6 Planning the Pariy

The cold main course—very safe and easy! The almost traditional
chicken salad—chicken diced not too small, an equal amount of celery cut
very fine, chopped pimiento, green pepper or olives, a few capers—these
and maybe some shredded almonds to give distinction; the almonds toasted,
perhaps, after coarse chopping; some diced apple too—it can replace some
of the celery. Marinate in French dressing, for perfection—then moisten
to serve with whatever dressing you like best.

Delicate tuna fish, with equal amount of minced celery, some chopped
pimiento and for a new note, grapefruit sections cut in pieces; cress, stuffed ©
olives, or sliced gerkins for garnish.

Jellied sweetbread stock—nicely seasoned, poured into ring moulds
over asparagus tips and diced cooked sweetbread: capers and chopped
olives in the mayonnaise.

For bread—little tea biscuits, (Nos. 1, 2 or 3) hot or cold; tiny yeast
rolls, heated; brown and white bread; the butter in little balls or shaped
with a shell cutter, resting on chipped ice.

After a hot course—a very modern salad; fruits moulded in a ginger ale,
lime, or lemon jelly; or chilled, attractively arranged on cress or heart
lettuce, some colour for contrast. Whipped cream folded into the mayon-
naise or cooked dressing; or a French dressing or special salad dressing
mixture with fruit juice as base. (Nos. 35 to 38).

The frozen cheese salad that is new, piquant (No. 34.)

Any of these as dessert-salads, no sweet to follow. Serve with ak
tiny sandwiches, of cress, nutmeats, cream cheese.

Or after trifling salads, the sweet course. A fruit cup or shortcake,
whip or soufflé, if fruit has not already appeared on the menu. A delicate
shell of sponge cake, large or individual, with sweetened fresh fruit, or
drained cooked fruit, or ice-cream, to fill it. Whipped cream lightly
sweetened, a dash of almond flavouring in it, as a topping. Other delicate
sweets in Nos. 39 to 54.

On the table from the beginning, small dishes of salted nuts, of sweet-
meats; olives, green and ripe, plain and stuffed—removed before the sweet.

Small cups of coffee as a last note. During luncheon, chilled ginger ale
or a lightly-flavoured fruit drink.

THE DINNER PARTY |

Formal—not so formal—

Degrees in everything. Charm, however, always; in the table, the food,
the untired and interesting hostess.

A menu which is within easy reach of the factions of the household
to cook and serve. All possible dishes ready for the table.

Simple dinner menus, now-a-days: Few courses, each delicious.

The appetizer—cocktails and canapés in the living-room; or hors
d’oeuvres or a fish cocktail or hot soup (in plates) at the table. (You'll
find some of these in Nos. 7 to 10). The main course—meat or fowl,
potatoes, two other vegetables, the right accessories. The salad—small,
of greens or fruit, with a French dressing. The sweet course, hot or cold,
the latter easier. Coffee—probably in the living-room; small cups passed
es a tray, or less formally, the coffee served from her low table by the

ostess.

For more elaboration—a small fish course before the meat. Road fruit,
after the sweet.