Detroit evening times. (Detroit, Mich) 1921-1958, 1942-06-07

It has been found by some
home wedding caterers that II
pays TO buy chicken at those spe-
cialty shops where every cut of
chicken is sold separately -
breast. legs. etc, separated from
back, wings. and other parts less
desirable for salad uses. Much
time is thus saved by cooking
only the heavy meaty cuts needed
in a salad.
For lobster salad, the less ex-
pensive rock lobster tails are
satisfactory. bought fresh. They
may be steamed and chilled for
the occasion. Either quick
frozen chicken or lobster can be
utilized for convenience and time
saving.
II fruit cup or fruit cock
tail is preferred, here are. some
suggestions:
Use a mixture Of diced honey
dew melon, cubed sections of
orange and seedless grapes, with
garnish Of whole ripe strawber-
ries. Or. use wedges of fresh
pineapple. lemon sherbet, and
thinnest slices OF banana, busted
with mint leaves and ganished
with mint sprays.
In preparing the stamp-size
canapes which accompany the
cocktails or punch, make use of
the newer native American
spreads which are appearing on
the market. One of these is
deviled or smoked turkey: an
other is a well-seasoned shrimp
paste; still another is ham. baked
after old Virginia recipes. with
excellent high splicing. so neces-
sary for such Zestful tidbits
And now for cocktails and
punches: II the former, let the
host signify his choice and draft
his friends TO mix his preference.
provided the celebration is in
formal. In large cities one is
able 10 secure the services of an
expert in the beverage line.
either from firms specializing in
wedding catering, or from other
service agencies. OF course, there
are many firms which will sup
ply not only food. but every item
necessary for cocktails. and furn-
ish walters to serve them.
Where a budget must be reck-
oned with, IL is a good thing to
remember that many a delicious
punch for a crowd has its base
in inexpensive, well-brewed tea.
In any case, even where cock
tails are also served. 1t is well
to provide a large, ever-filled
punch-bowl at a side table.
There are many variations Of
tea-infusion punches, with fruits,
with sherb9t, and with the addi-
ton of other fruit juices. They
are all economical, use little
sugar Cor can employ honey,
and can safely be partaken-of in
copious draughts.
Here are two, tested by the
writer at similar social events:
1. Steep s teaspoons tea in 2
cups boiling water for 5 minutes
in heated teapot. Strain into
large pitcher, add IL cups sugar
or 2 cups strained honey, stir to
dissolve. Add 5 cups orange
juice and ] cup lemon juice and
chill. Just before serving. add
2 quarts chilled ginger ale or
charged water. Garnish with thin
slivers of orange and lemon peel.
Float ST. All spoon Ills or isl
ands" of orange sherbet Il
quartz on top of punch-bowl.
Serves 80 small punch-glasses.
2. Make 2 cups strong tea in
fusion, and strain. Add i bunch
crushed mint, cup orange juice,
II cup lemon juice, q cup sugar
and whole cloves. Chill several
hours. Just before serving,
strain. add 2 cups grapejuice, I
quart chilled charged water. and
thin orange slices and sliced
maraschino cherries. Pour over
block Of ice in punch-bowl, or
use with colored ice-cubes, and
! garnish bowl with mint. Serves
40 small punch-glasses.
Domestic claret and domestic
Sauterne make excellent addi-
tons to the punch-bowl, also, the
Sauterne providing the delightful
bubble" quality so enjoyed in a
punch and usually thought-of
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