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Show . What to Serve Sunday Dinner Guests in Summer By Bertha E. Shapleigh, Cooking Authority of N E A Service and Columbia University. To 6Vry housekeeper and cook once a week comes the question of what to have for Sunday night supper, especially when guests are coming. com-ing. J In winter there must be one dish which will he satisfying and hot. In summer what will be satisfying and cool If the question. The cook must be considered also and it is always wise to have those dishes which to a large extent may be made on Saturday. Cold meat, cold cooked eggs, molded meat, fish, vegetables and fruit all offei suggestions. Sandwiches aud desserts, as custards or Jellies, which may be made ahead of time and served with little trouble are all good to bjtve Following ere a few suggested menus: I Cold ham with potato salad, plain bread and butter, cut-up fruit (served in glass), cake, iced tea II Sandwiches (one with meat or egg, one sweet or plain), iced cocoa with beaten cream, cake. Ill Stuffed eggs with tomato and lettuce, baking powder biscuits, hot cookies, tea, IV Moiaea iruu saiaci, cream cneese eandwlch&s, layer cakes, tea or coffee. V Hot chicken sandwiches, olives or pickles, cold coffee souffle, wafers, I tea. In the firat menu the cut-up fruit is very good and uses up a small amoupt of fruit, as ono banana or one orange, or half a melon, which have been left Also any cunned or preserved fruit lrft orer, or a fw strawberries, all may be mixed together and sprinkled with sugar. Half a cup of logan- ! berry Juice or ginger aln Improves the taste. Allow the fruit to stand in a cold place and at serving time put In glasses, and on top of each a spoonful of beaten cream-Iced cream-Iced tea and coffeo are best when mad- fresh and poured hot over the Ice. Cocoa, nowover. Is not improved by being served that way Make the cocoa several hours before serving and let it become cold, then serve with ice If necesaary and beaten cream on top of each giass! I (Cut this out and paste it in youi- cook book.) i |