Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-29
WAGONETTE SUPPERS
FOR SUNDAY EVENING

The old-fashioned Sunday night supper
which follows the midday dinner, still
served on Sunday In many houses, is to
some persons the most delightful meal
OF the week. Lately a fad for SERVING
this supper in the living room or when
the weather makes it possible, on a We
I randa, has arisen. and the supper Is
planned beforehand so that it can be
| loaded on .wagonette and served from
| 1t. Those who eat can sit informally
about the living room or veranda and
| eat from plates held in the hand; or, II
the supper. be somewhat elaborate card
tables can be opened and spread with
| little trouble.
Minced ham canapes form a good start
er for the Sunday night supper They
can be prepared, partly. beforehand, and
at the last minute the toast can be made
To make them mince cold boiled ham,
season it we'll with red pepper and moisten
1t with melted butter. Make thin toast,
cut it in strips, butter It, spread 1t with
the ham paste and serve Immediately. i.
Stuffed eggs, fried in the chatting dish,
are a satisfying hot supper dish Boil
the required number of eggs for twenty
or thirty minutes. cool. remove the shells.
halve the eggs lengthwise and remove
the yolks. Add salt, pepper cayenne
Pepper, mustard, minced stuffed olives
and melted butter, mash the yolks and
mix with the seasoning and stuff the
whites. Skewer two halves together and
put aside until supper time Then dip
in egg and crumbs and fry golden brown
in hot butter in the blazer Of the chaflng
dish.
For cold dish pressed chicken is a
good choice. To make it boil plump
chicken until it is tender and then re-
move the meat from the bones and free
it from all fat. skin and gristle. Pull
pepper and salt and add two hearts of
celery chopped fine. Strain the liquid
in which the chicken was cooked and
| boil it down until 1t measures three cup
fuls. Add pepper. salt and half box
of gelatin moistened with g. little cold
water and pour over the chicken and
celery Mold in an earthen bowl COW
cred with plate weighed down with a
| Hatiron. Garnish with parsley and serve
! with currant or crabapple jelly.
Toasted English mullins are delicious
| with the chicken described. To make
them dissolve a cake of yeast and two
tablespoonfuls of granulated sugar in a
| cup of scalding milk added to a cup Of
| cold water Melt and add four table
spoonfuls OF butter. three cupfuls of
| flour and beat until smooth. Add three
| cupfuls more OF -four sifted, with q tea
set aside in buttered bowl, covered and
| warm. In about two hours form the
| dough into a dozen round biscuits. Cover
! and set aside again and then roll each
| biscuit out SO that it is about half an
| inch ihick. Bake brown on both sides
! on an ungreased griddle and then finish
| cooking on the back of the stove. They
| can be toasted the day after they are
| made.
No more delicious spring salad could
| be imagined than one made of cucumbers,
sliced thin; firm tomatoes, sliced thick,
and crisp, white lettuce leaves all chilled
for several hours and dressed with French
dressing. Balls Of cream cheese, rolled In
| minced parsley, and salt wafers buttered
and peppered and Drowned and served
either hot or cold, supplement this salad
Chocolate cream. served In stemmed
glasses with whipped cream, Is an easily
prepared dessert. To make II soak three
tablespoonfuls OF granulated gelatine In
a cupful Of cold water twenty minutes
Melt two ounces of chocolate over hot
water. add a quarter of a cupful OF gran.
ulated sugar, two tablespoonful of boil
ing water and little salt; stir smooth
and add a quart of milk. Beat five egg
yolks with half cupful OF sugar and add
smooth custard results. Add the soaked
gelatine and two teaspoonfuls Of vanills
and pour in bowl to harden.
Kisses are delicate enough to serve
with any dessert Make them OF three
egg whites beaten stiff, to which two
cupfuls Of powdered sugar. two teaspoon
fuls Of baking powder and two cups o.
shredded or grated cocoanut are added
Bake in spoonfuls on buttered paper unit
brown in q brisk oven.
II Syndicate.)