QUALITY COUNTS

Wairarapa Times-Age, 25 July 1938, Page 8

QUALITY COUNTS

WHEN ENTERTAINING GUESTS. HINTS FOR THE HOSTESS. It is quality, not quantity, tl?at counts in entertaining. This is true in the highest degree of the guests; it is certainly true of the food; it is even true of the decoration of the table. Many hostesses feel that either flowers or fruits are the only proper ornament, and yet they are at a loss to find new and attractive schemes that do not involve considerable expense. As a matter of fact, there are many ways to place a few flowers, so that their very lack of number adds to the jharm of the arrangement. There is no. lovelier way to see flowers than floating in some beautiful dish. In this case three flowers at most are sufficient. As for the dinner itself —a short meal is always the best. Except for rare occasions, the days of the eight and ten-course dinners are past. One cause may be that conversation as an art nowadays is almost dead, and another reason is that most people know too well to overeat themselves. But there are still people who enjoy a well-selected and well-cooked meal. Below are a few suggestions which may be of use to prospective hostesses: — Begin luncheon with boiled lobster, chopped very fine and seasoned. Serve this in a silver shell and with mayonnaise sauce. Then give to each guest a cup of broth. A broiled chicken just off the fire will elicit thanks, and a strip of bacon with it, gratitude. Potatoes in jackets are a luxury if done to a turn, and spinach “en branches” always tastes good at home. And for sweets, perhaps you can make tiny pancakes filled with jam apricot or strawberry are the best—and you will see how nice hot chocolate sauce will blend with that. Pray let the coffee be very hot and very strong, and without chicory, if you please. Hors d’oeuvres are quite superior if they consist of salame, smoked salmon, slices of tomatoes with French dressing, slices of hard-boiled eggs, with French dressing, and anchovy fillets. Arranged on separate dishes is the best way. You can take a large potato and of course you can scoop it out and quickly salt and paprika. Butter the scooped-out part, half of which you stuff back into the skin, and on the top you place ‘ a quail, or any other small whole or part of a larger bird which you have roasted meanwhile. Serve gravy at the same time, also peas. For sweets, no one ever tasted anything like a good compote of fresh fruits. Offer thick cream with it. Vanilla ice with hot chocolate cream over it is a tasty sweet, and you might have a few macaroons handy. Here is a simple dinner fare:—On red-hot plates place fresh toast. Now pass around that chafing dish of curried crab-meat you made in 10 minutes, according to the following recipe:— Method: A few pats of fresh butter, a few teaspoonfuls of the best curry powder. Cook it for three minutes. Pour in cream gently, boiling it three minutes. Dump m your crab flakes, salt it, cook it for four minutes. Ready. Breasts of fine chicken make a tasty dish. Season with salt and pepper, fry them in butter, place them on a platter and put on them a layer of mashed mushrooms. Pour on the whole a thin “Morny” sauce, sprinkle with parmesan cheese and then bake in the oven. On the other hand, fry in butter one slice of ham for each breast. Dress on the special dish on which it will be served. Place one breast on each slice of ham and pour round the platter a good sauce to choice. Your salad is your secret. Mind that it be mixed in a deep bowl. Fresh lettuce, nice and crisp, and a plain salad dressing, with a few slices of hard-boiled eggs, tomatoes and apples, make a good salad. Camembert sprinkled over it adds relish. And an apple charlotte is a delice! For sweets, a “bombe” is always tasty, as well as decorative. Here is a good recipe: For 15 yolks of eggs add half a pound of powdered sugar in a basin and whip holding the basin in a bain-marie, or over a slow fire, until the preparation thickens and gets warm. Remove it from the fire and continue to whip it till completely cold. Put in the flavouring—vanilla, chocolate, coffee, or various liqueurs. Then put on a quart of double cream, freshly beaten. Place this preparation in a heart-shaped mould and freeze it. You might have a few macaroons handy.