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42 THE OSHAWA TIMES, Soturdey, June 6, 1959 PICKLED MUSHROOMS AND CHEESE BITES Petit Cafe Fills Social Hour Before Thanksgiving Dinner The pre-dinner festivities on Thanksgiving Day car be almost as much fun as the big feast it- self. For those who don't serve cocktails, there's a marvelous way to fill that sociable hour-be- fore-dinner with light refresh- ment. In French, it's called Petit Cafe -- which means hot, black coffee in your daintiest demitasse cups. Your guests will love the idea, for the goodly brew not only stimulates appetites, but lively conversation as well. You'll want something to serve with Petit Cafe -- perhaps in lieu of an appetizer at dinner. Along with crisp carrot curls and celery, why not serve simple homemade hors d'oeuvres? Pickled Mushrooms and hot Cheddar Ha' Pennies are just right for the occasion. The mush- rooms require little preparation; they're marinated for twenty-four hours and served cold on cock- tail picks. The Ha" Pennies are tangy cheese wafers, served hot and crumbly, a perfect comple- ment to the coffee. To make American-style demi- tasse, use your favorite coffee pot with half again as much coffee as usual to the regular amount of water. Once you've served Petit Cafe before dinner, you'll make Christmas Dinner Buffet Style Accommodates If you have been wanting to have company for Christmas din- ner but lack space to seat every- one around the table, why not have a buffet dinner? Guests are fond of a buffet dinner for they love to help them- selves to. their most favorite foods and to go back again and again for more. There is a happy air of informality wnen everyone is eating to their heart's content and conversing with some of their very good friends. There are no set rules for the food to be served when entertain. ing at a buffet dinner but gener- allv jt consists of a main course and desseri along with a bever- age. Sometimes .the whole meal is placed on the buffet table or if it a tradition during the holiday season. Pickled Mushrooms 2 cans (6 oz. each) broiled mushroom crowns 1% cup tarragon vinegar 1% cup dark brown sugar Ys teaspoon salt 1% teaspoon peppercorns 1 bay leaf 1 garlic clove, slivered Drain mushrooms, saving broth. Combine % cup oroth with remaining ingredients in smail saucepan, Bring to a boil, stir- ring until sugar dissolves. Pour over mushrooms. Cover tightly and chill for at least 24 hours. Drain. Serve with cocktail picks. Cheddar Ha' Pennies 34 cup butter or margarine 1% 1b. sharp cheddar clieese, grated 1 cup sifted flour Ys teaspoon salt 3 tablespoons dry onion soup mix, finelv crushed Combine all ingredients and mix thoroughly. Shape into rolls about 1 inch in diameter. Wrap in foil and freeze. When ready to bake, slice crosswise Ys-inch thick. Bake in moderate oven, 375 Deg., about 10 minutes or until golden brown. Serve hot. Makes about 6% dozen. the dessert is to be served hot a Large Party or chilled it may be brought in later, When the main course is fin- ished, each one can take his own plate to a designated table and pick' up his desseri and coffee. The reputation of the hostess is assured if she serves less expen- sive foods, expertly prepared and good tasting, rather than rare delicacies and so-called !'special party foods." The menu, of course, should be preplanned for besides being well budgeted and well timed it needs to be well balanced, appealing to the appe- tite and eye and both filling and festive. POINTS TO REMEMBER There are severa. points that should be kept in mind when planning a buffet meal. First of all, the schedule should be ar- ranged so that last minute prep- aration will be cut to a minimum. It is important, also, to choose foods that will be easy to serve and easy to eat with simply forks or spoons required for eating each course. The various dishes should be placed on the buffet table in such a way that reaching for one food over another is avoided and that co'd and jellied dishes will not be warmed by hot ones. Sometimes when there is a large number of guests, dishes of the main course are duplicated at either end of the table. The buffet table may be placed in the centre of the. room or, if the space is limited, it is better to set it back against one wall. In either case it should be lo- cated so that it is easily acces- sible both to the guests and to the hostess when she is going back and forth to the kitchen. In order that the guests will have a place to discard one plate before acquiring the next, a clear surface such as a card table or tea wagon should be available near the door leading to the kitchen. Men are always much happier if they do not have to hold their plates while they are eating so it is a good idea to have small tables available for those who want to use them. CHRISTMAS BUFFET MENU For a Christmas buffet dinner the menu will be very much the same as if the meal. were served at the table. First -- vegetable or fruit juice cocktails can be pass- ed and sipped while the hostess is making her final inspection of the table. Then of course there would be the well-stuffed turkey and perhaps a bakeg ham along with it. If the meat is to be served cold it is often sliced beforehand but when it is hot a special friend or one of the fam- ily adept at carving can be in- vited to carve and serve it to the guests as they pass by. There should be room for the carver to stand behind the table out of the way of the guests, Now, for vegetables on the Christmas buffet fluffy mashed potatoes will be really good with plenty of rich, gokien - brown gravy, a casserole of buttered frozen mixed vegetables and fin- ally candied squash fingers. These are easily made by cut- ting steamed Hubbard squash into narrow strips and candying them in the oven with butter and brown sugar or maple syrup. A tossed Waldorf salad with the red skin of the apple and green of the celery would be attractive and easy {o serve with this meal and a colorful assortment of cranberry and other relishes should be set out for thoughtful - selection, For dessert ice cream along with Christmas cake, short- bread and plenty of coffee and milk for the young fry will com- plete the feast. HOW MUCH BREAD? Wondering how much bread to buy for the Christmas turkey? Allow 1% cups per pound of eviscerated turkey. One 1% pound loaf of slightly stale bread will make about 6 cups of me- dium dry bread crumbs. BAKED APPLES Gay and colorful rosy, red baked apples are a fine dessert. Add a real Christmas touch by filling the centres of the apples with mincemeat before baking. Serve them warm with plenty of sweet cream. In many kinds and colors, Some very interesting ones are: But terfly-Bush Golden-Vicary, Sil Winged « Flowering Almond, verleaf « Dogwood, Euonymus, P.G.Hydrangea. A.W. RUNDLE GARDEN CENTRE SHADE TREES DWARF AND TALL GROW. ING Red and Green Maple, Moraine Honey Locust, Weeps ing and White Birch, Mountain Ash, Purple Leafed Plum, etc. English Red Hawthorn, ® Expert Gardening Help Free! © Come in with your gardening problems and we will help you to solve them. We have just a few items listed here, but you will see a complete line at our very attractive sales station. We invite you to drop in at any time. Shop Here for all your. . GARDEN NEEDS We have a complete line of garden necessi= ties: The living plants, the tools to plant them with, fertilizer to make them grow, and insecti- cide to keep them from disease. For fast and slow growing, for low and tall hedges. Large and small sizes. No doubt you will find here what you need: Amur Privet, Elm, River Privet, Vulgare Red Barberry, Chinese Evergreen Cedar, etc. Gifts For interior flower arrangements, brassware. If You Have A GARDENING or LANDSCAPING PROBLEM Cc onsult ° [J [J ALL PRACTICAL For Interior Decoration: decoration: This year we have a very fine collec- tion of roses. You too can grow them. Will bloem first year, Try standard roses also, FERTILIZER zer, Give your lawn a good coat of fertili= CLL, the Spring and it is amazing how 10-10-10, first thing in green your lawn stays for the rest of the year. Use .or your flowers, Vig- oro, Bonemeal, Milorganite, or Liquid Fertilizer, Ra-Pid-Gro or RXI1S5. house plants, driftwood walis: vases, (green); Fvergreons Upright varieties for corners and bare Canagert Jun (bluish); Silver Juniper, Mountbatten Jun Japanese Yew; Pyramidal Cedar. Spreading types for underneath win- dows and to fill in large bare spots: Pfitzer Hetzi Jun (silver); Andora Jun (pur- ple); Savin Jun (soft green); Meyers Juniper (golden or green); Jun. (blue). We have a big variety _ of Evergreens. Come in and select, A. W. Rundle Garden Centre 1015 King St. East OSHAWA OPEN 8 A.M. TO 9 P.M. CLOSED SUNDAYS RA 5-1764