Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-04-03
by Mrs. VI. A. WILSON.

right rcscrvcd)
little time bride whose SOL
"ieT husband has just returned from
overseas wishes to entertain the in
laws. and she Is quite undecided as 10
whether TO have them for dinner or
10 servo some simple refreshments
such as ice cream and cake. late in
the evening. She is also very fear
iul that. without tho help of COM
petent maid, she will be unequal for
the occasion
Little Mrs. Ncwlywcd, entertain your
husbands relatives with an old
fashioned supper. This meal is quite
easy TO prepare and serve. Nearly all
al the preparations Of the meal may
DC done in the afternoon. and If you
nave chafng dish you may have the
soldier laddics toss up a rarebi,, pre-
pare scrambled eggs crcamed
dish.
Touches for Tables.
Before We begin with the prepare
tion Of the meal. let us start with the
table. Put in an extra leaf. then place
on the table pad or silence cloth and
'inS II out smooth. y low dish in the
center OF the table. with "A few flowers
or table fern. will make an attrac-
Now put II pair Of candlesticks at
equal distances apart and the chatting
nisn In front Of your place, put the
band is TO be seated. Now put in a
convenient place dish for the olives,
which are 20 be covered with cracked
ice dish for sailed nuts and sweet
sniced pickles. Near the chahng dish
put the plates. Now arrange the silver
~ INC usual manner put teacups at
The usual place.
Plum Menu In Advance.
1t iS no
forehand an attractive menu Try as
tnuch as possible TO avoid the delica-
Sc em,c or Feady,,o,eat food Nothing
an opportunity 10 feel that THE Kind
OF Me-, fo2d is popular with you.
In a5van ur 'G our menu several days day.
the day before. SO that YOU Viii have
ms, the actual preparation AZ the last
soraie; DC. satisfied with honey. old l.
fashioned food. | will give you a few
menus that you may choose from:
sailed Nuts "' Olives
Chicken la King
Celery Salad
Home made Charlotte Russo
Bacon Sandwich
NUTS Olives Pickles
Dev!lcd EGGS la Creme
Peach shor,cakc Tea
The mos, important point tina. makes
bread and butter. Bread must DC iiGh,
and nicely Drowned and delicious The
butter should be sweet and creamy.
am going to give YOU explicit instruc-
lions OIL how TO make raised tea bis
cult. and II you do just tel. you
The biscuits Will hc delicious.
TIE Real THERMOMETERS.
Now. in order that you have no fail
inEdc by using yeast to Tighten II mus,
toe treated just like Il plant. So II
you Viii get the thermometer that you
have hanging on the wall 20 tell the
daily temperature you VIII have a
working knowledge OF what is going
on IN tho dough mixture.
First. SIT tho Hour and then place
j; where it vii be abou; - degrees
Fahrenheit. This is important: II i
is hotter than this il VIII spoil the
bread. and II cooler the dough viii
bc long time raising.
second Place in the mixing bowl
Two cupfus of warm water. so
degrees Fahrenheit.
Five tablespoonful OF sugar,
Two tcaSpOonfu!s OF salt,
Three ;aOlcspoonfuls OF shortening.
Cover With Shortening.
stir until dissolved and then add one
yeast cake. crumOlinG II into tiny
bits stir again until dissolved and
Then with il tablespoon lift the -four
into the measuring cup, ieveiinE u
DOWN Add eight level cupfuls Of :iouI
Now work or knead for ten minutes
10 a smooth elastic bought. Clean gu;
the mixing bowl and then rub il wnll
with shortening. Place in !. the pre-
pared dough and turn it over 50 that
the top is thoroughly coated with
shortening.
shortening. This prevents crust from
forming.
Now wrap the bowl in clean cloth
and P 5Eo Where Il T b be w ayn1 ah
stove or On the radiator. Let rise for
three and a half hours and then knead
rise for one hour Now turn out on
moldinG board
Cut in Walnut Sizes.
kncad for few minutes and then
cut it off into pieces the size OF A
hands to round up nicely and then
place in n row on the edge of the
moiding board; When all the dough
hatten them between the palms Of the
hands. Place on a baking sheet. lcav-
ing a space of one and a half inches
between each bun: Let rise in warm
place for thirty minutes and then brush
with beaten egg. and bake in hot
oven from 4. to 10 m nutes AS it
to make these buns, you must start
them about S o'clock in the morning.
They arc delicious and we'll worth the
trouble of making.
Tomato Cnnnpc.
cut the tomatoes into very thin
season with salt and pepper. Now
place on plate.
One teaspoonful of butter,
One-half tcaspoonful Of mustard.
One-quartcr teaspoonful Of paprika,
one tablespoonful Of parsley.
Work 10 nice smooth paste and
then spread lightly over the tomato.
Place on small round cracker and
garnish with slice of hard-boilcd
csc.
Chicken In King.
SINCE and draw the chicken and
then cut as for stcwinG. Cook until
tender. Cool and then cut the meat
into onc-inch pieces. Now place In Il
saucepan
Two cupfuls Of milk
Onc-half cupful of chicken stock,
Onc-half cupful Of -four.
Stir or beat until dissolved and
then bring TO boil. Cook for five
minutes and then turn into the chat
ing dish. Add the prepared chicken
and remove the seeds from one green
pepper and chop. Prepare one
quarter pound Of mushrooms by peel
ing and cutting the stems and caps
in small Places. Place tho prepared
nuchrooms in the pan an. add one
Cupfui of water. Bring to a boil and
~1nR0 WII/E