The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1931-07-02
Parties Give
Chance for
Fine Menus
BIZ SISTER MARY
NEA Service Writer


Holidays often are the inspiration
for delightful informal parties, and
the Fourth Of July provides an ex-
cellent opportunity for summer hos
pitality.
Porch and garden parties may be
as simple or elaborate as the hostess
chooses to make them. However it
is very easy to attain happy me-
dunn that insures a good time for
the guests and the minimum Of
work for the hostess.
A buffet luncheon or supper is a
happy solution of the problem Of
serving. Since the guests help them
selves, the hostess with one maid
can manage easily.
Cold Cuts Appetizing
A buffet meal always makes 1t
possible to make the most of beauti-
fully prepared dishes and offers OPP
portunity for effective table deco
rations.
Attractive bowls Of salads and
platters of cold cuts, inviting trays
Of sandwiches and ha. isome des-
serts appeal to the eye aid add i'm
measurably to the beauty Of the
table.
The following menus feature red
white and blue as much as possible,
for Independence day parties, and
range from the simplest Of refresh
ments to substantial dinner.
Afternoon Refreshments
There should be all possible kinds
of sandwiches, and in great album
dance. Be sure to decorate some
of them with stars and stripes cut
from pimento and blue plums OF
use tomato and BURBERRY jellies
piped from a tube.
Small white bread sandwiches can
be decorated with a narrow strip OF
pimento cut like fire-cracker with
a shred Of cocoanut stuck in one
end for fuse.
You also can make a festive
looking sandwich loaf with this
fire-cracker garnish. Cut pimentoes
in strips to look like f1re-crackers
and place them all around the sides
and ends Of the loaf, using the
cocoanut fuse.
On the top Of the loaf make a
flag, using pinento for stripes and
BURBERRY jelly for stars. Against
the thick layer of cream cheese
which covers the loaf the red and
white are most effective on his slice
of the loaf.
Luncheon Menu
Blackberry soup with cherry
garnish, radishes and celery, broil-
ed sweetbreads, potato marbles in
cream sauce, fresh lima beans, to-
mato salad with frozen dressing,
ice cream sandwiches, coffee (hot
or iceO.
If this menu is served buffet
style it is necessary to provide
small tables. The dessert should
be served as a separate course.
Small tables, and additional help
will be found essential for replen-
ishing dishes and serving the des-
sert.
Dinner Menu
Half a peach filled with ball Of
red raspberry ice, baked ham with
mustard and horseradish cream,
platter of assorted hot vegetables,
avocado and grapefruit salad, cherry
cream cake, coffee.
The vegetables are dressed with
butter and arrange in mounds on
hot platter. Rich cream and Hol-
Iandaise sauce are served in sepa-
rate sauce boats, making it possible
for each guest to choose his vege-
tables and their accompanying sauce
to suit himself. Use care in pre-
pairing the vegetables and he sure to
arrange them on the platter with
regard to color For instance, put
peas between diced beets and Jul
lienne carrots.
Angel food cake is filled with
cherry parfait, and cocoanut col
ored blue with blackberry juice is
Sprinkled over the whole.