The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-08-27

The happy cOFOlldEJ VI lnAS - e AAS9Ns
when q menu is planned with this IN
mind all courses seem to enhance the
others. Hostesses will do well to re-
member that there can and ought to
be real artistry in the arrangement
Of the simplest and most inexpensive
dinner or luncheon menus.
Hot Weather Problem
The problem presents itself more
acutely In hot weather because We
must avoid overlooking or overhead
ing a menu. At the same time the
summer markets offer compensate
ing variety OF fruits, green's and sea
food. Many Of these summer prod
ucts are equally effective when
served as an Introductory note or as
d finishing touch.
Starting at the head OF the list
for beginners We haWe to consider
the ever.present, 8H>American fruit
cocktail. Bananas, oranges and
grapefruit provide endless possibili-
ties for satisfying our culinary
imagination in making fruit cock
tails in both summer and winter.
However, there are many fresh
fruits, seasonable only in summer.
which suggest frequent use Of either
beginnings or endings. Try one of
the following connections as the
various ingredients appear in the
market:
Red Raspberry Cocktail
Arrange in rather small servings
carefully selected red raspberries.
Squeeze over these a few drops Of
lime juice. Chill. just before serv.
Ing, mash with one tablespoonful of
graduated sugar for each serving
several finely cut mint leaves. Sprin.
kle over raspberries and garnlsh with
sprigs OF mint.
Cherries and Pineapple Juice
Pit large. sweet cherries. Pour
over these a generous amount of
slightly sweetened, fresh pineapple
juice.
Frosted SnItana Grapes i.
Stem firm, green sultana grapes
and chill thoroughly in a bowl OF
cracked ice. When ready to serve
cover with minted sugar described
above.
Watermelon Cup
Scoop out balls OF watermelon
heart. Chill and garnish with
mint. The watermelon balls may
be combined with delicate balls of
honeydew melon or sultana grapes.
This combination. served in green
or coral glasses. makes = charm
ing course for the summer dinner
or luncheon.
Of the aforementioned cups may
fluffy sponge cake or brownies.
Note further that none of these
calls for cream.
Too many Of us think Of hors
d'oeuvres as a fussy addition to a
menu, whereas they serve rather
to simplify and lend real distinc.
ton. The ingredients for hors
d 'oeuvres are always at hand in
the summer, and new hors d'oeuv
res can be invented on the spur of
the moment as easily as an emery
ency salad. They take the place
Of the soup course in a simple
menu.
Clam Juice Cocktail
A delicate and cooling appetizer
which adapts itself to any type of
menu. Add the juice of one lemon,
2 tablespoonfuIS of ketchup, a
pinch of tabasco sauce, a little
grated onion and celery to three
cuiofuls of clear fresh clam liquor.
Salt to taste. Let stand on the
ice. When ready to serve strain
carefully. Celery curls or stuffed
celery with small crackers or Mel
ba toast serve to emphasize the
delicacy of this cocktail.
Cooked Fish Cocktail
Marinate the minced fish in a lit
tie French dressing and chill thor
oughly. Arrange in sherbet or fish
cocktail glasses and serve with oil.
ives. or small sour pickles. This
may be blended with mayonnaise or
Tartare Sauce.
This type Of appetizer fits into
an otherwise light menu. 1t is par.
tioularly good for introducing ONE.
let's or other egg dishes to be fol.
lowed by a vegetable salad.