The Washington herald., 1911-03-05
HOW AN INEXPERIENCED HOSTESS
COULD PAY SOCIAL OBLIGATIONS

An easy and at the same time a nice
way in which to return the courtesies
| which one has accepted on various occa-
sions during the season Is to entertain
all ones friends at an afternoon tea or
evening reception, serving light refresh
ments from the buffet. This enables the
hostess who keeps no maid to prepare
everything beforehand, the guests being
served by pretty young girls, who are
asked to assist her. while the hostess
and bevy Of charming matrons receive
the callers in the parlor.
A buffet luncheon, announced for a
particular hour around noon, is quite the
proper way to entertain, but more people
can be taken care of during q boating
reception. A very good way is to issue
cards to a certain number of people for
the afternoon and to another set for the
evening affair, when both men and
women are included. In this way scores
of obligations may be paid OF.
Suppose, then, we talk about the pre-
liminaries. The menu, of course, is the
first thing to be considered. after the
hostess cards with her address and the
hours, have been mailed two weeks be-
forehand. Cards may be engraved for
the occasion, or her visiting card-the
latter a common form of invitatiou-with
the time written in one corner. If an
honor guest graces the occasion her name
Is written under that of her hostess. The
young women who are to assist should be
asked early so they will make no other
engagement for that date. Do not at
tempt an elaborate menu-a simple one
is in better form and more easily man
aged.
menu which was enjoyed at a smart
affair of last week consisted of martini
cocktails, served first with almond rolls
little crisp pastries from the bakers;
then came chicken salad with sandwiches
filed either with cheese or with old Vir-
ginia ham sliced as thin as a wafer and
salted almonds, followed by cherry bisque,
iced cakes, confections, and coffee. or
course the ices, cakes, and bonbons car
ried out the colors of the flowers and the
candle shadeS-pink and white.
Another menu which is generally ac-
ceptable includes turkey salad, beaten
biscuit, stuffed celery. lettuce, and cream
cheese sandwiches. and fruit punch.
third suggests veal loaf, lettuce salad
with roquefort. cheese dressing, olives,
finger rolls, salted almonds, and coffee
frappe.
OF course the hostess may add to these
or change the menu according to her own
taste. 1 give you herewith the recipes
for the preparation of some Of these
delicacies.
Veal loat-Cut two pounds Of lean veal
into bits, add quart of cold water and
simmer at the side of the range until the
meat is tender. Add salt and pepper to
taste and set aside until the grease forms
on the top of the liquid. Skim, return
the veal and liquor to the fire, add half
pound OF minced ham, the juice Of half
lemon. a dash Of mace and tablespoon
full of sherry. Stir all well together and
pour into a mold wet with cold water.
Set in the ice chest for tTenty-four
Hnl1
platter, garnish with parsley or water
cress and slice with a sharp knife.
Turkey salad-Remove all bits of skin
and all fat from cold roast turkey and
cut (not chop the meat into bits of uni
form size. Sprinkle lightly with salt and
white pepper and mix with half as much
crisp celery cut into quarter-inch lengths.
Pour a good French dressing over all,
tossing and turning until all the fowl and
vegetable are well coated with the dress
ing. Put into a chilled bowl lined with
lettuce leaves cover with rich mayon-
naise dressing and ornament with slices
OF hard-boiled eggs and beets cut into
fancy shapes.
Lettuce and Cream Cheese Sandwiches
Remove the crust from a loaf of white
bread and cut very thin. Between every
two slices spread cream chess. ana lay
on this a crisp lettuce leaf dipped into
French dressing. Keep in damp place
or cover with a damp napkin until ready
to serve.
Stuffed Celery-Lay stalks of crisp
white celery in iced water for a half
hour, wipe dry on a clean dish towel
and fill the curved side of each stalk with |
cream cheese worked soft and slightly |
salted- Lay these stalks on a platter set |
directly on the ice until wanted.
Lettuce Salad. with Roquefort Cheese |
into a chilled salad bowl |
crisp lettuce leaves and pour over them a |
French dressing, into which has been |