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| These war days, with nation-wide gas rationing in effect, most of us won't travel far. Any entertaining we do will be done at home — an evening of bridge or gin rummy — with only those friends who are near enough to walk it.
Or when your Red Cross Chapter, local Civilian Defense organization or War Relief group meet at your house, you won't have time to plan elaborate buffet suppers. You'll serve snacks that can be whipped up quickly and with a minimum of expense and effort. But you'll want them to be tasty and different to perk up spirits and put extra zest into the evening.
"Let's liven things up" is the suggestion of Virginia Gilmore, lovely Twentieth Century-Fox star. "It's not only practical, but will give morale a boost.
"Even if you just serve cheese and wafers, it's fun to make a minor production out of it and try attractive ways of serving your snacks," Virginia observed. "Here is a wartime winner that is tops. Add some hot grilled sausages or weiners and then stick them onto big red apples with toothpicks."
If you want to surprise your guests with something professional, try the pirate ship whose, prows are shown in the photograph. That's done with a couple of napkins. You wet the napkins and wring them out. Lay two triangles of heavy waxed paper on the napkins and then fold the damp cloth into triangles. By simply rolling the outer edges of the triangles in toward the center, and then curving the ends as shown, you have the trick complete.
From Virginia's collection of ideas for snacks and hors d'oeuvres, here are some tasty delicacies with which to fill your pirate's ship.
CENTERPIECE
To make the centerpiece of the tray, cut off the crust all around a loaf of unsliced white bread, and over each side pour just enough melted butter to make it glisten. Sprinkle grated parsley all over the loaf. Set the Egg Diable atop the bread centerpiece, arrange the hors d'oeuvres with lemon slices artistically around the tray.
STUFFED EGG DIABLE
Remove shells from hard-boiled eggs, then cut in half the long way. Place yolks in separate bowl. Wash whites in cold water, then lay on dry napkin. Add to the yolks dry mustard, pimentos, Worcestershire sauce, soft butter, mayonnaise, salt and pepper to taste. Strain, and put paste, which should not be too soft, in a pastry bag and squeeze into egg whites. Decorate top with narrow green pepper slices and split anchovy filet.
STUFFED CELERY
Use Roquefort or blue cheese. Cream a bit of butter with the cheese, adding a few drops of lemon juice. Stuff celery and sprinkle with paprika.
Virginia Gilmore has ideas galore for serving those tasty snacks so welcome in war days. They're quick and easy to prepare and will perk up morale in one bite. Virginia is in Chetnikl
.