Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1914-12-05
Holiday Dinners
By MARTHA MISSIONER.

Of snow in the air, even tho most staid
donesc nhs Sssn s't to aet
tho unusual and even-iet us whisper
holiday. occasion.
| The formal dinner accompanied by a
~ ei tb.t Of T rsasGn and and now Of SOUL
form of entertainment? The debu-
tante's first dinner. the dinner for the
dinner to meet tho now dauehter-i
law, or the dinner for our own old
friends where the hours slip away and
| tho conversation adds piqucntcy to
every course.
| oh, but they arc SO expensive" says
one doubling housewives. 'Oh, and they
echoes another, but they are Both mis-
taken. A formal dinner can be a per-
feet bore OF It can give as much Joy
hostess is a. wise one. a little fo fse
thought. a little study Of the market
and calm little talk with her servant.
fied. 'a'' 'Ano sSery'h'hs Is slmph-
To the unintiated, a dinner party
many. women who are not given 70 en-
Pertaining much really do not know
the ordnr OF a course dinner.
soup. ash; flesh. fowl. These are sup
ai,shes =, or to borrow from the French.
viands are tho principle dishes. En-.
tremets tho dishes served between the
served between any of the courses.
SOME SUGGESTIONS FOR
A FORMAL DINNER
There may be as many as twelve or
arse sIrh courses Ss. or there may be siS
osuvre." or relish" as We would ansli-
enWer IT s sor Tss soarss OF
sometime In the season, nusSmeions
arc served. Ordinarily, however, we
serve oysters or clans as a 1rst course.
as its sharp sauco is a good appetizer
The second course is soup. A clear
SOUP ia best when Il is TO 30 dinner
passed gsl, after the soup;
baked no napkin IS used. and z sauce
Mei ferys 5f. With bal. # Boiled potatoes go
atiEE aSs,,Se il cut into balls.
Omitted WITH psrfs satupse 9e T Tsss
entree may be a. chicken patfie on aweef
| BREADS crenmed.
roast with one appropriate vegetable on
The plate. such as lamb and peas. or
beef xi and muehro9ms.
brussels sprouts artichokes II the
only one is permitted Besides i the e'e DOS
may be served. %
Seventh course. Frozen punch or
cheese omlette or suffle.
Eighth course. Poultry and 6alad
or game and salad. The portions OF
! FOWL are not passed, but are placed on
it may be as hot as possible. with
re less stately function t ehesse takes
course. s.''s
When salad is served with game or
served Immediately after, as q s ,ann ts
course. which is Better than Leaving iS
until after the dessert. as cheese is
! TOO heavy food to top of a formal
Ninth course. Sweet pudainss. Ba-
Tarian cream, etc.
| frozen dessert. Cakes, brandisd
R{ sls pr ssrsed gnpger or vine
glacc. and bonbon..
Twelfth course. Coffee and liquors.
may be omitted. For Instance the first.
fourth h; fift, and seventh: and choice.
or any one OF them be dropped.
In American homes the coffee is usu-
ally served at the table in small after
In the, preparation of this dinner
much OF II can be done on the previous
l
made and hors. d oeuvrc prepared. SO
that the actual cooking and preparing
Only tns ta DC an" the aaS Of With e az the
tompt the Impossible, and any woman
Vii S have ome or two tried
she does not have enough assistance In
the occasion. Then it is Well to give
them a written schedule to follow,
SOME RECIPES THAT
ARE NOT EXPENSIVE
choises may Be Used. Boil i in sai te
water until tender and serve with Iiol-
landaise sauce.
spring chicken down the back. as for
broiiing; remove the breast bone then
cut into four pieces. giving two breast T.
salt and pepper and roll in ilour Fry
IN hot fat; Drain and place on paper
ina n o9 9rn,s oven Serve on lettuce leaves
Rum OmIette. Make either French
o.. or a h beaten .o.mletts. using u little
hs dish anf hoans tie Sn eppsn Place
dered sugar and pour on a few spoon
not touch With maee n and f f IT.
table. It VIII burn until 1t Is a golden
br9aSwn no,r This ms may be served as sew
Bavnrian Cream Withont Cream.
Make custard OF one pint milk. the
fuls of sugar: add q dash OF salt and
a teaspoonfu1 of vanilla. Soak an ouncel
add to. mixture. When Ii thickens ani
begins to boil remove from hrc. When,
II begins TO stiften fold in carefully
tho whites OF three eggs whipped into
stif froth. Turn into Tolds to set |
Servo very cold.
Braised or fillot Of beef cooked 40
cording to any good recipe makes the
best meat course,