The Washington times., 1929-04-30

| naise, peaches, pears, etc. All OF
these are useful, but need not be
| purchased at any one time.
| Then the. . are assorted cold
meats, smoked salmon, salami and
assorted sausages, all of which
me- only to be thinly sliced before
| serving.
1t would be difficulty to suggest
/ all the combinations of hors
d'oeuvres that can he prepared with
/ the above list as q basis. AS in.
| spiration guides the artist, so must
| inspiration guide the hostess. How
ever, here are few combinations
and recipes that have seen service
in Good Housekeeping Institute and
hence are tested and approved.
Spring Luncheon
No more enticing first course for
spring or summer luncheon can
be created than a combination of
| fruit hors d'oeuvres. Canned or
fresh peaches, pared, stoned, cut in
eighths and dropped in finely chop
ped pistachio nuts or almonds; can
ned or fresh pineapple, pared, cored,
cut into segments and dipped in pow.
dered mint leaves; fresh whole straw
berries, blackberries or raspberries
| busted with powdered sugar; water
melon or cantaloupe diced or cut
into balls, marinated in French dress
ing and then drained; canned or
fresh pears, pared, cored and cut
crosswise, or in segments, then dip
ped in orange juice; seeded grapes,
bits of orange, bits of grapefruit;
these are few of the many possible
combinations which can be arranged
in a compartment hors d'oeuvres
dish. If such q dish is not available,
divide a platter or chop plate into
the desired number of sections with
sprigs of fresh mint.
Use Pineapples
Pineapple hors d'oeuvres make a
delightful individual service. Pare,
core and cut fresh pineapple cross
wise into slices one-quarter inch
thick.
Place one pineapple slice on each
side. cutting the slices into quarters
! for convenient eating without mar
| ring their shape. On each slice ar
range at equal distances three half
sections of grapefruit, and between
these lay three sections of orange.
In the center heap three or four
fresh Strawberries. Sprinkle few
drops of lime juice over all, garnish
with mint and serve. Powdered
sugar may be passed.
Canned pineapples may be used in
the same way as the fresh.
For the more substantial hors
d'oeuvres, the compartment dish or
platter divided into sections by rows
of parsley or watercress may be used.
A typical one recently served at
the institute included canned shrimp
marinated in boited salad dressing;
stuffed, hard-cooked eggs garnished
with strips of green pepper; celery
stalks filled with a mixture Of
pimiento cheese and ripe olives and
cut in 2-inch pieces; cooked frank
furters skinned and canned and cut
in thirds crosswise; and diced Gu.
cumbers and tomatoes mixed and
marinated in French dressing and
! then drained.
! Sardines, or sliced smoked salmon,
or herring might we'll have been sub
stituted for the shrimp; sliced cold
meat, salami, or sausage for the
frankfurters; and any one OF a num-
Der of favored cheeses for the
stuffed celery.
Ham and Cheese
Ham rolls might also have been
included. In ma aking these, blend
one small creamed cheese, six chop
ped stuffed olives, one teaspoonful of
prepared horseradish, two table,
spoonfuls of cream or top milk and
salt and pepper to taste. Spread
this mixture on II thin slices of deli.