The Washington times., 1925-04-06
RICITY
S|NPL|F|ES
COOKING
Current Is Timely Aid When
Preparing Meals for
Company
By STELLA ELIZABETH EL.AND

While most Of us enjoy having
guests we must admit that when we
are obliged to do our own cooking
we do not have them as often as
we would ike. Both hostess and
guests are usually put out, the host
ess because she must absent her
self from the guests for so long A.
time, and the guests because thew
are made to feel that they are civ.
ing trouble, q condition that T1er,
sons OF feeling will not tolerate.
So the hostess who IL doing her
own cooking keeps q very limited
dinner list, although charging II
might mean social and financial ad.
vancement for her husband.
Today, however, the electric
range has somewhat altered this
condition and q clever housewife
may so well manage that her en-.
tertaining will neither tire her nor
subject her guest to discomfort.
How does she do 1t? The following
dinner prepared and served for
eight people without help. The
dinner was served at seven and
all the guests save one had been at
my house since five in the after.
noon. Except for several hurried
trips to the kitchen which meant
an absence Of five minutes or less
l was with them the while.
Toasted Sardines
Roast Lamb--Currant Jelly
Roasted Potatoes and Onions
Fresh Peas
Chickory Salad
French Pancakes
Coffee
The dinner, though seemingly
elaborate, lie not. Everything was
prepared In the morning and all
that required to be done was the
pots put ON to cook. Potatoes and
onions were peeled and put into cold
water, the peas were she1Ied, washed
and put into a kettle, while the
chicory salad was cleaned, washed
and put on Ice. The sardines were
opened, the eggs were boiled and
chopped, and bread was sliced and
left in readiness in the breadbox
A lemon was sliced and put in the
refrigerator and the current Jelly
was placed in a serving dish and
disposed Of IN the same way. The
lamb was prepared and ready to put
into the electric range oven and
bake pan placed on the table. The
dining table was set before the
guests arrived and the dining room
closed.
Roast Lamb.
had purchased two shoulders of
lamb and had them boned and rolled.
This simplified the roasting and slso
the carving. A few bits Of garlic
were stuck into deep cuts here and
there in the meat and then Il was
sprinkled with salt. Pepper and flour.
started my electric range oven
heating at high" until the Their.
mometer registered $50 degrees. and
then / put I'm the roast and kept
it going at thigh" for half an hour
Then / basted the meat thoroughly.
put 1t back in the oven, reduced the
heat to medium: and continued
roasting it for an hour longer. BY
this time my guests had arrived
and slipped into the kitchen and
added my potatoes and onions to
the roast. The peas also put into
the oven at the same time with
Just cup Of water. These finished
cooking at low" heat without any
more attention.
Toasted Sardines.
When it was time for the dinner
to begin / went into the kitchen,
placed the sardines on slices Of
bread. and put these in the broiler
pan Of my electric range and
broiled them all at once, sprinkling
them before removing from the
broiler pan with chopped egg and
parsley and served them with q
slice of lemon for each portion.
The Gravy.
I removed the lamb to a platter
first, then potatoes and onions and
left them in the oven while I made
the gravy. While this was boiling
up I carved the meat, put the po-
tatoes and onions around 1t and
brought it in for my husband to
serve. Then dished up the peas.