A lady of good taste

Bring slowly to a boil and boil for 5 minutes, stirring occasionally. Makes 1 quart. Bar-le-Duc (CURRANT JELLY) large currants, red or white water sugar Wash, stem and drain the currants. To every 4 cups of fruit use 3 cups of sugar and 1 cup of water. Dissolve the sugar in the water and cook to a syrup (238 degrees) until it reaches the soft ball stage. Add the currants to the syrup, bring gently to a boil and cook 1 minute. Pour the mixture into small sterilized jars. If the berries tend to rise to the top of the glass push them down with the handle of a wooden spoon before the jelly sets. Pour melted paraffin over the top, cover and store in a cool, dry, dark place. This jelly is often served with cheese. Camembert Spread soft Camembert dash A1 Sauce paprika cream Scrape the soft part of a Camembert out of the rind. Mix the cheese with paprika, a dash of A1 sauce and enough cheese to make a creamy spread. Chill it in the refrigerator and serve in a small glass dish preferably with a lid, surrounded on a tray with water biscuits. [6] Hors d’Oeuvre Suggestions Whole cooked beets, scooped out, filled with cream cheese, chilled and sliced. Garlic toast and croutons: Fry minced garlic in butter or olive oil a couple of minutes, very gently. Dip small slices of bread in this and heat in the oven at 250 degrees for 30 minutes. Sprinkle with grated cheese just before serving. Croutons may be dipped in the oil and garlic for salads and soups. Inch cubes for salad and tiny for soup. For garlic bread, cut French or Italian bread in slices just to the bottom crust but not through. Spread garlic oil or butter on each slice and heat in the oven and serve piping hot with soup or salad. The bread may be sprinkled with cheese a few minutes before removing from the oven. Broiled seasoned chicken livers served on toothpicks make a fine canapé. Broiled bacon-wrapped olives and mushrooms served on toothpicks. Simple Buffet Supper Menu platter of crisp raw vegetables: horseradish dip for vegetables: cauliflowerets 1 cup mayonnaise carrot curls lf, cup sweet or sour cream spring onions 1 tablespoon vinegar cucumber sticks 4 tablespoons pickled radishes horseradish celery sticks freshly ground pepper green olives paprika to dust the top (mix well and serve in a bowl) Salted nuts Swedish Meat Balls Boiled Potatoes Strawberry ‘Tarts Coffee e74) Swedish Meat Balls 1 pound round steak, ground sauce: 1 cup sour cream 3/, cup rye bread crumbs 1, cup dry white wine 1 cup cream salt and pepper garnish: sliced boiled potatoes 2 tablespoons butter caraway seeds 4 tablespoons olive oil Mix the meat, crumbs, cream and salt and pepper (to taste) together and form into balls the size of a large marble and roll in flour. Brown them quickly in the hot butter and olive oil and when they are done stir in the sour cream and wine. Stir until blended but do not let it boil, just become very hot. Empty into a hot serving dish, heaping the balls in the center. Surround with hot sliced boiled potatoes sprinkled with a few caraway seeds. Liver Paté for Canapés or Sandwiches 14 pound chicken livers 14 teaspoon curry powder 2 tablespoons butter 1 teaspoon paprika 14 pound fine liver sausage 1 tablespoon Worcestershire 1 cup heavy cream or sour sauce cream salt and pepper 3 oz. package of cream cheese Sauté the livers in the butter until just done then mash through a sieve. Skin the liver sausage and mash it smooth with the cream. Mix all the ingredients together well. Keep well covered in the refrigerator until used. ‘The paté may be used to stuff celery stalks, or used in sandwiches or spread on little rounds of rye bread toast. [8] Ham and Cottage Cheese Rolls ham, sliced paper-thin minced chives sieved cottage cheese watercress