Evening star., 1932-08-19

TIME Summer hostess should nave
her work so planned that she
will be free to greet her guests
4 when they arrive for dinner or
luncheon. After bidding them
welcome and seeing that they are
made comfortable, she may excuse her
seh to attend to the serving of the
meal At informal occasions the host
ess enters first to direct the seating
of the guests at the table. She indi-
Gates the time to be seated and the
time to rise from the table, the time
to start and the time to complete a
course.
A guest should arrive about 10
minutes before the hour set. The
guests should stand behind the chair
until the hostess is seated. At very
long table guests may begin to eat
when those near them are served. 9TH
erwise no one eats until all the guests
are served When leaving thank the
hostess for her hospitality. Make a
dinner call within two weeks.
Consomme and Relishes.
Any clear soup, consomme or bouil-
Ion may be jellied by the addition OF
unfiavored gelatin in proportion to
be allowed to set in the bouillon cups
in which it is to be served, or, if a
rough surface in the cup is desired,
1t may be set in a large bowl ard
stirred lightly with fork just before
II is turned into the bouillon cups to
serve. Either way. a tnln slice o.
lemon from which the seeds have been
taken is laid on the top of the jelly.
Hot crackers, with or without grated
cheese, are passed and hearts Of celery
or celery and radiSh roses.
licI &c NJ
taking a slice of fine honeydew melon
or half a thick-meated cantaloupe well
chilled. Garnish with a quarter of
lime or lemon. 1t is much better to
have the melon cold from long con-
tact with the ice than to serve cracked
ice in the melon.
Cocktails.
Honeydew melon, watermelon or cam
taloupe balls cut from the melon meat
with a potato ball cutter, or COM
bination of honeydew and watermelon
balls. may be treated, served and &C
companied in the same way. They are
very decorative, particularly with the
additional color touch OF watermelon or
pink meat melon. A dash OF lemon
Juice brings out the flavor Of any
melon.
Five sections of large California or
anges dipped in French dressing, drain
ed and arranged on cup-shaped leaf
of lettuce, may be garnished with three
thin strips of fillet OF anchovy. Pass
with this hot cheese sticks, cheese
crackers, or hot salted crackers with or
without grated cheese.
Whole shrimps, crab meat, or flakes
of any fine fish with firm white meat
may be served, already mixed with
III iroSSinn in a
sherbet glass. A fruit fork or salad
fork should be supplied.
For lobster meat cocktail, the sauce
mu=t be served separately, since the
high seasoning quickly destroys the deli
cate flavor of the lobster. The sauce
is placed in a small glass directly in the
m'|',,le of the lobster meat.
Canned fish will do for any fish
ccc tail Celery and salted crackers
should be passed with these cocktails.
Salad Canape.
Half a very small skinned ripe to-
mato partly followed out and filled with
bit of highly seasoned salad is the
simplest and best salad canape. This
filling may be highly seasoned finely
chopped egg salad with or without
chopped sauted chicken livers to give
the effect of the expensive pate de fois
gras. or 1t may be composed of two ta-
blespoonfuls of cottage cheese highly
seasoned with paprika, onion juice
and a dash Of lemon, or cream cheese
put through a ricer, lightly mixed with
q little mayonnaise and topped with
half a teaspoonful Of caviar. The to-
mato is placed in the center Of a salad
plate and small crisp leaf of lettuce
Is laid at the side for garnish, not
underneath as for salad,
Cheese Accomplishments.
Mash some cream cheese or cottage
cheese, adding cream or French dress
ing to make of the right consistency.
and use in the following ways:
Spread on small crackers. In the
center of the cracker place a ring from
a large stuffed olive and in the center
of the olive place tiny ball OF cheese
sprinkled with paprika Put the cheese
on crackers. using a pastry bag and
tube Sprinkle with paprika or chopped
parsley.
Shape like tiny carrots, roll in
grated carrot and insert stem OF
parsley and serve on lettuce.
Shape like small fruits, sprinkle with
paprika or color with food color. using
Glove for the blossom end and in
serting stems and leaves of watercress.
Serve on lettuce.
Color cheese with pink food color,
shape like tiny birds and arrange two
on each small toasted cracker.
Mousse With Variations.
Foundation Mousse-Soak one tea
spoonful of gelatin until soft in little