FOR SUPPER.

New Zealand Herald, Volume L, Issue 15234, 22 February 1913, Page 6 (Supplement)

FOR SUPPER.

I A ffitfKPER properly served is a very enjoyable affair. There is an irresponsible gaiety in the talk-, as also a zest in the food!, that is lacking at other meals. At an impromptu meal the chafing-dish is a useful adjunct, and you who are housewifely may make your own coffee with your favourite coffee-pot, and your own toast with one of -the new cookers if you are so inclined. The old favourite, lobster Newbury, is ever welcome as a p'jsh, and is ready at- ■■;. cent's notice. iHave a pint of lobster <:-:.':, in dire *<v' wanned in a pint of cream, the "".s .tti three eggs, salt, pepper, and & -'A of sherry. This you may readily reV:vt ;j.?.i follow with plain W'-,' salad.. Little pig? in. »>l«nk*ta» {;■■> ...i. u;," prepared. Wiup large oyste.v, iiv, C* .■ slices of bacon.' * At night the littic are put in*a frying-pan. browned, and then served on strip;; ci toast with lemon. Devilled or curried lobster and chicken make other favourite dishes. For a peculiarly delicious chicken salad try this, a foreign recipe: Cut cold boiled chicken Into half-finger lengths, &nd lay them hi oil, vinegar, and tolt. Then cut up washed celery into pieces of much the s&,me sbe (half as much celery as chicken), and put it into, another dish with a similar dressing. Have ready three cut-up hard tailed eggs and treat theso in the same way. Make some stiff mayonnaise (with■■■any .t)H>stard). Three hours before neecmg the salad take the various ingredient ,". away from their dressings; mix them with the mayonnaise and a cup of finely-chopped olives and lay them on lettuce leaves. Creamed oysters with celery and chopped nut salad are good so, too,, are sweetbroads and chicken creame\l together. Duck served with chopped olives and curj rants jelly mixed in a gravy make a nice i dish. Parmesan eggs you will find very appetising. Boil six eggs hard, take off the j whites, and cut into large pieces. Mash 1 the yolks smooth with one tablespoonful of oil, one of mustard, a dash of paprika, | salt, and two drops of any sauce that is liked. Mix the whites in one cup of white sauce, and put the yolks through a potato ricer; lay the whites on hot buttered toast sprinkled with Parmesan cheese, and place the yolks on top. Devilled biscuits prove another pleasant item at supper, especially ,if hot and finely chopped pickles are laid on the top. For a sweet, boiled chestnuts, put through a ricer and mixed with cream, have their virtues. And so have wellstewed prunes rid of all moisture by being set before the fire. Then you put three or four prunes into as many china ramequins as you have guests, cover them with kirsch or cognac, and set them alight.