MAKE THE BUFFET TEMPTING.

Manawatu Times, Volume XLIX, Issue 3264, 6 February 1926, Page 4

MAKE THE BUFFET TEMPTING.

The hostess of home dances and parties finds the simplest and nicest way of managing the “food problem” is to adopt the buffet system. In this way, dancers are able to take light refreshment just when they want it, and the buffet has grown so popular that the old-time "sit-down” supper has been almost abolished. A long tressle table is the best foundation for the "spread.” It can be made to look festive and pretty with draplngs of muslin or bunting and a few leaves wound round the various dishes to add a dainty touch. Light food only should 'be served at the buffet, because a “snatch and a sip” is the rule at these informal functions, where' the dancers db not want to waste time over’ the prosaic question of food. Ordinary jellies made In small moulds, just sufficient for one can be made to look extra tempting by the addition of fruits —small squares of bananas, pineapple, slices of orange, or one or two large, ripe raisins, and so on. Turned out on to picnic plates of colourful designs they 100k —and are—delicious. Best of all refreshing and cooling drinks, of course, is lemonade, made with fresh lemons. This can be made to taste different and look tempting by the addition of orange (half the quantity of lemon juice used), the juice from the pineapple, a generous grating of nutmeg, and, of course, a lump of ice. Apart from ham and beef, there are numerous sweet fillings for sandwiches which are welcome on the buffet table. Lemon curd mixed with sweet orange marmalade; strawberry jelly with a grating of fine coconut; thin slices of preserved ginger smeared with a fine coating of cream, and. last on the list but usually first favourite with the younger fraternity, a filling made of finely chopped nuts (brazils for preference), raisins, sultanas and figs. Nicely cut sandwiches | need only a little filling, and a small quantity of each of the above ingre-| dients will go a long way. | —G.M.A.