Sunday Night Suppers Christine Terhune Herrick Author

Sunday Night Suppers, written by Christine Terhune Herrick who is also the author of many other books including, The Expert Maid Servant, The Chafing-Dish Supper, etc. Published in Boston in 1907. Lots of old recipes. (136 pages) The Publisher has copy-edited this book to improve the formatting, style and accuracy of the text to make it readable. This did not involve changing the substance of the text. Some books, due to age and other factors may contain imperfections. Since there are many books such as this one that are important and beneficial to literary interests, we have made it digitally available.Contents:Chapter I. The Home Sunday Night Supper — Chapter II. The Sunday Night Supper for Intimate Guests — Chapter III. The Sunday Night Supper as a Small Social Function — Chapter IV. The Sunday Night Supper for Hot Weather — Chapter V. Unusual Savories and Sweets — Chapter VI. Cold Dishes for the Sunday Night Supper — Chapter VII. Chafing-Dish Creations — Chapter VIII. Additional Recipes for Sunday Night Supper Dainties Excerpts:…..In most homes the Sunday night supper is a compromise. Like the majority of compromises, it satisfies no one. It is an attempt to serve God and Mammon, respectively represented by the family’s desires and the cook’s preferences, and is thoroughly acceptable to neither. The members of the household, no matter how substantial the midday meal with which they have overtaxed the digestions accustomed to a light luncheon, feel a hollow void, a dismal craving, as the hour approaches when dinner is usually served on the unhallowed days of the week. The spirit is willing to keep the Sabbath, but the flesh is weak. Despite long once-a-weekly training, it yearns for something better than it has known on most preceding Sunday nights……There are great possibilities in the Sunday night supper. It may be made a most attractive meal, which will render one willing to have it or another like it come again in a week, instead of arousing thankfulness that the Sunday night supper arrives but once in seven days. It will mean trouble, of course. If there is but one maid and she goes out every other Sunday, and the family cannot flee for refuge to the house of a friend or to a restaurant alternate Sunday nights, after the fashion of those who refuse to take the appointed discipline that comes their way, the housekeeper will have to cultivate the chafing-dish habit, make a study of salads, devote herself to the perusal of cook-books that give attention to attractive cold dishes, and even reconcile herself to half an hour in the kitchen on Sunday afternoon……When I speak of intimate guests at the Sunday night supper I refer to those for whom no elaborate preparations need be made. If the right sort of effort is given to convert the often cold and unattractive Sunday night supper into a pleasing and appetizing meal, no greater labor is involved by the presence of a visitor than the placing of another plate at the table, and the washing of a few more dishes afterwards. I know of some households in which the guests are allowed to come out into the kitchen and take merry part in the preparation of the meal. FRIED CHEESE SANDWICHES…..Grate a cupful of soft fresh cheese. Make it into a paste with cream, and season with a quarter tea-spoonful of salt and a pinch of paprika or black pepper. Spread this on thin slices of bread, from which the crust has been cut, and put the spread sides together like sandwiches. Lay in a little hot butter in a frying pan or blazer, and brown lightly.AN UNUSUAL POTATO SALAD…..Every one knows the stock potato salad. The following is a different thing:…..Rub two cups of mashed potato through a colander. Chop fine three-quarters of a cupful of white cabbage. Mince two tablespoonfuls of gherkin pickles, pound the yolk of a hard-boiled egg, and mix all together. Prepare the dressing, by heating to boiling half a cupful of vinegar, stirring into it a beaten egg, a tablespoonful of butter, a teaspoonful of white sugar, a saltspoonful of celery salt, and black pepper and salt to taste. Wet a teaspoonful of flour with a little cold vinegar and add to these. Cook all together, stirring constantly until the dressing thickens, and then pour it upon the salad. Toss and mix with a silver fork and let the salad be ice cold before serving. If chopped celery can be used instead of the cabbage, the salad is better.