Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-02-11

! IN Sulludt should be made
"a day of rest" as far az
| NM possible for all concerned.
| w the Sunday dinner-perhaps
the only time in the week
when the whole family are gathered to-
gether and extra guests are apt to be
on hand-should be a little out of the
ordinary and as good as the purse war
rants. To begin with. the table should
be laid as attractively as possible. for
| there is plenty of time on the Sabbath to
thoroughly enjoy the picture that a care
| fully set table makes. The board need
not be fancifully decorated. but the
napery must he white and glossy. and the
glass must be clear and sparkling. the
silver bright. and the china pretty and
dainty, even if inexpensive. Have an eye
to color effects. and make study OF
garnishing. Nothing looks prettier than
a garnish of green things such as psrs-
ley, cress. lettuce and celery tops
In laying in your Sunday supplies, get
an extra :; or > cents worth of parsley
and keep in glass on the kitchen win
1 dow sill ready for use. A tablespoonful
of minced parsley scattered over each
plate of cream soup before sending ii To
the table makes a vast difference i'm its
! Thin slices of lemon make pretty as
we'll as an appetizing garnish for many
things. In setting the table see that the
! oil and vinegar cruets, the salts and pep
perS are full land not bit sticky or
cloudy on the outside. Place the knives.
! forks and spoons symmetrcally, the ends
of the handles coming exactly to the
F, edge of the table For the center of the
table a fresh. pretty centerpiece. with
small jardiniere of growing ferns and
woodSy things or a vase with just a few
/ flowers give a keynote Of daintiness. On
1 either side. or at diagonal corners, have
eompotiers or any pretty low dish with
| relishes. If celery is To be eaten have 1t
| scraped until snowy white. If radishes,
/ cut them to simulate half-opened roses.
| II mold of jelly be sure il is clear and
transparent. Pickles or olives should not
| be overcrowded on "A dish Have the
| bread cut in thin slices and arranged in
| an overlapping row. The butter. if put
| on the table. should be nodded i'm little
pats or cut in even blocks or cubes.
If the soup is a clear variety haze It
I sparkling. IL thick soup have ID smooth
and creamy looking. If vegetable. cut the
vegetables in neat. attractive pieces. See
! that the soups, meats and vegetables
are served hot the vegetables cooked so
! as to retain form and color. These are
| all little things in themselves, but they
! make a tremendous difference in the at
| tractiveness of the table. 3
In making out the fHenu for a dinner
! must know the markets. Just now the
poultry season is getting near its, end
Roasting chickens are little old for
! that purpose. but capons are still the
best. As they are expensive. one must
| arrange other dishes so TO keep within
! the limit set.
F., In small family il. is a good plan to
! buy a six or seven pound capon and
| have il cut in two, leaving one-half ut
! the butchers to be sent later in the week.
] For a larger family the whole is none
| too much. whas is left over will~make
a delicious salad for supper. or creamed
chicken or patties for Mondays dinner
or luncheon.
An appetizing first course for a SUNDAY
dinner is of sardines or anchovy filets,
served with lemon. Have these on the
table when the meal is announced serv-
ing them on small individual plates. like
the bread and butter kind.
The anchovy Glets may be purchased
in cans. jars or kegs, laid down i'm oil
or spiced AS they are simply used as
appetZers. Russian fashion. only few
at time are required. The Russians
serve thin slices of onion with them,
but Americans ordinarily prefer lemon.
The capon is roasted the same as chick
ems. stuffing with truff1es chestnuts, sau-
sages, olives or a plain bread stuffing as
preferred.