Evening star., 1924-03-07

IA
~ satisfaction Is to serve lunch
~ con or supper in an informal
but attractive style rather
than in an elaborate formal manner.
Plate luncheons, II served in good
taste, afford novelty and good cheer,
and are very little trouble to prepare
If you choose menus that consist Of
one substantial dish, with possibly a
salad as an entree. a wholesome sweet
and an appetizing drink. You can buy
the large plates suitable for such
luncheons in many attractive designs.
Some are made with partitions to
keep the several kinds Of food sepa-
rate, while others are simply made
unusually large to suit the purpose.
Tb add charm to the occasion, with
the help of some paint and q stenciled
design. you can convert an old table
and some old chairs into m attrac-
tive dining set. providing you do not
already own such a set. The table
and chairs may be painted in a plain
solid color. or with an addition of
garlands of bright flowers. In either
case. such furniture is pretty and in
expensive, and just suited for a meal
served in dining room or before an
Doilies are better to use than a
tablecloth, as they are economical as
well as attractive. Linen crash made
into hemstitched squares or made
lace to match are very handsome, or
you can use doilies of colored linen in
old blue. rose, gray-Ereen or cream.
according to the color scheme of your
room.
"SeIf-Service'' Suppers.
An informal and perfectly enjoyable
plan of entertaining is to give a self
service" supper. For this you can
use Japanese lacquer trays Of uni
form design, or painted trays Of light
wood, and place on each tray plate
full of the principal dish to be served.
a buttered roll, and a glass or a cup
and saucer for whatever you intend
poured out from a table centrally
located. If possible. have near this
table tea wagon on which to carry
extra things and the dessert. unless
that is of sort that must be kept
hot.
If you own an electric chatting dish
and percolator, you can prepare de-
lightful supper on the table before
served and then use the trays, or not.
as you wish. Don't use fine china
ware: Use instead pottery bowls or
or blue-and-white mixing bowls will
provide something quaint as well as
serviceable. Paper napkins are sensi-
bic, cleanly and inexpensive to use
They may be white or with a dainty
Little bowls OF brass or decorated
pottery placed along the middle Of a
long. table would add charming
bowls with flowers. homemade con,
light for the "spread." use candles in
brass candlesticks. or hanging lam
terms fitted with electric bulbs.
Following are few suggestions on
what to serve for the main dish of a
supper or luncheon, and delicious des-
are good and not too familiar to have
lost their palatable qualities:
For the Main Dish.
Ham Toast With Stuffed Eggs-To a
cream sauce add two cupfuls OF
chopped ham. Have ready some
stuffed h eggs and a some @ siices dHs OF toas. tsc
yolk of hard-boiled eggs, mix IT thor
oughly with finely minced chicken
and with a little cream to blend the
white of the eggs with the mixture.
Pour the creamed ham over the toast
and garnish each portion with two
slices of the stuffed eggs. Place a
of egg and set the dish in a hot oven
until the butter melts and the eggs
are hot.
Beef Cheese-Buy a pound and a
cut 1t up; then put it in pan with
cold water, and simmer 1t for about
three hours. Flavor the beef with
nutmeg and pepper and salt, and take
care never to let the contents of the
pan really boil: Anything but the
most gentle. slow simmering will
ruin it. When the beef Is very ten
der. take 1t from the fire and pour a
af he into q mold Then
take four hard-boiled eggs and cut
them lr to slices, and put the slices In
a ring, standing up, round the sides
them I'll @ up. % Turn ~ out the stewed beer
very carefully into the mold, so as
not to displace the eggs, and fill up
the shape with gravy. When It Is
s spaghetti @ Il With Meat and vegeta-
bles-Boil four ounces of spaghetti
until it is tender: Heat three -fourths II $
contents through a sieve into the
cooked spaghetti. Put through the
meat grinder one-fourth Of a small
one cupful of cooked ham. and add
them to the mixture. Grease a bak-
Ing dish with the grease from the
cooked bacon and rub slice OF onion
ture, cover the top with cracker
crumbs and bits of butter and bake 1t
until 1t is set and brown.
Lamb With Peas and AsparaguS-Cut
some even pieces of rare. fairly thick
roast or boiled lamb. Dip the pieces
first into cream sauce, then into
cracker crumbs and fry them to a
delicate brown. Have enough cream
sauce to mix with half canful OF
peas and asparagus tips. Pour the
mixture round the outlets and garnish
the dish with parsley
Cheese Toast With Bacon-To make
the sauce, heat one pint of milk, and
when 1t has reached the boiling point
thicken it with a creamy paste made
of two tablespoonfuls Of flour and a
little cold milk into which you have
beaten one egg until the mixture Is
foamy. Set the whole at the back OF
the stove to simmer and slowly add
one cupful of cheese cut into small
pieces. AS the cheese dissolves, stir
the mixture. Fry some very thin.
lean bacon and have ready some thin
slices Of toast. Pour the cream sauce
over the toast and place a strip of bacon
on top of each piece. Then sprinkle
a very little grated cheese over the
bacon. Serve with olives.
Ribbon Jellies and Creams.
Very pretty effects can be obtained
by introducing two or three colors in
q jelly or blanc mango, as follows:
Make a lemon jelly from a packet
Jelly In the usual way, but add two
or three sheets OF gelatin. as It