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Show FOOD TALKS But Good Nothing's so much fun as giving giv-ing a party, although ,in these days of rising prices it may be somewhat of a budget problem. You can keep costs down, however, how-ever, without detracting one bit from the merrymaking, by serving serv-ing good, inexpensive food in an attractive way. Here's how to serve hot canapes made without expensive ingredients and yet gi your party a sophisticated air. . ' ejj canapes aren't hard to iir-. if viu have everything ready. First, bake tiny pigs-in b --. .r.na sausages wrapped wrap-ped In triang.es oi pie crust and keep them warm. Then shove under a moderate broiler j flame thin toast rounds, squares and triangles on Which have I been spread two or three fish and cheese mixtures. In five or I six minutes they'll all be ready to serve. If you arrange the appetizers on a big plate or tray around a oeese stuck full of olives and radishes, you'll have a colorful decoration for your party as well as an edible one. Cheese Puffs Mix 1 cup of grated American cheese with V teaspoon salt, j teaspoon paprika, Ys teaspoon' dry mustard and 1 teaspoon' Worcestershire sauce. Beat 2 egg whites very stiff and fold in the seasoned grated cheese. Spread toast rounds with the mixture. Place the canapes under un-der at moderate broiler flame for about 6 minutes, until the cheese is well puffed and brown. Petits Pigs I Roll pie crust very thin and cut in triangles just large ' enough to wrap around Vienna, sausages. Fasten each with a' toothpick. Bake until the pie crust is done, remove the toothpicks. tooth-picks. Serve hot. Chutney and Cheese Canapes Cover toast triangles with slices of American cheese. Top each with a piece of chutney. Place under a broiler flame until un-til the cheese is melted. Sardine-Anchovy Canapes Spread toast fingers with anchovy an-chovy paste and place a sardine on each. Heat under a broiler flame. |
