Evening star., 1933-12-29
Food Specials for Guests
Fish Makes Good Dishes for Entertainment Pur-
poses-Various Appetizers-Children's
Parties
Parties

vegetable hors d'ouvres. and should be
accompanied by sandwiches in some
form. Following are several combina-
tions:
l. Crab salad, onion and green pep
per salad, stuffed celery, olives, cress
and brown bread and butter sand
wiches.
2. Vegetable salad, stuffed eggs mashed
in celery. tossed in mayonhaise, cheese
balls, olives, beet salad and thin slices
Of bread and butter.
3. SardineS, American salad, stuffed
green peppers, celery, cabbage salad,
4. Thin slices OF cold tongue, cucum-
berS tossed in French dressing, cheese
balls. cress and potato salad.
Party Salads.
Salads depend upon a good dressing
They should always be as cold as ice.
A touch of garlic often Is the making
OF a salad. Chill the bowl and the
plates and serve the salad as soon as
1t is dressed. Waiting salads are wilted
salads and wilted salads are not worth
waiting for. First drain all juicy fruits
or vegetables used in a salad. Too
much moisture cxhausts all crispneSs.
Vegetables, even potatoes, are better If
AAo1 A4aIS0 III anu III dllleQ lTOIn fT6QCn
dressing before you add mayonnaise
Toss and turn, with two forks, all sal
ads. This dresses them.
Adding the oil when making mayon-
nalse dressing is rather a laborious
process If one has no mixer. A good
way is to make two openings in the
top or the can of salad oil, one OPEN
ing smaller than the other. Then place
the mixing bowl in the sink and the
can on the drain board In such q way
that the oil runs slowly from the
smaller opening into the bowl When
the dressing is well started, and the
OIL may be added in larger quantities,
turn the can so that the oil runs from
the larger opening.
Turkey Salad.-Take the remainder
OF cooked turkey, or half a boiled
turkey, if cooked for the purpose, pick
all the meat from the bones, remove
the thick fat and skin and cut the
meat into long shreds and then across,
making the smallest possible dice
shapes. Cut some celery the same way.
using about two-thirds as much celery
as there is turkey, or in place Of celery
you can use crisp lettuce or a mixture
OF lettuce and finely chopped white
cabbage, and add celery salt or extract
Of celery vinegar. Mix the meat and
vegetables together and season slightly
with pepper and salt Pour in about
a quarter of a cupful Of salad oil, stir
around, and then stir in the same
amount of vinegar. Heap and smooth
over the salad on a large platter. 1t
will adhere and keep its shape well.
Pour and spread over it a well seasoned
mayonnaise.
Open-faced Sandwiches.
These are dainty little tidbits, made
with Just one slice Of bread. cut into
attractive shapes and spread decora-
lively with a variety of filings. For
bridge luncheon or tea nothing could
be nicer. Serve with a salad or q cold
drink. Use fancy cooky cutters with
sharp edges and a very sharp knife, 50
ragged appearance. Whole wheat bread
and fancy sandwich breads may be
used for variety.
Open-faced sandwiches made Of sar-
dimes, cheese, salmon or tuna fish,
stantial foods, supplying excellent pro-
tein material for the maintenance and
upbuilding of body tissue. They may
be served correctly as the main course
of a luncheon, especially If a crisp
green salad or refreshing fruit salad
completes the course.
Children's Party.
For a chicken party buy one pound
OF animal crackers and one pound Of
graham crackers Use two cupfuls of
powdered sugar, add two tablespoonfuls
of butter and vanilla to taste. Then
add enough water or milk to make a
very thick, stiff paste. Put a good ia
blespoonful on each graham cracker.
then stand the animal cracker upright
in the middle of 1t. When these dry
they are firm. They please the children
and make an effective table decoration.
A little coloring added to this frost1ng
makes them prettier. A row of the ami
NAL crackers marching in solemn pro-
cession around the birthday cake is al
ways pleasing to the children.
Taffy Apples-Children are fond of
these. To prepare, use one small can
of dark or light corn sirup, or one and
one-half pounds, and boil 1t with one
pound Of white granulated sugar and
two tablespoonfuls Of margarine until
little tried in water is brittle. Remove
from the fire and add a little red col
oring, especially If the small apples to