The international cook book

Asparagus shortcake with broiled bacon Graham bread Butter Stuffed pnme salad Coffee or Cocoa When the cold plate is served, the cold meat is arranged on the platter with the stu£Fed eggs, and the vegetables take the place of a garnish as well as a food. If the platter is large enough, it is advisable to arrange the potato salad or similar salad with the meats and garnishes. Sprigs of parsley and a dash of paprika complete the picture. 46 THE INTERNATIONAL COOK BOOK The charm of the unusual in planning menus for the Sunday- night supper has helped give this meal its place of importance in the diet and has helped evolve menus that are different. Sometimes women assume that after a heavy Sunday dinner it is not necessary to plan for a supper. However, the Sunday-night supper custom is here to stay. We make an occasion of this meal, whether we are serving it to the family or to guests. Chafing-dish combinations, toasted sandwiches, waffles, or pan- cakes each have a decided place of importance when planning the menu. The Sunday-night supper may be served in the liv-ing room, around an open fire during the cold months, or on the porch or in the garden during the warm weather. The servdce is informal. Reception plates vnth. cups to match may be used. The table may be set in the room where the supper is to be served or the food may be brought into the room on a tea cart. If the cart is used, all of the food is arranged on it, ready to serve. If the table is set, the food is arranged on it in buffet style. The plates and napkins are arranged in piles. The silver is laid in rows and the cups are placed around the coffee urn at one end of the table. The guests may serve themselves or a waitress or the hostess may serve. It is important to be sure that hot things are hot and cold things cold. The five menus following are excellent for Sunday-night supper use: Menu 1 Creamed minced ham with mushrooms on toast Lettuce salad sandwiches Relishes and jelly Brandy snaps Coffee Menu 2 Sandwich loaf with garnishes (lettuce, tomato, pickles, olives, stuffed eggs, hearts of celery) Fancy cakes Coffee Menu 3 Lobster Newburgh on toast points Vegetable aspic in mould Rosettes with fresh raspberries (whipped cream) Coffee MENUS AND TABLE SERVICE 47 Menu 4 Frozen vegetable salad Ham sandwiches Gingersnaps Coffee Menu 5 Jellied chicken Potato chips Nut bread Butter Spiced cantaloupe SUced pickles Chocolate cake Coffee The creamed minced ham with mushrooms, or the Newburgh, may be served from an electric grill or chafing dish. The sand- wich loaf is a meal in itself. It is easily served and most satisfy- ing. The dessert for Sunday-night supper should be simple, and whenever possible should be such that it may be served without change of plate. Fancy small cakes, brandy snaps, or cookies may easily be served from a large silver cake basket, and may be brought into the room with the other things for the meal. Candlelight lends a charm that nothing else does. The after- the- theatre supper is deserving of consideration, and the menus to be recommended are: Menu 1 Assorted canapes Celery Olives Pickles Hot apple pie with welsh rarebit sauce Coffee Menu 2 Chicken a la King in timbales Toasted English muffins Cream cheese Bar-le-Duc Fresh black cherries Coffee Menu 3 Club sandwich with tuna fish