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Show GOOD MHNUS FOR SUMMER PARTIES IlinlH for l'liinnin Dinners or LlllH'llCOIlH. lly KDITIl M. DAItllKIt Marly summer brings with It many excuses for throwing a parly. There are brides to be entertained, graduates to be honored, guests who choose this pleasant season to visit, and then there aru farewell parties for those lucky persons who me going to Kurope or some other place lor tin; summer. If we ourselves are going off to a summer cottage there may be a party or two which we have been Intending to have all winter Mill left on the list. And then there are those parties, perhaps per-haps the nicest of nil, which wo have for no reason at till, except that we like to havo our friends In our house. I have been having half u dozen or so of my friends at a time for dinner recently, anil you may like to hear what I chose for the menu, (me began with half an avocado lllled with fresh crab meat mixed with a sauce made of mayonnaise, chili sauce, Worcestershire Worcester-shire and curry. If you like, you may sprinkle a little lemon Juice on the pear before you till It. Then came broilers, split, covered Willi sliced onions and baked three -quarters of an hour In a hot oven. With this 1 served noodles dressed with butter, browned almonds nud poppy seed! The vegetable was asparagus with brown butter and grated cheese. Kei-Ishes Kei-Ishes were chutney, olives and celery, and Jelly as well as Melba toast were passed. The salad was sliced cucumbers, cucum-bers, endive and chives, mixed with a highly seasoned french dressing and served In a large bowl. Toasted crackers crack-ers and cheese and guavu Jelly were passed with It. I omitted dessert and served coffee in the living room. Another day dinner began with a to mato Juice cocktail, with which thin cucumber sandwiches, stuffed celery and ripe olives were passed. Then came broiled ham with a cream gravy, corn griddle cakes made of the water-ground water-ground meal and baked at the table. Peas dressed with a little cream, enough to flavor them but not to make them too moist to serve on the dinner plate, furnished the vegetable. Peaefi Jam and mustard pickles were passed. Tor a salad I chose a mixed vegetable salad and served frozen dried beef with it. The dessert was more com cakes with fresh maple sirup. This was also true at an informal dinner in the country recently, which began with mixed hors d'oeuvres. The soup was strong beef broth with whole kernel corn and toast sticks. The main course was roast duck with fried apples, potatoes in the half shell, creamed spinach, buttered beets and tiny hot bran muflins. There was jelly, mixed pickles and spiced grapefruit r I ml also. The salad was made up of lettuce, grapefruit mid tiny halls of cream cheese served In a large howl ami dressed with a spicy drcssliiK. In-Hsert waa coffee murHhinallow mousse with fresh sponge cake. In selecllng menus for luncheon or dinner do not hesitate to break all the usual cook book rules for these nuniiK. If you have any specialty, serve It, even If It Is unusual to llnd a dit:h of Ibis sort at this particular type of meal, your friends will not only enjoy It, but for once they will demand II again, as for Instance they did at a certain house where they were disappointed disap-pointed If the dessert was not old-fashioned old-fashioned rice pudding I I-'rozen Drii'd Beef. 12 slices dried beef ',i cup cream 1 tablespoon horseradish Vi apple, scraped or grated Whip cream, add horseradish and apple. Mix well and drop a teaspoon-f teaspoon-f ul Into each piece of beef. Itoli up and place Into freezing trays and freeze In automatic refrigerator several sev-eral hours. Cocktail Sauce. 1 cup cutsup 2 tablespoons tarragon vinegar '& teaspoon tobasco sauce 1 teaspoon Worcestershire sauce Salt 1 tablespoon horseradish 1 tablespoon celery, finely minced 1 tablespoon onion, finely minced Mix Ingredients thoroughly and serve with oysters, clams or any sea food. Asparagus With Brown Butter and Cheese. 1 bunch asparagus ',4 cup butter Vi cup grated cheese Cook asparagus. Arrange on platter plat-ter and dress with brown butter. To prepare brown butter melt butter In frying pan and brown slightly, add grated cheese and stir well. Pour over asparagus. Quick Meal. Tomato Juice cocktail Lamb chop. Potato chips Fresh peas in cream Lettuce with french dressing Ice Cream cake with strawberries Coffee Lamb chops are always the standby of the busy housekeeper. Fresh peas are so good nud so reasonable that we are tempted to use them more often than when they were a luxury. A crisp lettuce salad with a highly seasoned french dressing goes well with almost any dinner. For dessert a combination of vanilla va-nilla Ice cream, crushed strawberries and sponge cake makes what is known sometimes as an ice cream sandwich and sometimes as an ice cream cake. Of course, you can omit the cake and have a homemade sundae. . 1933. Bell Syndicate. WNU Service. |
