Every evening, Wilmington daily commercial., 1920-10-04
GOOD HOUSEKEEPING.
by Laura A. kirkmaa.
THAT FIRST STEP
IN ENTERTAINING

II have been married only short tune,
writes reader of this column. and
everybody IA the community (where
am a stranger) has been so cordial to me.
Now | wish 20 entertain them, a little,
and plan 10 give simple luncheon 10 slN
other young married women. What shall
sorve7 | shall have a maid in for the
day To cook and serve the meal.
The initial effort at entertaining in a
n~w community always demands par
ticularly careful thought-for first inn
prrssions anc apt 10 be lasting; and while
q seasoned hostess may adopt bizarre
custom and introduce unusual dishes n
beginner should cling fast TO the accepted
wsys OF doing things The following
Anchcon menu Is conventional and dainty.
Fried Sole. Hotel Style
Tartar Sauce
Escallopcd Eggplant Ramekins.
Stuffed Beet Salad,
Coffee. Ice Cream.
Small Cakes
Fried Sole, Hotel Style-(For six
guests YOU should have six small soles,
II, however, YOU prefer TO fry flletS of
sole IN the same way-which is delicious
YOU need buy only three large soles.
The directions for filleting are given
below: Wash and skin the SOLE cut off
the fins, and dry we'll Add a liberal
seasoning of salt and pepper TO l tea
spoonful Of -four and rub this we'll into
the fish. Then brush over with egg and
roll in very fincly-crlshed, stale bread
crumbs. lift the sole carefully into a
wire basket and lower il into deep hot
fat, allowing it 10 fry until it becomes
golden brown Double this recipe six
times for the six guests mentioned.)
Directions for filleting Keep the fish
wct, TO skin IT, Begin st the tail and cut
the skin across, loosenlng the skin around
the fins with the fingers. Tear off the skin
with the left hand. keeping the thumb of
the right hand well pressed over the back
bone TO prevent the removal Of the flesh
with the skin. Use a sharp knife for the
flleting keep it pressed to the bone, raise
the flesh carefully. remove the fillets,
shape them into symmetrically oval pieces
suitable for frying (An experienced cook
can get SIX fslless from two COod-slzed
solcs. but | have advised your buying
three fish because of the danger of your
cooks breaking some of the flllets. Keep
the small, leftover pieces on ice for family
use the next day. =
Escalloped Eggplant Ramekins Soak
the vegetable over night; slice in rounds
one inch thick; skin the rounds and cut
them INTO cubes ~ the morning. and boil
with a little water until soft Then turn
INTO the ramekIn., moIttening with melted
butter which has been seasoned with
finely-chopped onion, salt and pepper, and
bake covered with buttered breadcrumbs
until hot through and brown on top.
Serve 81 once.
Stuffed Beet Salad-Stuff medium
sized cold cooked beets with their own
scooped-out centres take care not to
break through the wall of the beet-cup
when scoopin them OUT mixed with
chopped sweet pickle. Moisten with a
French dressing and serve on a bed OF
lettuce leaves.
Tomorrow. Answered Letters.
All inquiries addressed TO Miss Kirl1nan
IN care Of the Efficient Housekeeping"
department VIII be answered In these
columns IN their turn. This requires con-
siderable time, however, owing to the
great number received. So if personal
or quicker reply Is desired. stamped and
self-sddressed envelope must be enclosed
with the question.-Ihe Editor.