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When twelve o’clock strikes it’s the hostess
of a party like this who emerges
SATURDAY night is party time — in Hollywood or Timbuctoo. But wherever you live it isn’t enough simply to give a party. The evening should be fun for yourself as well as your guests. The wise hostess plans a menu that keeps her in the parlor instead of the kitchen.
The party given by Jeanette MacDonald and Gene Raymond at their Bel-Air home is a perfect illustration of what I mean. When the guests, John and Marie Lund, Syd and Lynn Bari Luft, Bob Stack and Martha Vickers, appeared, huge logs burning in a confer fireplace gave them a cheery welcome. The playroom has a cupboard full of games — ranging all the way from Monopoly to brain twisters like Anagrams. Jeanette gave the evening an unusual twist by serving a hearty supper at the stroke of twelve. By that time her guests were in the mood to do it justice.
Easy does it is Jeanette’s rule for party menus and the way the guests ate proved her a wise hostess. On this occasion she served a supper which featured dishes she was able to prepare ahead of time: French dipped sandwiches, a chaf
as the star of the evening
ing dish of piping hot gravy, marinated cole slaw (arranged in a bowl in the large outside leaves of the cabbage), macaroni salad, pineapple cottage cheese cake and coffee.
French Dipped Sandwiches: Use your favorite meat for roast — beef, pork, ham or lamb. This is convenient, for the roast can be cooking unattended while you’re having fun with your guests. Jeanette used a leg of lamb, baked 2 hours at 300° after being rubbed with garlic and flavored with salt and pepper. Do not cover and do not sear — and cook slowly so the meat will not shrink. The searing theory, Jeanette says, is a thing of the past. For serving, the lamb is sliced on a platter, sandwich thickness, and the brown un thickened juice put in a chafing dish to keep it warm for “dunking.” French rolls, cut in half, are dipped in the gravy on the cut side, then meat, a slice of American cheese and salt and pepper are placed between the roll halves.
Marinated Cole Slaw: Shred 1 medium-sized head of cabbage, soak in ice water for one hour. Dry thoroughly on ( Continued on page 96)
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