101 Best Party Recipes

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y E D I T H M . B A R B E R
Illustrate d by S. MATSU DA
STERLIN G PUBLISH ING COMPA NY, INC. New York
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DINERS' DICTIONARY ROUNDUP OF BEEF COOKERY THE SPICE SAMPLER ANTIQUES IN YOUR HOME COLOR GUIDE TO HOME DECORATION SMALL HOMES IN THE NEW TRADITION
Copyright I960, by Sterling Publishing Co., Inc., "101 Best Party Recipes and Menus' Copyright, 1951, "The Party Sampler" by Sterling Publishing Co. Inc. 419 Fourth Ave., New York 16, N.Y. Manufactured in the United States of America
TABLE OF CONTENTS
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
The Modern Trend in Hospitality............................................ 9 Buffet Suppers and Luncheons................................................. 13 Stag Parties .................................................................................. 27 Outdoor Meals.............................................................................. 32 Cooperative Parties...................................................................... 40 Church and Club Suppers and Luncheons............................... 48 Small Dinner Parties and Luncheons........................................ 59 Cocktail Parties............................................................................ 71 Afternoon Tea and Sherry Parties............................................ 78 Evening Parties............................................................................. 83 Wedding Parties ......................................................................... 89 Holiday Parties.............................................................................. 97 Parties for the Young Fry.............................................................105 Parties for Teen-Agers.................................................................I l l Glossary of Cookery Terms........................................................117 Index..............................................................................................119
I. T H E M O D E R N TREND IN H O S P IT A L IT Y
The word "hospitable" has a pleasant ring to the ear. According to the dictionary, this adjective is denned as "receiving and entertaining guests generously and kindly." Today, the adverb "easily" should be added to that definition, as the whole trend in entertaining is toward simplicity. Every hostess likes to receive the compliments, "You always seem to have such a good time at your own parties," and, "You do everything so easily." Of course, this does not mean that she has not spent plenty of time in planning and preparing for a party, but it does indicate that the apparently unharried hostess is not plagued with too many last minute details that take her away from her guests. With the scarcity of regular household help, the completely formal party is practically out of date. Occasionally, we may get out the best linen and china, employ extra
service, and ask a few guests to a small dinner or luncheon. For holiday meals, such as
The Modern Trend in Hospitality 9
Thanksgiving and Christmas dinners, we will have place settings at the table for everyone, though we seldom attempt to serve many courses; and at children's parties, table service is more practical and convenient. However, it is a common practice today when we ask friends to have a meal with us to choose the buffet service, whether the meal is served on the terrace, on the lawn around the grill or barbecue, or in the house. A noticeable trend that makes for greater sociability and makes fewer demands on the hostess is entertaining with cooperative supper parties. For these, the host and hostess will supply the before-dinner drinks and sometimes the main meat item, while other members of the group will bring, according to a preconceived plan, other dishes that will together form the basis of a buffet meal. This same plan, for either the buffet or a sit-down meal, may be enlarged for a club or church luncheon or supper. When we entertain in the afternoon, we may ask our guests to drop in for cocktails or for tea or sherry. Sometimes, we elaborate the usual cocktail party and serve, buffet style, a hot dish or two as well as the usual appetizers. Another simple method of entertaining that is increasingly popular is to ask guests to come in for dessert and coffee before an afternoon or evening of bridge, canasta or television. Or, we may serve tea or cocktails at the end of the afternoon, or snacks or drinks toward the end of the evening. The snack party, with grape juice, cola and other soft drinks, is particularly popular with the teen-agers. There are a few simple rules that apply to planning and executing a party of any type. The first is to plan well in advance, and to attempt only what can be carried out successfully and with apparent ease. Menus and service should be chosen with this idea in mind, so that time which should be spent with the guests is not occupied by long periods in the kitchen. For example, ham may be prepared the day previous; casserole dishes may be prepared in the morning, as may many desserts; salad dressings may be mixed and left chilling in the refrigerator; relishes (such as radishes, carrot strips and others) may be placed
10 The Modern Trend in Hospitality
in a covered container in the refrigerator, where they will benefit by crisping; certain icebox desserts must be made ahead of time. Coffee can be made ahead of time and kept to the proper temperature in an automatic electric percolator. In planning your menus, study your recipes and select those for which many ingredients or the whole recipe may be prepared in advance. With such pre-preparation, the host and hostess will be ready to receive their guests when they arrive. They will be in the mood for a good time themselves and this is one of the insurances of a successful party. Menus presented in each section of this book are designed with these points in mind. Some dishes appear in more than one type of menu, but each recipe, of course, is given only once. It can be located through the index. As the number of guests at any party is so variable, the recipes for Buffet Suppers and Luncheons have been designed to provide twelve servings. A unit of six has been used in the Small Dinner Parties and Luncheons. Any of these recipes can be doubled or tripled satisfactorily according to the number of guests you are planning to entertain. The larger recipes can, of course, be halved. In the Church and Club Suppers and Luncheons section, most of the recipes supply fifty servings, while a few are designed for twenty-five. As at least half of the guests will enjoy second servings, an allowance should be made for this. Six servings will provide generously for four, and twelve servings will supply eight persons liberally. When you plan a party, of course you make a list of your expected guests, put your menu down on paper and estimate the food that you will need to purchase, after checking the staples on the pantry shelf. After the party these lists should not go in the wastebasket, but should be preserved for future use. You can add notes in regard to whether you provided too generously, or not liberally enough. And the next time you have a party, you will find it easier to plan your menu and to execute it. The following form is suggested for your permanent records: The Modern Trend in Hospitality 11
Type of Party, Date
Guest Names, Number
Menu
Recipes, Source and Size
Market Order, Cost
12 The Modern Trend in Hospitality
2. B UFFET SUPPER S A ND LUNCHEONS
The buffet meal is most commonly served at dinner time, when we usually call it a supper. There is no reason why the same menu cannot be served at the lunch hour. In the fall, a pre-game luncheon rather than an after-the-game supper may be chosen. Occasionally, the bridge club may be offered a buffet luncheon with a lighter menu than the one usually planned for a mixed group. For the service of a buffet meal, the dining room table or a large table in the living room may be arranged. It should be spread with an attractive cloth. In general, it is better to omit large vases of flowers, although a few autumn leaves or greens may be laid on the table in such a way that they will not interfere with service. For a large group, if space permits, each side of the table should carry a supply of food in order that two lines may help themselves at once. The order of arrangement should be: first, dinner plates, then main dishes, the vegetable (if served), salad,
Buffet Suppers and Luncheons 13
breads, relishes, silver and napkins. If coffee is to be offered with the main course as well as with the dessert, it is usually more convenient to have a small separate table for its service. There should always be plenty of small tables around the room in order that guests may eat comfortably without having to balance plates and coffee cups. If these arrangements are made, there will seldom be a criticism of buffet service, even from a conservative man. After the guests have helped themselves, the hostess should see that the serving dishes on the table are refilled or replaced by fresh hot dishes ready for second helpings. It is a convenience to have electric or alcohol warmers, or candle "stoves" where foods can be kept warm at the serving table. When it is certain that there will be no more demands for the main course dishes, plates should be removed. It is a good idea to ask one of your friends to supervise removal so that plates will not be piled on the buffet table, nor taken to the kitchen individually by too helpful guests. The dessert with the plates and silver for its service are then placed on the buffet table. A friend may be asked to serve this as guests come to the table for it, while another friend may be asked to preside over the coffee table or service. If coffee is offered only at dessert time, there will be plenty of room on the buffet table. If paper napkins have been used, there should be a fresh supply. Guests will not criticize the use of paper, if napkins of the large soft type are supplied, although you may prefer to use linen napkins of lunch or dinner size. In planning menus for a buffet meal, the first rule is to have plenty of what you offer, but there is no necessity for serving many different items. A baked glazed ham has come to be associated with this type of meal and for a number of reasons. Glazed and decorated, it makes an attractive center for the other dishes. It can be either hot or cold, and when well carved it makes many servings. Most important of all, practically everybody likes ham. If the group is large, you may like to offer a roast turkey also; or a boiled tongue with a piquant sauce is a good choice. Other good accompaniments are a pot of baked beans or a large dish of
14 Buffet Suppers and Luncheons
scalloped oysters. Hot dishes that are practical for service are casseroles of creamed or scalloped potatoes, macaroni and cheese, or noodles. There should be a large bowl of tossed green salad with hot rolls or French bread. Some of the bread may be garlic flavored, but not all, as there are those who have a prejudice against this seasoning. There may be dishes of tart jelly or cranberry sauce, pickles and other relishes, if you like. A hot green vegetable may be offered but it is not necessary. For a small or medium-sized group, other types of meat may be chosen instead of those mentioned above. Suggestions will be found in the accompanying menus. If you have developed some sort of a special meal that features a fine curry or a smorgasbord, or perhaps a regional menu, you need not hesitate to serve it more than once to the same group of guests. It will probably be a long time between your invitations. Desserts should be chosen in reference to easy service. When there are men present, an apple, mince or pumpkin pie will always be received with acclaim. The nesselrode or chiffon fillings are also popular. Individual tarts, by the way, while they take longer to prepare than do pies, are easier to serve. Very good tarts may, of course, be purchased ready-made. Among other types of desserts are wine jelly, lemon cream or Bavarian cream, which can easily be made in the modern kitchen. At the height of their season, nothing will be more enjoyed nor look more attractive than a large glass bowl filled with strawberries accompanied by cream. For a "ladies' lunch," a small buffet with lighter foods may be offered. If you have a chafing dish, you may choose a creamed meat or fish accompanied by potato chips and a salad and hot rolls. For warm weather, you may select a meat, fish or fruit salad accompanied by cream cheese and dainty sandwiches. For dessert, a fruit compote topped with orange, lemon or pineapple ice (unless, of course, fruit has been used in a salad) is suggested. If your guests are fond of sweets, you may offer angel food with a butterscotch or chocolate sauce.
Suggestions for preparation and service of pre-meal drinks will be found with "Cocktail Parties" and "Stag Parties." White wine should be chilled and red wine should be served at room temperature. The wine glasses may be filled and passed to the guests or bottles and glasses may be arranged on the bar. Red wine with ham or beef, and white wine with veal, lamb, chicken, turkey or fish, or both types of wine may be offered. Accompaniments for before-dinner drinks should be simple. See "Cocktail Parties." The Sunday Brunch, often served buffet style, calls for a breakfast type menu. A variety of fruits may be offered with a pitcher of orange or tomato juice and prepared grapefruit, melon, peaches or berries, according to the season. Sausage, bacon or grilled ham will probably be chosen as a main dish. This may be supplemented by a chafing dish of kidney stew or creamy chicken hash. Scrambled eggs are always popular but are practical only if there is help in the kitchen. Hot muffins, cornbread, or biscuits, soft rolls and perhaps sweet rolls or a coffee cake are good accompaniments. The electric toaster may be on a side table, with guests allowed to make their own hot toast and spread it with butter then and there. Dishes of marmalade and jam may be placed either on the toast table or on the buffet. # As a pre-brunch introduction, sherry is usually preferred to cocktails. Ingredients for other short or long drinks should be at hand, so that guests may do their own mixing, either before brunch or afterwards by those who linger on for cards or conversation. SUPPERS OR WEEKEND LUNCHEONS Baked glazed ham Casserole of sweet potatoes Tossed green salad Buttered rye and white bread Rich pumpkin pie Coffee
Cold boiled tongue Creamy horseradish sauce Macaroni and cheese Grapefruit salad Hot rolls Party devil's food Coffee
Roast turkey Cranberry sauce Scalloped potatoes Old-fashioned cole slaw Hot buttered bread Macaroon-Bavarian cream Wreath cookies Coffee Veal paprika Noodles with nuts and poppy seeds String beans with mushrooms Hot French bread (with or without garlic butter) Tomato and cucumber salad Cherry tarts Coffee
Swedish meat balls Potatoes with parsley Braised carrots Endive salad Hot muffins Date torte Coffee Spaghetti for a Crowd Baked beans Mixed vegetable salad Brown bread Rye bread Apple pie or Mince turnovers Coffee Fried chicken Rice with avocado sauce Salad bowl Hot French bread Golden Nesselrode pie Coffee
LADIES' LUNCHEONS Rock lobster salad Potato chips Ripe olives Pickles Hot rolls Fruit compote Coffee or tea Crabmeat Newburg (Chafing dish) Toast points California salad Hot muffins Pineapple ice Sand tarts Iced coffee or tea Creamed oysters with celery (Chafing dish) Wild rice with herbs Salad bowl Angel food Chocolate sauce Coffee or tea Creamed frizzled beef (Chafing dish) Hot biscuits Lettuce with tomato dressing French pastry Iced coffee or tea Grapefruit and avocado salad Watercress sandwiches Cottage cheese Coffee jelly Coffee or tea Cold cuts Potatoes au gratin Peas Parisienne (with lettuce and onion) Melon ball salad Peaches Jubilee Coffee or tea
SALAD BOWL WITH VARIATIONS 1. Add fine strips of cooked chicken, tongue or ham for chef's salad. 2. Place small balls of cream cheese flavored with chives or rolled in ground nuts on top of salad bowl. 3. Add shreds of cheddar or Swiss cheese before tossing salad. 4. Garnish salad with filets of anchovy and toss before serving.
A U T H E N T IC F R E N C H D R E S S IN G
1 teaspoon salt teaspoon freshly ground black pepper cup olive oil 2 tablespoons wine vinegar 3 teaspoons mixed fresh herbs METHOD I: Mix vinegar with seasonings and herbs. Allow to stand 10 to 15 minutes. Mix well and beat in olive oil. METHOD II: Add seasonings and herbs to oil. Allow to stand 10 to 15 minutes. Mix well. Pour over mixed salad greens. Toss and then stir in the vinegar. Les Fines Herbes which combine well are: rosemary with tarragon thyme with marjoram chervil with basil minced parsley and minced chives or sweet onion with any combination of delicate herbs. Garlic in salads: A peeled clove of garlic may be added with the herbs to either the oil or vinegar and removed at the end of 10 or 15 minutes.
GRAPEFRUIT SALAD
Pare 1 or 2 grapefruit and remove sections carefully over bowl so that juice may be used. Add sliced sweet onion and minced celery. Add French dressing and let marinate in refrigerator 1 hour. Add salad greens, and slices of avocado if desired. Drench with remaining dressing.
C A L IF O R N IA S A L A D
2 cloves garlic, peeled cup olive oil 2 cups toasted bread cubes 2 heads romaine or other greens cup olive oil 1 tablespoon Worcestershire sauce teaspoon salt teaspoon pepper cup grated Parmesan cheese cup crumbled blue cheese 1 egg juice of 1 lemon
Add garlic to cup olive oil and let stand several hours. Remove garlic from oil and mix with the toasted bread cubes. Tear greens into pieces and place in salad bowl. Add cup olive oil, Worcestershire sauce, salt and pepper and cheese, and toss. Break an egg over this, add lemon juice and mix well. Add bread cubes, toss again. Note: Six cut anchovies may also be added.
C R E A M E D O Y S T E R S W IT H C E L E R Y
1 teaspoon salt teaspoon pepper 4 cups hot milk 3 pints oysters 2 cups diced raw celery cup minced green pepper paprika or parsley Melt butter or margarine. Blend in flour, salt and pepper, and stir in hot milk gradually while cooking over low heat. When sauce thickens, add oysters, celery and green pepper. Continue cooking over low heat until edges of oysters curl. Serve on hot toast, between split biscuits or in patty shells. Sprinkle with paprika or minced parsley. Yield: 12 servings.
cup butter or margarine cup flour
SWEDISH MEAT BALLS
Soak bread crumbs in milk 5 minutes. Add onion, meat, seasonings and egg, and blend well with hands. Form small balls with floured hands and saute in small amount of butter or margarine, just enough to keep meat from sticking to pan. Dilute condensed mushroom soup with same amount of milk, in saucepan. Stir over low heat until blended and hot, but not boiling. When meat is well browned on all sides cover with hot mushroom soup. Cover and let simmer over low heat for 5 minutes. Yield: 20-25 small balls.
Melt butter or margarine in chafing dish or skillet. Tear beef in pieces, add to butter or margarine and saute over direct heat until lightly browned and frizzled. Sprinkle with the flour and pepper, and stir until the fat is absorbed. Add milk gradually while stirring constantly. Cook until sauce thickens and boils. Serve on toast, waffles or split hot biscuits. Yield: 6 servings.
Bring tomatoes to a boil and simmer until very soft. Heat olive oil, add onions and garlic and cook over low heat until lightly brown. Press tomatoes through sieve and add strained olive oil. Add tomato paste, water and seasonings. Bring to a rapid boil. Let simmer an hour or more. Place portion of cottage cheese on each serving plate. Add hot spaghetti and pour sauce over all. Sprinkle with Parmesan cheese. Meat balls may be added after sauce is boiling and allowed to simmer with it. Yield: 10-12 servings.
Cook noodles in boiling salted water until just tender, rinse with hot water and drain. Melt 2 tablespoons butter, add nutmeats and stir over heat until lightly browned. Add remaining butter, paprika and poppy seeds, and blend with the noodles. Yield: 6 servings.
Add rice slowly to rapidly boiling salted water. Cover and cook over low heat about 15 minutes until water is absorbed. Remove cover, cover with towel, and set in warm place to dry. Melt butter. Add clove of garlic, cook slowly 5 minutes and remove. Add chopped parsley and a little thyme. Use fork to blend with rice. Yield: 6 servings. Note: 1/4 cup coarsely cut nuts may be lightly browned in the butter. If white rice replaces wild rice, add 1 tablespoon poppy seeds with the thyme.
Cut meat into 2-inch pieces and roll in seasoned flour. Melt cup butter or margarine. Add garlic and meat and brown very lightly. Add water, cover and simmer over very low heat about 1 hour until tender. Remove garlic. Cream remainder butter or margarine with the cup flour. Stir into mixture and when sauce
thickens remove from heat and add sour cream and paprika. Test for seasoning. Serve with Noodles with Poppy Seeds and garnish with strips of pimiento. Yield: 12 servings.
Pick over crabmeat carefully and add sherry. Melt butter or margarine, and add flour and salt. Blend well and add hot cream gradually while stirring over low heat. When sauce thickens and boils, add crabmeat and sherry and heat. Stir a little of the sauce into the beaten egg yolks and stir this into the hot mixture. Blend thoroughly and serve with toast points or over toasted split English muffins. Yield: 12 servings. Note: Canned crabmeat may be used if drained and flaked. Flaked, cooked or canned lobster meat may replace the crabmeat. Or frozen South African rock lobster tails may be boiled, chilled and cut into dice.
Combine ingredients and blend well. Add more salt if needed. Serve with cold tongue or other cold meats. Yield: 12 servings.
Line 9-inch pie pan with pastry. Mix sugar, spices and salt. Add slightly beaten eggs, milk and pumpkin. Mix well, pour into unbaked pastry shell and bake in moderately hot oven (425 F.) 40 to 45 minutes until inserted knife comes out clean.
Beat 1 cup sugar gradually into stiffly beaten egg whites. Beat in 1 teaspoons lemon juice and gradually beat in another cup of sugar. Beat until stiff. Bake in 2 paper-lined 9-inch layer pans, or bake in large heart-shaped pan, in slow oven (275 F.) about 1 hour for the layers, and about 1 hours for the heart-shaped. Beat the egg yolks until very thick and beat in gradually 1 cup sugar. Fold in the cup lemon juice and lemon rind. Stir over hot water about 8 minutes, until filling thickens, then cool. Spread cooled meringue shell, or each layer, with the whipped cream and then with the lemon custard. Top with remaining whipped cream (if layers are used, put them together before topping) and chill in refrigerator about 12 hours before serving. Yield: 12 servings.
DATE AND NUT TORTE cup sifted flour 2 teaspoons baking powder teaspoon salt 1 cups cut dates 1 cups cut walnuts or pecans 3 egg yolks, slightly beaten 1 cup brown sugar 3 egg whites, stiffly beaten Sift flour, baking powder and salt over the cut dates and nuts, and mix well. Stir in the slightly beaten egg yolks. Fold sugar into the stiffly beaten egg whites and fold into the date mixture. Bake in 2 8x8 greased and floured pans in moderate oven (350 F.) about 25 minutes until firm. Cool slightly before cutting into squares. Serve hot or cold with whipped cream. Note: 1 large pan may be used for the baking; in this case, time is increased 10 to 15 minutes.
Cream together the butter or margarine, flavoring, sugar, egg yolks and 1 egg white. Work in the flour with the fingers. Force through cookie press onto ungreased baking sheet in shape of wreaths. Beat remaining egg white until slightly frothy, and brush cookies. Sprinkle with colored sugar or cinnamon sugar. Bake in moderate oven (350 F.) 8 to 10 minutes. Yield: About 5 dozen.
Choose your favorite chocolate cake mix and bake, according to directions, in square or oblong pan. Cool. Soften butter or margarine and stir in the salt and half the sugar gradually. Stir in flavorings and unbeaten egg yolk. Add milk alternately with remaining sugar. Spread on cake and sprinkle with rainbow cake decorations. Yield: 12 servings.
3. ST A G P A R T IE S
For a Stag Party, buffet service is usually staged. This is almost always necessary, as the hostess disappears (by request) after she has made all the preparation. She will have made sure that all of the necessary serving dishes have been arranged on the buffet table. Unless the group is too large, places will be already set at the dining table, as one of the privileges that men demand at a stag party is firm anchorage for elbows as well as for plates. The host will usually insist that large linen napkins be furnished, although he may settle for the large non-flimsy double paper napkin. Menus for stag parties differ little from those planned for any buffet meal (see previous section), except perhaps a larger variety of hearty foods may be offered. Boiled franks and sauerkraut are always popular, flanked by a bubbling bean potor the meal might consist of cold turkey, ham, tongue, a variety of other cold cuts, and a casserole of scalloped or creamed potatoes or potato salad. Sometimes the man's choice will be mashed sweet potatoes topped with marshmallows, for oddly enough it seems to be men
Stag Parties 27
rather than women who like this sweet dish with a main course. All hot foods can be prepared beforehand and kept hot in the warming oven until the group is hungry enough for the meal. A salad may be omitted if a variety of relishes is supplied although the host may enjoy showing his ability at mixing and tossing a salad. All the ingredients may be ready and assembled on a tray. Or, an oldfashioned cole slaw is a practical choice, as all men seem to like it, and it can be made beforehand and stored in the refrigerator without danger of wilting. Buttered rolls or garlic bread may be wrapped in foil or heavy paper and placed in the warming oven. Sliced buttered rye bread may be wrapped and stored in the refrigerator for service with a cheese tray, which may be part of the main course or else served as the dessert. In the latter case, a bowl of mixed fruit may be already in place on the buffet table. If a sweet dessert is planned, it should be the host's favoriteand this usually turns out to be some form of pie. Coffee can be prepared ahead of time in an automatic electric coffee maker, otherwise, in order that coffee may be quickly and easily made to serve either with the main course or with dessert, it is a good idea to have the ground coffee measured and in the pot or pots, and to have the kettle filled with fresh cold water ready for boiling. A supply of beer and soft drinks should be chilling in the refrigerator and arrangements should, of course, be made to have plenty of ice on hand for other types of drinks. The host will need no suggestions about mixing the pre-dinner drinks or arranging on the bar the ingredients for short and long drinks that the guests may mix themselves. Recipes for classic and other appropriate drinks will be found under "Cocktail Parties." Bowls of popcorn, potato chips, plates of dill pickles and olives and a variety of salty appetizers such as herring and anchovies may also be on the bar. Before the hostess disappears from the scene, she should brief the host in regard to his last-minute responsibilities unless, of course, he has been accustomed to share these at other buffet
28 Stag Parties
parties. A written list is convenient. If the hostess is allowed to remain in the house, she should retire to the upper regions where she can be on call if the necessity arises. After the party is over, her help will be welcomed in clearing up. If the host is satisfied that a good time was had by all, she will enjoy talking over the party's success and will feel well repaid for her behind-the-scene efforts.
C H E ESE TRA Y
Arrange in center of board or chop plate portions of at least six different types of cheese, such as Swiss, Roquefort, blue, Gruyere, Bel Paese, aged American, Camembert and cream. Surround with thinsliced, salty rye bread or crackers.
Arrange ham in baking pan. Mix brown sugar with mustard to make a paste and spread over top of ham. Fasten fruit with toothpicks on top of this. Pour syrup around ham and bake in moderately hot oven (375 F.) about 1 hour. Baste occasionally with the syrup. Before serving, garnish with cherries. Extra fruit may be sauteed separately and served around the ham.
G A R L IC B R E A D
Choose a long loaf of French, Italian or Vienna bread. Slice almost through to bottom crust. Peel and mince 1 clove garlic and blend with cup (1 stick) softened butter and spread between slices. Wrap in foil or heavy paper and heat in moderate oven (375 F.) about 10 minutes.
Stag Parties 29
R IC E W I T H A V O C A D O S A U C E
2 cups rice cup butter or margarine 2 teaspoons salt 5 cups boiling water 2 large avocados 2 cloves garlic, peeled and minced 4 tablespoons catsup dash Tabasco
Cook rice in butter or margarine 2 minutes. Add salt and water. Cover and cook over medium heat about 10 minutes until water is absorbed. Uncover and shake over low heat until dry. Peel and pit avocado. Mash. Add garlic, catsup and Tabasco. Serve on top of hot rice. Yield: 12 servings.
30 Stag Parties
SW EET PO TATO CA SSER O L E
10 to 12 sweet potatoes cup butter or margarine 2 teaspoons grated orange rind 1 cup orange juice 2 eggs, slightly beaten salt pepper cinnamon or 15 marshmallows Note: Canned sweet potatoes may be used. Scrub and boil potatoes. Peel and press through ricer. Add butter or margarine, orange rind and juice, slightly beaten eggs, and salt and pepper to taste. Pile in greased 2-quart casserole, dot with butter or margarine and sprinkle lightly with cinnamon, or top with marshmallows. Bake in moderately hot oven (400 F.) about 10 minutes until slightly browned. Yield: 12 servings.
M IN C E T U R N O V E R S W IT H C H E E S E
Roll pastry and cut into 4- or 5-inch rounds. Place heaping tablespoon mincemeat on top of each round. Moisten edges, fold pastry over and press edges together. Prick top of each with fork. Sprinkle with grated cheese and bake in hot oven (450 F.) about 10 minutes.
Stag Parties 31
4. O U T D O O R M EA LS
Eating outdoors from early spring to late fall has become increasingly popular in the last few years. Previously, the picnic meal for which we had to make many preparations and to go some distance was the only type of outdoor eating we considered, except for an occasional lawn party. While we still like picnics, we often prefer a buffet meal served on lawn, porch or terrace, cooked at least partially over an outdoor grill. When we have even the simplest of facilities for the preparation of outdoor meals, we like to use them for entertaining guests informally. Sometimes, only the meat itself will be prepared on the grill, while other dishes may come from the house kitchen in covered casseroles when the meat is ready for service. If you are an addict of the outdoor meal and like to plan family (as well as guest) meals frequently during the season, a special cupboard in the kitchen should be set aside for storage of necessary equipment. Even more convenient is a large bench-like covered box that can remain on the porch, or if mounted on large wheels, be conveyed to the outdoor dining area. It should have compartments
32 Outdoor Meals
with special places for the skillet, coffee pot, and the cutlery, and for plastic or paper dishes, picnic silver, paper napkins and towels, fireproof gloves and holders. There may even be a compartment for a bag of charcoal or briquets and the newspapers that will be needed for kindling. Iron skillets and stainless steel cutlery should be chosen. The skillet or any other iron utensil should be lightly greased after it has been cleaned with paper towelling and washed, to prevent its rusting if stored outside the house. The grill itself may be anything from an easily contrived fireplace constructed with the aid of a few bricks or stones and a metal rack, to a sturdily built "barbecue." In addition, there are traveling grills designed for outdoor cooking that may be used on the terrace or on the lawn. When we picnic in the woods or on the beach, we may depend upon wood picked up nearby, hoping it will be dry enough to catch fire. Often, however, a bag of charcoal will go into the car, in case we want to be sure of having a fire ready in short order. Charcoal or briquets are almost always used for the home "cook out" or grill. With the aid of a few pieces of newspaper, the fire will start quickly and will burn to the glowing coal stage in twenty minutes or so. Our usual choice for meat is steak (an expensive cut if we can afford it, or a lesser cut which we tenderize in advance), hamburg patties, chops, ham steak, frankfurters, kabobs or chicken. All of these will cook comparatively quickly. When steak, which has a good deal of fat, is cooked over an open fire, a pot of water should be at hand and the coals sprinkled when they burst into flame, as they will when the fat melts and drips on the fire. Sprinkling salt over the coals will also reduce the flame. Chicken takes some time longer than the other listed meats. It should be grilled at some distance from the coals so that we will be sure that the flesh is thoroughly cooked by the time the outside is browned. It should be brushed with fat and basted occasionally during the cooking. Roasts may also be grilled over an outdoor fire, but for satisfactory results they must be even further away from the fire than chicken. There must be both basting and turning. Roasting is a
Outdoor Meals 33
long-time process, and should be chosen only when the man of the family is at hand to oversee the grilling and when he is not pressed for time. A barbecue sauce may be used for basting, but since much of the sauce's flavor is lost during the cooking, there should be an extra amount to offer when the meat is served. You may prefer to baste your meat with herb-flavored vinegar and reserve the sauce for service with it. To accompany the meat, potatoes wrapped in foil may be baked in or over the coals, and unhusked corn-on-the-cob soaked in water may be roasted with good results. If you have plenty of room on your rack, other vegetables, such as peas and string beans, may be cooked over the outdoor fire if they are tightly covered and watched so that the water does not evaporate. A skillet may be brought into use for grilling tomatoes and sauteing onions. There is no rule against using a skillet instead of the rack for preparation of certain meat dishes such as a tougher cut of steak which, after browning with a few sliced onions, should have the addition of a little water or wine, then be covered and allowed to cook slowly until tender. Menus for outdoor meals should be simple, with few items but plenty of each. Scalloped or creamed potatoes, if prepared in the kitchen, should come to the table in a pottery casserole that can be set over the grill, to keep warm as the fire dies down. French bread or rolls may be heated either on the kitchen stove over low heat, or on the grill in a covered, heavy kettle. Very good toast may be prepared quickly as needed after the meat has been cooked. The salad should be served in a pottery or wooden bowl. A California salad or any tossed green salad may be prepared at the table while the meat is grilling. Plenty of large paper napkins should be on hand for use during the meal. Paper doilies are appropriate for setting the terrace table, but none will be necessary if a wooden picnic table is used outdoors. If paper plates are used, they should be of the heavy type and paper cups should have handles. Even when the rest of the table accessories are of paper, you may prefer to offer pottery
34 Outdoor Meals
or china cups for coffee service, always an important part of an outdoor meal. While we seldom use the term "buffet" for outdoor meals, all dishes of food with the exception of the meat may be placed on a side table from which guests will help themselves on their way from the grill where they will be served by the host. If the picnic or terrace table is large enough, the dishes of food may be placed down the center and plates and coffee cups passed up and down for filling. The easiest way is the best way for serving an outdoor meal. Hamburg cakes Baked potatoes in foil Toasted buns Relish tray Hot apple pie Cheese Coffee Broiled steak Scalloped potatoes Smothered onions Buttered toast Tomato quarters Fruit Cookies Coffee Grilled ham Grilled sweet potatoes Hot rolls Mixed green salad Chocolate cake Coffee Grilled frankfurters in bacon Toasted rolls Sliced tomatoes Cucumbers in French dressing Cheese tray Coffee Barbecued lamb Roasted corn Cole slaw Heated French bread Apple turnovers Coffee Barbecued chicken Roasted sweet potatoes in foil Fried corn Salad bowl Spice cake Coffee
G R IL L E D H A M B U R G C A K E S
Season 4 pounds of ground steak with salt, pepper and onion juice, if desired. Dip hands in flour and mold meat into patties. Brush each side with sour-cream or with melted butter or margarine. Place on greased rack or in greased skillet and brown on both sides. Have ready buttered and toasted split buns. Spread with prepared mustard, if desired. Place patty and 1 slice of sweet onion between halves of the buns. Yield: 20 to 24 cakes.
Outdoor Meals 35
P O T A T O E S IN F O IL
Scrub medium potatoes and wrap neatly in 2 thicknesses of foil. Be sure that foil is not punctured. Place on top of coals 12 minutes, turn and cook 12 minutes more. Remove and keep in foil until ready to serve. Open foil envelope, split open potatoes, dot with butter and sprinkle with paprika.
R O A ST E D C O R N
Soak corn in husks in water 10 minutes. Drain and bury in the coals 15 minutes. Turn back husks and serve with butter. After soaking, corn may instead be roasted on top of the grill if it is turned often.
Combine ingredients and cook over low heat until thoroughly blended. Roast may be brushed with this while cooking, or sauce may be served separately. Yield: 12 servings.
Heat salad oil, add garlic and cook 1 minute. Add remaining ingredients and stir over low heat until thoroughly blended. Use part of sauce to baste split chickens after they have been lightly browned on each side and sprinkled with salt and pepper. Continue basting until chickens are brown and tender and serve with remaining sauce. Yield: 12 servings.
KABOBS
Lamb and beef are most commonly chosen for skewer broiling or "kabobs." Any solid meat such as veal, pork, liver, kidneys, or even ham can be cooked skewer style. The meat should be cut in 1- to 2-inch cubes. All but the ham are the better for being marinated in highly seasoned French dressing for an hour or so before being arranged on long metal skewers. Sliced onions, sections of tomatoes and squares of bacon may be alternated on the skewers with the meat. Whole mushrooms are also used and are particularly good with liver and kidneys. Sliced apple as well as onion may be combined with the ham. When bacon is used, there should be a small space between it and the cubes of meat. Sometimes, slices of bacon are wrapped around the filled skewers. The kabobs should be arranged on the rack some distance from the coals and turned occasionally until well broiled. If desired, the kabobs may be basted with a barbecue sauce. Otherwise, they should be sprinkled with salt and pepper after the cooking has been completed.
Peel and slice onions. Heat fat in skillet. Add onions and cook over low heat until lightly brown, stirring occasionally. Season to taste. Yield: 12 servings.
Outdoor Meals 37
BARBECUED LAM B
1 tablespoon salt tablespoon sugar 1 tablespoon dry mustard teaspoon marjoram or oregano 1 cup tarragon vinegar teaspoon Tabasco lamb, 6 to 7 pounds cup olive oil 1
1 1 leg 1
Mix salt, sugar, mustard, marjoram or oregano, vinegar and Tabasco. Make a number of slashes on each side of meat and pour vinegar mixture over it. Let stand at least an hour. Drain. Brush with oil and grill some distance from the coals. Add remaining oil to vinegar mixture and continue basting as the lamb cooks, turning often. To see if done, test with fork. The lamb is done when the juice is no longer red. Yield: 1214 servings.
38 Outdoor Meals
Q U IC K SP IC E CAKE
2 cups sifted cake flour 1
teaspoon salt 1 teaspoon baking powder (double action) teaspoon soda 1/2 teaspoon cloves teaspoon cinnamon teaspoon nutmeg 1 cup granulated sugar cup brown sugar cup shortening 1 cup buttermilk to cup eggs, unbeaten (3 medium) Mix and sift flour, salt, baking powder, soda, spices and granulated sugar. Add brown sugar, shortening and buttermilk. Beat vigorously 2 minutes. Add unbeaten eggs and beat 2 minutes. Bake in 2 greased and floured 9-inch layer cake pans, 30 to 35 minutes in moderate oven (350 F.). Remove from pans, cool and frost between layers and over top and sides with vanilla flavored double boiler frosting.
Outdoor Meals 39
5 . C O O P E R A T IV E P A R T IE S
One of the best recipes for a good party is the choice of congenial guests who have common tastes. Most of us have a group of friends whom we see more than others, and who like to meet regularly. A practical plan for these social occasions is for each hostess in turn to entertain the group, with cooperation from the other members. The hostess takes responsibility for planning the supper, which is usually served buffet style. She will, of course, consult with the other members of the group in regard to which foods each will bring. She will often prepare the meat in her own kitchen, and the man of the family will usually take responsibility for the mixing of the predinner drinks. Sometimes the meat or other main dishes will be among the contributed articles, which should be of the type that can be transported successfully. Casseroles of vegetables, the ingredients and dressing for the salad, canapes or spreads and crackers to serve with the drinks, bread and rolls, and certain kinds of dessert will not be injured by traveling a few miles.
40 Cooperative Parties
While the cooperative party may seem like a modern idea, a group of my friends from a small Pennsylvania town have been following this practice for several decades. The meals are called "tureen" suppers, as when they began this practice the word "buffet" was not used in the sense it is today. Whatever you call it, an affair of this sort makes a social occasion for all, calls for little work for the hostess and gives pleasure to everyone. Veal scallopini Spaghetti sprinkled with Parmesan cheese Tossed green salad Hot rolls Bread sticks Angel pie Coffee Meat loaf Mushroom sauce New potatoes with chives Asparagus vinaigrette Tomato and cucumber salad Jellied grapefruit Coffee Stuffed veal rolls in wine Noodles with poppy seeds Baby beets Wilted lettuce Strawberries Coffee Scalloped oysters with watercress Creamed potatoes Peas with mushrooms Salad bowl Peaches Jubilee Cinnamon cookies Coffee Roast pork Sweet potato casserole Applesauce Creamed spinach Red and white cabbage salad Chocolate fudge pudding Coffee Very special pot roast Potato puff String beans Cucumbers with sour cream Dutch apple cake Coffee
SO U R C R E A M D R E SSIN G
1 cup sour cream 2 teaspoons paprika 1 teaspoon salt teaspoon sugar 3 tablespoons chopped chives (or 2 tablespoons minced onion and 1 tablespoon minced parsley) 2 tablespoons tarragon vinegar (about) Add seasonings to sour cream. Stir in the chives or onion and parsley, and beat in vinegar to taste. Yield: 6 servings.
Cooperative Parties 41
C U C U M B E R S W IT H S O U R C R E A M
Pare cucumbers completely or partially, and crisp in salted water 1/2 hour. Drain thoroughly and mix with sour cream dressing. Sprinkle with minced chives or minced parsley.
Cook lobster tails in boiling salted water. If thawed, boil 11 minutes. If unthawed, allow 1 minute longer. Drain, and drench with cold water. Cut with scissors through thin undershell and pull out meat with fingers. Chill and cut into dice. Combine lobster meat with celery, mayonnaise and sour cream. Test for salt. Line salad bowl with greens. Pile salad in center and garnish with sliced hardcooked eggs and capers or olives. Yield: 12 servings. Note: If larger lobster tails are used, allow for boiling 1 minute more than weight in ounces.
Fold mayonnaise into sour cream. Stir in vinegar gradually and add remaining ingredients. Yield: 12 servings.
Dredge veal with seasoned flour. Cook in hot olive oil quickly on both sides. Add wine and lemon juice. Cover and cook over low heat until tender. Sprinkle with salt, pepper and minced parsley. Garnish with sliced lemon dipped in minced parsley. Yield: 8 servings. Note: A clove of garlic may be cooked with the meat and removed before serving. Butter may replace the olive oil.
Have veal steak sliced thin and cut into 6 portions. Spread generously with liver sausage, roll and skewer. Saute bacon until lightly browned and remove from fat. Add 2 tablespoons butter or margarine and saute veal rolls in this on all sides until very lightly browned. Add wine, cover and let simmer until meat is very tender. Add crumbled bacon. Remove rolls to hot platter. Blend 2 tablespoons melted or soft butter or margarine with flour. Stir into liquid in pan and continue stirring over low heat until sauce thickens slightly. Test for salt. Pour around meat and serve with noodles with poppy seeds. Yield: 6 servings.
Soak bread crumbs in milk 5 minutes. Add eggs, onion, chili sauce, salt and pepper. Add ground meat and mix lightly until well blended. Pack in greased loaf pan 9x5x3. Cover with bacon and bake in moderately hot oven (400 F.) about 40 minutes until lightly browned. Unmold and garnish with sprigs of parsley. Yield: 10-12 servings.
Combine wine with onion, garlic, spices and herbs. Make incisions in pot roast with sharp knife. Pour wine-spice mixture over meat in deep casserole and let stand several hours, turning meat occasionally. Remove meat and brown on all sides in its own fat or extra fat if needed. Sprinkle liberally with salt and return to
casserole. Cover and bake in a slow oven (250 F.) 2 to 3 hours until meat is tender. Remove from oven, skim off about cup of the fat. Stir the flour into this and when smooth add the spiced wine in which meat has been cooked. This may be strained if desired. Stir over low heat until sauce thickens and boils. If too thick, add a little water. Serve in bowl with pot roast and plenty of heated French bread for dunking in the sauce. Yield: 8-10 servings.
Melt butter or margarine. Add crumbs, seasonings and watercress, and mix well. Arrange drained oysters in alternate layers with buttered crumbs in greased shallow baking dishes, using crumbs for the top layer. Bake in a hot oven (450 F.) 20 minutes. Yield: 12 servings. Note: 2 tablespoons lemon juice may replace the watercress.
Soak gelatin in cold milk. Mix egg yolks, 1/ 2 cup of sugar, salt, and stir in scalded milk. Stir over hot water until mixture thickens slightly. Remove from heat, add soaked gelatin and stir until dissolved. Add cream and flavoring and chill until syrupy. Fold in beaten egg whites and cherries. Pour into pie shell and chill until firm. Garnish with shaved sweet chocolate before serving. Yield: 1 9-inch pie.
PEAC H ES JU B IL E E
6
medium-sized peaches 2 1-inch sticks cinnamon 12 whole cloves cup sugar cup water cup heated rum Peel and slice peaches. Place in skillet. Add stick cinnamon and whole cloves, and sprinkle with sugar. Add water, cover and let simmer over low heat until sugar melts. Remove cover, add heated rum, set on fire and baste fruit until flame disappears. Serve at once in deep sauce dishes or use as sauce for ice cream. Canned sliced peaches may replace fresh peaches. Substitute 1 cup peach syrup for the cup water. Yield: 6 servings. Note: A dash of Angostura may be added after the sugar melts.
5. C H U R C H A N D C L U B SU P P E R S A N D L U N C H E O N S
Almost all women who have a sense of civic responsibilityand who doesn't these days ?will eventually take a turn at serving on the committee for a church or club supper or luncheon. The group to be served will usually be large, whether the occasion is designed to promote sociability among members or to make money for the club treasury. In any case, there must be careful and intelligent planning beforehand. An experienced general chairman will undoubtedly be selected, and she will choose sub-committee chairmen who will make up their own committees and give each member certain responsibilities. Some of the members should be from the younger group that will eventually be called upon, as they become experienced, to head the committees. Under the leadership of the general chairman, there should be a main committee to plan the menu according to the amount of money that will be available to cover the cost of the food. The number to be served and the size of the servings must be estimated carefully. If a complete meal is to be prepared on the premises by
48 Church and Club Suppers and Luncheons
the volunteers, typed recipes should be furnished. It is usually impractical to ask one person or group to prepare more than fifty servings. The responsibility for purchase of the food as well as for planning the menus should be the function of the main committee. The chairman should appoint other committees and assign the work accordingly. The following outline shows the breakdown: MAIN COMMITTEE FOR PLANNING AND PURCHASING Food Preparation Committee Duties of Chairman: Check supplies and assign duties to members. Indicate time of arrival for each group. Distribute typed recipes several days ahead so that cooks will be familiar with them. Serving Committee Check tablecloths, napkins, dishes and silver. Check service tables in kitchen and route to be followed in serving and removing food. Set tables and decorate dining room. Clearing-up Committee Check dish-washing equipment and supplies of soap or detergents, dish cloths and towels. As soiled dishes return to kitchen, scrape, rinse, wash, dry and replace in cupboards. One member (or more) of this committee should be responsible for keeping kitchen in order during food preparation. In earlier days, it was customary to have much of the food prepared in home kitchens and there was stimulating competition among members of the group who took pride in presenting their best products. This plan is still used where there are no facilities at the club, church or school for preparing large quantity recipes, but it is less common today than previously. When it is followed, women who are known to be experts in the preparation
Church and Club Suppers and Luncheons 49
of certain dishes should be asked to contribute their specialties. Less experienced cooks should be called upon for donations of staples such as coffee, sugar and cream. Sometimes a smorgasbord type of meal is chosen for which a great variety of cold dishes may be prepared at home in comparatively small quantities. This allows participation by a great number of people. Perhaps you have memories of church suppers of your childhood where it was common to see roast turkeys, chicken pies, and possibly fruit pies of the highest quality. Today, the cost of food is so high that it is not always practical to offer such favorites. During the height of the season there may be a turkey supper, but a profitable supper or luncheon usually depends on inexpensive food attractively and tastily prepared. When chickens are plentiful and reasonable in price, a chicken fry might be planned, but it calls for much work at the last minute. Everyone will be satisfied if the chicken parts are cooked in the oven where there are facilities for this. In general, such main dishes as spaghetti with a meat sauce, meat patties, meat loaf or Swiss steak are featured. There are certain advantages in the choice of these, as they may be prepared ahead of time and kept warm. Baked ham is always popular but an expert carver should be commandeered so that the most may be made of this. As fresh vegetables take time to prepare and are difficult to cook successfully in large quantities, it is usually more practical to serve frozen or canned vegetables dressed in some interesting fashion. Jellied salads or old-fashioned cole slaw that can be prepared ahead of time are in most cases a better choice than a tossed green salad that wilts quickly after mixing. If a green salad is on the menu, one member of the committee should be assigned to prepare it at the last moment. Desserts such as pies and ice cream are generally purchased, unless some of the members volunteer to make them at home. Most of the recipes in this chapter will supply fifty servings. A few especially appropriate for a women's luncheon allow for twenty-five servings. If you plan to offer second helpings to those
who desire them, the recipes should be increased by half. In other sections of the book will be found other recipes appropriate for a club meal. In order to make fifty servings, each ingredient should be multiplied accordingly. In some cases, the time of cooking must be increased slightly.
A P P R O X IM A T E A M O U N T S T O B U Y F O R F IF T Y S E R V IN G S
Turkey or chicken for roasting50 pounds Chicken for frying or fricassee25 pounds Fowl for creaming or mousse18 pounds Ham for baking25 pounds Beef round for Swiss steak16 pounds Beef chuck for patties12 pounds Ground meat for loaf10 pounds Bacon for garnishing baked beans1 pound Canned vegetables2 No. 10 cans Frozen vegetables15 packages Potatoes20 pounds Cabbage for cooking12 pounds Cabbage for salads9 pounds Carrots for cooking12 pounds Carrots for relishes6 pounds Baked beans3 No. 10 cans Lettuce or other salad greens for garnishing2 to 3 heads, according to size Tomatoes for salad16 pounds Cranberries for sauce4 pounds Apples for sauce16 pounds Rolls8 dozen Butter for rolls2 pounds Extra butter or margarine for cooking as estimated Coffee1 pounds Cream1 quarts Ice cream2 gallons Sugar for coffee1 pound
Other sugar for cookingas estimated Oil for French dressing1 pint Mayonnaise for salad1 pints Tomato juice for salad1 No. 10, 1 No. 2 can Flavored gelatin for salads or desserts8 packages Unflavored gelatin for salads or desserts2 packages Seasonings, salad oil and shortening for which recipes call, should be checked so that they may be renewed or purchased fresh. Roast turkey Cranberry sauce Candied sweet potatoes Cole slaw Buttered rolls Creamed onions Pumpkin or mince pie Coffee Glazed baked ham Creamed potatoes Scalloped corn Jellied tomato salad Ice cream Cookies Coffee Meat loaf Scalloped potatoes String beans with celery Sliced tomatoes French dressing Chocolate layer cake Coffee Meat patties Mushroom sauce Oven-fried potatoes Sweet-sour red cabbage Celery Carrot strips Cherry tarts Coffee Squash pudding with lamb patties Potatoes with parsley Spinach with lemon butter Cole slaw Devil's food Coffee Swiss steak Buttered noodles with poppy seeds Glazed onions Vegetable relishes (celery, carrot strips, cauliflower) Apple pie or cobbler Coffee
Spaghetti with meat sauce Quick and savory baked beans Mixed vegetable salad Buttered brown bread Buttered rye bread Sponge cake a la mode Coffee Oven-fried chicken Hot biscuits Cream gravy Potato puff Braised carrots Jellied vegetable salad Upside-down cake Coffee
Note: Buttered rolls should be served with each menu, unless other bread is listed.
O V E N -F R IE D C H IC K E N
Have 4 frying chickens, 3 to 4 pounds each, cut into pieces for serving. Roll in seasoned flour and arrange in well-greased dripping pans. Sprinkle with melted shortening and bake in hot oven (450 F.) about hour until lightly browned. Baste occasionally with mixed melted butter and other shortening. When chicken is browned, cover with 2 thicknesses of heavy paper or foil. Lower heat to 225 F. and cook another hour until chicken is tender. Yield: 25 servings.
Have meat cut into individual servings. Mix flour, salt and pepper. Place on board and roll meat slices well in this. Melt about cup shortening in large skillet and brown meat in installments on both sides. Add more shortening with each installment of meat as needed. Transfer meat as it is cooked to large baking pans. When all the meat has been browned, add sliced onions to fat remaining in skillet and cook 3 or 4 minutes until lightly browned. Sprinkle with cup of flour and stir until well blended. Add 3 quarts water gradually and season to taste with salt and pepper. Stir until gravy thickens. Pour over meat, cover and bake in slow oven (300 F.) about 2 hours until tender. Yield: 50 servings. Note: 1 pound sliced mushrooms may be cooked with the onions, if desired.
Combine sugar, salt, water, vinegar and bring to boil. Add butter, cloves, caraway seeds and bay leaf tied together in cloth bag, and Tabasco or cayenne. Add apples and cabbage. Cover and cook about 20 minutes until cabbage is tender. Remove cover, allow some of the liquid to evaporate and remove spice bag. Yield: 6 servings.
Mix beans with other ingredients except the bacon. Arrange in bean pots or large casseroles. Bake in slow oven (275 F.) 1 hour. Cut bacon into 1-inch strips. Place on top of the beans and continue baking in moderately hot oven (400 F.) about 20 minutes until bacon is crisp. Yield: 50 servings.
Mix dry ingredients thoroughly and combine with slightly beaten eggs. Stir in scalded milk and vinegar. Place in top of large double boiler and stir constantly over boiling water until dressing thickens. Cool and fold in cream. Mix vegetables in large bowl, and blend in the dressing. Serve garnished with salad greens and strips of pimiento and green pepper, or sliced stuffed olives. Yield: 50 servings.
Heat salad oil. Add garlic, mushrooms, onions and meat, and brown lightly. Add tomatoes, water and seasoning. Simmer uncovered about 1 hours until sauce thickens slightly. Have the cooked spaghetti ready. Add to sauce and heat thoroughly. Place a portion of cottage cheese on each platter. Add spaghetti and sprinkle with grated cheese. Yield: 50 servings.
Cook chickens in water to cover, with sliced onions, diced celery, bay leaf and other herbs. Let simmer slowly until very tender. Drain and reserve stock. Bone and cut meat into dice. Add rice, bread crumbs, chicken fat and stock, and seasonings. Pack into greased tube molds, or place jelly glass in center of each casserole, and pack mixture around this. Bake in slow oven (325 F.) about 1 hour until set. Time will depend upon the size of molds. Remove from oven and let stand 15 minutes. Heat mushroom soup with milk and cream. Add minced parsley and pimientos. Turn mousse from molds onto deep plates and fill centers with sauce. Yield: 25 servings.
Soften gelatin in 3 cups cold tomato juice. Combine remainder with vegetables and seasonings. Cover and let simmer 10 minutes. Strain and add to soaked gelatin. Stir until dissolved. Add vinegar and pour into individual molds, or fill large flat pans to depth of 1 inches and chill until set. Unmold, or cut into squares and garnish with salad greens. Yield: 50 servings. Note: If tomato juice cocktail is used, the vegetables and bay leaves may be omitted.
7 . S M A L L D IN N E R P A R T IE S AND LUNCHEONS
Every hostess will be called upon to entertain occasionally it luncheon or dinner where more or less formal service will be in order. The numbers that she can handle successfully will depend first of all upon the size of her dining table, and the number of place settings that she has acquired, but a dozen persons should be the limit for such occasions. Except to celebrate a special event, the number in the group will usually be smaller, as guests up to eight can be handled with one extra helper if the hostess has done most of the preparation of the meal in advance, while a larger number calls for two aides if service is to be formal. For semiformal service, such as the bride's first family dinner and luncheons and dinners for close friends, one or two members of the group can be called upon to aid the hostess with the service. Certain preparations can be made a day or two in advance of the day of the party. A lace or embroidered tablecloth with
Small Dinner Parties and Luncheons 59
appropriate napkins that will be used for a dinner may need pressing. Luncheon cloths or place mats will be chosen for use at luncheon and their condition should be checked. The silver may need cleaning and the best dishes, unless they have been stored under special covers or used recently, will certainly demand washing. When these operations are completed, silver and dishes should be placed on trays ready for use. In setting the table, a service plate should be arranged first at each place so that plenty of room will be allowed for the silver, an inch in from the edge of the table. On the right should be the knife, cutting edge toward plate; the spoon to its right; and the forks on the left, beginning at the outside in the order in which they will be used for the first and main courses. If salad is to be served with the main course, the fork for this may also be in place, or it may be brought in with the salad. Dessert silver will be reserved until the time of service. The water glass should be placed at the right in line with the knife, while bread and butter plate, if used, with spreader across the top edge, will be at the left in line with the forks. A wine glass, if used, should be placed at the right of the water glass. The napkin should be at the left beside the forks, folded so that the edge will be toward the fork. Flowers should be arranged in a low bowl in the center of the table. The first rule for service, formal or semiformal, is convenience, and no longer are there cut-and-dried rules that must be followed. Either the hostess or the guest of honor may be served first, as you like. Service is from the left for placing, removing and offering dishes, with the exception of beverages and dessert spoon which will be from the right of the guest. When a used plate is to be replaced by a fresh plate, use left hand for removing and right hand for placing. The first course may be in place when the meal is announced, or if it is a hot soup, it may be brought in after guests are seated. Crackers and relishes may be passed with this course. The first course dishes will be removed and replaced with heated dinner
60 Small Dinner Parties and Luncheons
plates. Then meat and vegetables will be offered from the left for each guest to help himself. Sometimes the host carves the roast at the table and, in this case, he serves onto the dinner plates, which will then be placed before each person. At the end of the course, the large serving dishes such as the meat platter and any others that have remained on the table are removed before the individual plates (and salad plates, if the salad has been served with the main course). If served as a separate course, the salad plates should be placed as the dinner plates are removed. The bowl of salad will then be passed. Sometimes, the hostess will toss the salad at the table and serve it before the plates are passed. Before dessert, bread and butter plates and salts and peppers should be removed, the table brushed with the aid of a small napkin and a plate, and the water glasses refilled. Dessert plates, with a fork at the left and dessert spoon at right, will then be placed. Sometimes the silver is arranged on the dessert plate. If finger bowls are used, they should be arranged on the dessert plates from which the guests will remove them before the dessert is passed. The dessert, like the salad, may be served by the hostess. As you will note, the suggested menus for formal luncheons and dinners do not offer more than four courses. These may be reduced to three if an appetizer type of salad, California style, is offered for the first course or if the salad is served with the main course. Often, semiformal service will be chosen for a luncheon or a dinner. This will certainly be the case with the bride's first family dinner. She will delight in using fine linen, china and silver which were among her gifts. While she will be anxious to display her skill as cook, a menu should be planned which will not demand much attention at the last moment. If she decides to serve a first course, as she may in order to use more of her table accessories, it must be something that can be in place on the table: a combination of avocado and grapefruit, or a highly seasoned vegetable appetizer, which is actually a salad, or a jellied soup.
The main course should be ready to bring to the table, and the menu should be planned accordingly. The dessert should be chilling in the refrigerator or keeping warm in the oven so that it will not call for special attention by the young hostess. The same plan will often be used by the more experienced hostess when she has no extra help.
FORMAL DINNERS
Tomato bouillon Relishes Roast beef Brown potatoes Broccoli with Hollandaise Avocado and tomato salad Ice cream in meringue shells Coffee Crabmeat or lobster cocktail Relishes Roast lamb Currant-mint sauce Wild rice Peas Parisienne Coconut cream tarts Coffee Jellied consomme Relishes Oven-cooked broilers New potatoes with chives Asparagus with brown butter Salad bowl Ice cream with strawberries Coffee Broiled grapefruit Relishes Roast turkey Potato puff String beans with celery Cucumber salad Baked Alaska Coffee
FORMAL LUNCHEONS
Vichyssoise Relishes Grilled Virginia ham Squash pudding Persimmon salad Wine jelly Coffee Cream of mushroom soup Rock lobster salad Cheese biscuits Sliced tomatoes Fruit compote Coffee Fruit canape Cheese souffle Mushroom sauce Salad bowl Lemon sherbert cake Coffee Jellied consomme Chicken Tetrazzini Asparagus Mixed vegetable salad Honeydew melon Coffee
BRIDE'S FIRST FAMILY DINNER

Avocado and grapefruit appetizer Casserole of chicken Oven-fried potatoes String beans with mushrooms Chocolate chiffon pie Coffee Jellied consomme Celery and carrot strips Roast chicken Potatoes with parsley Asparagus Lemon fluff Coffee Vegetable appetizer Veal paprika Noodles with poppy seeds Creamed spinach Ice cream sandwich Coffee Grapefruit Glazed picnic ham Casserole of sweet potatoes Braised celery Mixed green salad Upside-down cake Coffee
Combine tomato juice, water, cloves, onion, bay leaf and lemon rind. Cover, bring to a boil and let simmer 10 minutes. Strain. Add Worcestershire sauce and cayenne or Tabasco to taste. Serve in soup cups with a slice of lemon dipped in parsley in each. One teaspoon finely-diced cooked ham may be put in each cup. Yield: 6 servings.
A V O C A D O A N D G R A P E F R U IT A P P E T IZ E R
Arrange on individual salad plates a long leaf of romaine. Top with alternate slices of avocado and grapefruit sections. Sprinkle with French dressing and garnish with pimiento or green pepper strips.
V E G E T A B L E A P P E T IZ E R
Combine 3 cups finely shredded young green cabbage with dunking sauce to moisten. Chill in refrigerator at least 1 hour. Serve in lettuce cups arranged on salad plates or pile mixture in center of each plate and surround with watercress ring. Yield: 6-8 servings.
Cut leeks, if used, including about 3 inches of the green tops, into pieces. Cook leeks or onions and dill with the potatoes in the chicken stock until very tender. Press through sieve. Add butter, milk and cream. Season to taste with salt, pepper and paprika and reheat. Serve hot or cold garnished with chives or parsley. Yield: 6-8 servings.
Soak mint leaves in vinegar 1/2 hour. Melt jelly over low heat and beat in mint-vinegar mixture. Serve with roast lamb. Yield: 10-12 servings.
Melt butter or margarine, add mushrooms and cook 3 minutes over low heat. Stir in the flour and seasonings and then the milk and chicken stock. Continue stirring until sauce thickens. Add chicken and drained, cooked
vermicelli or spaghetti and place in casserole. Sprinkle thickly with the grated cheese and bake in moderate oven (375 F.) about 20 minutes. Sprinkle with the chopped parsley. Yield: 4 servings.
O V E N -C O O K E D B R O I L E R S
Broilers may be merely split down the back. It may be easier for service at a party dinner or luncheon to have small broilers halved, and large broilers quartered. After cleaning, rub generously with softened butter or margarine, and sprinkle with salt and pepper, inside and out. Arrange in baking pan, skin side up, cover with thin onion slices and dot with more butter or margarine. Bake in hot oven (500 F.) about 20 minutes until lightly browned. Reduce heat to 325 F. and continue cooking 20 to 30 minutes until tender. Baste occasionally with the fat that accumulates in the bottom of the pan. Allow to 1 pound per serving. Part of the butter or margarine may be replaced by bacon fat.
Pare and cook potatoes in boiling salted water until tender. Drain and press through ricer. Add butter or margarine, milk, salt, pepper, onion and egg yolks. Blend thoroughly and fold in stiffly beaten egg whites. Pile in greased 1 1/2 quart casserole and bake in hot oven (450 F.) about 15 minutes until lightly browned. Garnish with strips of pimiento. Yield: 8-10 servings.
Beat eggs slightly in small saucepan. Add half the butter and lemon juice. Hold saucepan over large pan containing hot water and stir constantly until butter is melted. Stir in remaining butter and continue stirring over hot water until thick. Season to taste with salt and Tabasco or cayenne. Yield: 4-6 servings.
P E A S P A R IS IE N N E
Cook shelled peas, covered with a few lettuce leaves and a few slices of sweet onion, in very small amount of salted water. When almost tender, add butter and cook uncovered until most of the water has evaporated and peas are just tender. Top with sour cream.
Make a cream sauce of the butter or margarine, flour, seasonings and milk. Add squash, bread crumbs, onion and slightly beaten egg yolks. Fold into stiffly beaten egg whites and pour into greased ring mold. Set in pan of hot water and cover mold with heavy paper or with foil. Bake in moderately hot oven (475 F.) about 1 hour until set. Remove from water and let stand 5 minutes. Turn out on chop plate. Fill center with small buttered beets. Yield: 8-10 servings.
Soak gelatin in cold water 5 minutes. Add boiling water and stir in sugar until dissolved. Add lemon juice, orange juice, Vermouth and wine. Pour into 1-quart glass bowl, and chill until set. Serve with whipped cream or custard sauce. Yield: 8-10 servings.
Break egg yolks in top of double boiler. Add sugar, salt, lemon rind and juice and boiling water. Stir over hot water until sugar is dissolved. Continue stirring until mixture is smooth and thick. Fold gradually into stiffly beaten egg whites. Pour into serving dish or into sherbet glasses and chill. Top with whipped cream and candied orange peel or with sliced candied cherries. Yield: 6-8 servings.
Place flour m saucepan, and add milk gradually while stirring to a smooth paste. Stir over medium heat until sauce thickens. Stir in cheese and seasonings. When cheese is melted, remove from heat. Beat in egg yolks, one at a time. Fold mixture into stiffly beaten egg whites. Bake in ungreased 2-quart casserole in moderately hot oven (425 F.) 25 minutes. Lower heat during last minutes of baking if necessary. Yield: 8 servings.
B R O IL E D G R A P E F R U I T
Halve large grapefruit. Remove seeds and core. Run sharp knife between pulp and skin, and loosen sections of pulp. Place in baking pan, sprinkle each half with 3 tablespoons brown or white sugar and dot with butter. Broil about 5 inches from broiler heat, 10 to 15 minutes. Note: 1 tablespoon sugar may be replaced by 2 tablespoons grape juice, or honey may replace all of the sugar. Sherry may be sprinkled over the fruit just before serving.
8. C O C K T A IL P A R T IE S
The cocktail is an American invention and has a comparatively modern history. The term is used almost generically now when we apply it to late afternoon parties. Guests may be asked for cocktails and instead served long drinks or a punch, especially when there are a large number of guests, as this makes service much easier. One punch particularly popular with the men is what I call Old-Fashioneds Wholesale: the recipe is based on an old-fashioned cocktail poured over a block of ice in the punch bowl and served in either punch or cocktail glasses. Another good punch with slightly less authority has a rum and apricot brandy base and has actually been approved by many men as well as women. If you serve authentic cocktails to a small group, be content with Martinis and Manhattans, both of which can be mixed beforehand and will be the better for chilling in the refrigerator. These cocktails are not shaken so they may be mixed and served in a pitcher, if you like. It is a good idea to have the makings of highballs on hand, as there are always a few who prefer the long drinks. In summer, vodka and gin should be on hand plus the makings for
Cocktail Parties 71
gin-and-tonic (cut fresh limes or bottled lime juice) and Bloody Mary (tomato juice, lemon juice and seasoning). It is also a good idea to have a bottle of sherry for those who prefer this, rather than harder liquor. In addition, there should be chilled pitchers of tomato juice, orange juice or chilled bottles of a cola drink and ginger ale for those who are on diets or "on the wagon." For service with the drinks, besides the bowls of popcorn, potato chips, salted nuts, or other crisp salty appetizers, there may be ripe and green olives, small or sliced pickles, and a tray of raw vegetables, perhaps with shrimp impaled on toothpicks, accompanied by a dunking sauce. While savory canapes go well with cocktails, they are a nuisance to make and, according to today's custom, trays containing several spreads surrounded by crisp crackers are preferred by many hostesses and, I am sure, by the guests, who often like to spread their own. While hot appetizers are delightful, do not attempt these unless you have help in the kitchen in order that they may be prepared in installments. For special occasions, you may like to elaborate the cocktail party into a simple buffet. Late-comers will appreciate this particularly as the cocktail party often extends beyond the dinner hour. The standard baked ham or boiled tongue or roast turkey, trays of buttered French bread or tiny hot rolls will be all that is really needed, although you may offer as well dainty cookies or a bowl of fruit. There are a few pointers which should be observed in planning a cocktail party for a large group. Be sure that you have plenty of glasses on hand. Your friends will be more than willing to lend you what you need to supplement your own stock or you may have a party rental service availablea great convenience as you can return the glasses unwashed! Small cocktail napkins, either linen or paper, should be in good supply. You should arrange for supplementary ice as you'll probably need more than the amount that your refrigerator will make at one time. Have plenty of liquor, ginger ale and club soda in reserve. If you do not have
72 Cocktail Parties
extra help for a large party, ask some of your friends to be responsible for filling empty dishes, and for removing used glasses and replacing them.
Mix mayonnaise with chili sauce, mustard seeds and tarragon vinegar. Let stand at least 1 hour. Serve in bowl in center of chop plate or tray. Surround with strips of carrot, celery stalks, radishes, slices of cucumber, dill pickles, cauliflowerettes and shrimps or diced cooked rock lobster impaled on toothpicks.
S A V O R Y C O C K T A IL S P R E A D S
Served in matching bowls, each accompanied by a butter spreader, savory cocktail spreads are placed in the center of a tray, surrounded by two or three types of crackers. The following combinations are suggested: liver or chicken pate with sour cream; cream cheese with chives or with minced onion and parsley and sour cream; cream cheese with drained, canned minced clams and onion juice; cottage cheese with red caviar; peanut butter with chili sauce and minced cooked bacon or finely shredded dried beef; flaked crabmeat or rock lobster with mayonnaise and Tabasco; deviled ham with cottage cheese; mashed avocado with catsup and cream cheese and Tabasco.
SA V O RY CA NA PES
The savory cocktail spreads may all be used on canapes of bread cut in rounds or fancy shapes. Another suggestion is the use of softened butter flavored with minced chives, minced watercress with onion juice or with minced pimiento. The spread
Cocktail Parties 73
canapes may be garnished with sliced, stuffed or ripe olives, slivers of green pepper, pimiento or pickles. Sieved hard-cooked egg yolk and strips of hard-cooked egg white may be used. Small sardines or strips of smoked salmon or sturgeon may be arranged on mustardspread ringer lengths of bread. Sliced, partially peeled cucumber may be placed on rounds of buttered bread and topped with mayonnaise. For a special occasion, rounds of toast may be thickly spread with sour cream in the center of which black caviar topped with finely minced onion may be arranged.
Combine whiskey, syrup and lemon juice. Stir well. Add sparkling water and bitters to taste. Pour over block of ice in punch bowl. Yield: About 50 servings. Note: More lemon juice may be added, if desired. For individual Old-Fashioneds, allow 1 teaspoon sugar syrup, and 1 dash bitters. Place in bottom of old-fashioned glass, fill half full of crushed ice and pour whiskey over this to within 1 inch of top. Add sparkling water if desired. One slice of orange and 1 maraschino cherry may be placed on top of the ice before the liquor is added.
Combine sugar and water and stir over low heat until sugar is dissolved. Cover 1 minute. Uncover and boil 3 minutes. Pour into a heated glass jar. Cover and cool. Store in refrigerator. Yield: about 2 cups syrup.
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BLOODY M ARY
For each serving, allow 1 teaspoon lemon juice and 1 jigger vodka. Place in tall glass. Add ice and fill almost to top with tomato juice. Add salt and pepper, dash of Worcestershire sauce and dash of Tabasco. Stir well.
C L A SS IC M A R T IN I C O C K T A IL
For each serving, allow 3 parts gin and 1 part French Vermouth. Measure ingredients into pitcher holding cracked ice. Stir and serve in cocktail glasses with an olive or pickled onion. Bitters may be added to taste, if desired.
C L A S S IC M A N H A T T A N C O C K T A IL
For each serving, allow 1 part French, 1 part Italian Vermouth, 2 parts rye and a dash of bitters. If sweet cocktails are preferred, use all Italian Vermouth. Combine and stir in pitcher with cracked ice. Serve in cocktail glasses with a maraschino cherry, if desired. Bitters may be added to taste.
SH E R R Y A N D V E R M O U T H C O C K T A IL
Use recipe for Martini or Manhattan Cocktail, substituting sherry for gin or whiskey.
Mix liquor and fruit juices. Pour over block of ice in punch bowl. Add sparkling water. Yield: About 40 servings.
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D A IQ U IR I C O C K T A IL
For each serving, allow 1 jigger dark rum, 1 tablespoon lemon juice and 1 teaspoon sugar syrup. Place in cocktail shaker over cracked ice and shake well. Strain into cocktail glasses. FROSTED DAIQUIRI: Mix ice with ingredients in electric blender.
H O T A P P E T IZ E R S
Hot appetizers should preferably be prepared just before they are to be served. Small cocktail sausages or frankfurters may be cooked in a covered skillet until lightly browned, drained on soft paper and kept warm in oven. Then they should be impaled on toothpicks before serving. Stuffed olives, oysters, shrimp, or wedges of canned pineapple wrapped in bacon should be broiled just before they are to be served. Codfish balls and cheese balls should be fried in deep fat, drained and served immediately.
76 Cocktail Parties
Mix grated cheese with flour and salt. Fold into stiffly beaten egg whites. Blend well. Form into small balls and roll in crumbs. Fry in deep fat (375 F.) until golden brown. Yield: About 20 small balls.
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9. A FTER NO O N TEA AN D S H E R R Y P A R T IE S
The service of afternoon tea is a pleasant custom, though not as popular in America as in England. Tea parties are often spontaneous when friends drop in unexpectedly. Even though we believe our cupboard is bare, we are certain to have the ingredients for a satisfactory and even festive spur-of-the-moment afternoon tea. By the way, nothing is better with tea than thin bread and butter. In England, we will often find watercress, as well as marmalade or jam, passed with this. Most of us enjoy getting out our best cups and saucers with plates to match or contrast. If we have them, we will offer our linen tea napkins, although the small dainty paper cocktail napkins may be used with tea and will naturally accompany sherry. There are glasses especially designed for sherry service, but small cocktail glasses may be used with a decanter if there is one on hand, or with the sherry bottle. The tea will, of course, be made at the last moment. This is the time to get out your best teapot. To accompany it, there should be
78 Afternoon Tea and Sherry Parties
another pot of freshly boiling water, as there are sure to be guests who prefer weak tea. A second teapot may be used for this unless you are fortunate enough to have a small hot-water kettle with an accompanying alcohol burner. There are small candle "stoves" over which a pottery or china pot may be safely used. When you are entertaining only a few guests, a large tea tray with the whole tea service may be brought into the living room. For a larger number, a table spread with a fine linen or a lace cloth may be arranged before the guests arrive. The cups, saucers, plates, cream, sugar and lemon slices studded with cloves may be arranged on a small tea tray. A decanter of rum may supplement the tea service for those who like the flavor in addition to lemon with tea. Plates of small cookies or dainty cakes may be in place on the tea table. If yours is a community where friends are likely to pop in, it is always a good idea to have a roll of refrigerator cookie dough ready to be sliced and baked. The teapot with the hot-water pot and plates of sandwiches, hot biscuits or cinnamon toast should be brought in just before they are to be served. The daintiest of sandwiches made with thin bread spread with a flavored butter filling and open cucumber sandwiches (that are actually canapes) are often chosen. Small hot biscuits may be baked and kept hot in a slow oven. For a small group, toasted English muffins with jam or marmalade are suggested. In warm weather, arrangements should be made for iced tea service, although you will find that some of your guests will prefer the hot beverage, no matter what the temperature. Both tall glasses and teacups may be ready on the tea table. In addition to the accessories to a hot tea, you will need a bucket of ice cubes, wedges of lemon, a pitcher of sugar syrup or a bowl of powdered sugar, and perhaps a bunch of fresh mint leaves for the cold drink. The glasses should be filled with the ice cubes, the fresh hot tea poured over them, then more ice and a sprig of mint added. Guests may help themselves to sugar and lemon. Long iced tea Afternoon Tea and Sherry Parties 79
spoons should be furnished. For a summer afternoon, wine and seltzer is refreshing, as is frozen concentrated orange or grape juice diluted with sparkling water and poured over ice. Bottled grape juice undiluted may be served the same way. When sherry or long drinks replace tea, the same type of sandwiches may accompany them or you may prefer to offer a variety of spreads with crackers. If you have fruit cake on hand, it should be cut in thin slices for afternoon service with the sherry, or thin crisp cookies such as Sand Tarts may be offered.
F L A V O R E D B U T T E R E D SA N D W IC H E S
Softened butter may be flavored with anchovy or sardine paste, or with lemon juice and finely minced watercress, devilled ham, horseradish or prepared mustard. The butters may be used as a filling for sandwiches or as a spread for canapes, the term used for open sandwiches. Canapes should be garnished with sliced stuffed olives, sliced ripe olives, minced dill pickles, parsley or strips of pimiento.
C U C U M B E R SA N D W IC H E S
Butter thin slices of bread and cut into rounds with biscuit cutter. Top each with a slice of partially peeled cucumber. Spread with mayonnaise and cover with another round of bread if desired.
Mix cheese with seasoning and fold into stiffly beaten egg whites. Spread on crackers. Arrange on broiler rack and bake 5 inches from the heat until puffed and lightly browned. Yield: 12 servings.
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T E A B IS C U IT S
Use standard recipe for biscuits, or biscuit mix. Roll dough 1/4inch thick and cut into small rounds. Spread half the rounds with softened butter and cover with remaining rounds. Bake in hot oven (450 F.) 10 to 12 minutes until lightly browned.
C H E E S E B IS C U IT S
Use recipe for Tea Biscuits. Sprinkle rounds with grated cheese as well as spreading with butter.
F R U IT B IS C U IT S
Use recipe for Tea Biscuits. Add cup cut seeded raisins or dates to flour-shortening mixture before milk is added.
1 0 . E V E N IN G P A R T IE S
"Come for coffee and dessert"that's a common invitation nowadays, especially on weekday nights, when early rising next morning must be considered. It's a popular way to entertain small groups of friends who enjoy cards, and perhaps a little larger group of friends whom you invite to watch a special television program. The dessert party is easy on the hostess as she can make all her preparations before her guests arrive. The table may be arranged buffet style with plates, coffee cups, cream and sugar, silver and napkins. If a cold dessert has been chosen, it may already be in place when guests arrive. In any case, they can help themselves to both dessert and coffee. Large rather than demitasse cups are chosen for a party of this sort. There should be provisions for second helpings of dessert which may be one of your particular specials, such as strawberry shortcake in season, baked Alaska, Boston cream pie or a fine layer cake, or perhaps ice cream with a special sauce. If you know that your guests prefer lighter desserts, a fruit combination, such as ambrosia or a mixed fruit in wine or brandy, may be chosen. With this, dainty cookies may be offered if you like.
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If yo u p re fer an ev en in g p arty fo r a F rid a y o r S atu rda y n igh t, offer the food you may follow a very different pattern, as it will be served at a later hour. It may consist merely of a cheese tray with a variety of crackers or buttered French or rye bread to accompany it. There should be a choice of beverages such as coffee, beer, or other chilled bottled drinks. You may like to use your chafing dish or electric grill to prepare Welsh Rabbit or a fondue, or perhaps creamed oysters with celery, lobster Newburg, chicken a la king, or a shrimp Creole. Hot toast should be served with these and a relish tray may be an accompaniment if you like. A hearty soup such as French onion or a fish chowder is also suggested for a late snack.
Beat egg slightly with the seasonings. Place beer in upper pan of chafing dish or upper part of double boiler over hot water. When warm, add the grated cheese and stir constantly until the cheese melts. Stir in egg-seasoning mixture and pour at once over hot toast. Yield: 6 servings.
Dice salt pork and brown in 3-quart kettle or saucepan until crisp. Add onions, and cook 2 minutes. Add potatoes and water. Cover and cook 10 minutes. Flake fish coarsely and add with milk and butter or margarine. Simmer until potatoes are tender. Add salt and pepper to taste. Place crackers in soup plates and pour chowder over them. Yield: 6 generous servings.
Melt butter or margarine. Add onion and green pepper and cook 2 minutes over low heat. Add tomatoes, tomato paste or chili sauce, and seasoning, and cook 10 minutes over low heat until sauce has thickened somewhat. Add shrimp, olives and sherry. Cover and let simmer over low heat 5 minutes. Add more salt, if needed. Serve with hot toast or heated French bread. Yield: 6 servings.
Fold sugar, salt and vanilla or almond extract into stiffly beaten egg whites. Place cake on baking sheet and arrange 2 pints of ice cream close together on the cake. Cover with the meringue, allowing to stand up in peaks. Bake in hot oven (500 F.) 1 to 2 minutes until lightly browned. Yield: 12 servings. Note: An angel food cake made in a tube pan may be used, instead of sponge cake. Remove some of the crumbs from the center. Fill with bulk ice cream, sprinkle with cake crumbs, cover with meringue and bake.
86 Evening Parties
Mix and sift flour, salt, baking powder and sugar. Cut in shortening until mixture is as fine as cornmeal. Stir in the milk quickly. Turn out on floured board and knead a few times to make a smooth dough. Roll 1/2-inch thick. Cut in large rounds with biscuit cutter. Place half the rounds on baking sheet, spread with softened butter or margarine and cover with remaining rounds. Bake in hot oven (450 F.) about 10 minutes. Wash berries. Reserve 10 or 12 for garnishing. Hull remaining berries, crush and add sugar. Keep in warm place until shortcakes are ready. Lift tops from the biscuits, place bottom rounds on serving plates and cover with crushed fruit. Cover with remaining rounds. Garnish with whipped cream and whole berries. Yield: 6-8 servings.
A M B R O S IA
Combine orange and grapefruit sections with partly thawed frozen pineapple cubes. Serve in glass bowl and sprinkle with coconut. The pineapple syrup will probably provide enough sweetening but a little sugar may be added to the fruit if desired. Sliced bananas may be added just before the coconut.
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Beat egg whites until foamy. Add salt and cream of tartar and beat until whites stand in peaks. Beat in cup sugar gradually. Beat egg yolks with remaining cup sugar, water, vanilla, lemon juice and rind until thick and light colored. Fold the yolk mixture into the egg whites and gradually fold in flour. Pour into 2 ungreased 9-inch round layer cake pans. Bake in slow oven (325 F.) 30 to 35 minutes. Cool on rack before removing pans. Put one layer of cake on a plate, cover with sherbet, top with a second layer of cake and garnish with sweetened whipped cream. Yield: 10-12 servings.
88 Evening Parties
II. W E D D IN G P A R T IE S
A wedding in the family, especially if it is the first, is such an important event that parents are inclined to forget the limits of their finances and to give the bride the kind of wedding she has always dreamed about. If she (or her mother) has decided upon a large formal wedding with a reception afterward for many guests, a caterer should be employed. Tables and chairs, dishes, linen and silver, as well as food and service and sometimes even table decorations will be supplied for a previously set fee. Champagne or the wedding punch may also be part of the caterer's responsibilities, or they may be the contribution of the father of the bride. In general, the trend toward informality has extended to wedding parties. We no longer expect elaborate "collations" to follow an afternoon or evening wedding. The items served will be very little different from those offered at a cocktail party, except that champagne or a punch will usually replace the cocktails. It should be offered as soon as guests arrive. In addition, there will, of course, be a wedding cake which the bride with the aid of the groom will make a ceremony of cutting. A large cake of this type decor Wedding Parties 89
ated appropriately will usually be purchased even when the sandwiches and canapes are prepared in the home kitchen. A groom's cake of the dark fruit cake type is seldom served nowadays. Instead, small boxes of fruit cake may be furnished for guests to take with them "to dream on." It should be cut, boxed and tied a few days before the ceremony. If the group is not too large and if there is extra help in the kitchen, a simple buffet supper may be served. In this case, there may be a large table for the bridal party and arrangements for serving them, while the other guests will help themselves from the buffet. When the wedding is at noon or late afternoon, either a buffet or a "sit down" meal may be offered. For the latter, there must be space for the arrangement of tables, with place settings of napkins and silver. For either type of service, unless the caterer is employed, the hostess must make certain that she has on hand enough silver and china. Neighbors will be delighted when called upon to supplement the home supply, if this is necessary. The formula for a successful wedding party includes careful planning ahead of time, with consideration of the facilities the particular home offers and with regard to the expenditure that can be made. Extra assistance for service is more important than for any other type of entertaining, as the hostess should not be harried with supervision of this sort in addition to the many other demands that are bound to occur when a daughter marries. Pre-wedding festivities may include a luncheon for the bridesmaids given by the bride's mother or by a friend. If a wedding reception or breakfast is planned to take place at a club or hotel, a dinner or buffet supper for the bridal party may be planned at home to take place after the church rehearsal. The menus suggested in the chapters for "Buffet Suppers and Luncheons" and "Small Dinner Parties and Luncheons" will be appropriate for these. If the groom plans an ushers' dinner or supper, the suggestions for the arrangements of "Stag Parties" may be followed. Other pre-wedding festivities will be planned for earlier dates. The announcement of the engagement may take place at a
90 Wedding Parties
luncheon given by the bride's mother or by a close friend. For this, the menus suggested for "Small Dinner Parties and Luncheons" will, of course, be suitable. For the numerous shower parties, either the afternoon or evening may be chosen. Guests may be asked to drop in for tea or cocktails, or for coffee and dessert, after which the shower gifts will be opened. Instead, packages may be unwrapped soon after the guests arrive and afternoon or evening snacks served later. Sometimes, guests will be asked for the evening and late refreshments will take the form of ice cream and cake. The latter may be a decorated miniature wedding cake carrying favors that will indicate the future of the recipient: a ring for the next bride-to-be, a piece of money for the financially successful, and a button for the spinster or bachelor. During the evening, a wine punch or wine and seltzer in which to drink the health of the bride-tobe may be offered.
WEDDING MENUS
BREAKFASTS OR SUPPERS Champagne Champagne Chicken and clam bouillon Honeydew melon with mint Breast of chicken on Virginia ham Broiled chicken Potato croquettes Potato puff Asparagus vinaigrette Peas with mushrooms Molded ice cream Small cakes Tossed green salad Wedding cake Coffee Ice cream bombe Small cakes Wedding cake Coffee
AFTERNOON AND EVENING REFRESHMENTS

Champagne Mixed sandwiches (watercress butter, chicken paste, foie de gras) Hot appetizers Wedding cake Coffee Champagne and brandy punch Savory canapes (caviar, smoked salmon, egg and olive, anchovies) Diced rock lobster Remoulade sauce Wedding cake Coffee
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BUFFETS
Champagne cocktails Cold turkey Chicken a la king Jellied tomato salad Hot rolls Relishes Wedding cake Coffee Wine punch Chicken salad Lobster salad Thin bread and butter Watercress sandwiches Wedding cake Coffee
SH O W ER M EN US
LUNCHEON AND SUPPER Avocado stuffed with crabmeat Potato chips Hot biscuits Relishes Raspberry sherbet Shower cake Coffee Tuna fish casserole Grapefruit salad Hot rolls Ice cream molds Cookies Coffee Club sandwiches Mixed green salad Mixed fruit compote Small cakes Coffee Chicken mousse with watercress Potato chips French bread Asparagus with lemon butter Baked Alaska Coffee
B R E A S T O F C H IC K E N O N V I R G I N I A H A M
Allow 1 breast of young chicken for each serving. Place in kettle and barely cover with water. Add salt, a few slices of onion, bay leaf, a few peppercorns and a few slices of lemon. Cover and cook gently until just tender. Drain and reserve stock. When ready to serve, reheat with melted butter or margarine in a covered pan, but do not allow breasts to brown. Serve on slices of hot grilled ham or boiled ham and cover with creamy sauce (see below).
Melt butter or margarine. Stir in flour and add chicken stock and cream gradually, while stirring over low heat. Stir a little of the hot sauce into beaten egg yolks and stir this mixture into remaining sauce. Season to taste with salt and paprika and add sherry. Yield: 6-8 servings.
C H IC K E N A L A K I N G
Use recipe for Creamy Sauce. Add 1 cups diced cooked chicken, cup sauteed mushrooms and 2 pimientos cut into fine strips. Serve in patty shells, or in a ring of boiled rice.
C H A M P A G N E C O C K T A IL
For each quart of champagne, allow cup sugar syrup and 2 teaspoons bitters. Add thoroughly chilled champagne and stir gently. Serve in champagne glasses with a twist of lemon peel.
CH AM PAGNE PUNCH
Allow 1 quart lemon, orange or raspberry sherbet to each large bottle champagne that has been well chilled. Place sherbet in punch bowl, and pour champagne over it. Serve small amount of sherbet with the champagne in each punch cup.
Mix syrup, fruit juices, orange slices and wine. Pour over block of ice in punch bowl. Add sparkling water and serve in punch glasses. Yield: 30-40 servings.
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Mix and sift flour, salt and spices and sprinkle over fruit and nuts. Cream shortening with sugar. Add eggs and beat until fluffy. Add fruit alternately with the lemon juice and wine. Line greased loaf pans with greased paper and bake in slow oven (275 F.) 3 to 4 hours until firm. Remove from oven. Brush with egg white and decorate with the candied cherries. Return to oven for 10 minutes. Remove from pans. Cool and store until ready to cut in slices to fit small wedding cake boxes. Yield: 6 pounds.
A V O C A D O S T U F F E D W IT H C R A B M E A T
Halve ripe avocados and remove pits just before serving. Sprinkle with lemon juice and fill with fresh crabmeat combined with Russian dressing or dunking sauce. Garnish with parsley or with rings of green pepper.
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1 2 . H O L ID A Y P A R T IE S
Food traditions are commonly followed in planning menus for Thanksgiving and Christmas dinners. This is also the case, although to a lesser extent, for New Year's Eve and New Year's Day parties. Thanksgiving and Christmas are usually family affairs to which we may
invite close friends and sometimes include a few strangers far from home who will appreciate particularly an invitation to dinner at holiday time. A simple but plentiful meal is usually the choice. In many households, the same menu is served year after year, and the family looks upon even minor changes with a cold eye. They are more interested in the turkey and fixin's and are so hungry for these that an introductory course is often omitted. Parties for New Year's Eve are usually buffet style and often cooperative. The hour at which refreshments are served is elasticit may be any time up to or after midnight. The menu will be little different from that at any buffet meal (see chapter on "Buffet Suppers"). Instead of the usual drinks, you may like to offer hot buttered rum or a hot mulled wine, so suitable for the cold crisp
Holiday Parties 97
weather common at this season. Desserts are sure to include fruit cake and holiday cookies. On New Year's Day, the eggnog party is popular, and we will ask friends to drop in between certain specified hours. These may be around noonday or in the late afternoon. Dainty sandwiches, salted nuts, fruit cake and cookies, and a bowl of nuts and raisins are all that are needed to accompany the eggnog.
THANKSGIVING AND CHRISTMAS

Sherry Roast turkey Relishes Molded cranberry jelly Giblet gravy Celery stuffing Creamed onions with chestnuts Cole slaw Pumpkin and mince pie Coffee Fruit bowl Nuts and raisins Roast turkey Giblet gravy Celery Carrot strips Potato puff Candied sweet potatoes Squash Red and white wine Plum pudding Eggnog sauce Coffee Fruit bowl Nuts and raisins
NEW YEAR'S EVE BUFFET

Hot buttered rum Cold turkey Cold ham Horseradish Applesauce Macaroni and cheese Jellied grapefruit salad Fruit cake Cookies Coffee Hot mulled wine Casserole of chicken Cold tongue Tartare sauce Savory rice Avocado salad Ice cream Butterscotch sauce Sand tarts Coffee
NEW YEAR'S DAY REFRESHMENTS

Eggnog Crabmeat sandwiches Minced chicken and olive sandwiches Butterscotch cookies Light fruit cake
98 Holiday Parties
Hot buttered rum Cream cheese and pickle sandwiches Shrimps with dunking sauce Crackers Hot appetizers Hermits Dark fruit cake
C R E A M E D O N IO N S W IT H C H E S T N U T S
Allow 1 pounds small "boiler" white onions for each 6 servings. Wash, peel and cook uncovered in large amount of boiling salted water about 20 minutes until tender. Drain and dress with 1 cup medium cream sauce. Add pound boiled chestnuts that have been peeled, scraped and cut into large pieces.
Pick over cranberries. Wash, and add water. Cover and cook just until skins burst. Remove from heat. Add sugar and stir until thoroughly dissolved. Pour into 1-quart mold and chill. Yield: 8-10 servings.
Place mayonnaise in bowl. Add other ingredients and mix well. Let stand at least 1 hour. The amount of the ingredients in the recipe may be doubled and this sauce may be kept in the refrigerator as flavor constantly improves. Store in covered jar.
Holiday Parties 99
Crumb bread, discarding crusts. Add sugar, salt, spices and milk. Mix well and cool. Mix fruit with flour. Add suet and blend well. Beat eggs. Add to cooled mixture. Add fruit mixture and fruit juice or wine. Blend thoroughly and pour into greased 2-quart mold. Cover and steam 2 hours. Uncover and cool. Recover and store in cool place. Re-heat at least 1 hour before serving. Yield: 12 servings. Note: If pudding is to be kept more than 2 weeks, it should be stored in the refrigerator. If pressure cooker is used, steam 15 minutes without pressure, and 40 minutes at 15 pounds.
100 Holiday Parties
Stir sugar gradually into well-beaten egg yolks. Beat in butter and flavoring. Fold in whipped cream. Yield: 12 servings.
Heat cider almost to boiling. Add sugar. Stir until dissolved and add butter. When melted, add rum. Serve in small pottery mugs or in punch glasses and sprinkle with nutmeg. Yield: About 25 servings.
Stud orange with cloves. Core apple and pare 1 inch at top. Place 1 stick cinnamon in center and bake with orange in moderate oven (375 F.) 30 minutes. Heat wine and remaining cinnamon in covered kettle, and let simmer while fruit is baking. Place fruit in metal or pottery punch bowl and pour hot wine over it. Serve in small mugs or punch cups. Yield: About 30 servings.
102 Holiday Parties
Add sugar gradually to egg yolks, and stir vigorously until sugar is dissolved. Stir in brandy and rum slowly. Chill several hours. Fold in milk and cream. Pour into punch bowl and ladle into punch glasses. Sprinkle with nutmeg. Stir before refilling glasses. Yield: 50-60 servings.
Mix and sift flour and baking powder. Cream butter or margarine, add sugar slowly, and cream until fluffy. Stir in well-beaten egg. Add sifted dry ingredients, blend well and chill. Roll -inch thick on lightly floured board. Cut in desired fancy shapes. Brush tops with egg white diluted with water and sprinkle with sugared cinnamon. Split the almonds and arrange 3 halves on each tart at equal distances. Bake on ungreased sheet in moderately hot oven (425 F.) 8 minutes. Yield: 10-12 dozen small tarts.
104 Holiday Parties
13. P A R T IE S F O R T H E YOUNG FRY
Children's parties are usually planned to celebrate a birthday or a holiday. This calls for appropriate decorations for the table, favors and place cards. Novelty of this sort is of far greater interest to the young fry than is variety in food. In fact, children are generally conservative in their tastes and enjoy best the foods to which they are accustomed. A "party," to the very young child, is a pretty standard affair: ice cream and candy, birthday cake with candles, and a beverage. However, a "sit-down" supper of two courses has found favor even for the twoto six- or eight-year group. Many mothers have found that the midafternoon refreshments interfere with naps as well as meal schedules, and so they plan a light supper which follows rather than precedes the party games and activities. The main course is often limited to sandwiches, as the children have usually had their main meal at noon. Favorite sandwich fillings are chicken, chopped egg, peanut butter, cream cheese and jelly. The traditional second course, the "real party," follows. It is
Parties for the Young Fry 105
well to remember that very young children, while they love to see the birthday cake ablaze with candles, seldom do more than nibble at it. Cut the portions very small, and if possible cut an inner circle first using a sharp pointed knife held vertically. Another practical and acceptable idea is to reserve the cake for the grownups (after the candles have been blown out) and serve small colorfully-iced cup cakes to the small fry. For older children (eight to twelve) it is a good plan when serving supper to start the meal as soon as the children have assembled, especially if both boys and girls are invited, and set the hour of the party with this in mind. Food that is easy for the children to handle and which does not have to be cut is the practical choice. A typical menu will consist of creamed chicken or turkey in a ring of rice or mashed potatoes, or accompanied by stuffed baked potatoes, and peas, which seem to be the one vegetable which every child likes. The plates should be filled in the kitchen. Rolls or bread and butter sandwiches, and a glass (or even better a mug) of milk at each place will complete the course. The second course will almost invariably be ice cream, which remains the party choice, with vanilla the favorite flavor. Novelty may be supplied by serving fancy individual molds or by decorating balls or blocks of ice cream according to the event that is being celebrated. A tiny flag for Fourth of July, a Christmas tree for that holiday, a witch's cap in the form of an ice cream cone, are examples of simple decorations. For a birthday party, the ice cream may be sprinkled with chocolate shot or colored sugar. With the dessert there will be cookies of fancy shapes or small decorated sponge cakes. For the birthday party, there will be the large cake, frosted and simply but gaily garnished with the child's name plus "Happy Birthday." This sometimes serves as the central decoration of the table where it may be admired until dessert time. While young guests will be much more impressed by a brightlycolored paper tablecloth than by one of the finest linen, mothers often prefer to use a heavier cloth that will remain more firmly in
106 Parties for the Young Fry
place. Cloth napkins, rather than paper, offer better protection to party dresses. Place cards and favors can be relied upon to furnish the color which the children love.
C R E A M E D C H IC K E N
cup chicken fat and butter 2 pounds mushrooms, sliced cup flour 2 cups hot chicken stock 3 cups hot milk 4 cups diced cooked chicken salt pepper onion juice Melt fat and add mushrooms. Cover and cook over low heat 3 minutes. Stir in flour and when well blended add chicken stock and milk gradually as sauce thickens. Add chicken and season with salt, pepper and onion juice, if desired. Heat thoroughly, and serve in ring of mashed potatoes or boiled rice. Yield: 12 servings. Note: A 5-pound fowl or roaster will yield about 4 cups diced chicken. After the chicken is tender, drain. Chill stock and remove fat for use in sauce.
STUFFED BAKED POTATOES

Choose large baking potatoes. Allow potato for each person. Grease skins lightly and bake on rack of moderately hot oven (425 F.) 40 to 50 minutes until potatoes are soft when pressed with a towel. Remove from oven and cut in halves. Scoop out contents carefully with spoon. Press through ricer. Add butter and enough hot milk to make creamy. Season to taste with salt and beat until fluffy. Pile mixture into potato shells, dot with butter and bake in hot oven (450 F.) about 10 minutes until lightly browned. Sprinkle with minced parsley or garnish with sprigs of parsley before serving.
Parties for the Young Fry 107
Beat egg whites and salt until foamy. Add cream of tartar and beat until stiff but not dry. Fold in vanilla and small amount of sugar at a time. Sift small amount of flour at a time over mixture and blend lightly. Bake in ungreased 10-inch tube pan in slow oven (325 F.) about 1 hour. Invert on rack and cool about 1 hour before removing. Frost with Fluffy Frosting (see below) and arrange candles in holders on top of cake.
Place egg whites, sugar, cream of tartar and water in top of 2-quart double boiler. Set over rapidly boiling water and beat constantly at full speed until frosting will stand up in stiff peaks, about 6 minutes with rotary beater and about 4 minutes with electric beater. Scrape from side and bottom of double boiler occasionally. Remove from boiling water. Add flavoring and continue beating until thick enough to spread.
Sift flour with baking powder and salt. Combine eggs and sugar, and beat until sugar is thoroughly blended with the eggs, and mixture is fluffy. Beat in hot milk and flavoring. Fold in flour gradually. Bake in small greased muffin pans in moderate oven (350 F.) about 20 minutes until lightly browned. Frost tops and decorate with bits of candied fruit, or tiny gum drops. A candle in holder may be placed in each cake, if desired.
1 4 . P A R T IE S F O R T E E N -A G E R S
With the approach of the teen-age, the type of party which young people enjoy is due for a change. Many of the affairs are still likely to be staged for either boys or girls, but there are some arranged for mixed groups. In the early teens, small groups may be asked for dinner before a dancing class party. Another practice popular at this age is to invite the group to attend an afternoon movie and to come to the house afterward for supper. Instead, youngsters may be invited to gather at the house before supper and then settle down to view some favorite television program. Menus will not differ from those for any simple dinner party. Novel dishes should still be avoided and the favorite dessert continues to be ice cream. Saturday or holiday luncheons for the girls are also popular, with movies, television or games following. What are known as tricky foods are enjoyed particularly at this time. Among these are gelatin desserts or salads molded in orange cups, butterfly salad and the service of a variety of sauces with nuts and maraschino or candied cherries to pour over ice cream. When a small group of girls is asked for supper, they will enjoy preparing it themselves if the kitchen is turned over to them. P a r t i e s f o r T e e n - a g eI I I rs
They like to make cookies which will serve as dessert, and to cook hamburgers or frankfurters. Toasted rolls, potato chips, carrot strips, pickles, olives and salted peanuts are the favorite accompaniments. Informal parties in the early evenings are often chosen when both boys and girls are invited. There should be a constant supply of cola, grape juice and other soft drinks. Ice cream to be mixed with the latter may be provided for homemade sodas. Potato chips, popcorn, salted peanuts and plenty of cookies seem to be indispensable. At Halloween and during the fall and winter, cider, doughnuts and apples are suggested. During the middle teens, the girls enjoy formal service such as described in the section on "Small Dinner Parties and Luncheons," and the young men will begin to put up with it more gracefully. It will also be safe to stage a buffet supper for which a very liberal amount of each food and plenty of bottled soft drinks should be provided. In the latter teens, the menus suggested in the section on "Buffet Suppers and Luncheons" will be most welcome.
F R A N K F U R T E R S IN B A C O N
Wrap each frankfurter in slice of bacon and fasten with toothpicks. Grease skillet lightly and saute on all sides, about 5 minutes, until bacon is crisp. Serve with pickle relish. The frankfurters may be slit and stuffed with relish before wrapping with the bacon, if desired. Frankfurters may be cooked under the broiler at some distance from the heat.
Melt butter or margarine in skillet. Add potatoes and stir lightly over low heat until fat is absorbed. Add the milk and continue cooking until sauce thickens. Season with salt and pepper. Add cream and cook 1 or 2 minutes until of creamy consistency. Potatoes prepared in this way may be placed in a casserole, covered with buttered crumbs or grated cheese, and baked in a hot oven (450 F.) until lightly browned. Yield: 10-12 servings.
Cook elbow or broken macaroni in salted water according to directions on package. Drain in colander and rinse with hot water and drain again. Melt butter or margarine and stir in flour and seasonings. Add hot milk gradually while sauce thickens over medium heat. Add grated cheese and stir until well blended. Combine with macaroni and place in 2 greased casseroles. Bake in moderately hot oven (400 F.) 20 minutes. Garnish with pi-miento strips. Buttered soft bread crumbs may be used as a topping. Yield: 10-12 servings.
Mix flour, salt and pepper with potatoes. Place potatoes in 2 greased 2-quart casseroles and dot with butter or margarine. Cover with the scalded milk. Sprinkle liberally with paprika. Cover and bake in moderately hot oven (375 F.) 1 hour. Uncover, and bake until tender and brown on the top. Yield: 8-10 servings. Note: cup finely minced onion, or 1 cup ground cooked ham may be mixed with the potatoes.
114 Parties for Teen-agers
Combine tomato sauce, water, minced onion, oregano and basil, and let simmer uncovered about 5 minutes. Split muffins and toast very lightly. Butter, spread with sauce and top with sliced cheese. Sprinkle with paprika and toast some distance from broiler until cheese melts and browns slightly. Yield: 4 servings.
Mix and sift flour, salt, soda and spices. Cream shortening with sugar and unbeaten eggs. Add part of the flour and stir in the milk. Add remainder of flour mixed with raisins and nuts. Drop by tablespoons 2 inches apart on greased baking sheets. Flatten with wet spatula. Bake in moderately hot oven (400 F.) 8 to 10 minutes. Cool, frost with confectioners' frosting and sprinkle with colored sugar. Yield: 5-6 dozen.
Parties for Teen-agers 115
Q U IC K C O O K IE S Prepare cookie mix according to directions. Roll or drop. Brush with egg white very slightly beaten. Sprinkle with sugar and cinnamon, and chopped nuts if desired. Bake according to directions on cookie mix package.
H O M EM A D E SO D A S
Ginger ale, grape juice, cola or orange drink may be used. Place small ball of ice cream in bottom of tall glass. Half fill with beverage and mix with ice cream. Add another ball of cream and fill glass to within 1 inch of top with the beverage.
H O M EM A D E SU N D A ES
A variety of sauces such as butterscotch, chocolate, strawberry or cherry preserves may be placed on a tray with a bowl or mold of vanilla ice cream. The guests may help themselves to the cream and whatever sauce is preferred. Maraschino cherries and toasted or salted nuts may also be extra accompaniments.
116 Parties for Teen-agers
GLOSSARY OF COOKERY TERMS

BAKE To cook by dry heat, usually in an oven. BARBECUE To moisten meat with spicy sauce when broiling or roasting. BASTE To moisten food during cooking with liquid or fat. BEAT To whip with fork, spoon or beater to make mixture smooth and light. BLANCH To scald with boiling water. BLEND To mix until smooth. BOIL To cook in rapidly boiling liquid. BRAISE To brown food in fat and to continue cooking with small amount of liquid in covered pan on top of stove or in oven. BREADTo coat with crumbs. BROIL To cook under direct heat. (Or over, as in charcoal broiling.) BRUSH To cover lightly using brush or crumpled paper. CARAMELIZE To heat sugar over direct heat while stirring to a syrup. CHOP To cut in small pieces on board or in chopping bowl. COAT To dip entire surface. CONDIMENT Salt, spice or herb. CREAM To soften with spoon or beater, or to blend shortening and sugar together. CROUTONS Toasted or fried cubes of bread. CRUMB To crumble or roll bread, crackers or ready-to-eat cereal. CUBE To cut in small square pieces. DICE To cut in small square pieces. DOT To top with small bits. DREDGE To sprinkle with flour or sugar. DRIPPINGS Fat that accumulates during the cooking of fat meat. FILLET Strips of fish or meat free from bone. FOLDTo cut or turn whipped cream or beaten eggs into a mixture with a folding motion.
Glossary of Cookery Terms 117
FRY To cook in hot fat. Deep-fry in large amount of fat. Shallow-fry in moderate amount of fat. Pan-fry or saut6 in small amount of fat. GARNISH To decorate food for table. GRATE To rub on grater. GRILL To broil, usually on a rack. GRIND To put through food chopper. KNEAD To press, fold and turn dough with hands until smooth or elastic. MARINATE To soak in French dressing or spicy liquid. MINCE To cut or chop very fine. PAN-BROIL To cook in dry, hot skillet, pouring off fat as it accumulates. PARBOIL To boil until par tially tender. PARE To remove skin or rind with knife. PEEL To pull off skin or rind. POACH To cook in hot liq uid without boiling. PURE To rub through sieve or mash in blender. SAUTE To fry in small amount of fat. SCALD To heat to a point just below boiling, or to drench with boiling water.
118 Glossary of Cookery Terms
SCALLOP To combine food with sauce or soft bread crumbs and bake. SCORE To cut shallow slits crosswise and lengthwise across surface. SEAR To brown meat quickSEASONED FLOUR Flour that has been mixed with salt and pepper or other seasonings. SHORTENING Fat or oil to give flavor and tenderness when combined with flour mixtures. May include fats such as butter and margarine used on table. SHRED To cut or tear into thin strips. SIMMER To cook in liquid just below boiling point. SKEWER To fasten with metal or wooden skewers or toothpicks. SLIVER To cut into narrow pieces. STEAM To cook over boiling water or in pressure cooker. STEEP To let stand after boiling liquid has been added. STEW To cook slowly in small amount of liquid. STOCK The liquid in which meat, fish, or vegetables have been cooked. WHIP To beat rapidly and vigorously with hand or electric beater.

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Glossary of Cookery Terms 117

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