The Waterbury Democrat., 1932-12-16
Table Artistry Brightens YuIetide Entertaining TASTY DISHES AND SMART SERVICE FIND FAVOR
nY 1uIEA nLANaHARD


 New York = open-houBe and heavy entertaining are part and parcel of the Christmas holidays. However, it iB much more simple Go give a dainty afternoon party or an evening one than to be con- etantly kept on the jump by casual friends dropping In when you are still tired from the night before.
 It isn't necessary to give heavy refreshments for Christmas par ties Everybody. who goes to all the parties in the neighbofhood always eats too much anyhow. De- iicious, light refreshments will be greeted with hurrahsi
 Hot hors d'oeuvres are Q com paratively recent addition to- American menus and are simply grand for such parties, served with hot coffeee, chocolate or chill ed beverages. The taste tg 90 deli cate that most people prefer a second helping or more of the ed extras afterwards.
 Hot hors d'oeuvres a Ia Laruc are made of crabmeat, lobster chopped fine, minced country saul sage and flaked sardines. all cooked together in cream sauce which contains mustard. plenty of real cream, butter and three stand ard table sauces, mixed with chives and lemon juice. The trick is to prepare this sauce on a chafing dish or electric plate right at the table and serve piping hot. You prepare rounds of toast, nice and thin, and fry them in butter before you put the fish mixture on them.
 Hot Hors D'Oeuyres
 Hors d'oeuvres a Ia Russo are extremely simple to prepare and very picturesque to serve. Take an ordinary round loaf of Russian rye bread and cut off the crusts of the whole loaf, then cut through the whole center of the loaf, end to end, 8 long round slice about a half inch thick. On this large disc arrange the various ingredt- ents. A circle of Russian caviar in the center is surrounded by 2 ring of finely minced liverwurst ana around that there are success sive rings in the following order: Chopped egg mixed with mayon- naise, red caviar, olive butter, chopped cucumbers moistened with our cream, sardines made into 8 paste by mixing with may onnaise.
 When you get done, you have g fascinating huge circle of this goody. Slice 1t into wedges like pie 50 that each slice contains a sample of all the ingredients. It is fun to watch your guest appre- ciate the complete picture when it is first brought in, cut but still n circle. It Is more fun to hear their exclamations of delight when they taste it.
 Attractive Tray
 Tf~you want to make an hors d'oeuvres tray that looks elaborate but really is simple, use an ordi- nary oval serving platter and fold stiff brown paper inside white nap lsin9 to get the gondola effect. Bank the tray at the front with parsley and fried gelatine will give you . beige colored meringue ef. feet at the back. At either end are shells filled with black caviar, smoked salmon crossed with may onuaise, and sardines decorated with mayonnaise in which little green coloring has been used. Domino canapes at the front arc oblongs of toast covered with strips of tongue and the whole covered with gelatine that gives an ivory colored effect. The dots and lines are made of truffles. Tn the middle of the tray, the hors d'oeuvres consist of vertical row of small tomatoes, filled with minced ham and immersed in gel- atine with green mayorfnaise leaves and stems of watercress. The second row Is of cucumber cups, about two inches in height. sc0oped out and filled with olive butter, minced smoked salmon and pirentos. Cups of pimento trim the top. The two center rows are of tiny balls of pate de fois gras dipped in pink gelatin with 8 stem of watercress.
 If you want to give just a sim ple luncheon, tea or supper to a few friends, why not set the table in holiday manner, serve scram- bled eggs and country sausage, or hot creamed chicken served on toast with hearts of lettuce or some such one main course. Then cut the fancy fruit cake that re- poses in the center of the table for decoration and have hot coffee or tea with It..
 There are lovely Christmas lin- ems this year, some damask ones with holly in them, just for such