Meals of many courses are neither practical nor popular with the modernhostess. For a company luncheon or supper it is not necessary to servemore than a hot dish, a salad, a biscuit or sandwich, a dessert and abeverage. 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 ofthe dishes will be found desirable for afternoon teas or eveningspreads, and for use in tea and lunch rooms, and for automobile picnics.
Preparations for Sunday night suppers should be made on Saturday as faras possible. For a luncheon it is a help to have some things done theday before. For picnics and parties much must be done in advance. As anaid to the hostess we have listed after each menu what these preliminarypreparations may be.
Many of the hot dishes may be prepared in a chafing dish or on anelectric 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 maybe made at the table with electric appliances.
Sandwiches may be made and wrapped first in dry cheesecloth, then indamp cheesecloth, and placed in a covered crock some hours before ameal. The hot biscuits may be replaced by rolls or bread and butter ifdesired.
For picnics the beverages and hot dishes may be prepared at home andcarried in thermos food jars. The cold dishes may be packed in a smallportable refrigerator. The biscuits, sandwiches, cakes, and cookiesshould be carefully wrapped in wax paper and packed in boxes. Ice creamsmay be taken in the freezer. Hot sandwiches and bacon may be cooked overthe coals or on a portable oil or alcohol stove. In some menus it may bedesirable to omit or modify a few of the dishes, if food is to becarried several miles.
Supplies for use on Sunday evening should, of course, be purchased onSaturday. To prevent any mistakes in ordering we have listed under eachmenu the foodstuffs that will be required. Supplies that are usuallykept on hand are not listed, as
Baking powder
Cayenne
Cornstarch
Bread flour
Pastry flour
Molasses
Mustard
Paprika
Pepper
Rock salt
Table salt
Granulated sugar
Soda
Spices, whole and ground
Table sauce
Vanilla
Vinegar
Some things are listed in the market orders that many people always haveon hand. This is for the benefit of those who do not prepare all theirmeals and have little space for seldom used supplies. As far as feasiblethe amounts of material in the market orders are such as could bepurchased. They may differ somewhat from the amounts called for i