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Show mm. it HAVING a party? Dress up your food with simple, decorative touches to make eating fun as well as to stimulate compliments. Cut oranges in half, remove sections sec-tions and flute the rind t the top with scissors. Fill with mint jelly, cranberry sauce or sherbet and use as a meat garnish. Dogwood flowers make edible garnishes for meat or green vegetable veg-etable platters. Cut thin slices from a large white turnip. Cut slices in quarters but leave connected in center. Round off and notch the outer edge of the petals. Touch up notches with green food coloring. Here's a good seasonal punch to serve when you want a nice beverage: bever-age: For four to six servings, combine" com-bine" 1 cups canned cranberry juice, 1 cup canned grapefruit juice and cup sugar. Pour over ice in pitcher and add one quart of gingerale. ' KECIPE OF THE WEEK , Banana Chiffon Pie (Makes 1 9-inch pie) 1 9-inch baked pie shell 1 envelope plain gelatin Vi cup cold water 3 eggs, separated cup sugar teaspoon salt Juice of lemon 3 bananas, mashed Sprinkle cold water over gelatin gel-atin and let stand to soften. Beat egg yolks slightly, add 1 tablespoon table-spoon of the sugar, salt, lemon juice and bananas. Heat gently until just slightly thickened, then add to gelatin and stir to dissolve. Cool. Beat egg whites until they stand in peaks. Gradually Grad-ually beat in remaining sugar. Fold in banana mixture and pour into cooled, baked pie shell. Chill until firm. Garnish with whipped cream, if desired. If your guests want to nibble at a party, make these bread strips: Melt one tablespoon of butter and mix with a beaten egg. Dip bread strips in the mixture and roll in sharp grated cheese. Brown lightly light-ly under broiler. Another good snack to serve with vegetable juice in the living room before dinner is a miniature kabob. On a toothpick alternate small cubes of ham or luncheon meat with pineapple . Serve cold or broiled. |