Show C I Entertaining at Sunday Supper By Gudrun Gudran Carlson Director Bureau of Home Economics Institute of American Meat Packers No meal as a great an op- op for Informal and hospitality aa as does Sunday night supper JO Joy and pleAsure are har shared d alike by tho the family and ar the guests guest The hostess Mho bo can make of ot this occasion a simple yet attractive way of ot serving a meal mealhas has learned much In the art of oC entertaining h her friends friend It If care care- carefully can i- i fully tullY planned the preparation and service of the tho food can be lie made mado madean mai an oa easy t task sit ek Always Ils plan the menu a 0 day or two ahead and Include e every ery thing needed on the tho Saturday market list hat It is 10 nell neil ell aIo al o to ho have hate e on hand nd on tho the emergency e come ome BOIT BOITo ot of o the staples which can bo be used It if unexpected guests gusta arrived ed Can Can- Canned Cai ned lied meals meale fish fruit ind milk cheese cracke crackers and na- na w tn fers are easily kept In store riot not notto n to mention jelly marmalade olives I and relishes To help helt In planning menus enus keep keepin In a recipe book or with a card I tile a number ot of o menus and ond recipes have havo been found I- I ly appealing to the family and an guests 1 The menu may be e extremely aim sim- plo pic or more moI elaborate depending upon upon the tp t pe 10 of service gervice number of ot G 6 and ond the assistance the th hostess has tor for the preparation and andlen an nd len serving Ing Ing- of the food The dishes chosen may mar be such as ns to be prepared wholly holly or In part pai t Saturday or Sunday morning It Itis Is is best beat to ha have hate e some tome part ot or the tb inca meal served fOr hot liot often the tIto main dish or foods served 11 as nl- nl menta ment to tho ho main dish diab A number of very ery attractive e com Coin combinations corn aro aro- aro here hero to ho bo varied to suit the wishes of c tho the hostess upon sea sea- season season son locality and other A chafing dich or electric grill for tor cooking In tho the dining room i adds to the felth festivity Creamed In tim tim- C r r bale hes hs Ham souffle p pas p-as aa can Call candied died G potatoes potato lamb in ty with mint Jelly escalloped 0 In brow bread Band sandwiches Creamed over oter toasted lill OR cc of biscuits biscuit Chop UC American ic Am 1 II 51 st i boiled or steamed rice Cold i l beef loaf hot mastad mast masi ail ool potatoes balls bails Cold meat and anel andorn orn t-orn os o's ter tees Jellied veal seal ea loaf lot as UPI tips I potatoes Pl tong escalloped po 10 toes ta-toes with pimentos Cheese Cheele and bacon h with nith sliced tomatoes tom toe moat Band sandwich Jeb molded spinach salad Corned beet beef salad alad potato chIna chini ohl Lobster Lobet salad s lac ne re r e hi cad eI 1 sand niches Ech of ot these those diche should be he with appropriate he relishes bread or tolls soils and onil al ni a J vegetables It if |