Evening star., 1932-01-08

The ARRANGEMENT ana service Oh
cold first course must be as dainty and
attractive as possible. It should be on
the table when the guests are ushered
into the dining room, and should be
as decorative as the flowers. 1t may be
as simple as you choose, but it must be
perfect.
If it is a fruit cup, it should be Of
fered to the guest chilled and crisp
from the ice, not limp and tepid from
standing in warm room. II 1t is
canape, it must be set in the exact
center of the correct plate, without so
much as a stray crumb or wiSp OF
egg out of place. II 1t is fish appe-
tizer, the sauce must be above reproach.
If it is single fruit, it must be the
finest specimen obtainable, at the peak
of its ripenesS and color, and served
at exactly the right temperature.
Grapefruit Supreme.-Very large and
perfect grapefruit halves, thoroughly
| chilled, cored and sections carefully cut,
lightly sugared and topped with red
or green maraschino cherry. Serve
very cold on a salad plate set on the
service plate. An orange spoon or
large teaspoon is correct for this course
and should be placed on the extreme
right of the silverware. No crackers
should be passed.
II you prefer a combination OF more
! fruits, and canned fruits are to be in
cluded, you can work out delicious COM
| binations of your own by buying the
very small cans of two or three differ
ent fruits and combining them yourself
at the last minute.
Bridge Parties.
Nowhere do salads and sandwiches
| play so important part as when you
! have bridge party as here they stand
as your chief offering to the appetites
of your guests. Fan your salad around
| the Sweeter fruits, such as pears,
peaches or pineapple, so that the salad
may serve not only as a refreShment
but also as a prelude to your guests
evening meal, following simple after
noon bridge party.
Fruit Salad.-Place a slice of pine
apple on bed of lettuce leaves. Ar
range five halves of canned apricotS on
the pineapple with their rounded sides
up and put large cooked prune in the
clnter. Serve with the, following dress
ing Beat together II tablespoonfulS OF
salad oil with two tableSpoonfuls OF
lemon Juice, two tableSpoonfulS of
orange Juice, hllf a teaSpoonful of %alt
three-fourths of a teaSpoonful of sugar,
pinch of white pepper.
Hot SandWich.-Bread and filling for
each of the layers for this sandwich
may be varied. For each sandwich use
bread rounds, 4, 3, and l inch N
diameter One combination that 5ug
ge3ts numerous others follows: Ground
ham, chicken. and olive and nut. If
desired to be served hot, toast tr.e bread
on one side and slip the finished sand
wich, placed on shallow, well but
tered pan into a very hot oven for 10
minutes Top with a thin slice Of un-
pared cucumber and ring of hard
cooked egg. the yolk mashed and sea
soned, with a wee sprig Of parsley
placed in the center Serve with as
corted picked fruits and coffee.
Cold sandwiches will remain fresh
and moist if they are wrapped in waXed
paper or a camp cloth and placed in
a container with a tight cover. Keep
in the refrigerator until needed. Let
tuce should not be included in rand
WicheS which must stand any length
of time, as there is nothing attractive
or palatable about wilted lettuce. Al
WAYS wash lettuce, put in a lettuce bag
and keep it in the refrigerator for a
while before using. so that 1t will be
crisp and dry All filings should be
Ol lIle COIlSlSIStlIy W SpACad cAAAOOOAl'
A we'll made sandwich has the filling
spread to tr.e very edge of the bread.
The sandwiches should be small and
dainty.
Refreshments Men Like.
Tuna Fish Au Gratin.-Toss one cup
full of tuna fish with one cupful Of soft
bread crumbs and one and one-half
cupfuIs of grated cheese. then spread
in a creased baking dish. Over this
pour hot thin white sauce made Of
three tablespoonfuls Of butter, three
tabIeSpoonfuls of flour, one teaSpoonful
of Salt. and three cupfuls OF milk.
Sprinkle on top half a cupful more Of
grated cheese and One-fourth teaspoon
full of paprika. Bake in a moderate
oven until the cheese is melted and
Drowned Serve in noodle nests.
French Hamburg.-In the bottom Of
a we'll oiled shallow baking dish put
three -fourths cupful of sliced Bermuda
onions. and over these place three cup
| fuls Of sliced apples. Mix Cne pound
of ground round steak with one tea
| spoonful of salt and one egg, and form
| into small fiat cakes. Arrange the
| cakes. each with ring Of green pepper,
on the apples, pour in one-fourth cup
/ full of meat stock or water and bake
/ LOT nan an IOuT III LlOubIdGS oven.
! Tongue or ham may be used in place
| Of the steak If liked better.
Kitchenette Party.
Ready-cooked chickens in glass jars
| and cans are most successfully served
in some sort Of stew like chicken and
! dumplings. To make, cut a whole
| canned chicken, left-overs, or delica-
! lessen fowl, into rather large pieces. If
you use canned chicken, add hot water
to the gelatinous stock in the can, or
add can Of broth. While the stew is
coming to a boil, make the dumplingS
with cupful Of -four, two teaspoonfulS
of baking powder, one-fourth teaspoon
fuI OF salt, a teaSpoonful Of butter
rubbed into the dry ingredients, and
enough milk to make a dough that will
drop, or about three -eighths cupful of
milk. Just before adding the. dump
lings, thicken the liquid with a couple
of tableSpoonfuls of flour mixed with
little water. Be sure there is not too
much liquid in the pan and that the
dumplings rest on the chicken instead
! of sinking into the soup. Cover the
pan and allow the dumplings to steam
for IS minutes. A few minutes before
serving, add a can of drained peas and
carrots, string beans, and any other
cooked vegetable you may have on
hand.
Planned Pork Chops.