Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-30
Platter Features in Meals
Centerpeces and Various Schemes for Suppers
e and Luncheons-Vegetable Platters
Whole-Meal Sandwiches

cooked meat may be scattered over tn
center OF the omelet while it Is cooking
The meat may be Drowned in a sinai
amount OF fat before 1t is added to tn,
| omelet
You can use any kind of cooked fish
Chop 1t fine, season with salt and men
per and moisten with a little cream
Spread on the omelet before folding it
Cooked leftover vegetables, one veg
etable alone or two in combination
may be used. Mash the vegetables
through sieve, mo stem with a little
milk, cream, or gravy and season with
| salt and pepper. Lightly spread the
mixture over the omelet before folding
| One tablespoonful of chopped onion
and one teaspoonful of chopped parsley
MAKE good combination. Add to the
omelet mixture before cooking. Grated
or ground cheese scattered over the
| center OF an omelet while it Is cooking
adds q good flavor
Plate Suppers.
On platter form a solid mound of
mashed potatoes make a depression
In the top and fill with buttered peas,
Make cylinder-shaped meat croquettes
and place them at intervals around the
potato mound, with sprigs of parsley
between the croquettes
Make dividing lines on a platter with
mashed potatoes put through a pastry
bag. Fill the sections with creamed
spinach, carrots and buttered peas. Pile
hard-cooked eggs in the center of the
platter
Dip large cooked asparagus tips in
butter, fry them in deep fat until a
golden brown and arrange on q platter
with beets and creamed cabbage.
In the center of a serving platter
place half grapefruit shell filled with
boiled dressing. to which has been add
ed one cupful of whipped cream.
Around this arrange cubes af aspic
made of finely chopped celery and
cucumberS, then ring of stuffed eggs,
then the outer ring of chilled tomatoes
scooped out and filled with crab meat
Serve with caviar or smoked salmon
sandwiches.
Sandwich Luncheons.
For. quick meal nothing is better
than a sandwich plate luncheon, either
cold or hot sandwiches. Served at the
table and eaten with fork, they may
be made from substantial slices of
bread and contain a generous amount
of hearty filling. Sandwiches of
sliced or chopped meat served with hot
gravy, and toasted cheese sandwiches
with tomato sauce, are examples Of
simple hot sandwiches. Hot mashed
potatoes, or potato chips, served with
gravy, may be added to any of these
plates.
Leftover roast beef, sliced thin and
heated in its own gravy, to which is
added dash of horSeradish or chilli
sauce. may be served open-faced style
that is, with the bread laid on plate
and the meat placed on top of both
slices, or regular closed sandwich style.
Potato chips and cold sliced tomatoes
or cucumbers may complete this sand
wich plate
Boiled or baked ham, sliced and
warmed up in chilli sauce, or orange
and raisin sauce, makes delicious
sandwich. Combination vegetable salad
served with this Is delicious. Broiled
or fried pineapple may also be served.
Minced ham and eggs scrambled with
finely chopped green peppers, and
onions if liked, when placed between
buttered toast, make good sandwiches
and are very appetizing.
Spread a slice of white bread with
soft yellow sandwich cheese. Cover
with second slice of bread and toast
the sandwich on both sides. Also toast
a slice of raisin bread, having previous
ly cut the white bread and the raisin
bread the same size. Remove the
cheese sandwich from the oven and
cover the top slice with q slice OF
tomato and q leaf Of lettuce, using
mayonnaise on the tomato If liked.
Cover the lettuce with the slice Of
toasted raisin bread, spreading 1t with
mixture Of chopped dates and nuts,
and serve open-face style.
Using two slices of rye bread and
one slice of raisin bread, cut in the
same size, cover one slice Of rye bread
with a slice of baked or boiled ham.
Cover the other slice of rye bread with
a well drained cabbage slaw mixture.
Cover the slaw with leaf of lettuce.
Place the slice of raisin bread on top
of the lettuce and spread 1t out fol
an open-face sandwich with grape
fruit marmalade or conserve.
whole Meal Sandwiches.
Toast lightly some fresh white bread
using three slices for each sandwich
Butter the toast, and on the first layer
spread q crisp lettuce leaf, then q slice
OF cold chicken or turkey well seasoned
and with a small amount Of mayor.
naise added, then q slice Of toast, plac'
ing on the second slice several strips
Of crisply fried bacon and some sliced
tomatoes, spread over generously witt
mayonnaise. Cover with q third slice
of toast and fasten with small tooth.
picks. Serve while fresh. If desired
the sandwich may be garnished witt
, olives, pickles, parsley or green peppe
rings. Any kind Of cold sliced meal
may be used in place of turkey o.
chicken. Tuna fish also makes deli
cious variation. Thinly sliced strips o
green pepper may be used in place o
| lettuce, and canned pimentos may b
substituted for the sliced tomatoes, /
desired.
Mash one can of sardines to smooth
paste and mix with them two hard
cooked egg yolks which have been riced
Moisten with mayonnaiSe, spread be
tween rather thick slices Of white bread
and toast on both sides. Serve with
cheese sauce made as follows: Adj
| three -fourths cupful Of grated chess
to one cupful of milk and cook until
the cheese is melted. Add three beater
egg yolks and cook in a double boile
until thick, stirring constantly. Adt
| half a teaspoonful of salt. few drop
\ of tabasco sauce and a few grains o
cayenne Pour this sauce over thu
sandwiches.
open Sandwich Platter.-On one emf
/ Of a large platter place q pile of THU
slices or rounds Of bread. Arrange OF
/ the platter slices Of tomato, cold tongue
| pickles, lettuce and little paper cup
| containing mayonnaiSe dressing, ais
some stalks Of celery, cube of cream
| cheese and some olives. Give each CUES
q plate, knife and fork. and let eacl
one make UP a sandwich to suit tn
taste. These ingredients may be changes
or added to, according to the require
ments of the occasion and the desire