The Washington times., 1929-06-04

dings. mousses, ice creams ana ices
are likewise particularly suitable Tor
the last course, as they can be pre-
pared several hours in advance.
Several Hours IN Advance
Two hostesses may again combine
in this last course when the demi-
tasse, minis, cigars and cigarettes
are passed after the dessert. IL the
guests remain to play cards, or to
dance, then punch and perhaps sand.
witches are provided later in the eve
ming. Still another hostess might
handle these refreshments either at
her own home or at the same one
where the dessert has been served.
When bridge IL planned at the
last house, It is sometimes more
convenient to serve the dessert ana
coffee at bridge tables. so that the
same tables may afterward be used
| for the game.
AS some may desire progress
siye dinner of fewer courses and
one that can be served from buff
fet. The Washington Times has
worked out a menu for this sim
| pier version as well as one for the
| four.course and another for the five
course affair. Most Of the recipes
suggested can easily be made in ad.
| vance, with only those last-minute
improvements that could not posi-
bly, be avoided
Assorted HOrs d'Oeuvres
For assorted hors d'oeuvres served
in the five-course dinner. arrange
on a dish divided into compart.
ments, or on a large silver platter
divided into sections by crisp pars,
ley. the following assortment:
sardines or small kippered herring;
blanched celery stuffed with cream
cheese and pate-de-foi-gras which
has been seasoned with lemon
juice. salt and paprika Cream
cheese and crushed pineapple
mashed together with a little cream
and sprinkled with paprika is also
delicious for such a filing; lemons
cut in half two halves to a per.
SOM, the pulp almost entirely re.
moved and each filled with anchovy
or caviar, seasoned with onion juice
and decorated with minced parsley
deviled hard-cooked eggs, picked
beets: sliced ripe tomatoes. or samll
ones followed ont and filled with
marinated shrimp or crab flakes.
thinly sliced cucumbers, also previ
ously marinated in French dressing
and drained before serving. ripe or
green olives, tiny pickles and picked
onions, radishes hearts of artichoke
and watercress form ttractive gar.
nishes for such a collection of hors
d'oeuvres.
Cream Of Vegetable Soup
Cream OF vegetable soup may serve
as the second course in this menu.
In making it, empty the contents OF
two cans of condensed vegetable
soup into a saucepan. Add two cans
of milk or one of milk and one of
thin cream (using the soup can as a
measured. Heat thoroughly, add sea.
/ soning If needed, and serve at once.
This delicious soup II easily made.
The recipe serves eight.
Mushroom Veal Loaf
Have the butcher grind two and
half pounds of choice veal from
the round together with half pound
| of ham. Season the meat with a
teaspoonful of salt, one-quarter tea.
spoonful Of pepper, four tablespoon
| fuls of catsup, and four tablespoon.
fuls of prepared horseradish. Add
one cupful Of cracker crumbs, one
seeded green pepper finely chopped
one onion finely chopped. one beaten
egg, and one cupful of mushrooms.
either canned or fresh. which have
been cut into small pieces.
If fresh mushrooms are used they
should be wiped with a damp clotf