Perth Amboy evening news., 1923-11-08
How To Prepare
Party Refreshments
By Sister Mary


II you are entertaining your bridge
club in the ear future you are un-
doubtedly racking your brains for
something a bit different to serve
and a new way to serve 1t.
Wouldn't a buffet service from
the dining-room be a relief to both
the hostess and guests? And IL the
party isn't a club party the move
from the tables to the dining-room
makes for greater sociability among
the guests. The setting of the table
with flowers and candles can be
made so lovely that the beauty of
the whole party In enhanced.
Table Arrangement
The meticulous care with which
the table Is arranged bespeaks an
experienced hostess. Absolute order
and neatness must prevail. The sill
yer arranged in rows, the napkins in
piles, the plates and cups in perfect
balance at opposite sides or ends of
the table and the sandwiches and
cakes placed with geometrical preci-
sion on plates or trays-these de-
tails mea much to the ease of SER
vice as we'll as to the attractiyeness
Of the table.
1I16 CtIlltI DlCkE lpI lllb Dulltl
luncheon table can be high, If de-
sired. Candles make a lovely light
In the late afternoon dusk and add
to the festivity of the occasion. -Four
are used in the center of the table
making a square, and n can be
used in each corner of the table as
the hostess sees fit. Shades are
passe, so let the candles throw their
CLEANS unshaded.
The Menu
The menu may include tea and
coffee or chocolate, a salad, sand
witches, an ice and cakes. Sailed
nuts, olives and bon-bons r usual
ly provided.
Two close friends are asked to
pour" one at each end of the table.
Tiny Individual salads are ar
ranged on a platter for each guest to
help herself. These salads would be
quite enticing IL jellied in molds of
hearts, spades or diamonds and
served in a leaf of crisp lettuce.
The sandwiches also could be cut
In diamonds and hearts.
The color scheme of black and red
carries III the bridge idea.
Nodded Red Salad
One quart cranberries,s az cups
boiling water, 2 cups sugar, 2 cups
Tokay grapes. 1 cup nut meats. 2
cups diced pineapple, lettuce, may
onnaise, 2 tablespoons graduated
gelatin.
Wash and pick over cranberries.
Cook in boiling water until the ber-
rles burst. Strain through a sieve
and add sugar. Soften gelatin in
one-half cup cold water and pour
boiling cranberry juice over gelatin.
Stir until dissolved. Let stand until
cool and add grapes, skinned and
seeded, nuts, pineapple. Stir until
well mixed. When beginning to set
turn into a shallow pan to mold and
become firm.
Cut with sandwich cutters in the
shape or hearts or diamonds. Dip the
cutters in cold water before using.
Put each salad into a leaf of lettuce
and surround with mayonnaise. Do
not mask with the dressing as that
would spoil the effect OF the shape
and color.
A black salad is made with prunes
as the foundation.
Nodded Black Salad
One pound prunes. 4 cups water
4 tablespoons graduated gelatin, Z
cups diced oranges. l cup nut
meats, lettuce, mayonnaise.
Wash prunes. Soak in cold water
for two hours and cook in same
water. Simmer slowly until prunes
are very soft. Rub Though a
strainer and add enough boiling
water to make four cups. Soften
gelatin in one cup cold water. Stir
into boiling prune PURGE. Let stand
until cool and beginning to set. Add
oranges and nut meats. Mold, chill
and cut as in preceding recipe, using
clubs and spades for shaping.
Salad is attractive served In bright,
red apples. Small beets of uniform
size can be boiled and followed out
to hold O. fish or meat salad.
Chicken Salad
Three year-old chickens, 3 heads
| celery, IL olives, s pimentoes, l
quart mayonnaise, rs small beets,
2 teaspoons salt, l teaspono paprika.
Clean and cook chickens in boiling
| sailed water until tender. Cool, re-
move meat and cut in dice. Wash
| celery and cut in dice. Chill and dry
between towels. Mince olives and
cut pimentoes In small pieces. Mix
| chicken, celery, olives and pimentoes
with salt and pepper and paprika
and add mayonnaise to make moist.
Wash beets, being careful not to
break the skin. Boil until tender.
Drain and plunge into cold water.
Slip skins and let cool. Scoop out
the inside. leaving q shell about
three-eighths of an inch thick. Chill
and fill with chicken salad.
Copyright, 1923, NEA Service, Inc.)