The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-10-29

fectly with the witching atmo
Here is an opportunity to stage
genuine and hilarious cafeteria
scene, which will afford at least
one feature of your evenings en-
tertainment and will do away with
the endless passing which is almost
always involved in the most care
fully planned buffet supper.
Once the menu is placed upon the
table, the troubles Of the hostess
win be over except for the re
plenishing of coffee urn or !
plate of rolls. On this page are
two suitable menus for such :
supper.
In arranging for either menu
place two oblons tables near wal
in the dining-room, leaving plenty
of space for the guests to pass
along as they help themselves. Al
the lower end of the table or on q
small stand will be a pile Of good
sized trays, one for each guest
These may be bought for 10 cents
or borrowed for the occasion.
Accommodates All
Make sure, however. that each
tray is large enough to accom.no
date all the articles on the menu
Next to the trays will be a pile
OF napkins, each rolled around The
necessary silver and tied with 4
perky bow of the prevailing color
scheme.
Then arrange the tumblers with :
4affa1oP Ttta fots rec F3..S,<<..
these place the plates and the platter
Of ham garnished with glazed
prunes. or the roast beef garnished
with mushroom molds. Place the
potatoes next. Have the service
silver on each platter. Arrange the
salads individually on bread-and
butter plates to conserve space On
the tray. Group the buttered rolls
with the pickles, jelly or any relish
you are serving.
Next in line will be dessert, all
ready to be served, or arranged on
small plates. or compete glasses
Last Of all will be the coffee cups
which each guest may fill from q
large percolator or urn. A plenti.
full supply OF sugar and cream will
be handy. Some hostesses may pre-.
fer to stand at the table and pour
the coffee, lending little more gra.
cious touch to the scene.
Typewriter Disguised
One hostess placed 4 typewriter,
gaily disguised as a cash register, at
the end of the table. Each guest re,
ceived a decorated check INDICATING
his or her partner for supper. The
host on this occasion had donned 4
stiff white apron and chefs hat. and
he sliced the ham with a professional
flourish as the guests filed by. The
guests were seated around smaller
tables or on cushions on the floor in
the fire-lighted living room. At in.
teryals they returned to the large
table TO serve themselves a second
time
II the trays are crowded, 1t may
be simpler to have the guests re.
turn to the serving table for dessert
and leave their dinner and salad
plates at the lower end of the table,
But If large enough trays can be
procured. the whole affair will move
more smoothly IL the entire menu
can be placed upon the tray at the
same time. One hostess. who had
an unusually attractive kitchen
which lent itself to such a plan,
arranged her table in front of the
stove and served hot waffles, sau.
sages and coffee piping hot from
the fire.
In preparing baked spiced ham
the main dish in the first Hal
low'een menu. select a ham of 10
or IL pounds weight. Plunge 1t
into boiinig water, sufficient to
cover it, to which have been added
one bay leaf, three tablespoonful
OF sugar, one.half teaspoonful OF
cinnamon, one teaspoonful OF
grated rind of one lemon. Boil 10
minutes. then reduce the heat and
simmer three hours or until the
ham is quite tender.
Remove the Skin
Allow the ham to cool in the
liquor. Then remove the ham and
peel off all the skin. Rub the fat
surface with brown sugar to which
a little cinnamon and allspice have
been added in the proportion of one.
half teagpoonful of each to every
cupful Of brown sugar.
Next pierce the fat generously
with whole cloves. Arrange in a
baking pan and bake in a hot oven
of 400 degrees r. for one hour.
Basic frequently with a syrup made
by bringing to the boiling point
two cupfuls of sugar, one-fourth
c1Irft1I of vinegar, one-fourth cupful