Silver Screen (Nov 1938-Apr 1939)

68 Silver Screen for January 1939 Party Menus for New Year's Eve [Continued from page 57] private recipe ... be that as it may, the results are entirely satisfactory. While we're on the subject, the same Gingerbread Mix can be used for a delightful upside down cake. And, it's new. Fruit cake, either plain or frosted, is always a good stand-by. GINGER-PINEAPPLE UPSIDE DOWN CAKE Mix 14 cup sugar and 14 cup butter. Melt in saucepan and pour in bottom of Pyrex baking dish. Add a layer of drained, crushed pineapple and pour over this the gingerbread mixture. Cook in moderate oven (3750 F.) 40 or 45 minutes. Unmold on cake plate, dot pineapple with whole or halved almonds, and frost around edges with slightly sweetened whipped cream. Don't forget canapes! They are at their best passed around with cocktails before actual eating begins. For an assortment of hot appetizers try French fried anchovies, cheese cones, and shrimps. Make them by dipping the pieces first in cracker or fine bread crumbs, then in 1 egg and 1 tablespoon of cold water lightly beaten with a fork, and again in crumbs. Use 2 plates for crumbs and 1 for egg mixture, and use l hand for dipping in egg and the other for dipping in crumbs. It is less messy. Shrimps should be patted dry on absorbent paper and first rolling is in flour instead of crumbs. Cook in deep fat until light brown. CHEESE CONES Combine i/2 cup bread crumbs, \/2 cup grated Kraft's American cheese with a slightly beaten egg. Season with 1 teaspoon salt, dash paprika, and a few drops Tabasco. Shape in small cones, dip as directed above and fry in deep fat (about 385° F.) about 1 minute. Delightful served individually on tooth picks or as a salad accompaniment. ESCALLOPED OYSTERS 1 quart of oysters 1 pint cream 14 cup butter 14 teaspoon paprika 114 pints finely rolled crackers 1 pint milk 1 teaspoon salt J4 cup chopped pimiento This is a grand dish at this season of the year for your buffet supper, for oysters are at their best. Heat cream and milk to scalding temperature. Arrange crackers and oysters in alternate layers in buttered baking dish, adding a sprinkling of salt and paprika and a little cream and milk to each layer. Top with crackers, melted butter, and pimiento. This amount serves 6 people. CHICKEN CONTINENTAL 1 four pound fowl 4 tablespoons Crisco 1 small onion, sliced 4 tablespoons Heckers Flour 2 cups chicken broth 1 cup canned tomatoes 1 teaspoon salt |4 teaspoon pepper Few grains cayenne 2 slices crisp bacon 14 cup White Rose mushrooms Cook fowl in boiling water, salted, until tender. Cool. Cut from bones in fairly large pieces, fry in shallow Crisco until delicately browned. Heat Crisco and saute onions until brown. Add flour and broth, stir until smooth. Add tomatoes, salt, peper, cayenne and bacon cut in pieces. Put chicken in sauce and add sauted mushrooms. Cook 10 minutes. Keep warm in electric casserole or chafing dish until ready to serve. Pour into patty shells. There must, of course, be lots and lots of fragrant coffee, dated for freshness, and with the electrical appliances for making and keeping it warm this should be easy. Or you might prefer to serve that long popular drink among Oxford students— Shandigaff. It consists of equal parts of Guinness' Stout and Hoffman Gingerale, or more or less of each, as you please. Be sure and have a platter of cold assorted meats. For this you will need an especially fine relish. My favorite requires no cooking, is easily made, and can be made in quantity for future use by sealing in sterilized jars with paraffin. This aristocrat of relishes is particularly good with all meats . . . hot or cold. It is— CRANBERRY ORANGE RELISH Put 1 pound Eatmore Cranberries through food chopper. Peel 2 oranges, remove seeds and put rind and oranges through chopper. Mix with berries and 2 cups sugar. Let stand a few hours before serving. Here is a grand salad in which relish can be used. BUFFET SALAD 1 package Knox Lemon Jell 1/2 cup cold water 1 cup Cranberry-Orange Relish 1 cup boiling water 14 teaspoon salt 34 cup diced celery Dissolve Jell in boiling water; add cold water and salt and chill until beginning to set. Add relish and celery, transfer to one large or individual molds and chill until firm. Unmold on lettuce and serve with mayonnaise. There must always be a variety of salads, pickles, olives and celery for the party. They are the best kind of appetite teasers. A happy new year to you all. This Nail-Splitting Question [Continued from page 56] at your fingertips, indeed! Beautiful tones with the lustre and clarity of jewels. Another tip— if you leave your Revlon polish unstoppered and it thickens, don't give up. Revlon Nail Enamel Solvent saves the day. This is a thinner for nail enamel, and saves many a bottle otherwise lost through carelessness. Revlon also makes good polish remover pads. Some of you may welcome word that Peggy Sage's lovely polishes now cost considerably less than formerly, though this change happened some months ago. Satinbase, in this case a cloudy pink, gives a perfect base for the polish. Vintage and Regency are two of Miss Sage's newest tones. By the time you read this, there will be a brand new polish available in ten smart colors— Seven Day Cream Polish, by Lady Esther. If you like to try things, somewhere in this magazine you'll find a page telling you more about the polish and with fascinating colored cut-outs to be tried on over your own nails. You'll enjoy finding out what really is your shade. Another good, long-wearing polish I've come across is Dura-Gloss, with a most ingenious tester bottle. On the stopper is a nail-like device, showing exactly the tone of the polish on the nail. The bottle enables you to test color easilv. This polish wears