Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-05-01

Canapes and hors d'oeuvres whet the
appetite for food that is to follow.
They are appetiZers and savories for
the first course of a meal, or q platter
full may serve as the main course at
an informal supper or special spread.
Hors d'oeuvres served as a first course
should be small portions, since their
purpose in this case is to whet but
not to satisfy the appetite. Served IN
fruit cocktail course and Immediately
precede the soup course If there Is
one, or they may precede the MAN
course II no soup or fish course Is IN
cluded.
informal spread in the living room,
on the perch, or in the garden a tea
wagon or tea table may be used 10
hold platter OF assorted hors
d'oeuvres, plenty Of bread, toaster
and a coffee percolatcr, or a pot OF
tea or chocolate, or cooling drink.
For the making of these toothsome
savcries that can be made to fit in so
MANY meals, the housewife should have
on her emergency shelf some bottled
and canned appetizers that Will alo
in quick service. Such list should
include sardines, Shrimps, chicken,
salmon, deviled ham and other potteo
meats, green, ripe and stuffed ollves'
smoked or picked herrings, ancnovles;
cheese, tuna fish, caviar, pickles ana
pickle relishes, mayonnase: peaches;
of these are useful, but all need not
be bought at one time.
In Place of Salad.
These relishes may be served IN
place of a salad. A crisp red or white
cabbage relish made with nnely
shredded cabbage, shredded green
pepper and diced tomatoes CT cucum-
bers, all in equal quantities, can pc
marinated in French dressing, GRAINED
and served in a relish dish with ripe
olives and circles OF cran ran ; sel !,
cut about one and one-half 1ncheS III
diameter. Chopped, cooked beets may
be combined with chopped cabbage and
seasoned with French dressing. Hard
cooked eggs may be coarsely chopped
and mixed with French dressing.
Cucumbers may be pared, the surface
scored with a fork, then thinly sliced
crosswise, sprinkled with salt ana
pepper, covered with tarragon vinegar
and allowed to stand two hours be-
fore draining. Radishes should be
wise. and marinated in French dress
ing. Thinly shredded green pepper
and tiny cooked and diced carrots,
combined with thin rings OF onion, are
good when marinated in French dress
ing, then drained. All these make
good relishes.
For a substantial savory, canned
shrimps. sardines or sliced smoked sal
mon or herring may be narinated IN
boiled salad dressing. STUFFED haro-
cooked eggs may be garnished with
strtpS Of green pepper, celery stalks
filled with a mixture of pimento
cheese or any other favored cheese
and ripe olives, and cut into two-inch
pieces. Cooked frankfurterS may be
skinned and cut into thirds croSSWlSe,
and diced cucumberS and tomatoes may
be mixed ard marinated in French
dressing and then drained.
The first course for a Spring
luncheon can consist Of combination
of fruit hors d'oeuvres, which may De
canned or fresh peaches that nave
been pared, stoned, cut into eighths,
and dipped in finely chopped pistachio
nuts or almonds, canned or fresh pine
apple that has been pared, cored. cut
into segments and dipped In powdered
mint leaves, fresh whole strawberries
busted with powdered sugar, or canned
pears that are pared, cored and cut
crosswise or In segments, then dipped
IN orange JUICE. <AAdL6C AA . NOAAA-
partment dish or divide q platter or
chop plate into the desired number OF
sections with sprigs Of fresh mint.
These fruit horS d'oeuvres may be
served at any season Of the year, using
the fruits that are in season.
Caviar Hors d'OeuvreS-Cream to-
eether two tablespoonfuls of Roquefort
cheese and four tablespoonfuls Of cream
cheese. Fill celery stalks Of two-inch
length with this mixture, then with a
knife make a narrow, lengthwise trench
through the center Of each filled celery
stalk. Fill the trench with small
quantity Of caviar, then cover it with
some of the cheese mixture, making 1t
rounded. Sprinkle with paprika and
serve.
Egg Baskets-Hard-cook the desired
number of eggs, and shell and chill
them. Then cut them in halves length
wise and remove the yolks. Slightly
moisten the yolks with mayonnaise or
cream and mold into balls the size Of
cranberries. Roll some Of these balls
in paprika, some in finely minced pars-
ley, and some in grated cheese. Heap
four or five Of these in each egg-white
basket and serve. Narrow strips OF
green pepper may be used for handles
II time permits to prepare them.
These are individual appetizers. They