Sunday Night Suppers

Sunday Night Suppers

HELEN G. CAMPBELL April 1 1941
Sunday Night Suppers

Sunday Night Suppers

HELEN G. CAMPBELL April 1 1941

Sunday Night Suppers

HELEN G. CAMPBELL

COME to supper on Sunday,” is an invitation that your friends are pretty sure to accept. Everyone can count on a good meal without fuss or feathers, and a hostess who for once has time to enjoy the conversation.

Simple refreshments are in order and can be served in pass-around, sit-down or serve-vourself style. And provided the food is good and the company congenial all the guests are glad they’ve come.

Pea and Celery Loaf

1 Cupful of cooked green peas

1 Cupful of minced cooked celery

1 Cupful of stale bread crumbs 1 Cupful of hot milk 1 Teaspoonful of onion juice 1 Teaspoonful of poultry seasoning

]/2 Teaspoonful of salt 2 Teaspoonfuls of melted fat y Teaspoonful of cayenne

Mix all the ingredients in the order given and blend well (using more bread crumbs if necessary). Form into a loaf. Bake in a moderate oven 350 deg. Fahr, for about one hour. Baste with two tablespoonfuls of butter melted in half a cupful of hot water, if desired. Serve with chili sauce. Six servings.

Serve With—Tomato Sauce, Cold Cuts, Hot Brown Rolls, Maple Bavarian. Cookies, and innumerable cups of Coffee.

Mushroom Souffle

y¿ Pound of mushrooms 4 Tablespoon fuis of butter y Teaspoonful of salt ys Teaspoonful of pepper 4 Tablespoonfuls of flour 1 Cupful of milk 3 Egg yolks, well beaten 3 Egg whites, stiffly beaten

Wash the mushrooms, chop them very

fine and cook in the butter until tender and slightly browned. Add the salt, pepper and flour and stir until smooth and well-blended. Add the milk gradually, stirring constantly until thick. Cool, stir in the well-beaten yolks and fold in the stiffly beaten whites. Pour into a greased casserole and bake in a moderate oven 350 deg. Fahr, for fifty minutes. Serves six.

Accompaniments — Potato Chips, Crisp Celery and Radishes, Cheese Straws, Jellied Rhubarb, and a Lacy Cocoanut Cake. Coffee.

Celery, Cheese and Spaghetti Ramekin

1 Cupful of medium white sauce

1 Cupful of grated cheese

2 Cupfuls of diced celery

2 Tablespoonfuls of grated onion

1 Cupful of cooked spaghetti Buttered bread crumbs

Season the white sauce to taste with salt and pepper and add the grated cheese. Heat only until melted. Combine the diced celery, grated onion and cooked spaghetti, and almost fill buttered individual baking dishes with the mixture. Pour the cheese sauce over this, and sprinkle the surface with buttered bread crumbs. Bake in a moderate oven, 350 deg. Fahr, until heated through and nicely browned on the top— twenty to thirty minutes. Six—eight servings.

Serve With—Tomato Jelly Salad, Bran Muffins or Hot Rolls, Boston Cream Pie.

Jellied Ham and Celery

1 Package of lime jelly ¡xnvder \% Cupfuls of boiling water y Cupful of vinegar y. Teaspoonful of salt

Ï Cupful of cooked ham, diced \y> Cupfuls of diced celery

1 Tablespoonful of minced onion

2 Sweet pickles, chopped

Dissolve the jelly powder in the boiling water, add the vinegar and salt. Allow this to chill until slightly thickened. Fold in the other ingredients and turn into a mold rinsed with cold water. Serve in slices. Six to eight servings.

Goes Well With—Pear and Cheese Salad. Hot Biscuits, IceCream, Macaroons. Coffee.

Corn Pinwheels

2 Cupfuls of flour y> Teaspoonful of salt

2 Teaspoonfuls of baking powder

4 Tablespoonfuls of shortening

1 Egg, slightly beaten y Cupful of milk

1 Can of whole kernel corn

1 Tablespoon ful of melted butter Paprika

Sift the dry ingredients together and cut in the shortening. Add the egg and milk and mix to a soft dough. Roll out to one inch in thickness, spread with the melted butter and corn and roll up like a jelly roll. Cut in one-inch slices, and place slices, cut-side down on a floured baking sheet. Bake in a hot oven 425 deg. Fahr, for fifteen minutes. Serve with plain cheese or tomato sauce. Six servings.

'Fry This One With—Bacon Curls, Green Salad, Fresh Strawberry Whip (use fresh frozen fruit) and Sponge Cake.

Creamed Asparagus and Carrots in Cheese Pastry Shells

1 y Cupfuls of pastry flour y, Teaspoonful of salt }4 Cupful of shortening y Cupful of grated cheese

3 Tablespoonfuls (approx.) of cold

water

Sift the flour with the salt. Cut in the shortening and the cheese with two knives or a pastry blender. Add the water and mix. Roll out on a lightly floured board o about one-eighth inch thick. Cut in

circles and line the required number of tart shells. Bake in a hot oven—450 deg. Fahr.—for fifteen minutes. Makes ten to twelve shells.

2) 4 Tablespoon fuis of butter

3 Tablespoon fuis of flour

1) 4 Cupfuls of milk

1 Teaspoonful of salt Pepper

2 Cupfuls of diced, cooked

carrots

2 Cupfuls of drained asparagus cuttings

Baked pastry shells

Melt the butter in a saucepan, add the flour and stir until well-blended. Add the milk gradually, stirring constantly until smooth and thickened. Season with the salt and pepper. Add the vegetables and reheat the mixture. Serve in the pastry shells. Six servings.

Good With—Melba Toast, Diced Ham Sandwiches, Grape Sponge and Small Cakes. Tea or Coffee.

Lobster Salad

1 y. Cupfuls of lobster, fresh frozen or canned y. Cupful of chopped pickled onions

)4 Cupful of diced celery y Cupful of chopped gherkins Lettuce, watercress

2 Eggs, hard cooked

Combine the lobster, onions, celery and gherkins, season to taste with salt and pepper and arrange on lettuce in a large serving bowl. Garnish with watercress and sliced hard-cooked eggs. Serve with mayonnaise to which an equal quantity of catsup and chili sauce and a few drops of Worcestershire sauce are added. Six

servings.

Nice With—Bran Muffins and Gherkin Rolls for the main course. Raspberry Tarts for dessert.