Evening star., 1936-03-24
BY LUCE EBERLY,

we can't serve in perfection
at our own tables more gen.
L orally some of the delicacies
which we enjoy in the foreign restau-
rants in our city or that we discovered
while travelling abroad. There is nc
subtle secret about the preparation oi
these dishes-they are very simple tc
prepare as . rule, and many of the
Continental and Oriental dishes are
concocted with cheaper meats, vege-
tables and cereals. The secret Of theil
deliciousness is that they have beer
allowed to simmer slowly or allowed
to stand day or two to mellow.
Their tangy and piquant flavor are
! generally the result of clever season
f1avorful foreign sauce.
COME of our local food merchants
have well-Stocked shelves OF al
types Of imported foodstuffs, flavor
ings and spices-and they are not at
| all expensive, as one might suppose
Bean sprouts, for instance, an i'm
portant ingredient in the Chinese
cuisine, can be bought for just a
few cents-and all types of sauces
and relishes-English, Dutch, East
Indian or French-can be found al
most any store at very reasonable
prices.
Bring little more variety into the
Spring menu-not only for entertain
ing, but in the everyday meals. Take
a trip to the Orient or wherever your
fancy may direct, via the menu
plan and serve the entire meal in
the traditional manner of the coun-
try represented! You'll be listed as
the most successful hostess of the
hour! (We1l be glad to help you
plan menu and provide recipes upon
request-send self f-addressed, stamp
ed envelope)
IF YOU plan to have a Chinese din
ner and intend to serve chop
suey or chow mein, remember, as
We said before, the bean sprouts
the recipes call for are available
in cans or can be bought freshly
sprouted by the quart from a woman
who specializes in bean sprouting'
(Since bean sprouts are delicious as
salad, you will probably be glad to
know you can buy them this way
absolutely fresh) The fried noodles
| that are called for in the Oriental
menu may also be bought ready to
serve. You can buy them freshly
cooked, by the pound-or If you
prefer, in cans at the grocery store
These noodles by the way, are per-
fectly delicious as a complement tc
salads and cold beverages. Do try
them in this role. They should be
served warm, of course. IF you DOM
feel like cooking the Oriental dinner
and yet would prefer to enjoy 1t al
home-run into one of our Chinese
restaurants and have them put YOU
order up to take out. We know oi
several places that are glad to dc
this-some deliver, too)
= X X
THE popular hors d'ouevres ane
= canapes, as we all know, hae
their origin in the open-face Danish
and Scandinavian sandwiches. WI
have just heard of a Danish person
who is specializing in making canape.
and appetizers in the good old tradi
tional manner, featuring some yer!
unusual combinations, to order. They
are made in all shapes and size.
and are beautifully garnished. Al
array of these delectable tidbits W,
recently saw boasted the following
assortment: Dainty round slices o
bread topped with slice of hard
boiled egg-garnished with bit o
parsley and olives and picked her
ring; oblong slices of whole whea
bread topped with sardines garnishet
with pistachio nuts and a piquan
relish; squares and fingers of ry,
bread with slices of luscious smoked
salmon garnShed with strips of SOU
and dill pickle; discs of assorted
bread bedecked with genuine Russian
cavair garnished with lemon flower
and parsley; strips of pumpernickl
bread with a mixture of salted al
monds, mayonnaise and Worcester
shire sauce. Then, of course, ther
were triangular slices with the genuin
Danish pate de foie gras-and thos
cunning sandwich rolls with filing
of the most tantalizing concoction o
fish paste and parsley; and CHECKER
paste with watercress! There wer
many more, but we will leave thos
for you to discover. Next time yo'
plan q party have an assortment o
these unusual canapes made by thi
woman who has brought the genuin
Danish seasoning and combination
into her delicacies! She also make
tea cookies, almond paste pastries
rum and sugar cake and walnu
sticks (all traditional of her country
with the old recipes she has used TO
years in her native landl Here