Entertaining Ideas for the Smart Hostess 13

Nos. 22 to 28 and 31 to 34, with hard-cooked egg or pimiento cheese or
citrus fruit garnish. Or salad masked with mayonnaise. Cheese dreams,
cheese fillings and spreads. Yellow fruit drinks.

RED, PINK
For St. Valentine’s, Christmas, etc.

Tomatoes—juice, jellies, soup, sauce, fresh, etc. Beets—sliced or in
small balls or cubes; whole, if small; sliced and shaped with cutters (heart,
star, etc.). Pimientos—chopped, cut in strips or fancy shapes, whole (special
canned) in small cup-shapes. Radishes, cranberries, red cabbage, bright
paprika, ham, tongue, lobster, shrimp. Bottled cherries or red grapes
(rubyettes), coloured pineapple. Red jellies, jams, spiced fruits. Pure
vegetable colour paste or liquid.

Dishes to Serve—Cranberry or red fish cocktails (No. 10). Red gar-
nished canapés. Tomato soup with pimiento cream. Creamed fish in
special-shaped bread cases (No. 12) or timbale shells, with cucumber sand-
wiches. Thin slices cooked ham rolled with filling of chopped vegetable
salad. Ham and chicken mousse (No. 25). White meat or fish salad (see
Luncheon section), with beet or pimiento heart or star garnish. Salad of
beet heart or star slices. Shrimp, lobster, pimiento-cheese heart-shaped or
star-shaped canapés, open-faced sandwiches. (See their special section).
Sweetbreads or chicken a la king (No. 15). Angel cake slices, hollowed, filled
with red or pink ice-cream, the parfait in No. 46, with colouring added, or
chopped cherries; or Bavarian cream. (Use smaller cutter to outline cut-
away portion). Tinted cream desserts. Grape-juice punch. Red or pink
candies, frostings. Red candies for decorating.

SMART CANAPES

Canapés (toast, bread or crackers, with a savoury spread and effective
colour contrasts) are appearing in two réles. First, as a luncheon or dinner
appetizer, usually passed in the living room and accompanied by a fruit-
juice cocktail; second, as an interesting variation of the sandwich, at the
tea-hour or evening party. Serve them hot or cold.

The Canapé Base

White, brown, or cheese bread, sliced quarter-inch thick, cut in fingers,
rounds, fancy shapes; may be toasted (very lightly on the side to be spread)
or fried by dropping into very hot deep fat—bread should brown in forty
seconds; drain on absorbent paper. Or sauté bread shapes in very hot
frying pan, with a little melted butter. |

Very thin crisp crackers may be used—salt wafers, butter wafers, water
thins, whole-wheat thins, cheese biscuits, and the special biscuits with hol-
lowed centre to hold caviar, etc., or large even-shaped potato chips.

SPREADS

There are several spreads in addition to these, described in the paragraph
on “Open-face sandwiches’”’.

Fish Paste—Anchovy, shrimp, sardine, bloater, any smoked fish, rub-
bed smooth with seasonings, lemon juice,a dash of Worcestershire or other
sauce. Caviar, unbroken, with salt, pepper, lemon.

in