Evening star., 1936-05-26
Gourmet Guide
BY LUCIE EBERLY.


WHAT with all the entertaining
one will have to do from now
on-the youngsters arriving home
from college and children home from
boarding school and begging for a
party-there could neve, be too many
sandwich spreads on hand The
liver beef, ham-and tongue, sar-
dine-and-anchovy, and shrimp-and-
bloater pates should give a good choice
and variety to the appetizer platter.
The shrimp p-and-bloater is somewhat
different from the usual fish paste. in
that bloater is really smoked herring
and in itself has a stimulating flavor.
When combined with the shrimp, it
produces a most pleasing combination.
Since the tins (which are good-sized
ones) sell for only Is cents, the prob
lem of keeping down the summer
party bills for the juniors, should be
very simply solved!
IN THE imported pates We have
just discovered a British line that
features among their extraordinary
assortment, partridge, turkey, Wild
duck, and kipper paste. They are
truly delicious and rntirely different
from most appetizers. The game
pates may be served hot, too, and
when used with the tiny puff paste
patty-shells we mentioned a few weeks
ago you have combination "fit for
the king" While these English con-
coctions have been popular in New
York for a long time, they have
just been introduced to Washington.
You will be amazed how reasonably
priced they are when you shop for
them, too.
A LII the way from sunny Italy
come tiny pearl onions packed
in wine vinegar. Crisp and pungent,
they are bound to be favorites.
They come packed in fat glass Jars.
Olives stuffed with tiny Holland seed
onions put up in brine, are tan
talzers too, and are. of course, a
perfect complement to cooling bev-
erages. The ripe mammoth or jumbo
size sylmar olives, and picked potato
artichokes should help to round out
an assortment for any piquant tidbit
plate.
THE ever increasing quest for new
foods brings visions of distracted
manufacturers and Gamers franti-
cally demanding chefs to experiment
increasingly, in order to produce
something unusua for the modern
connoisseurs land food reporters) who
run to the stores everyday expecting
the merchants to produce a new item
like magic! In spite of how tall the
order" seems to be, there are new
ed1bles bobbing up almost daily. A
brand-new line of English jams was
among the items that caused the ex-
citement the other day. Luscious
black currant preserves and stick
rhubarb marmalade are, of course, not
entirely new to us-but green fig mar
malade s-and not until you have
eaten it will you belong to the "epi-
cures club" 1t is sensational as
far as flavor is concerned and surely
different and new in the way of
sweets. The Scotch lemon MARINA
lade with ground ginger is equally as
interesting and unusual. If you are
a marmalade enthusiast, you will run
right down and acquaint yourself
with these new additions to the
delicacy shelves.
T luscious fresh strawberry tarts,
both in miniature or tea size
and dessert size, should be of special
interest just now. Especially when
they are made by one of our caterers
who knows just how to make them
light and dainty. and beautifully
glossy on top. The fresh cherry tarts
and pies are timely. too, and what
could be more delicious than fresh
cherry pie a la mode? II you would
rather serve small cakes, homemade
cup cakes, for instance. about the size
of a dollar, or quarter. and topped
with assorted flavor icings-choco-
late, strawberry, mocha, caramel or
vanilla-we know where you can get
them too, made to order for you the
day of your party. Whether the order
be a dozen or a hundred, it will be
promptly filled.
For information concerning items
mentioned call National 5000, ex-
tension, 342.