Meals
of many courses are neither practical nor popular with the modern
hostess. For a company luncheon or supper it is not necessary to
serve more than a hot dish, a salad, a biscuit or sandwich, a dessert
and a beverage. A first course and a relish may be provided if
desired.
The
following menus were arranged especially as Sunday night suppers, but
they are equally suitable for midday luncheons or high teas. Many
of the dishes will be found desirable for afternoon teas or evening
spreads, and for use in tea and lunch rooms, and for automobile picnics.
Preparations
for Sunday night suppers should be made on Saturday as far as
possible. For a luncheon it is a help to have some things done
the day before. For picnics and parties much must be done in
advance. As an aid to the hostess we have listed after each menu
what these preliminary preparations may be.
Many
of the hot dishes may be prepared in a chafing dish or on an electric
grill. For these, much of the measuring may be done in advance,
the ingredients being put in small dishes on a tray. Coffee and
tea may be made at the table with electric appliances.
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