The Hope pioneer. [volume] (Hope, N.D.) 1882-1964, 1907-03-28
AT SIMPLE AFFAIRS
REFRESHMENTS FOR SMALL IN.
FORMAL ENTERTAINMENTS.
Suggestions for Imparting an Air Of
Novelty as Well as Dainty Per-
lection to the Enjoyable After
noon Tea.

To the hostess who entertains FIRE,
quently with small informal afternoon
teas-and, thanks to the growing spirit
of hospitality which ~deprecates mere
vulgar display, the number is ipcreas-
ing-nothing is more acceptable than
suggestions whereby she can, impart
to her simple feast a touch of novelty.
Beyond a cup of tea or chocolate the
refreshments served are so slight that
to make the desired impression they
must have a dainty perfection both as
to flavor and appearance not so neces-
sary at a larger and more varied af-
fair.
The first thing to be considered is,
of course, sandwiches. Aim first to
tickle the palate, next to satisfy the
eye, and let novelty enter only when
it comes hand in hand with the first
precept.
1t seems hardly necessary to empha-
size that half the battle in making
dainty sandwiches lies in we'll made,
well sliced bread. Where the round
loaves baked for this purpose an be
produced a good shape can be secured
with little trouble, otherwise to attain
the half circle which most ~housekeep-
ers like there must be a great waste
both of time and bread.
Olives and Pimentoes.-For these
you can buy in bottles broken olives
which have been stoned. The pimen-
toes come in small n Drain the
liquor from both olives and pimentoes
and chop fine. Add enough well sea.
soned mayonnaise to bind together
and make the mixture spread well.
Hard Boiled Eggs, Pimentoes and
Pickles.-These are made as the
above, the eggs, both white and vel
low, chopped quite fine, to which is
added an equal quantity of chopped
%pimentoes and good pickles. Mix with
m%ayonnaise dressing and spread gen
erously e the bread.
Chicken and Green Pepper.-The
chicken should be prepared for this. as
for salad, boiling until tender and al
lowing the fowl to cool in it's own
liquor. The sandwiches are daintier
when only the breast is used, though
the dark meat can be added if desired.
Strip the chicken, rejecting all skin
and gristle, and chop the meat fine.
Season with salt and cayenne pepper.
Mix generously with mayonnaise dress.
ing and spread upon the bread;
sprinkle with finely minced sweet
green peppers. This makes most ap-
petizing sandwich.
Egg and Sardine.-Rub, the yellow
Of six hard boiled eggs to a smooth
paste, add enough highly seasoned
| mayonnaise to make a thick, easily
spread mixture. Drain the oil from
three or four good French sardines; cut
off the heads and lay them open, re-
move the bones and scrape the skin.
Rub to a paste and add to the egg and
m%ayonnaise, mixing thoroughly.
Spread on thin slices of bread.
Tomato Sandwiches.-These are
very simple, and consist Of firm, solid,
thfnly sliced, well sailed tomatoes, laid
between slices of lightly buttered
bread. 1 know of no sandwich more
udluLy VI u6llClOuS. DO uOC Uc LllSlGu
into thinking that mayonnaise will i'm.
prove them. In this class Of sand
witches belong the cucumber, either
thinly sliced and dipped into French
dressing or chopped and mixed with
mayonnaise. l prefer the latter myself,
but both are good.
Oatmeal Macaroons.-One cup of
white sugar, two large breakfast cups
of rolled oats, two eggs, n table
spoonful of butter, one teaspoonful Of
baking powder, one te%aspoonful of al
mond extract and a half t%easpoonful
of salt. Beat the eggs well, add the
other ingredients and beat the batter
thoroughly. Drop pieces the size of a
walnut on well buttered tins, about
two inches apart. Bake in a quick
oven and leave on the tins a few min.
utes before removing.
Marguerites.-To the white of a
we'll beaten egg add enough powdered
sugar to form a thin icing. Make the
mixture thick with chopped pecans.
Spread on fresh thin soda crackers
and brown in a quick oven.