“Eats” for the Moment
(From Our Correspondent.) London. The vogue for simpler entertaining has led hostesses to pay special attention to new easily-made dishes to tempt the appetites of their guests. Particularly have they vied with each other in producing original “eats” (as the great variety of little savoury delicacies are called) for cocktail parties. At the Cocktail At Home, with dancing, which Mrs Sieff and Mrs Dudley Ward gave at the former’s house in Regent’s Park to celebrate the success of the Midnight Ballet Party I found innumerable novelties in “eats.” Here are some of them—little finger rolls, cut in half lengthways, buttered, and spread with two small pieces of asparagus; the same, spread with cream cheese and nuts; tiny mushroom patties, kept piping hot in breakfast dishes; celery sandwiches; small pastry biscuits spread with a variety of different cheeses, and butter and chopped celery. Anyone with a sweet tooth would appreciate the brown bread and butter sandwiches filled with thin layers of chocolate.
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Southland Times, Issue 21729, 15 June 1932, Page 5
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165“Eats” for the Moment Southland Times, Issue 21729, 15 June 1932, Page 5
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