The Waterbury Democrat., 1931-05-15
PROPER MENU FOR
 BUFFET SUPPER
This Sort of Meal an
 Answer to the Hostess Prayer
WHAT TO SERVE

With all the ceremonies and par ties to be prepared for in the next month or two, the happy hostess welcomes the relief of a buffet supper. But if that meal means less formality, it means also more in- ventiveness. And therefore Sarah Field Splint's suggestions in Me- Calls for June will be we'll received:
 ''The buffet meal is the answer to the hostess prayer. A menu that can be prepared in advance, guests who wait on themselves, food that stretches or con tracts according to requirements-has any other type of meal so many things to recommend it?
 "The dining table is the center of attraction. A bowl of flowers. or dish of brilliantly colored fruit. occupies the middle, and for a SUD- per there are always candles. The of the table with the serving silver and piles of plates. Spoons, forks. and napkins are arranged in orderly rows; knives are not used. Small dishes hold candies and nuts. The coffee service and cups are at the opposite end. "The menu depends, somewhat, upon the season. On 8 very hot day the main dish might be chick en or lobster salad; or cold sliced chicken, ham and tongue; or nodded salmon salad. For colder weather a hot dish is necessary such as Chicken Continental, Shrimps Newberg, sweetbreads and mushrooms, creamed or scalloped fish; or cold meat might be served with hot scalloped potatoes or ma caroni au gratin as an accompari- ment. If the party is for the youn- ger generation, the main thing to remember is to give them the kind of food they like, instead of what some formality-ridden, older person thinks they ought to have. They may prefer baked beans and brown bread, or sausages and pancakes to chicken la king. If they do. by all means let them have that. Other good things which adorn the buffet table are:
 "A bowl or platter of salad
 "A tray of assorted relishes. such as stuffed celery, pickled onions, radishes, sliced cucumbers, gherkins, anchovies and egg cups
 Crackers and cheese-Roquefort, Cream, Camembert, Swiss or Pine apple
 "Hot buttered biscuits or rolls
 Small sandwiches
 Small iced cakes or layer cakes"
 Egg Cups.
 "The whites of hard d-cooked eggs filled with savory mixtures are very appetizing for this type of meal.
 Mash yolks to a paste with may onnaise. Add lemon juice, salt, pepper, and chopped parsley. Fill whites, top with little caviar and decorate with pimiento.
 Mash yolks and sardines. Add chopped celery, lemon juice. and salt. Decorate with slice of stuffed olive.
 '.Fill egg whites with shrimps cut in small pieces. Pour cocktail sauce over the shrimps. Garnish with parsley (Save yolks for sand wiches)"
 Desserts.
 'Ice cream is always appropriate for a buffet meal and it can be served in many guises. Cover the portions with fruit syrup; or, put between thin slices of cake and cover with chocolate or caramel sauce; or, serve between two mer- ingue shells. Small iced cakes ac- company ice cream.
 "Other popular desserts are cho- colate or cocoanut layer cake. ar ange cake favored with fresh juice, strawberry or peach shortcake, strawberries and cream, lemon mer- ingue pie, and fudge cake"