The Washington times., 1930-10-07
HARMONIOUS
MENUS FOR
DINNER

The success Of q good dinner
menu depends as much upon the
way in which it is begun and
ended as the success of play de-
pends upon its opening and closing
scene. No matter how tempting
your piece de resistance may be, it
must be carefully introduced and
l1armoniously finished off, lest the
fine flavor of it be lost. The happy
corollary of this is that when a
menu is planned with this in mind
all courses seem to enhance the
others. At the same time the mar
kets offer a compensating variety
In fruits, green's and sea food.
Many of these products are equally
effective when served as an intro
ductOry note or as a finishing
touch.
Starting at the head Of the
list of beginnings We have to
consider the ever present, all
American fruit cocktail. Bananas,
oranges and grapefruit provide
endless opportunities for satisfy
ing our culinary imagination in
making fruit cocktails in both
summer and winter.
Frosted SuItana Grapes
Stem firm green Sultana
grapes, and chill thoroughly in
q 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 for Sultana
grapes. This combination served
In green or coral glasses, makes
q charming course for the din
ner or luncheon table.
It will be noted that many O.
the above mentioned cups may
be used as a dessert by adding
9 fluffy sponge cake or brownie.
Note further that none of these
calls for cream.
Too many people think Of hors
d'oeuvres as a fussy addition to
the menu, whereas they serve
rather to simplify and lend real
distinction. The ingredients for
hors d'oeuvreS are always at
hand, and new hors d'oeuvreS can
be invented on the spur of the
moment. as easily as an emer-,
gency salad. They take the place
OF the soup course in a simple
menu,
Clam Juice Cocktail
Add the juice of one lemon,
two tableSpoonfuls of ketchup, a
pinch Of tobaSco sauce, a little
granted onion and celery to three
cupfuls of clear, fresh clam
liquid. Salt to taste. Let stand
on the ice. When ready to serve,
strain carefully. Celery curls or
stuffed celery. with small crackers
or melba toast, serve to emphasize
the delicacy of this cocktail.
Grab Meat, Tuna. Lobster or
Other Cooked Fish Cocktail
Marinate the minced fish in a
little French dressing and chill
thoroughly. Arrange in sherbet
or fish cocktail gl nseS, and serve
with olives or small sour pickles.
This may be blended with mayon-
naise or tartar sauce.
This type of appetizer fits into
an otherwise light menu. 1t is
particularly good for introducing
omelets or other egg dishes to be
Vegetables AMI Egg HOrs
d'Oeuvres
Take any small quantities Of
cooked green vegetable such as
beetS, string beans, spinach, car
rotS, or cabbage. Mince finely.
Reheat them a little, add a little
French dressing and chill. Then
blend with mayonnaise and a
little tarragon and use this mix
ture as a stuffing for the whites
of hard cooked eggs, cut in half.
Make a paste of the yolks with
n1ayonnaiSe and anchovy spread
on toast strips or waters, This
will pave the way for fruit salad
later in the menu or may take
the place of any salad.