Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-01-18
The Sunday Evening Meal

even on Saturday when baking Is going
on, need only be popped into clean
paper bag, the mouth Of the bag folded
over and fastened with slips or pins,
can be made ready when getting din
ner, laid on a pretty plate and set back
in the icebox to crisp. The oysters can
be put in individual ramekins at noon.
in the oven for fifteen minutes or so.
1t won't take long to boil the tea
kettle. and II your table Is set early In
the afternoon. with the table runners
crossed, pretty centerpiece of any
red woodsy berries. such as barberries,
wild rose, hips and haws, bitter sweet.
pepper berries or holly leftovers. with
little green to set them on. 1t Will pc
an easy matter to get your supper on.
usually put in an extra leaf on sun
days and set two or three extra pla ces
If any one. comes. everything Is ready.
and II they don't, 1t takes but mo-
ment to clear of the extra silver. A
samovar is a delightfully."- coy adjunct
even a good secondhand samovar Will
last a lifetime. OF course, extra crack
ers cakes. sailed nuts or jellies can be
near at hand on the emergency she'll to
be called on If necessary. win the
ways on hand. welcome waits. no mat
ter who comes.
Oysters in Ramekins.
Stamp out rounds of bread to MT the
bottom Of the individual ramekins. first
trimming off the crust. Toast, butter
and put buttered side down in the
dishes, moisten with very little OF
the oyster liquor lay as many oysters
on top as they will hold without crowd
ing. sprinkle lightly with salt and
pepper and put on several bits OF but
ter. Over the top sprinkle layer OF
finely rolled cracker crumbs. Set the
rarnekins in an oven of steady heat
and bake about ten or fifteen minutes
until the oysters "rufde" and the
crumbs are Drowned. Serve in the
ramekins in which they were cooked.
setting each on the service plate.
Serve lemon with these.
Angels on Horseback.
In spite of its name, this dish is a close
relative of our older friend "p'gs in
blankets" To make these tid-bits. wrap
each big plump oyster. drained and dried
and seasoned with salt and pepper, in
nice, thinly sliced blanket of bacon.
skewer with a wooden toothpick and
stick two cloves in the fat end of each
oyster Cook in hot frying pan or the
chatting dish blazer until the bacon is
crisp and the angel or pig" as you
choose to call it, Is ruffied around its
edges. Serve on small squares OF toast
with a garnish Of watercress and an olive
or tiny pickle as an appropriate finish.
Mutton and Caper Sandwiches.
Cold boiled or baked mutton minced
fine and mixed with chopped capers and
a bit of salad dressing to season. makes
a hearty sandwich and one generally
liked.
A Macedonia Sandwich.
ply of cooked vegetables. such as carrots.
string beans. asparagus Canned, Of
course). or other canned vegetables. Cut
the vegetables into small dice, season
with salt and pepper, add a little cold
boiled OF canned fish, either lobster or
the new canned haddock, whose reputa-
ton is coming to the fore, and a sus-
picion of mayonnaise or other salad
dressing and spread between slices Of
buttered bread.
Hot Club Sandwiches.
Butter twice the number of slices of
bread that you wish to have sand
witches. On one of each pair place
thin slice of chicken. Then broil as
many thin slices of ham or bacon as
you expect to make sandwiches and
while hot place on the other slice of
bread. Dip a lettuce leaf In mayon-
naise and place between the meats,
making a sandwich. Trim, cut diagon-
ally and serve at once while hot
Waldorf Sandwiches.
Cut white bread in thin slices and
spread with butter. Have ready a mix
ture made Of equal quantities apples. nuts
and celery chopped fine and mayonnaise
to moisten, and place between the slices |
of buttered bread. Cut In triangles.
Raspberry Jam Sandwiches.
Slice bread into fingers or triangies and
spread lightly with butter and raspberry