Every evening, Wilmington daily commercial., 1921-08-11
The Piquant
= Appetizer
Get Away From the Usual When
You Plan Appctizcrs for
August Evenings.


TN late summer days have an ap-
petizer for dinner. whether you
have soup and piece de resist
ance or not.
In other words, don't forget the
importance Of an appetizer. n is
almost as refreshing as a cool
summer breeze.
And don't cling TO the conven-
tionai, easy sort OF appetizer
clans or grapefruit, day after day.
Try new things. Make use Of a
variety of foods in preparing these
appetizers. And watch your repu-
tation as hostess who knows
how to plan hot-weather dinners
grow.
Good Combinations.
II you are having chicken for
petizer Is a good choice.
A fruit appetizer precedes lamb
or beef very well. A fruit appe-
tizer is also good before veal or
pork.
! Before fish some sort of vege-
table appetizer may be served: or
an appetizer containing bacon.
Sometimes have the appetizer
placed at each plate when dinner
Is announced. In this case, there
Is no choice. Sometimes have
several sorts of appetizer passed
In an hors-d'oeuvre dish.
Whatever you do, seek variety.
1t adds a zest to the simplest din
ner. and takes away from the
monotony of a limited selection of
meats. Moreover. It is an inexpen-
sive way 10 give character TO the
dinner. For a tomato canape and
fricasees. chicken is far less ex-
pensive proposition than broiled
chicken, yet II makes a dinner Just
as interesting.
Tomato Appetizers.
A mould of well made, highly
seasoned tomato jelly, a small
mould. placed neatly in the center
of a small plate. with a little
minced parsley or spoonful OF
Russian dressing. makes a deli
cious appetizer, quite as good to
the eye as to the palate.
A tomato canape is more easily
made. for the tomato jelly must
be planned, made and set to
harden long beforehand.
For the canape, brown a slice
Of toast for each person, and cut
it to a neat round. Butter it while
hot. and place, on il a round.
rather thick slice of skinned
tomato. On this place spoonful
of thick mayonnaise.
With Bacon.
A slice of broiled bacon may be
added to the tomato canape TO ad-
vantage. With this the mayon-
naise may be omitted.
Another bacon appetizer is this:
Spread small slices OF bread.
toasted on the under side. with a
paste made of ell-seasoned yell
low cheese. On each place two
half strips OF bacon and broil un-
til the bacon curls and the cheese
browns.
Two tiny crisp rolls of bacon
with a little minced parsley may
be served on a strip or buttered
tAtA1 l10Sk A0A GRPEtALEAs 0E LnCN
may be placed on the toast and
then sprinkled with minced hard
boiled egg.
Fruit Recipes.
Fruit, of course forms the
mainstay of the summer appetizer.
Grapefruit is an old standby,
that is easily prepared. One good
way to serve il is in big chunks,
pulled apart without disturbing
the juice. and served on top of a
little bed of ice In tall-stemmed
glass. Lying directly on the ice.
Sprinkle IL with sugar Just before
IL goes to table. so that the juice
will not be drawn out.
or course, grapefruit may be
served In combination with various
summer fruits. although ii seems
10 combine best with cherries or
pineapple or oranges.
Watermelon is a good fruit for
the appetizer. Cut it in cubes, or
else scoop IL out In small balls,
and serve very cold. II does not
combine with many other fruits,
although IL Is delicious served in
cubes mixed with half as much
canned pIrleapples. cut in cubes.