SHERRY PARTY.

Taranaki Central Press, Volume IV, Issue 369, 25 February 1937, Page 2

SHERRY PARTY.

Food Must Be Easily Handled. The sherry party has the advantage of being held at such time as suits both men and women, and sherry party food savours of that delicious meal that we are all sometimes going to have, which consists entirely of hors-d’oeuvres, states the "Manchester Guardian.” Food for the party has to have two or three outstanding qualities. As the room is usually packed—and it is a point of honour to pack it on these occasions —food' must be easily handled. It must not be too creamy or too sticky, and at the tame time it should not be dry unless it is also piquant. Sherry parties have grown later and the food, therefore, should have a certain substance which enables dinner to be postponed Without discomfort. Another method is to follow the party with a buffet supper which includes. 1 hot and succulent sausages capable of being eaten standing and with a fork only. Food can Include sausage rolls. These are made no bigger than the top of the thumb, and they should be highly seasoned. Tiny trays are made nowadays of pastry, and these can be filled according to the skill of the house. It is a good plan to buy a number of small tins of anchovy, caviare, and so forth, some Roquefort cheese, capers, mushrooms, and compose them according to taste in tiny pieces arranged to look attractive. This Alpine garden of food can then 7>e flooded with savoury jelly, which tidies it up and makes it easy to eat. “Petit suisse” cheeses, mixed with some potent flavouring such as curry, anchovy, celery, make excellent filling for the pastry containers. For the buffet supper afterwards a copious supply of hot sausages, potatoes baked in their skins, and served in a napkin set in a wooden bowl, several cakes, pears, and apples, some bowls of chocolates and other sweets, and the-remains of the sherry party make a good menu and one easy to absorb with loins 1 girded.