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Show HORS-D' OEUVRES AND HOW TO SERVE THEM Olives Tho best plain olives are very large, fleshy and only moderately moderate-ly salted. They are dipped directly from their liquor, shaken in a strainer strain-er and served on beds of cracked ice in small oblong dishes. Pimento olives are stuffed with this red pepper, pep-per, and they are sometimes served with a border of the pimento cut In fine strips. Olives of any sort generally gen-erally accompany a smart dinner or luncheon. Salted nuts Like olives, these may be eaten before the soup and between the courses of tho meal. Salted almonds, al-monds, peanuts and pistachio nuts are the kinds most commonly used, although, al-though, butternuts are sometimes peeled, skinned, cut in slices and dished dish-ed up in the same round of oval dishes. At a special function, like a bridesmaid's luncheon or some club feast, tho nuts are often put in small pasteboard boxes of a very ornamental ornament-al sort One of these Is put beside each plate, the dainty box serving as a souvenir. Radishes There are many ornamental orna-mental ways of arranging these pretty pret-ty vegetables for the table. Tho most common one is to leave about an inch of the green tops, which serve as a finger grip whon the dainty is eaten. A fixy manner of preparing the radishes is to cut thorn like fuchsias. A bit of the red peel may also bo nipped off the sides and top, or tho radishes be cut in slices and T "-"' hors-d'oeuvre. Together with plain and stuffed olives, they make one of the most effective trimmings that can bo had for a mixed salad. When served separately thoy must be thoroughly thor-oughly 'chilled and placed on cracked Ice. A stale radish Is a danger jA the digestion, a fresh one in porfcot condition is a delightful appetizer for those who can eat them, American Relish This consists of divers kinds of green pickles chopped fine and seasoned with vinegar, sugar, su-gar, cinnamon, cayenne and salt. A glass pickle dish holds the relish which is served with a special pickle fork, tho dish remaining an the table throughout the meal. When eaten as a preliminary appetizer, the relish goes well with cinnamon biscuits. Sardines These piquant fish make tho handiest of hors-d'oeuvres, but they must always bo trimmed up In fancy ways. Largo sardines are skinned and threo halves served In i straight row on the Individual plate; they are seasoned with salt, cayennp and a squeeze of lemon juice, and it Is proper to put a radish, an olive and a ring of tender onion on the side of the plate. Strips of crisp, fresh toast Is tho proper bread accompaniment. ac-companiment. Caviaro SiDpets Strips of toast about an Inch wide and three inches long are first prepared for these, white bread is used, and it is cut thin and thoroughly dried out with the tasting. Each bit of toast is then covered cov-ered with caviare paste and seasoned with lemon and cayenne. The pieces are put fish side up in any conven-Inet conven-Inet platter with a border of fresh parsley sprigs. The true art of the caviare hors-d'oeuvre hors-d'oeuvre Is to pique appetite and not satlato it, so there Is such a thing as going it too heavily with the fishy taster. The quantity of any made dish served each person is very small Egg Mince This Is another substantial sub-stantial and easily procured appetizer on which to begin a meal. The eggs are boiled hard, thoroughly chilled, chopped fine and seasoned with French dressing. When served a mound Is placed on cold lettuce leaves with a border of anchovies, radishes and olives Each person, of course, gets a bite of all the trimming. |
