The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-09-13

the sake of va
- iety t n 5 {
Mrs. Shockley menus should be
made 4 little more cosmopolitan
Yet when a menu calls Tor an
appetizer as the first course
MANY women shy away from 1T as
If il were some rare, unheard or
dish TO be cOncOcted only by Il
chef, at great cost to all con-
cerned.
SIMPLE ONES BEST
The appetizer may be q SIM
pie. easily prepared and eeonom-
cal beginning for the meal, for
appetizerS are varied. The ap-
petizer is Just what its names
implies. something TO whet the
appetite and prepare it for the
more filling dishes to come. II a
beverage cocktail is served be-
fore the menu. in the living
q. room. the appetizer may be sery-
ed with it. Or it may constitute
the first cOIrSe at the dining Ia
Bile. If served in the living room
it should be small and of such
character that it is eaten without
the aid of a fork; at the table
the appetizer NAV be eaten with
the fingers, or with the aid OF
small knife and fork (such as a
salad knife, or special fruit knife
now used for the appetizer) or
with the fork alone.
Of those picked up in the fin
gers are small stuffed celery.
, small bits of toast, or crackers
spread with a SavOry mixture
tiny biscuits or minute sand
witches. The Filings for these
are such delicacies as eavier; an
chovy paste: cheese; boned an
4 chovies: boned sardines; relish
and cheese combinations; olive
and cheese combinations, being
the most popular.
The toast on which these mix
lures is spread is cut in square,
round. oval. diamond and other
shapes: the crackers should be
crisp and interesting in them
selves such as the crackers sprin-
killed. with poppy seed or caraway
seed, cheese crackers, whole
wheat crackers; celery crackers
and. similar commercial ones to
be found at all grocery stores.
AT THE TABLE
At the table stuffed celery is
often a preferred appetizer, the
stuffing consisting of cheese mix
lures such as equal parts of Cam
embert and Roquefort cheese,
seasoned with salt, worcestershire
sauce and a little pepper; or
equal parts of cream cheese and
anchOyy paste; or pimlento
cheese. When served the celery
should be alternated on the plate
with long toast fingers" covered
with caviar, red caviar, ananchoVy
mixture or a spicy mixture OF
deviled ham and chopped egg.
TOMATOES SUPREME
A delightful appetizer is made
with very small ripe tomatoes.
Six small tomatoes; two table
spoons cream cheese; one-half
cup cream; one tablespoo nchili
sauce; one tablespoon catSup: one
half teaspoon paprika; pepper
and salt. Remove the centers
from the tomatoes, have very
cold, and dress the inside with
chilled French dressing. Mix the
cheese, cream. chill sauce, catsup,
paprika and seasOnings together
with a smooth cream. Fill the
tomato shells. and chill thorough
ly. Place a curled anchovy or a
slice of stuffed olive on top: ct
each on a small fancy plate with
a garniSh of watercress or fresh
mint. A small fork. or salad
fork is served with this.
OLIVE SUPREME
Buv the largest ripe olives
valuable: cut off a slice of the
top and carefully hollow out the
center: fill with the same mix
ture as above. and garnish with
either a curled anchovy or lit
tie bit of tomato aspic. Serve
four as the appetizer; sprinkle
each with grated hard cooked
egg for additional color.
TOMATOES AND TUNA FISH
Prepare six small tomatoes as
above; have ready two hard cook
ed eggs: one small can of tuna
fish; three tablespoons mayon-
inaise. Chop the eggs, blend with
the minced tuna fish and mayon-
naise. Fill the hollow of the to-
mato with this, chill, and garnish
with a slice of stuffed olive OIL
a little dab of caviar in whipped
sour cream.
BETS CAROLINE
Six medium sized boiled beets
two hard cooked eggs; one swee
pickle: two teaspoons anchov!
paste; three tablespoons mayon
naise. Remove the center of tn,
beets, dress with French dress
ing. Chop up the eggs and swee
pickle, mix together with tn
mayonnaise and anchovy paste
Fill the hollow with the mixture
Have very cold: top with LITTLE
mayonnaise.
Another good stuffing for sucl
an appetizer is chopped bollet
shrimp salad mixed with mayon
naise. garnish the top with chop