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Show oooooooooooooooooooooooooo 1 CThe Kitchen I , Cabinet oooooooooooooooooooooooooo A Company Meal The meal to serve guests may be Just the same foods one serves the family with a little elaboration la sauces and perhaps an added dish or two, such as a fruit cocktail or canape, with Ice cream in dainty glasses with a fruit or nut sauce for the dessert. Every housewife has certain dlsltes which she prepares particularly well, and when entertaining it Is best to use those which by long practice have been made familiar. Trying out a new dish on guests is not always a happy experience. If a fruit is served as a first course It should be in small quantities, not to destroy the appetite but rather to whet it ; too large a portion destroys the purpose of the course. Never serve fruit twice In the same meal ; this is true of any other form of food. If tomato soup forms a part of the menu do not serve tomatoes again, even as a garnish. For the same reason that butter is never served at a formal dinner, neither nei-ther is mayonnaise dressing; it is too rich and heavy; the meal is rich enough without butter or heavy dressings. dress-ings. French dressing is used on salads, sal-ads, which may be varied by adding crumbled roquefort cheese, or something some-thing of that nature. Salad, unless accompanied by wafers, waf-ers, or toast, or cheese, is never served as a course alone. One enjoys the tomatoes with the roast or cucumbers with the fish, where they taste so good and where they belong. As we avoid serving the same vegetable vege-table or fruit twice In a meal, so we should avoid serving food cooked In the same way; never more than one fried, baked or boiled thing at a time. Another thing to remember. Is to avoid using colors that clash, such as tomatoes, beets and carrots; also avoid all one color. If you blend your colors the vitamins will take care of themselves. (, 1932, Western Newspaper 0nton.) |
