Photoplay (Jan-Jun 1930)

Tl ie Su pper Good food for a New Years Eve Party for twelve persons THE hostess whose table room and service are inadequate to take care of more than a few extra people hails buffet recipes with enthusiasm. Maty Brian is partial to parties of this type, and is planning one at her home on New Year's Eve, for twelve of her intimates. She will serve one hot dish, two cold salads and a plate of cold meats. An ice cream cake will meet dessert requirements. There will be hot buttered rolls, coffee, olives, pickles,, shelled nuts, and candies. The important thing to remember in choosing dishes for a party of this kind is to select foods that can be handled easily with a fork or spoon. Balanced on one's lap or chair-arm, or on a small serving table, it is no simple matter to manage hard-to-cut food. Her selection of a hot dish is as follows: 2 tablespoons butter 3 tablespoons flour 1 cup cream 1 teaspoon salt ^4 teaspoon celery salt Y% teaspoon pepper 1 cup cold turkey cut in thin strips }4 cup cooked spaghetti, cut in i-^-inch pieces } 2 cup sauted sliced mushroom caps 3<j cup grated Parmesan cheese % cup buttered cracker crumbs Mary Brian, Paramount player, recommends the simply served buffet supper to the hostess who wants to enjoy her own party so that pork fat will be absorbed by meat. Cool, remove from pan, and cut in thin slices for serving. CRAB MEAT SALAD J-2 cup mayonnaise dressing S-2 cup grapefruit pulp A Make a sauce of butter, flour, cream, salt, celery salt and pepper. When boiling-point is reached, add turkey, spaghetti and mushrooms. Fill buttered casserole dish and sprinkle with cheese and crumbs, baking until crumbs are brown. Remove to chafing dish to keep warm until guests serve themselves. COLD VEAL LOAF CHOP finely three pounds of lean veal, or put through meat chopper. Add one-half pound salt pork, also finely chopped; six crackers, rolled; four tablespoons cream; two tablespoons lemon juice; one tablespoon salt, onehalf teaspoon pepper and a few drops of onion juice. Pack in a small bread-pan. smooth evenly on top, brush with white of egg and bake slowly three hours, basting with one-fourth cup pork fat. Prick frequently while baking T -L a Photoplay Magazine 750 N. Michigan Ave., Chicago, 111. Please send me a copy of Photoplay's Cook Book, containing 150 favorite recipes of the stars. I am enclosing twenty-five cents. Be Bure to write name and address plainly. You may send either stamps or coin. 2 teaspoons granulated gelatin J/£ cup chicken stock Y2 cup canned pineapple in 1 tablespoon tarragon small cubes vinegar 1 cup crab meat Soak gelatin in chicken stock for five minutes; dissolve over hot water, and add vinegar. Add slowly to mayonnaise dressing, beating thoroughly. Mix fruit and crab meat; and add to first mixture. Pack in oiled salad ring mould, or large. round glass dish, and chill three hours. Remove from mould and arrange in nest of lettuce leaves. TOMATO JELLY SALAD (For a second salad) O one can of stewed and strained tomatoes, add one teaspoon each of salt and powdered sugar, and two-thirds box gelatin which has soaked fifteen minutes in one-half cup cold water. Pour into individual moulds. Chill two hours. Run a knife around inside of mould, so that when taken out the form suggests a fresh tomato. Place on nest of lettuce leaves, garnish top, and serve with mayonnaise dressing. Caxolyn Van Wyck 15