Tip Top in the kitchen

Since eating at home is more than just feeding yourself and your family, let's say a word about entertaining. Here is where you can give full reign to creativeness and really build up a gourmet reputation. But be considerate and don't serve overgenerous portions or insist on second helpings. Just as compulsive social drinking went out with prohibition you will find the modern trend is also away rom compulsive eating. Remember some of your guests may be reducing. Or they may be on the wagon - not necessarily because they have an alcohol problem but because they like it that way.

Nowadays more and more smart hostesses are serving fruit and vegetable juices as well as cocktails and highballs at their parties. They offer a choice casually and thus relieve guests both of embarrassment of refusal and the social necessity of taking a drink they don't want. Also, more and more smart hostesses are serving finger salad instead(or in addition to) over rich canapes. I introduced the finger salad in Paris and have been serving a big tray of these crisp vegetables at my parties ever since. You should hear my guests - men and women both - rave over them.

How to make a finger salad? Simply cut up the youngest and tenderest vegetables you can find in your market. Everyone knows and likes crisp carrot sticks, chilled radishes, tender celery; in addition try strips of green and red peppers , bits of fresh cauliflower, slices of cool unpeeled cucumber, nutlike kohlrabi, small whole ripe tomatoes(these can be stuffed with cottage cheese) and a delicious, less familiar vegetable, finnuchio or Italian celery, cut in wedges. be adventurous; use whatever succulent vegetables your market offers. And - you can enjoy these vegetables without a fatty dressing. All I serve with finger salads(it's very smart to eat them with your fingers) is a shaker of vegetable salt.

(Excerpt from Gaylord Hauser's "Treasury of Secrets")