Evening star., 1936-06-18
Foods That Are Inclined
To Spill Not Advisable
For Unseated Affairs
One Hot Dish Necessary-May Constitute
Either the First Course or
the Main One.

TELLIED soup, of course, meets the
requirements of both occasions, but
you can't serve jellied soup as first
course at every party, so some subSti-
tute must be found. Eggs, hard
boiled, stuffed with caviar, which has
been mixed with the yolks and little
mayonnaise, can be nodded in aspic, to
be served very chilled as a first course.
Firm, ripe tomatoes, followed out, and
filled with cauliaower, ripe olives and
bits Of cucumber, chopped fine and
mixed with mayonnaise, are also good
AS there should be one hot dish at
every buffet supper, it may well appear
as a first course, to be followed per-
haps by cold cuts, salad, cheese and
dessert. A lobster and mushroom cas-
serole would fill the bill nicely, or a
big pot of baked beans and little sau-
sages.
Onion soup, in individual tureens.
Is always welcomed at "sit-down"
affairs. The soup may be bought ready
made in cans, or it may be prepared
at home according to the best French
recipes. 1t must be served piping hot,
with the traditional slice of bread and
| sprinkling of cheese to each little
bowlful. AS onion soup is practically
a meal in itself, the rest of supper
can be very light and cooling; cold
ham mousse, with cold asparagus vim
aigrette, is suggested.
n **
IF A cold first course Is served, then
the main dish automatically be-
comes the hot one. Meat pies, either
large or in individual sizes, are tasty.
and may be accompanied by grilled
! sliced tomatoes, or baked tomatoes
stuffed with mushrooms.
/ Desserts move along faster if served
in individual portions set on plates
in the pantry. A good one consists of
cantaloupes, filled with fresh cut
fruit that has been soaked in Kirsch,
and a spoonful of raspberry ice. Scoop
out the cantaloupe meat, removing
seeds and flbers, Of course, and leav-
ing enough meat to make firm shell.
Pink" the edges of each half shell,
sprinkle with lemon juice, and set in
icebox to chill. Cut the meat with a
ball cutter, and add to it any berries
in season, few of each kind; some
black, sweet cherries, and, If desired
bits of fresh pineapple or honeydew
melon. Marinate the fruit for two or
three hours in required quantity OF
Kirsch, on ice. When ready to serve
place one spoonful of raspberry water
ice in each melon shell, and pour the
fruit on top. Be sure that the bot
tom of each half cantaloupe is
trimmed so that it will stand without
tipping on the plate.
| = <s:1i.+* !. 49, =, ,
TARTs made by filling pastry shells
with stifhy whipped cream
topped with layer of fresh straw
berries over which melted currant
jelly has been poured, are truly am
brosial. Heat the jelly. until 1t be-
comes liquid, pour lightly over the
berries and set the tarts In the re-
frigerator until the jelly congeals
again. If the cream has been whipped
very stiff, and the transfer to the Ice
box Is quickly made, the cream will
not soften the pastry one bit.
| And before the space shuts down
on us, let me give you a recipe that
have found particularly delicious
and well adapted to a large buffet
luncheon or supper:
WHITNEY CHICKEN.
l large fowl.
! or onions
2 tablespoons butter.
l tablespoon curry powder.
W cups cream.
! cup pureed tomatoes.
Yolks of eggs.
21a cups cooked rice.
Seasoning to taste.
Boil the chicken, cut the breast
| into thin slices and the rest into
small pieces. Slice the onions and
brown lightly in butter, then place
both onion and butter in a double
boiler. Add the curry powder, the
seasoning, and the cream. Let sim
mer for about half an hour, then add
the tomatoes, which have been cooked
and forced through q strainer to
make the puree. Cook for four min
utes. Strain. Beat the egg yolks and
add them to the mixture. Add the
chicken and cook for five minutes
longer. Line a buttered casserole
with the rice, place the chicken and
sauce on top and bake for 10 to IS
minutes, until thoroughly heated.