Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-10-11
APPE:TlZERS SERVED
IN PLACE OF SOUP

Why do we consider 1t almost a social
blunder to omit soup from our daily
dinner?
Why have we adapted this one-time
very substantial dish. which still forms
the staple Of diet of many peasant huts,
to our modern system, wherein it serves
only as an appetizer? And why do we
consider it almost social blunder not
to eat soup?
We don't-not nowadays. There was
time when every middle class family
in the land began dinner with soup, ex-
cepting on holidays, like Christmas
and Thanksgiving, when raw oysters
preceded the soup.
But lots Of people don't like soup
Moreover, 1t is Considered fattening,
and so many forswear 1t. Others pass
it by because in its richer forms it is
too rich for the ordinary digestion. And
SO in some households soup is served
only occasionally. or else for luncheon
and not for dinner.
Instead Of soup an appetizer or an
entree Is served for dinner Here are
some suggestive ideas about the sort
Of thing to begin dinner with if you
don't have soup:
Appetizers.
A fruit appetizer is often tempting.
Grapefruit in any form. in its own
shell, garnished with a marshchino
cherry. or cut in dice and served in cups
or mixed with little orange or pine
apple. is always good. Diced pineapple.
with sugar and little lemon juice
sprinkled over 1t, is also good.
Then there are the various sorts of
canapes-tiny strips of toast spread
with some tidbit. Any of the fish pastes
can be used and garnished with sliced
hard-boiled egg or sliced olives. flashed
leftover meat can be moistened with a
little mayonnaise and spread on a strip
Of hot buttered toast, or meat minced
and heated in little cream or stock.
Use olives or hard-boiled eggs or lit
tie minced parsley for garnish.
Various vegetables can be used for
canapes. A slice Of ripe tomato topped
by a spoonful Of mayonnaise and placed
on a round Of buttered toast of the
same size IL delicious. A long strip Of
Of cucumber Tapped one over the other
It's enire length, each dotted with a bit
Of mayonnaise. Or a few diced beets
moistened with melted butter. very hot,
rounds Of buttered toast and garnished
with minced hard-boiled eggs.
Suitable Entrees.
All sorts of entrees are suitable for
beginning dinner when, in this new
American fashion, 1t Is omitted. Here
are some Of them:
A tiny individual pot Of Boston baked
beans, served with small slice of Bos-
ton brown bread.
Rice a La creole-rice cooked with
chicken Stock with bits of red and
green pepper in it-served in rame-
kins.
Macaroni. baked brown with grated
cheese and white sauce over 1t IN in
dividual dishes.
| CroQuettes OF any leftover meat. with
white: sauce or caper. sauce.
Devi1ed crabs or Holsters.
Fish croQuettes with tartare sauce.
Eggs in many forms. A Spanish
omelet or a ham or tongue omelet or a
! boiled egg but In, quarters in an in
dividual ramekin, covered with white
sauce and Drowned.
Hash made Of left-overs of meat
minced with sweet green pepper. stew
ed in a little stock. and then Drowned
and cut into neat squares or Drowned
| in ramekins.
Something with cheese in TIA white
sauce in which grated cheese is melt
| ed. poured over slice of toast, or a
white sauce with grated cheese and
minced green peppers poured over q
square Of toast or piece of short
bread.