Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-03-30

"a IlXk cards, evenlnB snsSEss snS 49,,
H q ,.,tS Mment surely show the trend 'ol
~ tii,es. Folks ars rsturninS to q,
\ IN home prepared foods. :,
q Il ycu have occasion to sntsftaiz
4 4 -a,a eaests than can b ccmSsstably
n. q. "a Il the table. then use . buket
,vics II may s. used for : %sddinl
N N ..tfast. for the afternoon tee and IA
\ I>sss evening, and called q spread. Ths
\ M 100 4 served with the refreshmsnts'
( 80 ~ can either and u comfortable
Il .ises 10 cit or else stand up. &
[ 4 me buffet service IL used for ssrvin1
Nj |S /. ..owd in a small place, and Il ID usual
w 4 !. hayc the table Get up and nicely ar
y ,Tsrsed,, ! although this service may bt
..eS and served In platter style. a &;
4 smart function recently served the
& .rS.t luncheon in cafeteria style, and
q nroyed to be a great success. In.
n .s.sd Of trays, extra large size dinner
s.istes were used, and the fork and spoon
s..-.,e rolled in the napkin. This, with
\ \ ! sup, was placed ON the dinner plate
H ~ handed to the guest who then
ssss.d to TIA several small tables placed
sSout the room for helping Of the
X w, The arrangement Of the dishes de-
...Ss, largely upon the menu, the money
/ q hs expended upon It and the number
L = nests to, be served. It 10 possible
\ q. the housewife to arrange and serve
Z a aniendid menu by this method with
~ sid Of one person, for much. OF the
setual preparation can be done before.
kand. !. - ~.
/ and one cold dish, with either rolls but
fered or dainty bread and butter SAND ,
\ viches, with q dessert and the usual
! yelishes such as olives, pickles. rad
/ ishes and bonbons. In service OK snis
Ind you should keep In mind the iact
that the menu should be one that Is
easily eaten with . fork or . spoon.
4 This method will also prevent waste,
fbr once the food becomeS tossed 1t ID
almost sure to be wasted. II you have
scne young girl friends, by all means
~ them to preside at the various
tables, or else to take charge OF one por-
Hon OF the service. A punch is the
usual beverage at most social anairs,
followed by either tea, coffee or choc-
jlate with the food.
n Arrange to have plenty OF napkins,
and II this Is not possible you will fnd
| that you can purchase q paper nap.
lin that will prove to be close rival
Of the linen one. These paper napkins
are extra large and of linen-like tex
ture, and really help out very well.
Arrange the napkins with the silver
and also at each place where there Ia
Z service Of food; this will make for
Tie comfort Of your guests.
Some suggestive menus and bow to
pfve them: f.
No. 1 (,
Olives Salted Nuts
Celery
Creamed Chicken Tuscany
Nodded Vegetable Salad
Bread and Butter Sandwiches
Coffee leo Cream and Cake
Candies Mints =
h No. 4 -
Sweet Pickles Celery
Salted Walnuts
Molded Salmon Potato Salad
Whole Wheat Bread and Butter
Fancy Tsrts Ice Cream
No. s
Picked WsteSmelon Rlnd
esltsd Nuts Celery Olives
Chicken IL King or cuts OF thinly.
sliced Baked Ham
~ Potato Croquette , r..
Hot Biscuit Orange leo
Coffee
Pickles Olives
Cresmed Oysters D.
Chicken Salad Sandwiches
Tes, Coffee or: Chocolate ,
..,,., No. s n,,,.
nAo'snes c.,. ficS'es
Chicken and swestSsre.a sssas croqu.tt..
Coiesiaw - Buttered Rolls
Cake Ice Cream CoiTee
Recipes for twenty five persons.
Creamed Chicken Tuscany ,
Place in large saucepan
T1o quarts Of milk,
Itco cups Of -four,
Too Tablespoons of salt. ..-... r q,
Two teaspoons Of ic'ite pepper,
Une teaspoon of poprjko, r.,
U Une iepst teaspoon Of mustard,
one-hat' teaspoon OF nutmeg. :.
Stir or dissolve and bring slowly to
ooil, COOK for ten minutes, then add
TWO quarts Of chicken cut In inch
pieces one pound Of mushrooms that
nave been pealed and pdrboiled and
well drained; two tall cans Of well.
frained pimentos cut in pieces; one
lalf cup Of butter; one cup of we'll +.
afained capers.
Heat slowly to boiling point. then
ook Tor hfteen minutes, fill into Gus.
tsid cups, sprinkle the top with fried
meaacrumbs and garnish with one.
quarter of hard boiled egg.
Iae chicken may be brought to the
1ving table a little at time, thus
AeeMng hot until all are served.
10 prepare the chicken, select two
Me'pound stewing chickens and pre-
Eale In the usual manner and steam
until tender. Let cook In the liquid,
snd when cold cut in pieces about one
sncn; Fart Of this liquid can be used
pace OF milk In the sauce.
For this dish, open two cans Of con :
'0i1nle and place in a bowl, adding
t~o envelopes OF gelatin,
sad stand away for half an hour to
soak. Drain ~
roo cans Of peas,
ven and turn in mixing bowl and add
1nree nnree cups Of finely chopped celery,
s..nn, wme cup OF finely chopped green