New Britain Herald Newspaper, March 8, 1930, Page 15

‘When ERVING church suppers in S cafeteria style adds a pleasant note of informal- ity and at the same time insures hot food and quick service to the guests. While. we may not wish to serve our more expensive and dignified dinners in this fashion, there are still many occasions during the church year when an inexpensive “serve-oncself” sup- per is just the thing. A cafeteria-style supper is really easier for the women of the church, because the guests are donating service in waiting upon themselves. Usually the din- ing room tables are set with linen or oilcloth or paper tablecloths, napkins, silver, sugar and cream, cups and saucers, bread and but- ter, relishes and possibly salad, leaving the main course, at least, for each guest to fetch. That each guest is to fetch his A 4 Z R I Women of tions, there is usually at least one wide shelf available between the dining-room and kitchen, and on this hot plates may be placed The dessert would then be relegated to tables so placed against the adjoining wall in the dining-room that ample walking space remains in front of them. or it is even possible to have the people enter the kitchen through one door, take their plates and desscrt and file out another door In this case the range and sinh may be screened from view, desired. In the absence of a steam tabl or serving shelf, the plan can be nicely worked out by arranging the food on half a dozen oblong tables in the dining room, placed flcar the wall and convenient to kitchen and guest entrance. Hot food must be set in pans of boil- ing water, or on some other form The CHUYCh Cafeteria How Hot Food, Quick Service and Pleasant Informality May Be Achieved Easily it most* satisfactory to us buying the No. 10 cans. wilted lettuce we buy leaf lettuce. This should be allowed to stand in salted water a half-hour b fore it is looked over, to loosen the insects that are so likely . Next shred the le one inch wide and to. For the L ] o plate, however, must be carefully of improvised stcam table. N considered because it means we The main dish, then the salad § must provide space for many per- and dessert, are the usual lay- 4 § sons to file to the food center, out. If traysare used,silver and § and likewise space for many napkins are placed first, the bev- i iness. crage last, and the other articles § p_la_lcs .to be s?t ?ut mI readlrg? ls _crag? zd_ ! 174 1]j|e=0- \rr>a(1m\_ 2 ACHEUed: Smeki=dt Hami1a \Very N T'his px?hably is the only requisite intermediately; this saves setting RopllasWanddiBMayRESily Ba = RN to serving church suppers cafe- the table. But tra Bicoireba o n el holDAY IR - 1 teria style which differs from the found in church equipment. Foteline Supner = N N = - i\ WHAT TO ORDER FROM THE MARKET . §i Quantities to Serve One Hundred g N N S 3 §§ MENU 1. MENU I1. MENU 1L ’ weo .| MENU V. | it — ; { Ham—40 Tos. I Fish Fille—30 lbs. | Rolled Roast—40 Ibs. | Chicken (dressed)= " pop (greiy ham) — _ Sweet Polatoes— Lemons—15 | Potatoes—35 lbs. | Chicken Fat or Butter--| 40 Ibs. §§ 40 lbs. | Spaghetii—6 Ibs. Milk—2 qts. [T | Potatoes—30 lbs. 8 Midget Beans— | Paprika—! pkg. Flour—1 Ib. | Chicken Stock—1 . | Sugar—4 Ihs > 0 10 cans Tomato Puree—3 qis. | Cut Waxed Beans— [~ %= Apple Sauce— N 4 No. | (4 qu. chicken, 6 A7F N ce— Cloves—1 small pkg. 4 No. 10 cans I i o |3 No. 10 cans (Y Leaf Leettu o ) | Dried Onions—1 tb. | Cabbage—20 Ibs. Green Peppers—6 | Nutmeg— 20 bunches ! = g . Sieen Pepy 5 Vinegar—2 qts. Lettuce—8 heads | Green Peppers—4 | Pimicatoes—2 cans 1 small pkg Mustard—1 amall plg. | Diced Celery—3 ats. | New Carrots—1 bunch | F8g2 (only yolks wsed) [, _ Sweet Onions—1 doz. | Cabbage—4 Ibs. Cream Salad Dressing-- | Flour— 1 a 2 No. l“’) c — i —200 Carrots—12 Ibs. Poppy Seed Rolls— | Vinegar—1 pt. [ Biscuits—200 art ! . A 200 | Lemon Flavor Prepared | p. 1 House Rolls— | N Potatoes—40 Ibs. | Celery—25 bunches 1 e Gelatin—13 pkgs. 200 Radishes— utier—4 bs. ! N (1 b, potatoes, 1 I, | Mevoomsise—2 als. | 315 tbs S e, orstocs, || 20 bunches 3 for beans, 2 lbs. for | Rye Bread—10oaves | (17 1 vegetables, | b, corn, 2 lbs, |Rolls—200 N St Butter—4 lbs. | i est) Butter—3 Ibs, N “ | oha 1 1B spac | 2128 Corn— e i1 Grare it Mammaladess PR G IbAEst T ipad e g iU e [ (R N ghett, 2 Ibs. bread) | i bs. rolls) \ 3 qus. | z |1 doc. glasses White Bread—3 lonves | 1 . { Bl s Angel Food Cake—6 | _for crumbs bl N Red Apples—9 doz. | oy Srailieh Whalel \Whiea 1 Bread {8 3 Nou 10 dans N Brown Sugar—4 lbs. | "y, [ Benanaizofdos & 10 Toaves | Datbled Crean= H White Sugar—2lbs. | (e Double Cream—2 qts. | Cranberry Jelly — 2 qs Loaf Sugar—2 Ibs. i for Angel Delight | I doc. glasses { Single Cream — N ety 2 s 2 S Gherkins—3 qis. it i1 Single Cream—7 abs. | Eree e Mince: Pies—17 Collee= N (4 qu. for apples, 3 | 5 3 qua. for coffee 1 oog 3y, I8 3 qts, for coffee) Single Cream—3 qu, | Coffee—3 Ibs. Single Cream—3 qts. | Loaf Sugar— . § Coffee—3 lbs. for colfece | Loaf Sugar—2 lbs. | Loaf Sugar—2lbs. | 2 lbs. N N e ] §Z requirements of a regular dinner. In most churches lh’cl gtl‘ :vv?{t ]}\T:!.‘;il:‘Ln(ilr,n‘vw‘.“\‘\;fl ‘1'(:'\\1}‘:]}; re itv 'y sal, 0 their Lthe siice Sy cgdr, and % § N In some church or community — carry hot foonl‘alrll al a\;r\ml o mustard have been added. Serve N Kitchens the steam table is placed tables, and are then served o D in an adjacent serving room. beverage, and later, the dessert. " [F'Sl ik ol are to be served § § separated from the dining-room Obviously, if the salad were of 2 hot, they should be passed u‘lm‘ N by a wide, open shelf, beside sort that could be quickly placed most of the guests hate seate 3 P Y 2, r V- i se S. e s e i §§ " which the guests may walk and on the dinner plate at lh.e Sefn St e A LR 1 select their plates. This is ideal. ing center—wilted lettuce, for CHUIch, SIoup make no prewe §§ One church has space for three instance, or a hot slaw, or even ginneis, but places fresh rolls and § § hundred cuts of pie on part of a cold salad in an individual canlt N the serving shelf, without en- board container—the guest woul s B 3 §§ ('l"gachmf_‘: upon the R re have a hand ready to pick up his GOOd COOI\S KLLD N quired for hot plates! Although 1540 "of dessert also, thus sim- . e L §§§ few of us have such accommoda- {;lif ik o Pt el i Thlngs Wlthln g washing. Or the salad might be o ) EasmgHousework served Tamily-style, a bowlful on Easy Reach . . lificd e omve the Silbjeaor CHEF'S worktable has an i With Slmp HICA e foom service, it 1s a good overhead rack from which ! \ lan to let it be known that it is o e i N plan e L ! i Breakfasts I e it i i { their own places after the dinner, 1 0t e N MORE and mor. We A'® g, carry their di:}x]m B L e s o hmkmg about for means serving shelf, or of storir them away in cup e E\i of simplifyig the work s:\v?xll). avoid delay in the selec boards and drawers, , for I & of the home, particularly the ;0 S Moo S i welt to charge couldn't take the time to go and : preparation and serving of the 5 flag vate for the meal and ou‘«)wl s T U g meals. In many small familics only the r.cl:nlavrhc\‘{]l&ll';‘lLM\M T o A et e breakfast is often served in a foul.scflu\l»lxce(xlu megjteletibeted Sandaioho ek ep e e & little nook in ;"“Cb‘.'"rl?rrarsfsolahnp; Hurch " offers, as sume of 1ts Supplies stored &t the workiabl kitchen oryin theiies older members always want y reach, instead of just off the kitchen, =~ . baked potatoes, or there may be ¥ o conier capboard. Not every home, o\.\citl‘ ‘Iv several kinds of pie, but as a ousckeepers, a 3 the space for either of these. I 1o e imenu is abided by. Il greater co that case, th electrified kitchen ™6 3o ia suppers should be n their kiichens today, cabinet can be used (0 8UVADE ipexpensive, two-couise meals lending this convenic an age. This may have a sliding shelt 2% g bicularly plentiful and — ment to the uter W cu . lled out, serves i iy o arethe » whl&h. t“\l‘lm “l:“a;dm“’m ety A larfie profit 1+ not. l;v \It in daily u i e i as the table. N ; however, we have K e they 4 twin or_double opzerience Bt Ly buying in wh first nceded. some at the range outlet provided making it poss gje quantities and avor and others at the sink where the ble to connect two electrical ap Faste the menus in the box on f.uit and vegetables arc prc pliances at the same time. With /i pare can be served at sixty pared, instead of stoving them a cabinet of this type, the cook- (onts a supper and vield aboul away in the Kitchen cabinet o1 ing and serving of breakfast is g ne.thivd profit if one hundred other cupboard. The e utensils indeed an easy matter. or more persons are served. The they use le frequently during A simple, but satisfying break market ovder mecessary in vre the week are stored i the g fast, consisting of orange juice, paping each one of these menus cabinet. They are kecping ' toast and ct?”clc, can be D:CI"*"L’" for one hunared persons is also ot and pan corerson a rick a vy using the electric toaster and gjven on this page. the ran to ve these all to I percolator. If a more substantiai In Menu | the sweet potatoes gether and within reach. meal is desired a waffle iron or which have been previously This same arrangement may be zrill can be substituted for the cooked until tender, are browned extended to the cutlery as con foaster. When this is done, it will in the roasting.pans with the venient racks may now be pur y be possible to prepare luncheon baked ham. Canned green beans chased with some sets of kitchen or a light supper for one or two. are so excellent now that we find cutlery. t > “ »” . 1 AL 545, Serve | butter on the table & rolls being preferred bee the time required to cut bread. Menu 1l is particularly ¢ to prepare and serve; the {izh may be purchased in fillets, plen tifully sprinkled with papr broiled ten minutes® on v greased baking sheets, and served from the pans on plate. A lemon section on cach plate is the casiest sauce even this is not neces: if the spaghetti plentifully dress with the spicy tomato sauce made from the tomato puree, clov and onions. Only a green salad and a hearty dessert are needed I'he gelatine salad, made by ad- ding fincly chopped carrots and bbage to lemon-flavored, pre- ared be cut in gelatine, may ares shortly beforchand, and put in shredded lettuce in attrac tive individual con Roast beef mes Menu Suggestion For a Simple Dinner HE m especially suitable for the housckeeper who wishes a meal with a minimum amount of last minute prepa Her aft sed for ple below i, given ation. rnoon may be int social activit the Macaroni Loaf can be wholly prepared carly in the day and chilled until cooking time. kewise the peas can be shelled and chilled or canned peas used, the beets, cooked, the let ashed, the salad dressir »d and Raspberry lechox Custard made, carly ‘in the day. he Buttered Pea Macaroni Loaf wi Sauce Cabbage and Pepper Relish B Iaspberry leebox Custard For Macaroni Loaf—Cook onc cupful of macaroni until tender, then drain. To it add one-half cupfuls of sealdir one cupful of soft bread crumbs, five tablespoonfuls of melted but ter or marga » tablespoon- ful of chopped . two tea. spoonfuls of chopped onion, one half cupful of diced celery, one spoonful of salt and three , beaten. Pour inte ased erole, set in a pan of hot ter and bake in 2 moderate oven of 350 degrees F. for forty minutes. Serve with cheese sauce. Serves six. For Cabbage and Pepper Relish—Cover one pint of chopped seeded red peppers and one pint of chopped Add one quart of chopy cabbage, one pint of chopped white onion, two and one-half tablespoonfuls of It, one one-half tablespoonfuls of celery one and one-half ble poonfuls of mustard, thrce-quar r and ters of cupful of s of vincgar, drain, reserving ill clean jars with the pickle mixture and cover with liquor. the wor which ~ ha to the Loilin; po « ust the rubbers and cover nd partly scal the ja Set in & oven heated to degrees 17 and sterilize for one lour AL the end of this time remove jars and completc For Raspberry lcebo cleet a shallow, f baking dish. - Beat three-quartc : ful of raspber fork and i which ha ange the slit fi up, in layer: h, havi baking layers as beat four ¢ a pi.ch of spoonful s of over them two milk while stirring Cook in the ten of boiler until the cu and coats the spoon. Chill tho oughly and pour over the lady fingers. Chill at least four hours In serving unmould on a serving dish and top with one-half pint of cream whipped but not swe ened. Serves eight. pfu 2, oy New Yok Ereniug o e Suppets Menu 11, is rc is rare, because it must slices and left on the for at least a short t a little cooking is boun« place. Cut wax bea ay be pur In the cabt sen peppers and added for I'he de this menu vere t school trea lana angel food cake and cox e bananas with wh Chicken is expen popular that in poultry is a little cheaper be served as Chicken i on hiscu s IV, In one en make IT bisct hould be bs out 20 mi . then Kept I'o save time, the new potatoes sho tabl steam and e bowl melted butter and chopped pa ley in front of it. ILlach po be taken in a tabl Certified by Good Housckeeping Institute Thess househiold articles ¢ pervised by the inle - ally recoguized Good Houscieeping tute, whizh is con- ducted by Good llousekeeping g In their fully cquipped, modern laboratorics Lypes of household devices are ‘0 s of scientifically trained men and women. Further 1 cookery methods arc constantly being evolved steps, time and labor to housckecpers. All weipes are tesicd and standardized and will always work if iy aliowed. niess othericise s ted on this page ‘ volled in butt nd put t plate, or in a hot vege- le d A prepared ahead of time. bzen or two may cets with the butcher only a cent more per p oning leg of pork, will nted a good nt ng time. Th until nearly ten- are ed, dried owned at the last minute e fat in roasting-pans wh the seing sliced. Hi fortunately, may be pure 1in No. 10 cans. It nceds to be heated, sugar and nutmeg added, and then it may be pourcd into glass relish dishes d bowls and set upon the before dinner. roasts a rrade applesauce, Carro Baked Han Poppy Seed Rolls Broiled Fish Carrot and Roast Beef Medium Gravy Cabbage Slaw Angel's Delight Cranberry Jelly Scalioped Corn Mince Pie Boned Leg of Pork Apple Sauce Rolls e _—What to Offer Thel—n Midget Whole Green Beans Baked Apple with Cream Spaghetti with Spicy Tomato Sauce Rye Bread and Butter Open Quince and Apple Pie I Crabapple Jelly v Chicken a la King on Hot Biscuits New Potatoes in Parsley Butter Peaches with Whipped Cream or preferred. Crisp celery and firm radish al:o on the table take the place ‘here are several ex- ones of s llent brands of canned peaches large that each half is a serv- A spoonful of whipped g the hollow of the peach adds a fe e touch. The workers at the steam table would do well to serve about a plates just before the ach the food center. It rvice and hot food that teria suppers success- ful and decidedly popular. 1f the dinner is di usly balanced, attractively bountifully served, there more to be said. dozen cooked, and is no Pan-Roasted Sweet Potatoes Wilted Lettuce Grapefruit Marmalade Coffee 1 Celery Aspic Cheese Mashed Potatoes Cut Waxed Beans Parker House Rolls Coffee Gherkins Whole Wheat Bread and Butter Coffee v ( Franconia Potatoes Carrots and Peas Radishes Coffee Celery and Drying Clothes Easily Indoors —_— In a Heated Dryer of This Type, the racks, Several in Number, May Be Swung Out into the Room in Order to Facilitate tie Hangi g of Clothes. und ndant o the @ 1o rey of the weather. be far wrong in com watchful home v ocean flier h depend ng. A for hold ng ¢ ws can be used v. but for conven pid drying we must i which em Alter years of ing with such driers, we are con ed of the efficiency of sucl yment and there need be n using ther Th 1inst th ype of s vellowing effect on been decidedly no A »o /7,/ , b K2 L e AU overcome wcordi In the diyers are ted hich brings up ‘he quest c connection. *ve believe connection to a suit e ¢ s desirable, so the moist den air from e dryer > carvied off and charged outdoors rather the lau where the drie the ds determine at distribution & maintained drying ¢ cult to 1 v mperature shou aintained in the drier, for of course the temperature inereases Lompe argely upon at you are dryving. One hun lred and cighty degiees F. is 1 zood average lemperature. We can say from experience that temperature of 200 de- e or above requires care- ful watching. It is much more cssential under this condition that the ) e removed jus as soon dry. 1T woolen or silk garmenfs are placed in the drier they should be dried at a much lower tem- X me manufactur provided a thermostat have that the temperature of the d:ier 0 cannot go above the desired peint; this is a commendable feature. Institute standards and our approved list of drier guide the housckeeper in t Many dif to rods and hanging racks are avail- able, supplying in most cases ap proximately 60 to S0 f line space.” In some rods are stationary, movable, but the a special feature course, obvious tive purch The principal thing to remem- ber is that the rods must smooth and clean. 1a one er was disapproved Institute untii nooth rods were manufacturer. tory provided by This was to guard ag catching and tear- ing the lighter picces on ro vods. ‘ In homes where a washing ma- chine, a heated drier and an ironing machine are used, tie order of work goes forward smoothly, with no aggravating delays. The first load of clothes (in ‘most cases from 6 to 9 pounds) is washed, rinsed and blued, and While is dr next , and the drying period usually t only from 40 to 50 minutes, these clothes may be 1 out” when the second load is ready to go in. In other hung in the drier 1 . words. allowing 20 wmu‘fi for wa 1z and five for 1 rinse, the washing time and drying time for a full load approximately the n outdoor drying, especially on a damp and claudy day, the ironine nmust often | Mlowing day. time of the d user must realiz of the pieces, of moi in the the condition of the all slightly affect the drying time and must be reckoned accord- ingly, In_houscholds where a laundress is employed the ironing may often be done immediate following the removal of clothes from the drier—a pr tice which is altogether practical. he operating cost of drvers of type may be considered low. 1 gas rate of $1 per thousand cubic feet, the cost of operation m the mospherc for one hour would proba not be more than five or six ce re are several uses for the tier which may not be though: of at the time it is purchased, but which soon come to mind in actual use. For the drying of blankets, pillows, small rugs, et and cven for the drying of coat and outer garments on a stormy day, the drier is a great coj. venience and a comfort. A IO, Y N