4 os Planning the Party

flavoured. whipped cream over that—or scalded, chilled and whipped
evaporated milk, if you like it.

Plain jellies, or the jelly mixture ghiioed up when thickened, and
beaten egg white added—or whipped cream, or both, to make a Bavarian
or charlotte; lady fingers or fruit lining the mould if you like. See the
partified sweet dishes under Nos. 39 to 54. :

A luscious chocolate cake, to serve with coffee; or a spice cake or layer
cake (all in the Easy-Way Cake Book), and foamy hot chocolate or smooth
cold chocolate to drink. Here’s a syrup to store, covered, in your refrig-
erator: Mix well 134 cups sugar with % teaspoon salt, blend into 4 squares
unsweetened chocolate, melted; stir in 14% cups boiling water, bring to
boil and boil 5 minutes. Use about 2 tablespoonfuls to a serving—milk
hot or cold.

THE BRIDGE SUPPER

Bridge—puzzles—games—

Whatever the entertainment, it usually stimulates appetite. .

Something smart and flavourful, yet digestible for the late snack—

Sandwiches made early, wrapped in wax paper, ready to slip into the
oven and toast at supper time, score high with such savoury fillings as
cheese (touched with mustard, please), sardine or other fish paste seasoned
with lemon or Worcestershire sauce, devilled ham or tongue, minced ham >
highly seasoned with mustard, catsup, what-you-will.

Then there is that delicious asparagus finger roll—a stalk of asparagus,
with salt, pepper, a mere touch of salad dressing, rolled up in very fresh,
crustless buttered white bread; wrap your rolls in wax paper packages—
toast them and serve very hot for supper; quite gorgeous! For variety,
spread a little grated cheese on the bread before rolling up with asparagus—
a good combination.

Again—make the rolls with just butter and grated cheese, a touch of
mustard; when rolled, bind each with a short piece of very thinly sliced
striped side bacon, fastening with a tooth pick. Toast at serving time,
garnish with parsley or cress sprigs, and serve hot—and generously.

Small biscuits, the dough rolled to half-inch thickness, the biscuits
taken from the oven when nearly baked, split, buttered, put together again
with a thin slice of cheese, then bound around the edge with very thin bacon.
Return to the oven until bacon is crisp, cheese melted, biscuits brown.

Cold sandwiches, made early in the day, will be fresh and attractive
if wrapped in wax paper and kept in a cold place. Hot sandwiches or
canapés will be a triumph. Savoury fillings will be more popular than
sweet—toasted nutmeats and dressing—with olives or relish if liked; nut
butter and marmalade; finely minced meats, with piquant sauce, minced
pickle, high seasoning, to give zest; not-too-strong fish pastes (good as
open spreads on hot toast, too). Lots of sandwiches and canapés in their
special sections—

Crackers and cheese are socially smart; small crackers—white, whole
wheat, crisp water wafers, butter wafers—wide variety; perhaps a soft
white cream cheese, plain or with additions, and a nippy yellow cheese, or
old cheese for the connoisseur; butter; and a mould of your best tart red
jelly, strawberry or currant jam or an interesting conserve or marmalade.
With coffee, chocolate, or cold drinks—this cheese ensemble can stand alone.