Cook with Elizabeth

Press, Volume XCVI, Issue 28473, 31 December 1957, Page 2

Cook with Elizabeth

Party Savouries

With the party season in full flight, this is a heartfelt suggestion to keep our entertaining, whatever type of party or time on the clock, as simple as possible. A few djshes, attractively served are so much more attractive than a vast spread, and party time becomes easier on the hostess, easier on ttje budget, easier on the waistline and easier pn the guest. jAfter all, looking back across tlje years, the parties which are miemorable are the ones where simulating talk and laughter, the making of new contacts or the renewal of old ones, were so absorbing that we were hardly aware of the food we were eating. :The food is important, for beautifully-cooked and attrac-tively-served it makes a party go, and to do our best is the compliment we offer our guests, but this does not mean a table groantrig beneath a load of food and a tijred hostess groaning beneath a Icjid of work! This applies chiefly tJ morning and afternoon teas, cifcktail parties and suppers and to more formal meals; but if hostesses would work on the plan oi just two or three plates for a sijnple morning or afternoon tea. fdur to six for a large one, both party-giving and party-going would oicome less weighty affairs. Whatever sort of party you have irfl view, cheese pastry is almost sijre of a place for its uses as a base for savoury trifles are endless ’ Make, for instance, the cheese and walnut cornets given here fdr the morning tea. the cocktail uf the supper tray. I Cheese Pastry. 4 oz butter, 4 ol grated tasty cheese, .8 oz flour, salt and a pinch of cayenne, 2 egg yjilks, cold water. (Cheese Cornets. Cheese pastry, 3 tablespoons finely grated cheese. 3 tablespoons chopped walnuts, 1 tdblespoon finely chopped parsley, I pint cream, salt and a pinch or cayenne. jßub butter and grated cheese into flour sifted with a little salt amd a pinch Of cayenne pepper Ctit in two lightly-beaten egg v6lks. and just sufficient cold wfater to bind together into a stiff paste. Make ahead and chill uhtil required. When required., roll out thinly and cut with a pfain round cutter. Twist into cornets, moistening the touching etjges to make them stick. Place oft a tray and bake in a fairly hot oven until golden. Combine finely-grated cheese, chopped walnuts, parsley, and a pinch of cayenne with stiffly whipped cijeam, adding salt only if necessary. Place a spoonful into each cdoled cheese cornet, and decorate with a minute sprig of parsley.