Evening star., 1948-04-02
ETIQUETTE:
RECIPES OFFERED.


same way, unless the numbers to
be invited are so great as to make
telephoning burden, in which case
a card is sent out. In any but an
extremely formal luncheon, which
is now rare, and for even a formal
tea, such as debutante tea, tele-
phone invitations are correct.
"' The telephone may be cor
rectly employed to reply to q visit
ing card invitation. . >"
Visiting card invitations: Visiting
cards may be used for informal In
vitations. A hostess simply writes
on the lower left-hand corner of her
personal card: Friday, December
tenth, tea at 4 o'clock" Or 1t may
be Cocktails at 5" or Bridge ut f."
Sometimes she writes on the upper
part of the card, ITO meet Miss
Sylvia Brown" It is permissible,
but not customary, to put r. s. v. p.
on visiting card invitation. Un-
less these letters do appear it Is not
necessary to answer such an inN-
tation, though many correct people
think it more courteous to reply to
every invitation. When requested
to reply, one may use ones own
visiting card for this purpose and
write on it. Delighted to come De-
cember tenth at four o'clock" or
$50 sorry, we cannot come December
tenth at four. Will be out Of town" !"
The Double Card: The double
card is now considered smart for in
formal invitations. Such = card,
when folded, Just flts into an OBJ
long envelope. The second page"
Of the card is blank on both sides.
On the inside may be written
short note of invitation or any type
Of message which one wishes to
send. In the middle Of the outside
of the lower half Is engraved the
names of the husband and wife who
are issuing the invitation - some
times without title, such as Helen
and Edward Bronson" though It
usually bears "Mr. and Mrs" In
the lower left corner the address is
given in full. This type Of card is
called an informal"
Following are two Of my favorite
casserole recipes: OF course, try
them out on your family before you
consider serving them to guests. You
might hesitate to serve the tamale
pie, thinking 1t too highly seasoned
for a company dish, but have
served 1t at pot-luck dinners and
been delighted to see nearly every
one 60 back for seconds" My hus-
band is a Marine officer, and when
I followed him to his previous post.
we had to live in a trailer for some
time. He had incurred number of
social obligations before I arrived,
which I Immediately took care of by
inviting In about dozen people. I
served tamale pie, tossed green
salad, French bread from deep
basket. I can't remember about the
dessert. One of my guests said:
1--WE certainly didn't know how you
were going to have all of us to din
ner in trailer, but we knew If you
invited us you would feed u.s." We
ate in the yard outside most infor-
mally, and even though it was sum-
mer, every one enjoyed the tamale
pie. 1t really Is better winter time
dish.
I am no good on desserts, and
though you did not specify salads,
two Of my favorites are: A package
of orange jello whipped by direc-
tions on package, with a pound car
ton OF creamed cottage cheese folded
or whipped into the whipped jello.
This is very nice made in a ring
mold, and then set a footed dish of
mayonnaise in the center Of the
ring. It is a soft pinkish color.
The other is to slice an avocado
into a pint of lime jello, and add
grapefruit chunks, either canned or
carefully peeled section chunks
(about half a section to fill the
jello chock-full. 1t makes beau
tiful green salad, and is also
delicious with mayonnaise. and the
avocado being heavy food, makes
a very substantial salad. You will
find people who do not like avocado
in any other way, learning to like
it in this salad, as the tartness of
the grapefruit and lime cut the fat
tiness of the avocado. (You have
probably guessed from these recipes
that we are Californians.) The Or
ange jello recipe I figured out after
eating it in the sky room Of the Ell
Cortez Hotel in San Diego, Calf.
Tamale Pie: Three medium or two
large onions, l pound ground beef,
l No. 2 can corn, large can toma-
toes, large can plain olives, 2 cups
coarse cornmeal, 2 cups milk, Q beat
en- eggs, teaspoon Cor more) salt,
to 2 tablespoons chilli powder.
Heat skillet hot and toss on ground
beef in chunks and finely chopped
onion, stirring with pancake turner,
scraping skillet to brown well and
fairly quickly. Add corn and toma-
toes. While this comes to boil,
mix the cornmeal, milk and eggs,
and stir into boiling mixture. Add
the drained olives, then the chilli
powder and salt. Salt will vary ac-
cording to saltiness of canned vege-
tables. The cornmeal will cook ,prac-
tically Immediately so it will not be
to taste and regulate
the chilli powder by your taste. Let
it cook quite thick, scraping and
stirring with pancake turner. Then
put in a baking bowl and bake 80 to
As minutes at 300 to $50 degrees.
Serve with chilli sauce. This amount
will serve six nicely. For a crowd
who likes IT, beer goes splendidly
with this dish, or coffee.
This recipe is the only thing my
husband has said, why don't you
make it like mother used to?" I had
never heard of it before that, and
it soon became one of my favorites
and saw why he was asking for it.
The secret of having every one like
it is not to put in too much chilli
powder unless you know the crowd
you are cooking for likes it hot.
Tuna Recipe: One cup rice, can
01aked) tuna, l can condensed