About the food
Do not serve food from the cocktail table. Arrange another table as you would for tea. No plates are necessary – just cocktail napkins – and maybe flowers, candles or whatever decorations you prefer. Place hors d’oeuvres, canapes (anything that can be eaten properly with the fingers) on sandwich platters. Because little is eaten at a cocktail party, that little should be appetite-exciting and zesty with flavor. Don’t put all of’ the food on at once. Save some for late arrivals. Damp napkins will keep standing food fresh until ready to be eaten.
Do serve hors d’oeuvres
Here are some favorite recipes for hors d’oeuvres and canapes gathered from famous party-givers. Choose the recipes you would enjoy making and serving … the number and variety depend upon your judgment and ambition …
1 5-0z can shrimp drained and minced
2 tbsp. minced celery
1/3 cup mayonnaise
1/8 tsp. pepper
2 tbsp. minced parstey
Combine ingredients. Take thin slices of fresh, small loaf of salty rye bread and gently bend two sides toward each other to resemble a “boat”, fill with mixture and stick 2 toothpicks through top crosswise. Garnish serving plate with rose made of twisted tomato peel and mint or other leaves.
Make your own Canape Cut-Outs
Buy thin sliced bread or cut unsliced loaf into thin slices, let dry. Remove crusts and cut into small fingers, triangles or squares. Or leave crust on and cut into fancy shapes with canape cutters. Dip shapes quickly into sherry and place on greased baking sheet. Bake until crisp and lightly browned in moderate oven, 375 degrees F. Remove to rack and cool. Store in airtight container if not used right away.
PEANUT BUTTER BACON BITES
Partially fried bacon strips cut in small pieces
Spread peanut butter on canape cut-outs or crackers.
Place small pieces of bacon on the tops.
Place under broiler and brown.
HOT PARMESAN DELIGHTS
1 cup mayonnaise
1/3 cup grated Parmesan cheese
2 tsp. Worcestershire
Combine ingredients and spread on canape cut-outs or thin crackers. Sprinkle few grains grated cheese and onion salt on spread. Brown lightly under broiler; garnish with slices of stuffed olives.
HOT TUNA TEASERS
1 6-oz. can luna fish 1 tbsp. catsup
1/4 tsp. Werceslershire
1/4 tsp. sail
1/4 cup mayonnaise
2 tbsp. Rhine Wine
Combine all ingredients and spread on canape cut outs or on thin crackers. Brown under the broiler. Sprinkle with paprika.
MUSHROOM LIVER PATE
1/4 lb. fresh mushrooms, minced
2 tbsp. butter
1 3-oz. package cream cheese
1/2 lb. liverwursl
1/2 tsp. sail
1/8 tsp. garlic sail
1/8 tsp. black pepper
1/3 cup mayonnaise
Saute mushrooms in butter until brown. Mix all ingredient; together until light. Store in refrigerator. Serve help-yourself style with crackers.
Spread thin decrusted slices of bread with chefs’ paste’ (combine two mashed hard cooked egg yolks with enough softened butter to spread) . Cover with thinly sliced smoked salmon. Cut each slice into 3 strips. Dip each end in minced parsley and put slice of stuffed olive in center.
SMOKED BEEF ‘N CHEESE ROLLS
1 part Roquefort or
Blue Cheese spread
2 parts cream cheese
Sliced dried smoked beef
Cream the two cheeses together until soft. Beat in wine a little at a time .until mixture is creamy and smooth.· Spread a thin layer of cheese on each slice. of beef; roll up and chill. Cut in bite size pieces (with scissors or sharp knife) and spear with colored toothpicks. This cheese mixture is also delicious on crackers or use it as a help-yourself dip with potato chips.
1 jar Old English Cheese
finely chopped pecan nutmeats
Form cheese in balls the size of marbles, roll in chopped pecan meats, spear with colored toothpick. Serve cold.
Canned or jarred deviled ham
Peel and cut cucumbers in half lengthwise. Scoop out most of center and fill with deviled ham. Chill one hour. Slice off bite size pieces. Garnish each with twist of pimiento’ and slivers of pepper.
Drain oil from anchovies and place them in small serving bowl. Cover with wine and refrigerate one hour. Serve with toothpicks or on crisp crackers.
Large outer celery stalks
Onion juice Slivered carrot and green pepper Flavor cheese with onion juice. Stuff mixture into celery. Refrigerate. To serve, cut into bite size pieces with sharp knife or scissors. Garnish each snip with sliver of carrot and green pepper.
CHEESE WINE CUBES
Cut muenster or cheddar cheese into %,-inch cubes. Cover with Taylor’s New York State Burgundy. Let stand 24 hours or longer in refrigerator. Drain and spear with to?thpicks to serve.
Canned or cooked sausage links
Cut sausage in 1 1/2 inch lengths; wrap 1/4 slice bacon around each, and secure with toothpick. Dip in burgundy and broil slowly, turning once.