Evening star., 1915-06-21
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hITG65HEH C
PANTRY

OLIvES.-The best plain olives are
very large, feshy and only moderately
salted. They are dipped directly from
! their liquor, shaken in strainer and
served on beds of cracked ice in small
| oblong dishes. Pimento olives are
stuffed with this red pepper. and they
! are sometimes served with a border of
| the pimento cut in fine strips. Olives
| of any sort generally accompany a
smart dinner or luncheon
| SALTED NUTS.-Like olives. these
may be eaten before the soup and be-
tween the courses of the meal Salted
almonds. peanuts and pistachio nuts
are the kinds most commonly used,
although butternuts are sometimes
peeled. skinned, cut in slices and dished
up in the same round or oval dishes.
At a special function, like brides
maids luncheon or some club feast, the
nuts are often put in small pasteboard
boxes of a very ornamental sort One
of these is put beside each plate, the
dainty box serving as a souvenir.
RADISHES.-There are many orna-
mental ways of arranging these pretty
vegetables for the table The most
common one is to leave about an inch
of the green tops. which serve as fin
ger grip when the dainty is eaten. A
hxy manner of preparing the radishes
is to cut them like fuchsias A bit of
the red peel may also be nipped off the
sides and top, or the radishes be cut
in slices and placed as border to
cucumber hors-d oeuvre. Together with
plain and stuffed olives, they make one
of the most effective trimmings that
can be had for a mixed salad. When
served separately they must be thor
oughly chilled and placed on cracked
Ice. stale radish is danger to the
digestion, a fresh one in perfect condi-
tion is a delightful appetizer for those
who can eat them.
AMERICAN RELISH.-This consists
of divers kinds of green pickles chop
ped fine and seasoned with vinegar,
sugar, cinAmon, cayenne and salt. A
glass pickle dish holds the relish, which
the dish remaining on the table
throughout the meal When eaten as
a preliminary appetizer, the relish goes
well with cinnamon biscuits.
SARDINES-These piquant fish make
the handiest of hors- d oeuvres, but they
must always be trimmed up in fancy
ways. Large sardines are skinned and
three halves served in straight row
on the Individual plate: they are sea-
soned with salt, cayenne and squeeze
of lemon juice. and it is proper to put
a radish. an olive and a ring of tender
onion on the side of the plate. Strips
of crisp fresh toast are the proper
bread accompaniment.
CAVIARE SIPPETS.-Strips of toast
about an inch wide and three inches
long are first prepared for these: white
bread is used. and 1t is cut thin and
thoroughly dried out with the toasting.
Each bit of toast is then covered with
caviare paste and sea- with lemon
and cayenne The p are put fish
side up in any convenient platter with
a border Of fresh parsley sprigs.
The true art of the caviare hors-
d'oeuvre is to pique appetite and not
satiate it, so there is such thing as
going 1t too heavily with the hshy
faster The quantity of any made dish
served each person is very small.
EGG MINCE.-This is another sub
stantial and easily procured appetizer
on which to begin a meal. The eggs
are boiled hard, thoroughly chilled.
chopped fine and seasoned with French
dressing When served. mound Is
placed on cold lettuce leaves with a
border of anchovies. radishes ana
olives. Each person. Of course. gets a
bite of all the trimming.