Steamed Puddings, pie-fillings, ready-to-mix pudding ingredi- ents, canned welsh rabbit, chicken a la king, baked beans, spaghetti in savory sauces, soups of all varieties and countless other aids are at your service to help you serve varied and appe- tizing meals however limited your time or culinary space. TYPES OF RECIPES ESPECIALLY SUITABLE FOR TWO Appetizers Entrees Soups Salads Broiled meats and fish Substantial sandwiches Shell fish ^ Vegetables of all kinds Soufflees Quick breads Croquettes Fruit desserts Patties Gelatin and cream desserts Creamed, scalloped and Cookies, gingerbread and au gratin dishes small cakes Cheese recipes Tarts and turnovers Egg dishes Recipes suggested in the chap- Mushrooms in all ways ter Cooking at the Table COOKING AT THE TABLE The small table cookers of various kinds — grills, chafing- dishes, waffle irons, muffin irons, pancake griddles, toasters and coffee percolators — make informal entertaining a pleasure to the hostess as well as to the guests. Meals cooked at the table must of course be simple. It is usually wise to confine a supper to one hot dish, with such accessories as bread and butter, toast, crackers or cold sand- wiches, a hot drink or a cold drink or both. If something more elaborate is desirable, the meal may begin with a fruit cocktail or a simple salad and end with a dessert that is easily served. Relishes, such as celery and olives, are easily provided. SUGGESTIONS FOR TABLE COOKERY It will help you to entertain successfully in this manner, if you will keep in mind the following suggestions: 1. Prepare Ahead of Time everything that can be prepared. Have the table spread with all that is needed in the way of china, silver and glass. Arrange the sandwiches, relishes and other cold accessories attractively and conveniently. 2. Have on Hand Everything That is to Be Used in the hot dish, and have it prepared as far as it is possible to prepare it. Meat or fish or vegetables should be nicely diced, cheese grated, oysters drained, and eggs broken into a bowl, unless they are to be cooked separately, as in poaching or frying. Lack of preparation often results in tiresome delays and unappetizing confusion, but with everything in readiness the one hot dish is easily put together before the guests become tired of watching the process. 3. Be Sure That Your Equipment Is Sufficient to provide for the needs of your guests. If you are giving a waffle party, do not invite more guests than your waffle iron will easily serve, so that no one need wait hungrily while others are eating. The same thing holds true with table grills and chafing-dishes. There should be enough creamed chicken or Welsh rabbit to serve everyone generously at the same time. 204 In the illustration is a croiistadc, filled with creamed chicken and fresh green peas With ivell selected equip- ment all the hot dishes of a simple meal may be cooked at the table. See page 204 . .-.■/.'^rv The very small family need not forego roasts of meat, as the little roasts above demonstrate. See page 199 J Vegetables as a rule are quite easily managed in the family of tzi'o. Suggestions zi'ill he found on page 200 NEW DELINEATOR RECIPES 207 4. If Your Cookers Are Electric, be sure that your wires are heavy enough to bear the load without blowing out a fuse.

AI-modernized reading of the original text

Steamed Puddings, pie-fillings, ready-to-mix pudding ingredients, canned welsh rabbit, chicken a la king, baked beans, spaghetti in savory sauces, soups of all varieties and countless other aids are at your service to help you serve varied and appetizing meals however limited your time or culinary space. TYPES OF RECIPES ESPECIALLY SUITABLE FOR TWO Appetizers Entrees Soups Salads Broiled meats and fish Substantial sandwiches Shell fish ^ Vegetables of all kinds Soufflees Quick breads Croquettes Fruit desserts Patties Gelatin and cream desserts Creamed, scalloped and Cookies, gingerbread and au gratin dishes small cakes Cheese recipes Tarts and turnovers Egg dishes Recipes suggested in the chap- Mushrooms in all ways ter Cooking at the Table COOKING AT THE TABLE The small table cookers of various kinds — grills, chafingdishes, waffle irons, muffin irons, pancake griddles, toasters and coffee percolators — make informal entertaining a pleasure to the hostess as well as to the guests. Meals cooked at the table must of course be simple. It is usually wise to confine a supper to one hot dish, with such accessories as bread and butter, toast, crackers or cold sandwiches, a hot drink or a cold drink or both. If something more elaborate is desirable, the meal may begin with a fruit cocktail or a simple salad and end with a dessert that is easily served. Relishes, such as celery and olives, are easily provided. SUGGESTIONS FOR TABLE COOKERY It will help you to entertain successfully in this manner, if you will keep in mind the following suggestions: 1. Prepare Ahead of Time everything that can be prepared. Have the table spread with all that is needed in the way of china, silver and glass. Arrange the sandwiches, relishes and other cold accessories attractively and conveniently. 2. Have on Hand Everything That is to Be Used in the hot dish, and have it prepared as far as it is possible to prepare it. Meat or fish or vegetables should be nicely diced, cheese grated, oysters drained, and eggs broken into a bowl, unless they are to be cooked separately, as in poaching or frying. Lack of preparation often results in tiresome delays and unappetizing confusion, but with everything in readiness the one hot dish is easily put together before the guests become tired of watching the process. 3. Be Sure That Your Equipment Is Sufficient to provide for the needs of your guests. If you are giving a waffle party, do not invite more guests than your waffle iron will easily serve, so that no one need wait hungrily while others are eating. The same thing holds true with table grills and chafing-dishes. There should be enough creamed chicken or Welsh rabbit to serve everyone generously at the same time. [illustration: In the illustration is a croustade, filled with creamed chicken and fresh green peas] [illustration: With well selected equipment all the hot dishes of a simple meal may be cooked at the table. See page 204] . .-.■/.'^rv [illustration: The very small family need not forego roasts of meat, as the little roasts above demonstrate. See page 199] [illustration: Vegetables as a rule are quite easily managed in the family of two. Suggestions will be found on page 200] 4. If Your Cookers Are Electric, be sure that your wires are heavy enough to bear the load without blowing out a fuse.

New Delineator recipes.