Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-06-16

NOV is the time for simple social
affairs. Hot weather makes it
undesirable to have elaborate or
over-rich foods, yet the hostess will
wish to have guests frequently. An
ideal way of entertaining is to have
a porch or garden supper.
A group of happy and congenial
folk gathered about table laden
with the simple and easily prepared
foods lends an air of old-time true
hospitality. Let each guest serve
himself; he knows that this spells
camaraderie and promotes sociabil-
ity. Allow plenty of room at the
end of the table. Overcrowding
makes folks hot and uncomfortable.
To prepare the porch it is neces-
sary to have bamboo curtains or an
awning, screening the porch from
the view of the street. Then, too,
nearly every one now screens his
porch for protection from flies. Ar
range the table with fiat bowl of
flowers in the center and then place
the dishes, ETC., in place. Put
folding screen at the end of the
table if your porch adjoins another.
Have the food prepared and every
thing ready, so that just few min
utes will be required to place every
thing in position. Select a menu
that will require very little actual
effort. Use the platter style for con-
venience.
A Few Suggested Menus
Olives Sailed Nuts
Deviled Eggs, Parisienne
Potato Salad
Gelatin la Melba Iced Tea
Radishes Pickles
Baked Tomatoes (cold)
Fruit Salad
Molasses Cake Iced Coffee
Scallions Sliced Cucumbers
Cold-sliced Chicken
Coleslaw Sliced Tomatoes
Biscuits Berries
Sponge Cake Iced Tea
Sailed Peanuts Olives
Sliced Tongue Egg Salad
Tomatoes filled with Coleslaw
Pineapple Shortcake Iced Cocoa
Watercress Pepperhash
Salmon Salad
French-fried Potatoes
Gateau au Gellie Iced Tea
Sliced Onions Coleslaw
Welsh Rabbit
Toast Sliced Tomatoes
Peach Tarts Iced Cocoa
Radishes Watercress
Deviled Crabs
Potato Salad String Beans
Chocolate Layer Cake Iced Tea
Deviled Eggs, Parisienne
Boil one egg hard for each person.
Cut in half, cutting the length of the
egg. Rub the yolks through a fine
sieve into a bowl and then add to
every six eggs
Ome-halt cup of finely chopped
ham,
One onion, grated,
One green pepper, chopped fine,
One and one-half teaspoons of salt,
One teaspoon of puprika,
One-half teaspoon of mustard,
Sir tablespoons of n,ayonnaise
edressiftg.
Mix and then fill back into the
whites of egg. Mold up very high
and then roll in finely grated cheese
and dust with paprika. Roll in wax
paper. Set in ice box until ready to
serve. y.
Gelatin a la Melba
Cut slice of sponge cake. Place
on a fruit saucer and pour over i,
three tablespoons of sirup from a
jar of peaches and then place two
halves Of peaches on the cake. Dust
with pulverized sugar and top of
with fruit whip and a maraschinc
cherry.
Baked Tomatoes (Cold)
Select firm tomatoes. Cut slice
from the top and then with a spoon
carefully scoop out the centers. Ruiz
the outside of the tomatoes with
plenty of shortening. Place in g
baking dish and pour into the disi
holding the tomatoes one-half cup Of
water. This will prevent the skir
from bursting. Now place in bow
Four eggs,
Thyee-qaarter cup of milk,
Tsvo tablespoons of finely minced
parsley,
One tablespoon of grated onion,
One teaspoon of salt,
One-halt teaspoon of paprika,.
Beat to mix and then pour into tn,
\ tomatoes. Bake in a moderate ovei
until the custard is firm in the center
Cool and then set on ice to chill
Serve with Russian dressing.
Fruit Salad
Place in a bowl ,
0ns-hdlf cup of cocoanut,
Tico bananas, peeled and cut int,