Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-05
Luncheons and Suppers
How the Housewife May Achieve the Best Results
Hot Sandwiches and Savory Omelets
Make Satisfying Features.

| and pepper. Cover with third slice
| of toast sprHad with mayonnaiSe on the
side nearest the vegetables. Serve at
| once.
| 4. Break open some hot baking pow
der biscuits and Spread them with but
! ter Put large spoonful OF hot baked
| b ans between and on top of the bis
cults. Serve with catsup. chill sauce
or with hot canned tomato soup undi-
futed
Hot Fish Sandwiches.
1. Mash one can of sardines to a
smooth paste and mix with them two
hard-eooked egg yolkS which have been
riced. Moisten with mayonnaise. spread
between rather thick slices of white
bread, and toast on both sides. Serve
with cheese sauce, made as follows:
Add three-fourths of a cupful of grated
cheese to one cupful of milk and cook
until the cheese is cited. Add three
beaten egg yolks and cook in a double
boiler unit. thick stirring constantly
Add half a teaspoonful of salt, few
drops OF tabasco sauce and little cay
enne. Pour this sauce over the sand
witches.
2. Dip some medium sized oysters in
seasoned crumbs and fry them in hot
fat. Drain on blotting paper Have
ready some tn lily sliced bread lightly
buttered and spread with tartar sauce
Cover one slice with oysters. place the
other slice o. top, dust with paprika
and garniSh each sandwich with
stuffed olive. For change you may
use brown bread in place of white.
Hot Fruit.
1. Cook some prunes as usual, pour
on the sirup, remove the stones, put
the pruneS through food chopper, and
add some sugar and cinnamon to taste
Cut the crust from sandwich bread or
round sandwich rolls Slice thin, spread
with the mixture and cover with an
ether slice Of bread Dip the sand
witches in thin pancake batter and fry
IN hot lard or prepare like French
toast. This Is a delicious breakfast
dish.
2. Spread three slices of. toast with
mayonnaise. Fry slice of ham quickly,
then q slice Of pineapple, and build up
SANDWICH. as follows: First a slice OF
toast. then fried ham, then a lettuce
lear, then slice of toast, then a slice
OF chicken, another lettuce leaf, a slice
OF fried pineapple, and on top a slice
Of toast.
3. Cover some slices of toasted bread
WIN thick apple sauce, with two slices
OF bacon on top of thr sauce, and leave
in the oven until the bacon is crisp.
Serve at once.
Omelets.
MIX four eggs with one teaspoonfll
OF salt and a little pepper. Add one
cuPIu or medium cream sauce, made as
follows: Melt In a frying pan half a
saDIespoonruI OF butter and pour in a
tnlxture made Of two tablespoonfuls
each Of butter and -four, one cunf1Il Of
milk, half teaspoonful of salt and a
IlCtie pepper. Cook over low fire. COW
eTeo. uncover after two minutes
Wnen the omelet is well pulled with a
light brown lower crust, finish 1t In a
slow oven until the top is firm to the
touch. erase the omelet at right an
giles to the handle of the pan, fold over,
invert hot platter over the top and
turn out.
This omelet may be served plain or
creamed chicken. tuna fish, dried beef
or any kind of meat may be placed be-
tween its folds. Dreamed mushrooms,
creamed peas. creamed asparagus to-
mato sauce, or chila, are all good COM
binations Whichever is used, garniSh
with pimento strips. The plain omelet
may be sweetened before cooking, served
plain. and garnished with q tart jelly
or conserve.
The following bread omelet can be
served with savory sauce or q sweet
sauce: To make, turn cupful Of boil
ing milk over q cupful of bread crumbs
and let stand for five minutes, or until
the bread has absorbed the milk and
the mixture has cooled. Beat five eggs
slightly, add the bread, season, and fry
In one large Spoonful of sizzling hot
butter. Fry slowly. When the under
side is brown, turn and place In a hot
oven until puffy and dry. Cooked meat
or fowl. well seasoned or served with a
savory sauce, may be placed In its folds,
or 1t may be served with jelly or
All these omelets make hearty lunch
cons or suppers when served with hot
rolls or biscuits and tea, coffee or milk.
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