The Washington times., 1925-04-13

"AKEN all in all, there is notn-
ing more interesting DC more
- thoroughly enjoyed than the
informal Sunday night supper JOE
then it is that one allows oneseH
Unlimited latitude as, to time, meth
DDS off serving, and things served.
LET us plan this intimate meal to
he little different and, therefore,
more attractive, with plenty OF food
70 enable us to make hospitality one
az its attributes. If the family rs
small. one of the happleSt ways OF
serving the meal is on tray before
the open fireplace. Or, II a Ilfeslue
A not to be had, there IS the pleas
ant custom of preparing at least
part of the cookery at the table by
fl,e use of a chatting dish or grill,
for there is always a certain fas-
cination both 10 locker on ana per-
former in following the delectable
connection from start to finish.
Eggs are among our best stand
hvs for the Sunday night supper,
and when served with attractive
sandwiches, the first part or the
meal at least, is complete. ror
Green Pepper Omeiet a PItalienne
wash six green peppers, remove
seeds and white veins, break into
small pieces and saute in four
tablespoonfIlls of fat until tender
Beat two eggs well and add one
fourth cupful of milk and one-fourth
ctIpful of grated cheese, one.haIf
teaspoonful of salt and one-eightn
teaspconful of paprika. Beat wei
together ard pour over the peppers:
Let cook over a slow fire until All
the mixture is cooked through, ana
l..
the omelet rs golden brown on
the bottom. Run a spatula around
and under the omelet, make slignt
incision with a knife through the
middle, and fold it over. Turn out
on a hot platter and serve lmrneol-
ately.
Nest Eggs.
Mold two cupfuls mashed po-
tatoes into five. potato balls, hat
ten slightly, and round out the
middle. Around the outer edge OF
this roll a long strip of bacon, fas-
tening with a toothpick. Drop an
egg in each mold. Sprinkle slight
Nv with salt and paprika. Place In
a hot broiling oven Watch care
fully, and turn the pan containing
nest, if necessary, so that the
bacon will be thoroughly done anu
the eggs nicely cooked. remove
and serve on a platter garnlsned
with parsley.
Tomato Eggs.
Cook one minced onion in one
GabIespoonfuI of butter for two
or three minutes. Then add one
can of condensed tomato soup ana
two tabIespoonfuls Of shredded
green pepper. When thoroughly
hot, add gradually. stirring con-
stantly, onehalf cupful OF grated
cheese. When a smooth sauce Is
the result, add six eggs slightly
beaten. and cook until of creamy
consistency. Serve on or with
toasted bread.
Italian Eggs.
Butter a rather shallow glass
dish and cover with hot. canned or
freshly cooked asparagus tips
laid flat and evenly, allowing four
to six tips for each serving. Mean
while, poach the required number
of eggs and place on the aspara-
gus. AT the last minute pour
HoIlandaise sauce literally over
all, allowing two cupfuls Of it for
six eggs.
English Muffin SaVOry.
Buy or make large English muf-
fins. Split, toast, and butter the
required number and arrange on a
hot platter Lay thin round or
fried or boiled ham on each and on
top of this a nicely poached egg.
Last, top the egg with a liberal
spoonful of HoIlandaise, cheese, or
rich white sauce. To simplify the
last-minute preparation Of this dish
two halves of a hot, hard-cooked
egg may be substituted for the
poached egg.
COncOrdia Dreamed Shrimps.
Handbook two eggs. Chop one
can Of any good brand OF shr1mps
rather coarsely. Meanwhile, in the
chatting dish prepare two cupfuls OF