Every evening, Wilmington daily commercial., 1918-08-31

Sandwiches are always desirable for
a Sunday night supper. especially II II is
the pass around kind, or you can have
IL on the veranda or on the lawn. With
the present method Of observing time,
supper can be early enough 10 have II
before lights arc necessary.
War bread docs not make very good
looking sandwiches; il is so hand 10 cut
into smooth shoes; but II Is heavy m
calorics food-fuel value) and we arc not
particular about looks these days. We
can have war-brcad sandwiches with
filing of cream cheese smashed with a
little French dressing. chopped plmento,
and nuts And. by the way such sand
witches are especially fine when the bread
Is toasted.
There arc East India sandwiches,
made OF the mashed yolks Of hard-bolled
eggs mixed with q little chopped mustard
pickle, peppers. and tomato. ANY relish
can be used in these. In making these
sandwiches. sprinkle each slice OF bread
with the chopped white Of egg, spread
on your mixture, and put together
To drink there IS the ever popular iced
tea, iced coffee or chocolate, and IN either
the coffee or chocolate a spoonful OF ice
cream is a welcome addition.
For dessert. there can be ice cream,
q fruit, and II is possible TO make de-
Ecious cakes out Of the war hours.
For the main course Il Is quite easy
70 prepare something in advance, either
a cold or hot dish that will be delicious
and nourishing, and here arr few sug-
gcstIons-
SHRIMP DELIGHT
One large can OF shrimp: open ard
soak In water on ice for hall an hour Dis
solve half box Of gelatinc In enough cold
water to cover; then add a cup OF boiling
water, pinch of salt and the juicc and
rnd OF two lemons Strain into 8 ring
mould, putting in half the shrimps. Set
on ice. When ready TO serve place lettuce
leaves with the rest of the shrimps in the
middle, and garnish with the mavonnaise
and slices of lemon.
VEGETABLE SALAD.
This is served on a platter: the foun-
dation of lettuce, outside ring of chopped
carrots, next within is potatoes, and IN
the middle chopped beets, topped with
a few green peas-all cold, of course,
and with a fine French dressing.
HAM AND TOMATO PIE.
One pound of tomatoes (sliced.
Half a pound Of ham Cooked or raw.
On tablespoonful of CHOPPED onion.
Two teaspoonfuls of chopped parsley.
Teacupful of stale breadcrumbs.
Seasoning.
Cut the ham in pieces easily helped,
put it In layers, with the other ingredients,
In a pie-dish--let the last layer be of
crumbs.
Put a few shavings of dripping on the
top of these, and bake about half an hour
in q moderate oven.
Or you can use boiled rice or macronl
instead of crumbs
cREAMED HAM AND CUCUMBER.
Half pAund of cooked or raw ham
Qatter beN)
Half a pound of cucumber.
One tablespoonful of chopped onion.
Half a pint of milk.
Half a pint of vegetable stock.
Three-quarters of an ounce OF corn
-four. or potato -four, or ground nee.
Salt, pepper, nutmeg.
Cut the peeled cucumber and ham INTO
one-inch cubes, put these in pan with
the stock, onion, and a very little salt
none if the ham is salty.
Simmer till meat and vegetable are
quite tender, usually about half an hour.
Pour into the thickening to be used,
mixed thinly and smoothly with the milk.
Stir gently and simmer for five minutes.
Season to taste, being very cautious
with the nutmeg Turn into hot dish.
WAR COOKIES.
One cup of cornmeal.