Evening star., 1926-06-11

show Won at a glance how often you
are serving them. 1t will be a good
plan to make six lists, as follows;
Soups. meat dishes. including poultry
and fish, vegetables, salads, meatless
and special dishes and desserts.
Print the chart on Il heavy piece or
cardboard with a blank column after
each of the written columns, or write
or type each of the six lists on a sep
arate strip of white paper and paste
the six strips on a small slate with
about half an inch of slate after
each column. Write the lists first on
practice sheet, putting down, from
time to time, as you recollect them,
the dishes that you usually serve to
your family. When you serve a GER
tain dish. put a check mark opposite
il in the blank column. You can then
tell by glancing at the chart just how
frequently you have served any one
dish and which dishes you have re-
Gently neglected.
Once month. or at any other
stated interval erase the check marks
from your blank cardboard column, or
wipe them from the slate, and begin
over again.
A few dishes. carefully selected.
cooked and daintily served, will afford
much greater pleasure and Satisfac-
1ion to the family than lot of elab-
crate dishes badly prepared and
served. Make it a point to buy
the best that is in season rather than
strive to obtain far-fetched novelties.
Avoid repetition in the menu. For in
stance. do not serve fried fish, fol-
lowed by another fried dish. such as
outlets. DO not serve celery soup and
follow with braised celery as a vege-
table.
Sauce for Cold Meats.
Cold meats can be made very APP
petizing with suitable sauces. Fol
lowing are two meat sauces which
may be prepared early in the day or
the day before using. They may
he served with cold meat of any
kind.
Green Spanish sauce: Soak two
ounces of very fine bread crumbs in
water for quarter of an hour, then
press out the moisture and set to one
side. Pound in chopper a handful
of parsley. six minced anchovies freed
from all bone and skin, a level tea
spoonful of chopped onion or chives,
and one or two chopped gherkins.
Then add the soaked bread crumbs,
and when you have thoroughly mixed
all into a smooth paste. thin out
with olive oil drop by drop as for
full of tarragon vinegar This is good
with cold boiled beef. mutton or veal.
Special horSeradish sauce: Crate
about four tablespoonfuls of horserad
ish and then bruise by rubbing 1t
with a wooden spoon. Mix with 1t
two teaspoonfuls of raw mustard. a
little salt and pepper, dessertspoon-
full of sugar, three tablespoonfuls of
tarragon vinegar, or two of ordinary
vinegar and one of tarragon vinegar,
and a dessertspoonful of very fine
bread crumbs. Mix throughly with
a wooden spoon and let it stand for
at least half an hour. Just before
using, mix in about half a pint or
little more of whipped cream.
Olive SavOries.
The principal uses of olives in the
menu are as a garnish for various
kinds of salads, as an appetizer be-
fore dinner, or made into some kind
Of a savory. Savories with olives
may be prepared either by stoning
the olives and filling the interiors
with some kind of stuff1ng. or by
chopping them up with hard-boiled
eggs and other ingredients and serv-
ing them with or without sauce
on small pieces of toast. Another
method is to serve in aspic, and still
dnOLIlSI way 10 AL dtol u cam III
little china or paper cases. They
are also used as an addition to brown
sauces for steaks and other entrees.
A special way to prepare is first to
peel the olives from the stones by cut
ting round them in Il spiral. If this
is carefully done the olives will have
preserved their outward appearance.
but will be hollow inside. Stuff with
anChovies pounded into a paste with
cream.
Another way is to stuff with finely
chopped shrmps mixed with a little
minced pimento and made into
paste with whipped cream. Add a
dash of paprika.
You can also stuff olives with to-
mato pulp which has been seasoned
with pepper and salt and mixed with
whipped cream.
Creamed Olives in Cases.-Mix thor
oughly in dish the pounded yolks of
two or three hard boiled eggs, a good
pinch of salt and white pepper. a lit
tic anchovy paste and half q, dozen
rapers minced very fine. Stir in
enough whipped cream to make
very thick consistency. Put in
enough olives stoned and quartered.
10 allow about eight pieces of olive to
each case Pile the mixture high In
the center and decorate the top with
sifted yolk of hard-boiled eggs or with
coralline pepper or with both in alter
nate strips of color.
Sandwiches for Luncheon.
A well stored emergency shelf is a
wonderful help to the busy housewife.
Well slected food on such a shelf will
greatly help in quick entertaining and
in furnishing the picnic basket with
tasty viands at short notice. French
mushrooms bought in glasses, if kept
in readiness, will make Il steak into a
company dish. Provide cream cheese
and peanut butter for sandwiches and
soups. and salted peanuts to change
plain salads into fancy dishes.
Sandwiches for a picnic luncheon
should be fairly substantial, neither
very small nor very thin. with filling
Of a. satisfying and appetiZing nature.
The bread should be one day old, but
never stale. Brown bread is good for
cheese sandwiches. The filling Tor
sandwiches may be meat, poultry,
game, fish, whole or in paste form:
cheese, hard boiled eggs and nuts, all
of which should be finely divided.
chopped or grated or thinly sliced.
dash of mayonnaise, simple or varied
by the addition of a few chopped
capers, gherkins, or olives, greatly
improves a meat. cheese or nut sand
wich. Other additions are chutney.
curry paste, celery salt and sauce.
shredded celery. sliced tomatoes and
Cucumbers or lettuce and cress moist
ened with mayonnaise. If the but
ter is firm, cream it, that Is, beat 1t
to a cream-like consistency with
wooden spoon. 1t will then spread
more easily and go farther.
Tongue, ham, chicken and other
meats are best for sandwiches when
minced, shredded or grated. Do not