Entertaining Ideas for the Smart Hostess 3

butter—grated rind, juice, fine sugar and butter; back in the oven after
spreading, to blend the flavours.

Cakes? Little ones, for convenience; cookies; loaf or sponge cake;
small frosted squares cut from a single layer—all easy to handle. You will
find scores of them in the Easy-Way Cake Book.

Candied orange or grapefruit peel for nibbling? Unusual, unfattening.

Such a pleasant hour.
| SUNDAY SUPPERS

Open house—the welcome for intimate friends—the meal that can be
“‘stretched’’—

Piles of plates—rows of forks—help yourself—sit where you will.

Cold meats—the usual roast or fowl; the tongue that has cooled in
its own liquor; ham, boiled, cooled in its liquor, the skin removed and
a coating of fine crumbs and brown sugar, a little dry mustard, paprika,
put thickly over the surface after it has been scored in diamonds, a whole
clove thrust into each, then baked to a luscious brown. ‘The economical
cottage ham or rolled shoulder, treated for fine flavour and good looks
in the same way. Or a piece of fine back bacon.

Savoury meat loaf served hot or cold—chopped beef with an equal
measure of soft crumbs, seasonings of salt, pepper, mustard, chopped
onion, green pepper, any interesting table sauce; and an egg or two to
bind them; the same mixture with a little chopped pork added. Minced
raw veal, a small proportion of chopped salt pork, some soft crumbs,
pepper, lemon juice, minced-onion, an egg or two, and a little cream. Or
for a very delicate loaf, the meat of a four-pound chicken, salt, celery
salt, paprika, 1 cup bread crumbs, 3 beaten egg yolks, milk to moisten,
and finally 3 stiffly beaten egg whites folded in; to be moulded and steamed
214 hours—or baked in a moderate oven, the mould set in a pan containing
hot water.

The right sauce with each, of course;:you might like a brown horse-
radish sauce with a hot beef or veal loaf, a whipped-cream horseradish
sauce if cold; egg or mushroom sauce with the chicken when hot. Other
hot dishes you will find in the recipes numbered from 11 to 20.

For hot vegetables, the stuffed baked potatoes; the scalloped corn,
succotash (corn and small lima beans), celery, tomatoes, beans with beets,
carrots with peas, and so forth—half a cup of white sauce for each cup of
vegetable (except tomatoes, just crumbs with them), in the baking dish—
grated cheese in the sauce or over the top when you fancy it.

Salads with the cold meats. Well-crisped greens—lettuce, cabbage
shredded very finely, celery stuffed or chopped in a mixture, endive and
other greens, feathery dark green cress; and in season, fresh tomatoes,
thinly sliced and marinated cucumbers, crisped radishes; cooked or canned
vegetables at any time. Contrasts of colour, texture and flavour—
separate marinating in French dressing—light mixing or small masses
arranged for colour—excellent dressing—there are hints for these in their
section, and some delicious things for cold service in Nos. 21 to 34.

Potato Salad (No. 30) for added sturdiness in the main course.

The sweet course—inevitably one made a day or two beforehand.
The trifle—lady fingers or slices of light cake lining its dish—a spread of
raspberry jam, or strawberry; then a rather thick cooked custard—a little
cornstarch in place of some egg yolk when economy counts: sweetened

_