The Waterbury Democrat., 1931-06-24
SISTER .MARY'S KITCHEN
NEA Service Writer


 Holidays often are the inspiration for delightful informal parties, and the Fourth of July provides an excel lent 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 a happy me- dium that insures q good time Tor the guests and the minimum of work for the hostess. A buffet luncheon or supper is happy solution Of the problem of serving. Since the guests help themselves, the hostess with one maid can manage easily.
 A buffet meal always makes 1t possible to make the most of beauti- fully prepared dishes and offers op- portunity for effective table decora- platters of cold cuts, inviting trays of sandwiches and handsome desserts appeal to the eye and add immeas- urably 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 a substantial dinner.
 Afternoon Refreshments
 There should be all possible kinds of sandwiches, and in great abund- ance. Be sure to decorate some of them with Stars and Stripes cut from pimento and blue plums or use to- mato and blueberry jellies piped from a tube. Small white bread sand wiches can be decorated with a nar- row strip of pimento cut like fire cracker with a shred of cocoanut stuck in one end for 8 fuse.
 You also can make a festive look ing sandwich loaf with this fire cracker garnish. Cut pimehtoes in strips to look like firecrackers 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 pimento for stripes and blueberry jelly for stars. Against the thick layer of cream cheese which covers the loaf the red and white are most effective. Each person has g | fire -cracker on his slice of the loaf. | Luncheon Menu l Blackberry soup with cherry gar. nish, radishes and celery, broileG sweetbreads, potato marble in cream sauce, fresh lima beans, tomato salad with frozen dressing, ice cream sandwiches, coffee (hot or iced). If this menu is served buffet stylt | it is necessary to provide smal tables. The dessert should be served as a separate course.
 Small tables also will be needed l for the dinner, and additional hell will be found essential for replen ishing dishes and serving the des sert.
 | Dinner Menu
 Half a peach filled with a ball O red raspberry ice, baked ham witl mustard and horseradish cream, plat ter of assorted hot vegetables, avaca do and grape fruit salad, cherr! cream cake, coffee.
 The vegetables are dressed witl butter and arranged in mounds oI a hot platter. Rich cream and Hol landaise sauce are served in sep arate sauce boats, making it possibl, for each guest to choose his vege tables and their accompanying sauc, to suit himself. Use care in pre- pairing the vegetables and be sur, to arrange them on the platter witi regard to color. For instance. pu peas between diced beets and Ju lienne carrots.
 Angel food cake is filled witl cherry parfait, and cocoanut color ed blue with blackberry juice | sprinkled over the whole.
 T0.morr0w's Menu
 DINNER: Baked apples. cereal cream, broiled liver sausage. toast milk, coffee.
 LUNCHEON: Stuffed peppers. TO maine with French dressing rasp berry tapioca pudding. milk, tea.
 DfNNER Veal birds, new pota toes in cheese sauce. grilled carrots tomato and cabbage salad. fruit cup milk, coffee.