Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-14
Refreshments Every Hostess
Should Know How to Prepare
Decorative Salads, Sandwiches and CONNECTIONS
Are Among These.

are sweet and not very hearty. they are
usually served for afternoon tea or to
provide variety when another kind OF
sandwich is being served. IT jelly or
marmalade used for sandwiches is thin,
it is a good plan to spread each slice OF
bread thinly with butter so that the
filling will not soak into the bread.
Slices of Boston brown bread with a
filling of jelly or marmalade make
dainty sandwiches for afternoon tea.
Toasted Sandwiches.
Many varieties of sandwiches are de-
licious with the bread toasted instead
of using it plain. Cut the bread about
one-third inch thick. toast, then thinly
butter before the filling is added. Fol-
lowing are some good filings for these ::
Thinly sliced tomato, bacon, lettuce
and salad dressing.
Mashed chicken livers, bacon, little
onion, and salad dressing.
A thin slice of cheese, thin slice
Of ham, and prepared mustard.
Chopped chicken. celery and hard
cooked eggs, with lettuce and mayon-
naise.
sardines chopped with egg and
tomato.
Liver sausage, grated onion, vinegar
and lemon juice.
Nut CONNECTIONS.
All CONNECTIONS are improved by the
addition of nuts. Halves of English
walnuts and pecans may be pressed into
the outside of bonbons and chocolates.
Almonds, f1lberts, walnuts. or peanuts
may be covered singly or in clusters
with the same chocolate coating that is
used to coat creams. A good chocolate
coating is made as follows:
Put in a double boiler four ounces of
milk chocolate, two ounces of bitter
chocolate, and half an ounce of paraff1n.
Let the ingredients melt over water that
is very warm but not too hot. being
careful that not single drop of water
or any foreign substance falls into the
mixture.
Glazed Nuts and Fruits-Nuts of any
kind may be used for this purpose, and
such nuts as almonds need not be
blanched. Candied cherries, candied
pineapple, pressed figs, dates and raisins
are the fruits that are usually glazed.
CONNECTIONS of this kind should be eaten
while fresh or kept in closed recep-
tacle in dry place. Prepare the nuts
by Smelling them, and If necessary
roasting them, and the fruits by cutting
them into small strips or cubes. Mix
two cupfuls of granulated sugar with
one-eighth teaspoonful of cream of tar
tar. and one-fourth cupful of corn
syrup. then add three-fourths cupful Of
water. Cook until it will form a very
brittle ball in water, until it will spin
hair-like threads when drops of 1t fall
from the spoon, or until it registers 200
degrees on a thermometer. Remove
from the fire and put in a convenient
place for the dipping of the fruit and
nuts. Drop these into the hot syrup.
one at time, with coating fork or
an ordinary table fork. When entirely
covered with the syrup. remove and
drop onto creased plates or pans
Oriental Delight-A delicious confec-
ton that can be prepared without cook
ing is known as Oriental Delight. To
make, wash half pound of dates. half
a pound of raisins and half a pound of
pressed figs. put them together, then
steam for about Is minutes. Then put
these with half a cupful of shredded
cocoanut and half a cupful of English
wa1nuts through a food chopper, or
chop them all in bowl with a chop
ping knife. When all is reduced to a
PUPPY mass beat one egg white slightly
add enough powdered sugar to make a
very soft paste. then mix with the fruit
mixture. If the mixture is very sticky.
continue to add powdered sugar and
mix well until stiff enough to pack n
a layer in a pan. Press down tight,
and when it is set mark in squares, re-
move from the pan, and serve as con-
lection. This CONNECTION is a party
favorite and very nutritious. If to be
served at a children1 party, the cocoa
nut may be omitted if desired.