The Waterbury Democrat., 1940-12-21
Modern Menus Prepare Simple Fare For
 Guests Who May Drop In
By MRS. GAYNOR MADDOX NEA Service Staff Writer

Old-faShioned Yule log hospital ity depends more on good will than on the size of your pocketbook. If you like the idea of having friends and neighbors dropping in for a Christmas Day visit from late in the afternoon until on beyond the time for lighting candles, then why not plan an old-time open house and send out word that you and your !. family will welcome callers. It's worth doing, will warm your hearts and convince all concerned that there is still some good will on earth.
 Eating is not the most impor- tant part of this affair. But there must be a buffet table simply ar- ranged with a few dishes, easy to serve and somewhat special. In se- lecting such dishes, remember that all your guests will not be there at the same time, therefore plan on food which can be served a little at g. time while the reserve stock can be kept waiting for later guests either in the refrigerator or in the top of a double boiler.
 A richly favored, f1ne-grained meat loaf can be made at surpris- ingly low cost. Let it stand for several hours, then slice it very fine. It is remarkably rich and delicious.
 CHRISTMAS MEAT LOAF . Enough for 16 guests)
 Two lbs. top round, ground; l ib. shoulder of veal, ground; 1-8 lb. salt pork, ground; 1-4 ID. liver, ground; 1 ID. fresh peas, l lb. fresh mushrooms, 1-2 clove garlic, chopped; tablespoon minced chives or onion, 2 eggs, unbeaten; 2 slices white bread, tablespoon minced parsley, tablespoon minced celery leaves, 1-8 teaspoon dry mustard, salt, pepper, cayenne and paprika to taste.
 Shell and cook peas to just under done (about l2 lninutes). Wash and trim mushrooms but do not peel. Chop mushrooms well. Soak bread in water for 1-2 minute. then squeeze dry. Crumble. Using a large bowl, combine all these ingredients. using hands to knead until perfectly blended. Pack In well-greased loaf pans. Stand 1-2 hour. Then bake in moderate oven (35O degrees F.) for about S5 to 40 minutes. Remove from oven and stand at least hours before serv- ing. Slice very thin, and arrange slices on large platter. Garnish with bright red radish rcSe1tes.
 Another special dish for open house might be fresh shrimp and a bowl of green n1ayonnaise to dip them in. The bowl can be rcfilled as needed and the supplies of shrimp can be augmented from others kept waiting in the re- frigerator.
 Cook the fresh shrimp until pink, drain and shell. Keep them well chilled. On large, attractive dish place a bowl of green mayon- naise in the center and surrounded with several rows of plump and tender pink shrimp Have 8 mound of colored toothpicks at hand. Show this snack tray to your guests and let nature take its course.
 GREEN MAYONNAISE
 Two cups stiff n1ayonnaise, l tablespoon chopped chiveS, l ta- blespoon finely chopped green | pepper, 3 tablespoons chopped | parsley. teaspoon finely chopped tender spinach leaves, 1 teaspoon chopped dill. Combine the chopped 1 herbs with the mayonnaise. Stand l 2 hours before serving.
 
 MONDAYS MENU
 BREAKFAST: TangerineS, oat- meal griddle cakes, syrup, coffee, milk.
 LUNCHEON: Corned beef hash, | pickled beets, rolls, sliced oranges and bananas, cookies, tea, milk.