WE’VE all done our share of longing for the good old days when everything was simpler and we didn’t have to put on a “spread” every time we entertained a few of our friends.
Well, now we’ve got ’em in that respect at least; simplicity is the fashion again and hostesses vie with each other merely in the amount of knitting, sewing, quilting or other good work done at their parties.
The most popular refreshments nowadays are of the inexpensive, easy-to-get-ready order. No one has the money or the conscience to serve luxuries, and neither has anyone the time for fixin’s and falderals. But this doesn’t mean that you can’t provide something very nice indeed, for even the simplest menu can be appetizing and original. We’ve planned a number for you, keeping in mind those informal and purposeful get-togethers which are in full swing all over the country. They are designed to help the hostess with a budget to consider and the refreshment convener who doesn’t want the profits all eaten up. As you’ll notice, Canadian products have the spotlight and nothing requires so much time that you have to be more than a few minutes in the kitchen. You could do your full stint of war work and serve any of these.
One-course menus — for knitting foursomes, thimble teas, quilting bees and parcel-packing parties. Tea or Coffee served with each.
1. Hot Spiced Apple Juice or Chilled Tomato Juice, Sandwiches.
Suggested menus — to be served when you are entertaining the boys to a sleigh ride, a skating party or some other outdoor “do.” Or when your club has worked hard all evening and needs a bite of something substantial.
1. Cabbage Soup, Melba Toast or Soda Biscuits, Doughnuts.
2. Hot Tomato Sandwich, Pickles, Oatmeal Crisps.
3. Lobster Pinwheels with Parsley
HELEN G. CAMPBELL
Sauce, Sweet Mixed Pickles, Spice Cake.
4. Spaghetti in Tomato Sauce, Bran Muffins, Chocolate Nut Bread.
5. Minced Meat and Mustard Pickle Sandwiches, (make them a decent size, leave the crusts on), Hot Gingerbread or Apple Upside-down Cake.
HERE ARE the recipes for some of the less familiar dishes suggested. You can see for yourself that they are easy to make, and a good many of them can be prepared beforehand.
Sour Cream Cabbage Soup
14 Cupfuls of finely chopped cabbage
1 Small onion, chopped 5 Cupfuls of boiling water 14 Teaspoonfuls of salt Few grains of pepper 4 Tablespoonfuls of flour 14 Cupfuls of sour cream Dash of paprika
Place the cabbage, onion, water, and seasoning in a saucepan, and cook until tender. Place over hot water, add the flour mixed with the sour cream and cook, stirring constantly until thickened. When serving sprinkle with paprika. Six to eight servings.
Toasted Liver Rolls
4 Cupful of ground cooked liver 4 Cupful of finely-chopped bacon.
4 Cupful of cream
Salt and pepper to taste.
Cut lengthwise slices from half a loaf of white bread. Remove the crusts, spread with butter and the above ingredients mixed to a paste. Roll each sandwich, secure with a toothpick and toast until lightly browned in the oven. Makes about eighteen rolls.
Cheese and Tomato Sandwich
1 Can of tomato soup 1 Cupful of cheese, grated 1 Egg
Heat the tomato soup (undiluted) in a double boiler. Add the grated cheese and stir until melted, then add the egg and cook for a few minutes. Cool before spreading between buttered bread, then toast and serve piping hot with a bit of parsley for garnish.
Lobster and Bread Pinwheel Rolls
2 Long slices of bread, three quarter inches thick Butter
Chopped parsley 1 Can (6 oz.) of lobster.
Cut two slices of bread lengthwise of the loaf and remove the crusts. Combine the butter and chopped parsley and spread on the bread. Spread the flaked lobster over this then roll the bread carefully, fastening with two or three toothpicks. Wrap the roll in a damp cloth and
allow to stand in refrigerator about half an hour or longer. Cut the roll into one-inch slices, then place on a buttered pan and heat in a moderate oven -400 deg. Fahr.—for about fifteen minutes, or until nicely browned. Serve with a hot creamy parsley sauce.
Cut very thin slices lengthwise from a medium-sized carrot. Roll up into the shape of a cone. Fasten with a toothpick and place in ice water until crisp. Drain and fill with cream cheese or cottage cheese and garnish with parsley.
Raw Cranberry Salad
1 Package . of lemon jelly powder
1 Cupful of boiling water
1 Cupful of cold water 4 Teaspoonful of salt 4 Cupful of cooked peas 4 Cupful of cooked carrots (cut in strips) or grated raw carrots
4 Cupful of celery, diced 4 Cupful of raw cranberries, chopped or sliced.
Dissolve the jelly powder in the boiling water, add the cold water and salt and set in a cool place. When it begins to thicken put into a mold with alternate layers of vegetables and cranberries. Chill until firm. Unmold and serve on salad greens. Six to eight servings.
Apple Honey Sandwich Filling
1 Tablespoonful of butter 4 Cupful of cream cheese
2 Tablespoonfuls of strained
1 Large apple
Cream the butter, add the cheese and mix well. Stir in the honey and add the apple, which has been pared and sliced into thin, wafer-like pieces. Use as a filling for white or brown bread sandwiches and serve either toasted or plain.
Mock Devilled-Meat Filling
2 Tablespoonfuls of quick
4 Teaspoonful of salt 4 Teaspoonful of pepper 4 Teaspoonful of dry mustard
1 Tablespoonful of vinegar
1 Cupful of hot water 4 Cupful of sweet or mustard pickles, chopped
1 Tablespoonful of grated onions
4 Pound of leftover meat, minced
Combine the first six ingredients in the top part of a double boiler and cook over hot water. Stir frequently until the tapioca is clear (about fifteen minutes). Add the remaining ingredients and mix well. Cool. This makes about two cupfuls of filling.
Recipes for Cranberry Muffins and Potato Muffins appeared in Maclean's Nov. 1 issue.
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