Entertaining Ideas for the Smart Hostess 5

For elaboration—something hot; any creamed or 4 la king mixture
(Nos. 14, 15, 16) in paté cases, bread cases, etc., (Nos. 11, 12, 13) or on
toast; or served as savoury shortcakes (No. 11)—hot biscuits, (so easily
made by either method), the dough rich with an extra tablespoonful of
shortening for each cup of flour; the biscuits filled and topped with a suitable
mixture (Nos. 14 to 17); brightly garnished.

Or cold salads, moulds, etc.—an adaptation of the suggestions for the
Reception. See Nos. 21 to 34.

Ices—cakelets (from the Easy-Way Cake Book), charlottes or other
delicate sweets—these are added when the party needs them. (Nos. 39
to 41 and 45 to 54). And what you like in the way of salted nuts, olives,
sweetmeats. (A cold fruit punch is high card throughout the evening—the
juices of oranges, lemons, grapefruit; the juice and shredded pulp of pine-
apple; grape juice, ginger ale, charged water, cold tea—these are all mater-
ials for balancing in a delightful blend of flavours. Lots of ice, of course.)

THE LUNCHEON

. The luncheon—formal, informal—for four, for eight, for more—

Served at the small bridge tables; at the formally-laid large table; or
in the pleasant buffet fashion, with everything that is needed on table
and sideboard, the guests to help themselves, to chat with whom they will.

The luncheon menu stresses the lighter main dishes—there are hot ones
under Nos. 14 to 17, 19, 20, and. delicious cold foods in Nos. 21 to 34.
Courses before and after will bring the menu to the right level.

The appetizer: A hot soup—thin or thick—served in cups, with that
fluff of whipped cream, sprinkled with paprika perhaps to dress it up; and
for simplicity and ease, canned soup—perhaps two kinds blended for a
new flavour. Or the fruit-juice cocktail, those few tart-sweet well-chilled
‘sips of blended fruit juices or well-seasoned tomato juice, served along with
the smartest of canapés. (Examples of such cocktails in Nos. 7 to 9).
Canapés and cocktails passed in the living room probably. Or at the
table—blended fruits in sherbet glasses. Or a smart fish cocktail, No. 10,
—more formal, this one.

A hot main course only when there is a cook in the kitchen, or when
the food can be something in ramekins or a casserole, or some other dish
that can be ready beforehand, and remain safely in double boiler or the
oven. Riced potatoes or a fluffily mashed potato mixture, similarly
safe. Buttered asparagus or peas or a vegetable scallop. In short, the
responsibility concerning her menu must be really over for the hostess when
her guests arrive.

For attractive hot courses—a trim cutlet or chop, with mashed potatoes,
mixed green peas and diced beets; tart jelly or suitable relish. An air-
light omelette, with creamed ham, chicken or tongue, or a fish mixture, or
fried mushrooms or other interesting spread before it is folded; (this needs
a last-minute cook); or eggs a la king, (No. 15), or hot and stuffed, (No. 29,
adapted) with a curry-flavoured rich white sauce over them; corn with a
little chopped pimiento and green onion through it, and plain steamed rice,
buttered. Another menu: Creole chicken, buttered asparagus, stuffed baked
potatoes. Or creole chicken (No. 16) served in golden bread cases (No. 12;)
or use paté cases if you prefer. Again—chicken or veal loaf—hot or cold,
with hot vegetables or crisp and colourful salads. Tart, red jelly. |