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By HELEN W. SMITH
Exteraion Aftnt. Home Economic*
According to cookbook author, James Beard, since the repeal of prohibition, there has developed a new form of hospitality of American - the cocktail party. With this has come the use of the age-old French hors d’oeuvre. There are many types - dips, pates, tiny sandwiches, onebite pick-me-ups on a toothpick, etc.
Many occasions call for hors d’oeuvres: holiday open houses, parties, weddings, prelude to a meal, or simple snacks for watching Sunday afternoon football.
Menu Planning
When planning hors d’oeuvres keep general menu planning principes in mine: serve a variety of colors, textures, flavors (some sweet/sour, spicy/bland), and temperatures (some hot and some cold).
It is better to have fewer, really delicious hors d’oeuvres, being sure to not duplicate flavors.
Hot ones should be served really hot. Heat a few at a time and serve at once. Or, keep hot in a chafing dish.
If hors d’oeuvres cannot be eaten with the fingers, provide small plates and forks.
If young children will be included in the party, plan something they will like. Or better still, let them help you prepare and serve it. One of the easiest and cutest children’s hors d’oeuvres you can made is good old peanut butter and jelly open-faced sandwiches. Use holiday-shaped cookies cutters like stars, bells, trees to cut bread; spread with peanut butter; put red and green jelly in a pastry tube and pipe around edge to make a facy open-faced peanut butter and jelly sandwich.
This first recipe for Peanut Pickup Stick comes from the Virginia
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