Entertaining Ideas for the Smart Hostess | 7

For great formality—no food whatever on the table; everything passed
by the servants,:down to the smallest accessories to each course. For
decreasing formality, accessories on the table for the guests to pass; with
less state, but no less graciousness, the meat carved by the host, the plates
carried to each person by the waitress, the vegetables passed; and where
this also is too much service, the vegetables served by the hostess, the
accessories on the table and passed from. hand to hand. After the salad,
everything belonging to former courses strictly removed, the crumbs
brushed with a napkin to a small tray or plate. A fresh start for dessert.

Typical menus: Assorted canapés, tomato-juice cocktail; roasted
stuffed chicken, riced potatoes, buttered asparagus, baked squash—milk
gravy, tart red jelly; apricot and cream cheese salad, French dressing,
Bavarian cream. Coffee. ,;

Clear soup, consommé type, small crackers; fish ramekins—cooked or
canned fish in a rich cream sauce in individual ramekins, sprinkled with
buttered crumbs and browned in the oven; (use No. 14); roast lamb, individu-
al mint and red currant jellies, brown gravy; small browned potatoes; green
beans, creamed cauliflower; crisp green salad; ice-cream served in sponge
cake shells. (No. 53) or between meringues; coffee and candies in the living
room.

And for greater simplicity—these menus reduced to just two delicious
courses and the coffee.

THE CHILDREN’S PARTY

The tiny ones—the vigorous juniors—the best parties!

For all those of tender age, food that has the festivity atmosphere, but
which actually holds close to prescribed every-day diet—considers youthful
digestions, routines. The party without unhappy aftermath!

For the very little ones: A colour scheme, of course. Pure vegetable
colouring liquid or paste (it’s entirely wholesome), to blend light foods
with the party’s colour.

Tiny bowls of creamed soup; each child’s own initial in thin crisp
toast—the bread shaped beforehand with a sharp paring knife, large printed
letters used for patterns; sandwiches in fancy shapes; simple cookies, topped
with coloured sugars; tinted junket in glasses or custard cups, with a spoon-
ful of white ice-cream on top—or white junket with a little coloured cream
served on it. Milk to drink—perhaps tinted also. A lollypop favour—
probably (and preferably) carried home for display, if a face is sketched
on a paper wrapper, a crépe-paper dress fastened to the stick, its end thrust
into a small apple beneath the spreading skirt.

Creamed chicken or eggs in bread cases—(Nos. 14 and 12): Chopped-
nut and stewed-date sandwiches. A real or mock sponge cake (they are
both in the Easy-Way Cake Book) with tinted icing; ice-cream—in coloured
paper cups, in scooped-out apples or orange rinds. (If you make ices at
home, see Nos. 44 to 54). Colored fruit juice drink, hot cocoa.

Assorted sandwiches to suit the occasion (coloured fillings, fancy
shapes); or shaped bread and butter served with hard-cooked eggs pressed,
while hot, into apple-shapes, ‘‘cheeks’’ tinted, a clove for blossom, a little
stem and leaf from the garden; fresh fruit in season, with ice-cream and