Evening star., 1933-11-03
FOOD AND THRIFT IN THE HOME
Refreshments for Parties
Color Scheme Is Important in Making Plans.
Effective Use of Flowers Combinations As
of Flavor. IS .I
of Flavor. : .
- PREPARATIONS for bridge par
ties, informal luncheon and
other social functions are en-
gaging the attention OF house.

m PREPARATIONS for bridge par
other social functions are en-
i gaging the attention Of house.
wives. Cooks are delving into
the joys of party catering. The clever
hostess is preparing for the season
ahead
1t is wise when planning a party to
first decide upon color scheme. be-
ginning with the flowers, the glass
ware, candles and table linen. The
menu should be selected to blend with
the color scheme. Caterers have long
realized the value OF the results to
be achieved by the aid Of just the right
color touches on the table and in the
menu. which. cake icings. unusual can
dies, glaCe fruits, and SO on, afford
Avoid monotony. When planning a
menu, don't have all the foodl in a
decoration should not interfere h any
way with the service Of the fobd.
Much can be done also With the
flowers that you use as a centerpiece.
Don't have them match the china or
the glass, but have them harmonic.
II your glass is deep in color, delicate
pastel shades in your flowers will be
enective. but if your glass happens to
be N one OF the pastel shades, let
your flowers provide the strong con-
trasting accent Even the meat, the
fish, the fruits and the vegetables chosen
for your menu can all be considered
with an eye to their contribution to
the color scheme Gelatin. favored
colored, set in very thin layers and
cut into fancy shapes, can be used to
accent cold meats or fish. Cream for
whipping, tinted with fruit or vegetable
colorings and used sparingly. can pro-
duce delightfully."- artistic results in
dessert course.
Try new combinations Of favor. new
Try to serve unusual dishes, but always
plan the menu after you have COM
pleted your guest list. because you should
try to cater to the tastes of your guests.
Desserts and salads are the easiest
foods to garnish. When more color or
accent Is needed than that supplied by
the lettuce. cress or parsley used as
background for the salad, it may be
supplied by spinkling Of paprika,
minced parsley. few capers. grating
Of cheese. a strip OF pimento or OF
green pepper or q few grated nuts.
Tiny new onions, radishes cut to re-
semble roses, sliced pickles and whole
or sliced olives are suitable to use with
vegetable salads.
Salads.
Grapefruit Shrimp Salad. - Remove
from two grapefruits the sections free
from membrane. Arrange like the
spokes Of a wheel on lettuce or water
cress. Then arrange 18 fresh shrimps,
cooked and chilled, on top OF the
grapefruit In the center Of the plate.
VTav, rrrifI, y,oovonnaiee
Jellied Beef Broth--Put three pounds
Of lean beef cut into small pieces in
three quarts of cold water. Add one
small onion, one carrot. two table
spoonfuls of chopped celery, two sprigs
Of parsley and simmer for two hours.
Strain through cheesecloth, add salt to
taste and the beaten white Of one egg.
Boil until clear, strain. Add two table
spoonfuls of gelatin. dissolved in cold
water. to each quart of stock. Pour
into individual molds.