Evening star., 1933-01-13
T is easy to serve good things when
entertaining if you have list and
a determination to keep to simple

entertaining II you nave llSJ anu
a determination to keep to simple
i cooking. 1t will save work and ex-
pense to serve only two things,
wnicn may be sandwiches and coffee,
cake and coffee, waters and Chocolate,
Ccughnuts and cocoa, or any other
good two" combination.
Sandwiches and coffee are always
good. Fer a very cold day, chocolate is
even better than coffee, as chocolate is
both food and drink. The filling for
the sandwiches may be jam, cheese,
mcat, nuts. serdines or just plain but
ter One hostess always serves bread
end-butter sandwiches and scalloped
oysters on cold days, and the combina-
ton is delicious.
When baking bread, fill one-pound
baking powder cans half full of dough,
giving it chance to rise. Use these
dainty loaves for sandwiches. The
children especially will be delighted
with them. When cutting bread for
dainty sandwiches, you will find tha.
YOU can cut the bread much thinner
without breaking the slices if you first
heat the knife.
Sandwich Spreads.
Remove the bones and skin from
scmc sardines. Pound the fish and
paste of it. Add lemon juice to taste;
Spread the paste on sandwiches and
garnish with chopped gherkins.
To make golden cream cheese, mix
one cupful of dry grated cheese with
one tablespoonful of cornstarch, half
teaspoonful each of salt and mustard
and a shake of cayenne pepper. Aod
fnur teaspoonfuls of butter and four
tahlespoonfuls of milk. Beat unui
smooth and cook over hot water until
we'll blended and creamy, or Tor ABOUT
10 minutes. Turn into e Jelly tufn-
bier and keep in a cool place.
Roouefort Sandwiches.-Toast some
thin Slices Of bread On one side. Sp-ead
the ether side With mixture CT enc
tfree-ouncc package Of cream chce5e,
ono scant tablespoonful of butter, a Few
drors OF table sauce and one or two
tabiespocnfuls of Roquefort cheese:
Sprinkle with paprika if desired and
Mace under the broiler flame or under
the toaster grid of the electric grill to
melt and slightly brown the cheese.
Served in smaller portions this makes
delicious bridge party sandwich. Serve
with asparagus salad and hot tea.
II You Serve Oysters.
OYSTERS are like eggs, in that they
ccoked tco long. AL round the body"
O. feshy part of the oyster. there is
thin membrane, which appears at the
eIgc ecncwhas like Circular collar CT
cspc. Iacidcs this cape OF mantle ere
the gill;. When the oyster is cooked
these gills separate from one another,
somewhat like the parity opened leaves
Of a book, and then crinkle or pucker
little at the edges. If the cooking is
prolonged beyond that point the oyster
loses flavor and becomes tough.
Oyster Stew.-Strain one pint OF
oysters and heat the liquor until 1t boils.
Add one pint of milk, which may or
may not have been heated previously.
II the oyster liquor has boiled the milk
will not curdle. Lastly, add the oysters,
two tablespoonfuls of butter and season.
ing. Cook until the oysters are done.
This amount will serve four persons,
but yol can increase the ingredients to
any amount you wish.
Sc1lloped Oyste-s.-These are best
vilcn they a-c made about two layers
thick, r.edc in a deep glass pie plate
U1e cracker crumbs and oyster liquor
A layer CT oysters, then a layer OF
crumbs, Cot the crumbs with butter and
season with salt and pepper. Then an
other layer of oysters, more crumbs and
a moderate quantity of oyster liquor to
give the desired moistness. Bake 20
minutes and serve so hot that the dish
steams and gives of that indescribable
aroma of fresh seafood.
Oyster Croquettes.-These are good,
too. Bring about two dozen large
oysters to a boil in their own liquor.
Take from the fire and drain. Then
pan half cupful of the oyster liquor
and half c cupful of cream. Thicken
with two tab.esroonfuls of -four rubbed
smooth in &C tablespoonful OF melted
bu5scr. Aid the o71tcrs and cook in
ccu'o.e boiler STIR inc constantly, until
thick and s.noctl. Beat in the yoll.s
Of two egge. Se2.oI with salt and pep
per. Spread on platter and cool
Form into small rolls, dip these in
slightly beaten egg, then in fine crumbs,
and fry in hot fat. Drain and serve
with quartered lemon and a nice green
salad, or you may like to serve these
with sauce tartare.
Good Service.
One hostess served beef broth in
large, old-fashioned coffee cups, with
waters. The broth was we'll seasoned
and very hot, and on a cold day it was
delicious. Another woman served steam
ing baked beans with bread-and-butte
sandwiches, and still another had
sauerkraut end wienerwurst for club
program. All sorts of simple. good
dishe3 may be served. Nut candies,
stuffed dates, sliced oranges. water ices,
end mary other things are not too
much trolhle if made in advance.
SWEET REFRESHMENTS.
Any kind of fresh cake or fruit cake
may be used if sweet refreshments are
desired, and the cake may be elaborate
or plain. Before putting on the icing
sugar, dust a little -four over the cake
to prevent the icing from running off.
Good cookies are always relished, espec-
tally if they have nuts or raisinS in
them, and doughnuts are almost the
best things on the sweet list.
Coconut Fuf1s.-These puffs will keep
well fo- week, or longer, and can