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THE CHINA MAİL, JUNE 18, 1938.
What To Serve At Supper Buffet
When you give your next cold but they do give you some idea of buffet party you cannot do better what is wanted.
than follow Queen Elizabeth's The real success of a party is in example. Give people what they
like.
After curtseying debutantes and their mothers rejoined their men- folk in the suite of supper rooms.
the eatables though even good food will not make a party go over .if the hostess does not play her part.
Following are some recipes that are sure to tickle some or nearly every palate.
Favourite savoury snacks were little round and long rolls, some
SALMON MUSCOVITE is an ex- filled with a mixture that included cellent dish and a decorative one. chicken, gherkin and egg smother Take some cold boiled salmon. Ar- ed in mayonnaise; others contain-range neat pieces without skin or ing a piquant filling "des gour-bone on a bed of Russian salad. meta."
Garnish the salmon with a little cav re and serve very cold.
Good dishes for the smart sup- per buffet are in reguest for the season's entertaining. Here are some ideas.
Salmon, smoked and fresh, and duck made their appearance
in other little snacks. The small Wind-
To make the Russian salad, use any cooked vegetables, such as new peas, carrots, beans and potatoes, cut into dice. Season with salt and a few drops of vinegar and stand in a cool place. Then mix well with mayonnaise sauce and sprinkle chopped tarragon on top.
CHARTREUSE OF CHICKEN requires a young chicken roasted and allowed to get cold. Line a mould with aspic, add a layer of sliced tomato and peas, then slices of chicken. When set add a second layer of aspic, and repeat layers of vegetable and chicken until the mould is filled. Turn out when firm and garnish with chopped aspic jelly.
PIGEONS A LA LUCULLUS re- quire minced chicken livers, bacon, a small, piece of carrot and of onion. Season and fry together. Put pies, always made for the through the sieve. Have required Courts from the Windsor Castle re-with this mixture. Tie in cloth and number of pigeons boned and stuff cipe, won approval. They always boil for about 45 minutes. Press
and, when cold, cut pigeons halves, glaze, and serve in paper
Bor
do.
THE PALACE SALAD Some debutantes favoured sand- wiches, lemonade and ices. Others sampled the Palace version of fruit salad, strawberries, peaches, grapes, apples and oranges flav oured with champagne and served from large glass bowls.
|–
cases.
in
ORANGE SHERBET CUPS need 1⁄2lb sugar, 3 gills water, 1 pint orange pulp and juice, 2 tablespoon- fuls lemon juice. and 1 gill cream. Boil the sugar and water for 10 A sweet made with fresh oranges
minutes, skim and cool. Cut oranges was another favourite.
in halves crossways, remove pulp Most of the debutantes defied and juice, discard pith and pips. slimming diets to sample the Palace Measure-required quantity,-and-le-- home-made chocolates and other mon juice, mix with syrup. Freeze bon-bons.
to a mush, whip cream stiffly and
i
You are not expected to follow fold in. Freeze five minutes longer the Palace example to the letter, and serve in the orange cups.
·
Ruby Mercer, demonstrates exercises which she believes are advan- tageous for singers. In standing position with feet apart, bend down touching right hand to left toe, alternating ten times. Good exercise for waistline and abdominal muscles,
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