Evening star., 1932-06-10

ners and pace mats. At one
end place the coffee percolator
on a tray, at the ether end a
lsrre platter Of cold meat. Salad may
be Served in the middle OF tie platter
or In individual portions. Rolls may be
reheated or biscuits made, and the des-
sert may be placed on tea wagon
iellied and frozen dishes. crisp salads.
and iced drinks which hostess will
find easy to prepare.
Often on weekday nights the family
want to eat outdoors on the porch or IN
the garden where, of course. an elab-
crate meal is not very practical. Eggs
in some form are especially good for
Summer supper menu. They are easily
and quickly prepared on table stove
if YOU wish, and If the other dishes
are made ready in advance, getting sup
per becomes matter of few minutes
only
A tea for girls only. served in light
housekeeping apartment. can be made
an ENJOYABLE occasion. for you do not
need to set formel tables. and each one
passes food to others and Helps hersef.
Tea. assorted sandwiches. and little
cakes are enough to serve. Have evcrv-
thing compact and dry ercugh to be
eaten with one hand. while the cup is
manipulated with the other hand. An
assortment Of sandwiches should con-
tain a green sandwich, meat or fish
sandwich. a sandwich made Of fancy
bread and plain butter, and a sandwich
with a sweet filling.
Club Luncheons.
If you are to serve on committee to
plan church luncheon or a club
affair. and you feel at loss to know
how to estimate the amount Of food
stuff required. first you must know the
number of people expected. then you
must make out your menu down to the
how much will be needed to serve one
person, then multiply that by the num-
Der of people expected.
Boiled boned lamb is an economical
meat for club luncheon. Stock Is
made from the bones. The meat is
then cooked in the stock. allowed to
cool then sliced. TIE slices NAV be
reheated with hot gravy if desired. Ham,
corned beef or fowl may be prepared
in the same way. If lamb is used.
order two pounds shoulder or leg of
lamb. boned and rolled and tied. Dredge
with flour and brown in a kettle. Re-
move from the kettle. put in the lamb
bones and add one quart Of cold water,
full of celery S2lt. and two teaspoon
fuls of salt. When the water boils. put
In tte meat. bcil for five minutes. then
reduce the heat and cook below the
boiling point until tender Slice and
serve with gravy.
The knack of making god French
fred potatoes is to cook them twice.
The first time they should be fried a
few at time and left in tie hot fat
until cooked through. but not brown
enough to serve. For the second cook
ing. they should all be put into the
basket at once and fried in very hot
fat until brown and crisp. You may
use any frying medium you wish, but
be sure that there is enough fat to
cover whatever you are frying. Vege-
table cooking oils and fats can be
heated to a high temperature without
smoking. Use fat thermometer to
test the temperature.
Buffet Supper.
A buffet supper may be served at
any time between $50 ard midnight.
it is simple way of serving refresh
ments to larger number of people
than can be seated around table. The
menu for buffet supper is similar to
that served at reception, although not
as elaborate. The long table with its
tCa ullO SCl1CC u1llS, llOWclS duu CdIlUIcS,
bowls Of salad, plates of tiny biscuits,
cake and meringues, nuts, olives and
bonbons, and finally piles of plates,
Glverware and napkins, should be ar
ranged in as orderly and convenient
. way as possible, so that guests can
easily help themselves. The hot dish
may be sweetbreads a la king in puff
paste cases. and may be served from the
kitchen. To prepare the sweetbreads is
2 matter Of parboiling them, thus the
membrane and other waste portion5
may be easily removed. Then combine
them with sauce la king. which
includes bits of mushrooms. pimiento
and green pepper. Calves brains may
be prepared in the same way, and the
sauce is also good with crab meat, lob
ster and hard cooked eggs. fruit
salad is good accompaniment to this
hot dish.
Sandwiches.
Have you seen the fascinating new
printed wax paper for wrapping sand
wiches? Each kind Of sandwich can
now have its special design, or each
member of the family his own paper
There are paper plates, cups. napkins,
doilies, and tablecloths for picnic of
course, but have you seen the sets of
place mats and napkins designed for
the Summer breakfast, luncheon or
supper table? There are sets, tco that