Evening star., 1933-02-10
Giving Interest to Meals
Keynote of Simplicity May Be Accompanied by
Attractive Food Administrative
Desserts Suggested.

TN order to live up to its keynote ol
simplicity, dinner need not neces-
sarily remain drab or montonous
i The small but important matters
of colorful canapes and tempting
hors d'oeuvres, prepared with regard te
detail of appearance and delectability
of flavor, will add distinction to ar
otherwise everyday affair withou,
changing the major portion OF the meal
Canapes.
The canape is becoming more ano
more popular as the happy prelude te
luncheon or dinner and is rapidly TAX
ing the place of sandwiches at teas
and afternoon or evening bridge parties
when it is sometimes referred to as ar
"open-face" sandwich. The toasted and
sauted bread foundation is better than
the untoasted bread foundation, which
is a departure from the original crisp
canape.
Canapes may be hot or cold, small
or large, and in all forms and color
schemes. The tiny variegated ones are
usually passed to the guests in the liv-
ing room before dinner or lunch, OF
perhaps accompany the fish or fruit
cocktail the soup, or the salad at the
table. The large canape precedes OF
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soup, as does the hors d'oeuvre, and is
eaten with fork, while the tiny canape
is dependent upon ones fingers.
5 Some favorite combinations for can
apes are as follows: Lobster, crab. Sar-
dine, or tuna fish mashed with silver
fork, marinated in French dressing
then spread on buttered toast points
and decorated with chives or capers.
Anchovy butter spread on Sauted
toast bits, then decorated with finely
chopped picked walnut, is good. ~
Caviar sprinkled over canapes first
spread with mashed and highly sea-
soned cream cheese, should be dec
Grated with minced parsley.
Pate de foies gras spread on thin,
crisp toast rounds. covered with slice
of small tomato Grounds should be
the same size as the tomato, garnished
watercress, and topped with a f1eck OF
mayonnaise, should be served as first
course at the table, as should also the
following combination
Spread toasted and buttered rounds
of bread with chopped ripe olives and
hard-cooked egg mixed together with
mayonnaise + Top with mashed avo-
cado pear or heart of artichoke.
Canape Of smoked fish is good. Cut
six slices one-quarter of an inch thick
from a stale loaf of bread, then cut
each. into two-inch square pieces. Toast
them to a nice golden brown and lightly
butter. Cover them with very thin
slices of smoked fish nicely trimmed.
Decorate with little parsley, six
quarters of lemon, and hard-boiled
egg finely chopped. Sprinkle this over
them and serve.
Spread heart-shaped slices of white
and graham bread, toasted on one side,
with the following mixtures:
Small sardines mixed with finely
chopped picked onions and enough
mild vinegar to make paste. Cream
cheese mixed with two tablespoonfuls
Of chilli sauce and seasoned with salt,
pepper and paprika, topped with a
stuffed olive
Pate de foie gras. Over this a thin
slice Of sweet pickle and slice of
hard boiled egg. Garnish this plate of
assorted canapes with watercress.
Hors dOeuvres.
Serve hors d'oeuvreS on large silver
platter, or on dishes divided into COM
partments especially for this course. A
very pretty effect can be produced by
placing halves of hard-cooked eggs In
the center of the platter on lettuce
nests. The eggs are stuffed with caviar
or chopped ripe olives. Next around
the eggs put sardines or shrimp which
have been marinated in French dress
ing, but drained before serving. Then
circle of picked beets and tomato
slices and stalks of celery filled with
q mixture of cream cheese and picked
walnuts chopped fine. Decorate with
stuffed olives and very thin picked
onions. Garnish also with lettuce
hearts or watercress. This combina-
ton may be varied to suit the taste,
but must always be served very cold
Salad as course Is made unnecessary
this way. other than the serving Of
greens with the roast.
Green Apple Puree
Cut up roughly without coring or
cook in six cupfuls of water, or chicken
or veal stock, until quite soft. Press
the pulp through a puree sieve and add
to the liquid six tablespoonfuls of -four
blended with four tablespoonfuls of but
ter, one teaspoonful of salt, half a
teaspoonful of white pepper and six
tablespoonfuls Of sugar Cook, care
fully stirring 1t, until boiling, then add
the apple pulp, remove from the fire
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hard for minute and serve while
hot. This Is a delicious beginning for
a dinner of roast pork, or an equally
good introduction to baked pork and
beans. 1t should be eaten from small
bowls or bouillon cups with bouillon
spoons.
Cheese.
Cheese Is one of the foods which no
housewife can afford not to have In
some form available in her refrigerator
at all times, as there are few foods
which may be bought in the variety of
davors and used in as many different
ways as cheese We are familiar with
1t in its original state, served with
crackers and jelly as the last course
at dinner, and We know how good a
fluffy cheese souffle is for luncheon
We also have enjoyed hot rarebit