Perth Amboy evening news., 1920-06-14
BY MRS. NJ. A. WILSON

copyright. 1920, by Public Service
Ledger Co, Inc. All rights reserved)
Dainty and attractive table during
the summer are pleasing to the eve
and tickle the palate. They cause the
housewife but little extra trouble. It
is easy to serve a platter meal during
n warm weather that permits a
mos ttractiNe arrangeent of the ia
BILE.
Remove tho crust from a loaf Of
bread and cream the butter and sea-
son with a little mustard and paprika
and spread lightly upon bread. Cut
Into thin slices. and then fold together
Make little paper cups. using paper
napkins. Place the bread and butter
sandwiches In the cups and fold and
then arrange for each service.
This does away with the bread and
butter plates, and somehow on a hot
day this seems especially good. Have
the salad cold and Grip and use a va
riety of dressing. Now the question
of dessert looms big. and l would
suggest h use OF plainly of fresh
fruit in the natural state. Heavy,
rich desserts have no place in the
A suggestion for planning a cold
evening meal:
.. -. i. Tomato Canape -. =. ..
Homemade Relish
Deviled Egg =. :. Bacon Garnish
Potato Salad Asparagus
Cherry Pie Iced Tea or Coffee
Sardine Canape
Radishes
Cold Cuts of Roast Chicken
English Cream Sauce
String Bean Salad
Cup Custard Coffee
Jellied Bouillon
Young Onions
Cherry Shortcake Coffee
Little Neck CLANS
Crab Meat Ravagotte
Sliced Tomatoes
Fresh Fruit Coffee
Celery Sardine and Potato Salad
String Beans and Sliced onions
Russian Dressing
Cherry RolyPoly Coffee
Cheese and Water-Cress Sandwiches
Tomato and Onion Salad
Bread Pudding Carmeal Sauce
Coffee
Fruit Cocktail
Salmon and Tomato Salad
Deviled Eggs
Mayonnaise Dressing
Fruit Cornstarch Pudding Coffee
Deviled Eggs
DeViled Eggs.
Hard boil three eggs and then re-
move the shell and rub the egg
through a fine sieve. Then add
One teaspoon of salt,
One-half teaspoon paprika,
One-quarter teaspoon of mustard,
Two drops of onion extract,
Two tablespoons of grated cheese,
Tw tablespoons of melted butter,
Mix with "A fork and then form into
Eggs and roll in finely chopped par
sley and garnish with strips of bacon.
Sardine Canape.
Open a box of sardines and then
drain free from oil. Mash fine and
then place in a small bowl and add
One teaspoon of grated onion.
Two tablespoons of m~ayonnaise
dressing .
Mix and then spread on strips of
toast and dust with p%aprika.
English Cream Sauce.
Place In a small bowl
Three tablespoons of evaporated
milk.
One teaspoon of mustard,
One teaspoon of salt.
One half teaspoon of paprfka-
Beat slowly to mix and then add
slowly eight tablespoons of salad oil
and a tablespoon of vinegar Beat I'M
til thick and creamy.
Crab meat Ravagotte
Wash the crab shells thoroughly.
Allow one large shell for each SER
vice. Place one pint of crab meat in
a mixing bowl and add
Four tablespoons OF finely minced
parsley,
One medium-sized onion,
Two green peppers,
One and one-half teaspoons of salt,
One-half teaspoon of mustard.
One-half teaspoon of paprika.
Toss with a fork to mix thorough
ly and then fill into the crab shells and
cover with ravagotte auce.
Rayagotte Sauce.
Place in a mixing bowl
One-half cup of cold cream sauce,
Two-thtrds cup of thick mayon-
naise,
One-half cup Of finely chopped par
sley,
Two onions. chopped fine.
One green pepper, minced very fine,
One teaspoon of mustard.
Mix thoroughly and then dust the
crabs with paprika. Set in a nest of
crisp lettuce leaves and serve
Celery Sardine and Potato Salad.
Pare and cut eight cold boilel. new
potatoes in this slices and then add
One u of finely chopped celery.
One cup of mayonnaise dressing,
Three onions. minced fine,