can easily eliminate a large part OF
the labor involved in getting up even a
specially nice dinner.
A Little co English Rejection.
II you can't think OF any good sub
stantial cold dishes. let me refresh your
memory with the enumeration of a few of
the good things provided a few weeks
ago at an English vicarage for a clerical
party of twenty. The men were to come
about o'clock and stay until nearly IL.
Tennis and croquet were the active enter
tainment provided, and tea and supper
We're both served and both cold. The list
OF edibles included ten pounds of salmon.
a leg of lamb. a boiled ham. two boiled
and two roast chickens. pigeon pie,
lamb outlets In aspic jelly, ordinary salad
and lobster salad. The 0weets were cher
ry tart. strawberry cream. cocoanut cake
and custard. Dutch fiummery and goose
berry pudding. An extraordinary good
showing this of appetizing and hearty cold
dishes, any of which would be appropriate
for the Sunday dinner.
Oyster and Clam Cocktails.
In serving a cold dinner, either clans or
| oysters. served In a cocktail, make an ad-
| mirable beginning. Despite their name,
/ there is nothing intoxicating or mysterious
! in their composition. To prepare these
appetizers allow half dozen small oys-
ters or little neck clans to each person.
and put on the ice. where they will become
thoroughly chilled For six covers mix
together in a cold bowl. beating well with
rnn fa1 nnnf t1 oh al
horseradish. tomato catsup and vinegar
ten teaspoonfuls lemon Juice and one of
tabasco. Have this dressing also where IL
will get very cold. When ready to serve
put CLAIMS or oysters in thin chilled
glasses. pour the sauce over. dividing
evenly between the glasses set each on a
plate and serve with thin slices buttered
brown bread or crlSped waters
Soup for Sunday Dinner.
If you elect to have soup for the Sunday
dinner 1t may be /. cold consomme liquid or
jelied: one Of the canned soups that come
already prepared simply requiring heating
and reducing or one OF the quickly pre-
pared cream soups. Did you ever try a pota-
to soup with olives? If you are going to
boil fresh potatoes for dinner, cook half
dozen extra for the soup. Boil also a hand
full of chives In cup of water for ten min
utes and heat a quart of milk in the double
boiler. When the milk comes to a boil add
the water and the chives. Meantime mash
v,
in tablespoonful OF butter and salt and
pepper to season. Add half the boiling milk
to the potatoes. stirring well: then put
through a colander. Add to the rest Of the
milk and chiyes and serve very hot with
croutons of toasted bread. These croutons
can be prepared at any time when there are
a few slices Of stale bread on hand and a
hot oven; then put in glass cans ready for
instant use. Cut slices of bread in tiny
squares lay on baking tins and set In the
oven. Every few moments open the oven
door and give the tins shake. When they
begin to color watch closely and as soon
good golden shade take out.
Cold Fish for Sunday Dinner.
Fish is at it's best cold. 1t is beautiful
to look at when garnished delicately with
cress, lettuce or lemon. A whole salmon
Is specially imposing, and even pound
or two nicely garnished needs no excuse.
Soft-shelled crabs with tartare sauce,
brook trout with mayonnaise, shrmps or
even the plebeian mussel served in Its
little shell make excellent cold dishes
Boiled Salmon With Sauce Tartare.
Salmon Is one Of the few fish that is
perfect when boiled, and is best eaten cold.
The freshness Of salmon can be deter
mined by the brilliancy Of the skin. the
full appearance of the eye and the bloody
gills. High-colored salmon is best, white
colored flesh denoting inferior quality.
Scrape the skin of the fish; wipe, and IL
you have no regular fish kettle with a
perforator lid lay on table, tie In a
kettle Of boiling sailed water. Push the
kettle back the fire, where IT will
simmer gently, instead OF boiling hard,
and cook. allowing about six minutes to
the pound Remove carefully, drain and
chill. If the fish breaks and looks bad
ly, take out the bones flake, pile lightly
on the platter and pour the sauce over 1t.
This may be a hot sauce Hollandaise or a
cold sauce tartare.
Sauce Tartare.
This is one of the stendbys that no house
keeper liable to the unexpected irruption OF
guests should be without. 1t can be used
In an emergency for so many different
things. 1t is delicious with fish, cod or hot
broiled or deviled chicken. tongue. beef
caultiower or potato salad. 1t is easy to
make the only essentials being good ma
terials everything cold, and the oil added
very slowly at first. After that IL may be
poured in in larger quantities and fire.
ouently. Mix in a small bowl one-half tea
spoonful dry musta-1 the same amount
each of powdered sugar and salt and a
quarter teaspoonful cayenne. Add the yolks
nd sri "A