The international cook book

Radishes Small pickles Brownies Coffee 48 THE INTERNATIONAL COOK BOOK Menu 4 Waffles Country sausage Maple syrup Coffee Menu 5 Shrimp wiggle on toast Sliced tomatoes Cucumber rings Sponge cake Coffee The sissorted canapes may be prepared ahead and the kind so planned and made that the platter of canapes will strangely resemble a plate of assorted French pastries. The hot apple pie with the rarebit sauce is not only different, but is dehcious. Toasted sandwiches, chafing-dish combinations, or grilled assort- ments are frequently used for the after-the- theatre party. If the weather is cold, the table laid near the open fire is dehghtful. The table is very simply laid. A luncheon cloth of linen that completely covers the table is best. Napkins should match the cloth. A centerpiece of flowers may be used, but is not essential. Grills and chafing dishes are so often used on the table for these menus that the centerpiece may be omitted. Candles lend a soft Ught and should be used. A plate is laid for each person, a knife at the right of the plate and a fork at the left. A teaspoon is laid at the right of the knife. The goblet is placed at the right of the plate near the tip of the knife. Coffee is usually served by the hostess or by the waitress from the buffet, or the silver coffee service may be placed on the table in front of the hostess with the cups placed at her right. A coffee spoon is placed on each saucer. If a chafing dish or grill is used, it is placed on the table and the hostess or one of the guests may do the serving. The dessert may be on the table or it may be served after the first-course plates have been removed. On a stormy night nothing can surpass the fireside supper. This, of necessity, should be a simple meal, since it is served without a dining table. For a fireside supper a nest of tables is a decided asset. A salad and hot biscuit, a simple dessert and beverage, is sufl&cient for this meal. After a holiday meal or a late Sunday dinner, hot chocolate served in chocolate cups and topped with whipped cream and served with nut bread and MENUS AND TABLE SERVICE 49 butter sandwiches is satisfying and sufficient. An open fire furnishes the perfect setting for such a meal. The following are suggested menus : Menu 1 Red beet and onion salad Hot pigs in clover Mustard Vanities Coffee Menu 2 Nut bread and butter sandwiches Chilled orange sections Hot chocolate with whipped cream Menu 3 SUced chicken sandwiches Fed celery- Marmalade tarts Ripe olives Coffee Menu 4 Swiss cheese and ham sandwich (r>'e bread) Mustard pirJde Doughnuts Coffee Menu 5 Frozen fruit salad Pop-overs Coffee