Evening star., 1936-04-21
Hot, Greasy Connections
Out of Place When Warm
Weather Makes Its Bow
Cool and Crisp Should Be Keynote of It'd
Bits Served, and Sauces Should Have
Extra Sharpness and Tang

a bed of ice whenever possible, because
they have tendency to become greasy
when warm. Try removing the pimento
from the center Of a mammoth green
olive, chopping 1t fine with a tiny
bit of chives, mixing it to paste with
cream cheese and resulting the olive
with the mixture. A drop or two of
tobasco sauce may be added If de-
sired.
A catering concern here in town
has recently started making baby
patty-shells-no bigger than a quarter
which offer almost unlimited posi-
bilities in the matter Of filings to the
ingenious housewife. ! had them In
my own house the other day filed
with curried lobster. and can assure
you they went like hot cakes" An
other successful filling was cottage
cheese to which Worcestershire sauce
and a few chives had been added.
Curried crab could be used, or deviled
ham, moistened with mayonnaise.
Next Winter I am going to try filling
them with country sausage meat, but
that is another story!
CANNED salmon makes a good
Spring appetizer by mixing it
with chopped hard-boiled egg, chop
ped sweet pickle and mayonnaise,
made extra tart by the addition OF a
few drops of lemon Juice. A bit Of
finely chopped cucumber added to the
mixture would give distinctive flavor.
Spread on round. crisp crackers
Or you might use rather thick
slices of chilled cucumber as base
in place of the more conventional
cracker. In this case the salmon could
be mixed with cream cheese, mayon-
naiSe, chopped pickle and suggestion
of Spring onion. This makes firmer
mixture than the other, which will
stay on" the cucumber base better.
Large pearl onions. rolled COM
pletely in cream cheese and sprinkled
with paprika, may be stuck on tooth
picks and served to the more hardy
souls who do not quail at the mention
of an onion. Little gherkin pickles.
wrapped in Clipped beef. may also
be served a la toothpick. And, of
course. there are always the long
fingers of baby carrot, salted, cold
and crisp, and the tiny. raw flowerets
of caulifower that may be dipped
into a bowl of Hollandaise sauce If
you wish.
If YOU must have your shrimp on
their bed of ice try serving them
with a very thick. tart French dress
ing in place of the usual mayonnaise
or cocktail sauce. This is a refreshing
change and rather gives a little nov-
city to the somewhat overworked sea
food.
Asparagus tips, which have been
lightly dressed with salt and lemon
juice, may be rolled into thin slices
Of white bread which have been spread
with a little mayonnaise, to which
chopped chives have been added Baby
picked beets, served ON tooth picks,
provide nice bit of color and are
usually welcomed by the guests as
something really new and different.
These may be easily made-simply
buy a can of the tiny rosebud whole
beets, drain of the liquor and cover
the beets with vinegar, to which a
little salt and pepper has been added.
1t Is wise to stick one whole Glove
in each beet, as this prevents their
becoming moldy if they stand too
long. The cloves may be removed
when the toothpicks are inserted. Set
in the ice box over night and serve
chilled.
The main thing to remember. no
matter which appetizer you decide to
offer your friends, is that, at this
time of year, the crisper, colder and
tangier it is the better Stay away
from hot and greasy connections and
see how guests will flock to your after
noon parties!
II you wish advice on your indi-
vidual household problems write to
Betsy Caswell, in care of The Star,
inclosing stamped, self addressed en-