New Britain herald., 1926-09-03
BY SISTER MARY

Every housewife likes TO enter.
tain her friends as house guests oc.
cossionnlly, but in these more or less
maid!ess days the inexperienced
housekeeper hesitates to invite week
end visitors
Ihere Is no reason why the hos
tess should be hurried and Hurried
and generally uncomfortable over
the necessary preparation of the
meals. Careful planning of each
meal, down to the last detail. is the
first requisite toward apleasant visit.
Since every hostess wants as much
leisure as possible with her guests,
plan meals that require very little
lastminute exertion.
Start Early
Begin your arrangements carly
and write down your plans in black
and white.
Take an inventory of staple SUD-
plies and replenish early in the
week.
Look over silver and linen. No
matter how unpretentious the menus
the appointments" must be YOUR
very best. This is one of the most
delightful compliments any hostess
can pay her guest.
A batch" of dainty. choice cook
les IS well to have in the house, and
these can be made as early as
Wednesday or Thursday and stored
in tight tin box. You can use them
with iced tea or chocolate for af-
ternoon tea or they lend themselves
cheerfully for dessert with fresh
fruit and cream.
A sandwich bread is another
worthwhile preparation for any
emergency. Tiny sandwiches of the
bread and butter make an appeti-
zing accompaniment for the dinner
salad. Regular slices can be used for
luncheon as an important part of
the meal or sandwiches of the bread
can be served with afternoon tea.
AS most weekend visits begin
sometime on Saturday i've planned
these menus beginning Saturday
luncheon and ending with Monday
breakfast.
The Saturday luncheon is cold
with the exception of the tea or
coffee.
Be Prepared
SATURDAY LUNCHEON - Fruit
cup, nodded tuna fish salad, Rye
bread, tea, or coffee, radishes, sailed
nuts, chocolate ice-hox cake.
The fruit cup and the salad are
made the first thing Saturday morn
ing while the dessert was made Fri
day.
On Friday all the lettuce needed
for the entire time should be care
fully washed. put in pan or ket-
tie and kept in the ice-box or 4
cool cellar bottom If there is not
room in the refrigerator. This In
sures crisp, dry lettuce when need
ed.
Enough salad dressing should be
made on Friday to carry through
Saturday and Sunday. With lettuce
and dressing at hand ready to use
salad making is made very easy.
SATURDAY DINNER-Cream of
soup, jellied veal loaf,
potatoe chips, rev beefs in orange
sauce, celery. olives, tomato and
cream cheese salad, cantaloupe sher-
bet, iced coffee.
The veal loaf is made on Friday.
the potatoes are fried Saturday
and reheated in the oven
or served cold and the sherbet is
made and packed as late as possible
Saturday noring unless YOU arc
blessed with an electric refrigera-
tor or use one of the vacuum type
freeEers.
Get Up Early
Sunday meals must be planned in
which the day Is to be spent. If
your guests like a long Sunday
nap, late, quite subetan-
tial breakfast with dinner at six
o'clock in the evening is best. But
If golf or church is on the program
an early lighter breakfast is wanted
with dinner at two o'clock and sup
per about seen or little later.
SUNDAY BREAKFAST - Chilled
cooked cereal, thin
cream. crisp boiled bacon, toast
sour cream waffles, syrup. coffee.
SUNDAY DINNER-Iced water