Show NOTED N. N Y CHEF GIVES elVES S I S 5 DELECTABLE PARTY MEAU By MARY E DAGUE The merry month of May is made for tor parties It may be a luncheon for tor a June be to that you plan or just a n party arty without any definite reason more than the tho de delight delight de- de light of ot entertaining Joseph Bo Boggia gla chef of ot the Plaza In New York suggests a party luncheon menu that is Ideal for tor the maid less hostess because both the hot dish and salad are prepared beforehand The salad is made the day before and the hot dish should be in the oven at least feast 20 minutes before tho the time timo appointed for serving Fillet of Sole Suzette Olives Radishes Celery Hot Buttered Rolls Rons Cheese Cheeze Biscuits Tomato Pineapple o Aspic Strawberry Chantilly Salted Nuts Assorted Wafers Vaters Coffee Fillet of sole Suzette is served in ina ina ina a big baked potato shell hell contents of which have been scooped out and whipped with butter and antl cream until light and fluffy The potato shell is filled with creamed fillet of ot sole and the potato mixture is piled lightly back around and over the filling mUng Then the whole L Lt popped into the oven to brown Add mushrooms to the cream sauce for or the fish ish which has been cooked by simmering in salted saIled boilIng boilIng boiling boil- boil Ing water to which lemon juice has been added The stuffed potato idea Is splendId splendid splendid did for a n family luncheon if it you OU use the potato with creamed dried beef beet creamed salmon or other fish instead of the more expensive sole Or you can slip a poached egg into the potato shell add a tablespoon or two of ot creamed mushrooms or cheese sauce and cover with the fluffy mashed potato Tomato Pineapple Aspic Two cups canned tomatoes 2 cups pineapple juice scald fresh 2 tablespoons gelatin 1 te teaspoon spoon salt 1 teaspoon dried thyme 6 cloves II i bay leaf 4 teaspoon grated onion teaspoon Worcestershire sauce 2 drops tabasco sauce celery radishes asparagus tips Ups Put tomatoes salt thyme cloves bay leaf leat onion both the sauces and the tho water in which asparagus was cooked or juice from can if canned is used in sauce pan and simmer very slowly for or 20 minutes Rub through a fine sieve sie pressing through as much pulp as possible Soak gelatin in half cup scalded and cooled pineapple juice Add hot not tomato juice and rest of pineapple pineapple pine pine- apple juice juico and stir sUr until gelatin is dissolved Rince individual ring molds in cold water and decorate the bottoms with slices of radishes and strips of celery Pour a little gelatin into molds to set the design and when firm fill flU molds with gela gela- tin Put in refrigerator to chill and become firm on a bed bedor of or lettuce and nd fill center of ot rings with asparagus tips Serve Servo with mayonnaise passed in a separate dish 4 S h li S S 'S 5 5 S 'S 44 I I 7 I S 5 5 S Sy of y 4 J For a delicious party dish try fry fillet of sole Suzette sole sofe topped with baked potato and returned to the shell to brown |