Evening star., 1935-09-26
Possible Combinations
Offer Unlimited Scope
For One Seeking Variety
Everything From Sailed Nuts to Potato Salad
May Be Included at Hostess
Discretion.
Discretion.

impaled on toothpicks, might be
served. Baby sausages, smoking hot,
and potato chips spread with cottage
cheese and horseradish offer tasty
variation.
A good recipe for the celery stuff
ing is this one:
BRAZIL NUT CELERY STUFFING.
cake cream cheese
teaspoon onion juice
2 teaspoons chilli sauce
p cup chopped Brazil nuts
u stalks celery.
Mix the cheese with the seasoning
until very smooth, and then add the
chopped nuts. Stuff the celery. which
has been washed, scraped and cut
into 2-inch pieces. Sprinkle with
paprika and garnish with bit of
parsley, if desired. Set in icebox to
become good and cold before serving
X X y X
A MOTHER Fall-weather appetizer
is made by sauteeing in butter
one-half of a Spanish onion. finely
chopped. When the onion is soft,
but not brown, fold into highly seq
soned cream cheese and spread on
paper-thin slices of Salami. Roll
tightly, and, if necessary, fasten with
toothpicks. This particular dainty
should only be indulged in when
unanimously accepted-woe betideS
the individualist on this occasion:
rr,xxro y,r~aNr CANrpyxyTrrJE,C
Mash one quarter of pound OF
Roquefort cheese with one tablespoon
full butter (melted), one tablespoonful
Worcestershire sauce, salt, pepper and
cayenne. Work until smooth and
creamy and then place between two
halves of jumbo pecans. Serve with
other relishes on large platter.
A good nors d'oeuvres plate that
may well form the substantial first
course of a three course luncheon is
the following:
HORS D'OEUIRES VARIES.
On a round platter place shredded
lettuce in a thin layer, with center
dish of mayonnaise. Take boneleSs
sardines and arrange in a circle. Be-
tween the sardines place devilled eggs
on rounds of tomatoes, olives stuffed
with anchovies or thin slices of liver
sausage and red unpeeled radisheS
that have been scooped out and filled
with caviar. Garnish with slices of
lemon and watercress and serve very
cold.
AN HORS D'OEUVRES speciality
often seen abroad is made of
chopped fresh pineapple and cut-up
shrimps in tart mayonnaise dress
ing. This sounds a bit radical but in
reality the blend of flavors is delicate
and appetizing in surprising degree.
Sometimes little celery IS added to
this combination but personally do
not recommend it as it detracts from
the smooth harmony of the pineapple
and shrimpS.
Salmon and tuna fish made into
salad with a good French dressing
often appear on the more elaborate
hors d'oeuvres platters. Pickles and
picked beets, cut rather small, are
good, too, as are fingers Of crisp raw
carrot. salted and cold.
Potato salad also has its niche on
the big platter and when made with
a special dressing has very different
flavor from the usual variety:
POTATO SALAD.
boiled potatoes.
2 hard-boiled eggs.
Few chives or onion.
3 pimentoes.
Cut these ingredients into small
pieces. Mix well with the following
dressing:
y cup vinegar.
l teaspoon butter.
l teaspoon salt.
u teaspoon mustard.
y teaspoon sugar.
2 eggs.
y teaspoon cornstarch.
p cup cream.
Let vinegar come to a boil. Add
butter and seasoning. Cook for five
minutes. Remove from fire. Beat
eggs and cornstarch together, add to
mixture and stir until thickened. Then
add cream. When oil mix with salad.