Kitchen Essential

A buffet meal is ideal for occasions where there is to be a large number of guests such as christenings, weddings and similar gatherings. It may also suit a smaller gathering such as an informal supper with friends after the theatre or an evening at home where a dinner around the table might be more formal than you want to make it.

When planning the table arrangements and flowers or other decorations, think carefully about a colour scheme or theme to suit the occasion. For example, if the meal you are planning is to celebrate a silver wedding, choose white flowers with silvery foliage, silver candles or white candles in silver candlesticks and trimmings of furled silver ribbons. Silver serving dishes and silver cutlery will help to set the scene and if you don’t have these yourself, you can hire, or possibly borrow them. If the occasion is a christening, you will probably choose pink or blue as the predominant colour, and flowers should be delicate and unfussy.

The next most important decision is where to place the table. Continue Reading »

Cocktail parties usually take place in the evening before dinner, from 6 p.m. until 8 or 8.30 p.m. Invitations can be as formal or informal and as original as you like, and the party may be as simple or elaborate as you wish to make it. You may choose to serve one alcoholic drink only, for example, sherry or champagne, or wine, or you may decide to serve a variety of cocktails (be sure that you are well versed in making them), spirits or aperitifs. Soft drinks should also be available. Whatever the drinks you offer, have glasses the right shape to serve them in. Continue Reading »

The most important aspect of a wedding reception is that it should be very enjoyable. Whether the meal is a formal seated affair or a buffet, everything should run calmly and smoothly and everybody should be very relaxed. This is why most people put the whole affair into the hands of outside caterers who will do all the worrying and wedding hard work for them. However, it is not impossible to organize a wedding reception yourself and still be a relaxed guest or member of the family party. Do get as much help as you can, however —wedding waiters, wine waiters and kitchen help are almost essential.

The first consideration when planning the wedding table layout is the colour scheme. The colour of wedding table decorations, the wedding cake and any wedding flowers on the cake must tone with the bride’s dress and bouquet and the bridesmaids’ dresses. Continue Reading »

To celebrate a wedding anniversary in style it is a fun idea to take as the theme the symbol that represents the particular number of years a couple has been married. The first few are a bit of a joke but as the number of years of marriage increases so the anniversary symbol becomes more valuable and romantic. They are:

• One year Wedding Anniversary: Cotton.
• Two years Wedding Anniversary: Paper.
• Three years Wedding Anniversary: Leather.
• Four years Wedding Anniversary: Fruit and flowers.
• Five _.years Wedding Anniversary: Wood.

Continue Reading »

If a buffet celebration is preferred and you plan to invite ^.a large number of guests, you may need to hire large trestle tables and cover them with white cloths. Serving dishes and plates can be decorated with silver or gold paper doilies. As well as placing flower arrangements on the table decorate the edge of the table with garlands and ribbons. Use flowers of the appropriate colour and include silver or gold wedding bells, horseshoes or other decorations to suit the particular anniversary. Continue Reading »

Children’s parties should be fun and lively and very much geared to the particular likes of the child whose birthday it is. One of the best ways of creating an entertaining, lively atmosphere is to choose a theme which follows through from the invitations to the table decorations, food, drinks and even all the party games.

Decide first on a theme by discussing with the birthday boy or girl what they would like. They may have an interest or hobby that is the obvious topic; otherwise try and choose something that will give plenty of scope for games, fancy dress, a novelty cake, table decorations etc. Here are a few ideas: outer space; ghosts and monsters; castles and dungeons; a favourite television character; the circus; a Disney character; a visit to the Zoo. Continue Reading »

Some of the most successful parties that are fun to organize are theme parties. These are variations on the fancy dress party. The idea is to choose a theme, for example: black and white; red and gold; hats; characters from musical shows; a desert island. Send out appropriate invitations in plenty of time so that your guests have the opportunity to dream up a costume, and then plan the decorations, food and drink so that the entire event follows the theme through.

Invitations can be home-made or, if commercially produced ones fit the theme, use them. For a stylish black and white party, all sorts of design ideas are possible: a silhouette cut-out of Fred Astaire in Top Hat and Tails; a chessboard with the words written in the white squares; two masks cut out side by side, one black, one white, with the details of the party on the back. Do state clearly whether the event is to be a dinner party or a larger, informal gathering, and insist on fancy dress. Continue Reading »

For a dinner party, set a festive scene by choosing a colour scheme that has a special, celebratory feel, for example: black, gold, and purple; red, white and gold; silver and pink. Gift-wrap ribbon is always ideal for creating festive, table-centre decorations as it can be curled into streamers, and trailed over or around table decorations. As it is shiny it reflects candle-light very effectively. Choose real or artificial flowers to fit your chosen theme; arrange candles and ribbons with the flowers to form the decorations for the table. Tie curled strands of ribbon around paper or linen napkins to add to the decorative effect. Continue Reading »

For a celebration dinner or lunch at Easter, choose colours to create a spring flavour. A bright yellow, green and yellow, or white and yellow cloth with matching or contrasting napkins will set a sunny mood, and napkins can be folded into rabbits’ ears for a bit of fun. Bright, flowery china with a predominantly yellow or green pattern will look good against the cloth. Fill a large jug with masses of bright spring flowers — daffodils, jonquils, narcissi, etc. — and place in the middle of the table.

If there are children at the party lay a brightly-wrapped Easter egg and a little fluffy chick or rabbit at each place. Hand-painted eggs also make very good decorations to brighten up the table. At intervals on the table lay little dishes filled with one or other of the following: green Turkish delight, pale green fondant mints, yellow and white sugared almonds, or green grapes dipped in beaten egg-white and castor sugar. Continue Reading »

When you have spent both time and money choosing tableware that is suited to your lifestyle, it is important that you know how to keep these things looking as good as new. This is full of useful tips for cleaning, storing and removing stains from all your tableware.

TABLE SURFACES AND CHAIRS

Wood

With the exception of whitewood, all wooden furniture has been given a final surface treatment by the manufacturer. That is why it is important to know what the material is when you buy and, if possible, obtain advice on how to care for it. If the original finish is to keep its looks, it needs a certain amount of regular attention. Continue Reading »

Care of table linens will depend on the materials from which they are made. By and large, synthetics require less attention than most pure cottons and linens, or mixtures of natural and man-made fibres. But the beauty of starched cloths and napkins is often well worth the effort involved in laundering and ironing them.

Synthetic fabrics should be washed in accordance with maker’s directions but as a general rule they may be either machine-washed on the appropriate programme or hand-washed in warm water. Hand-washed articles may be pre-soaked but should not be wrung out, simply drip-dried. Usually ironing is not necessary, although some fibres can be lightly pressed with a warm iron if liked. Synthetic fabrics should not be starched. Continue Reading »

Basic Needs

Now for the stores required:

Flour—plain is essential; self-raising highly desirable; wholemeal a slight “extra,” but it makes wonderful scones. Baking powder and cornflour, which is used in many cake and biscuit recipes and also for fillings.

Bicarbonate of soda has its place in many scone and other recipes, and cream of tartar is often wanted for scones, too, and also for some toffees and sweets. Continue Reading »

Herbs, spices, flavourings, colourings and decorations are just as important
to good cookery as the basic ingredients

THERE are a number of things, apart I from basics- like tea and flour, which everyone ought to keep in their kitchen. They crop up, as apparently minor ingredients, in countless recipes, but they are important. They are as vital, in their way, as the contents of a sewing basket, and a cook will need them to work on the basic materials. If you have not got them at hand, you must either forgo the dish you intended to make, or make it imperfectly. Continue Reading »

Shrimps can either be cold smoked whole or as peeled meats. For the former method, the shrimps should have the heads removed and are then washed and drained for 30 minutes. They are then brined for 30 - 60 minutes (according to preference) in 40% brine (1 lb 3 oz salt to 1 gallon water), then boiled in the brine or in plain water, again according to taste, for 30 minutes. The shrimps are then allowed to air dry on racks for 2 hours.

Smoking

The shrimps are then placed in the kiln and smoking is carried out for 1 - 1¹/2 hours at a temperature of 80^° F. The yield of smoked meats after shelling is approximately 36% of the whole raw shrimp weight. Continue Reading »

Razor clams should first be steamed for 10 minutes to open them. The meats should be shaken out and the clams should be cleaned by removing the stomachs and splitting open the necks. They should then be washed and cut into sections. The clams should be soaked in 60% brine (1 lb 14 oz salt to 1 gallon of water) for 5 minutes, then rinsed in cold water and drained on racks for 15 minutes. Continue Reading »

Red and roe venison can, for all practical purposes, be dealt with together. The treatment is identical, the only differenc_es being in brining and cooking times on account of the differences in size and weight. Only the haunches and saddles are suitable for smoking as the more frontal areas have n_ot sufficient depth of flesh; in fact the saddle of a roe has only just enough depth of flesh to render smoking a viable proposition.

Venison should have hung a minimum of 1 week before brining, but on no account should it be allowed to go ‘high’. A haunch of roe will require brining for 3 hours in 80% brine, a saddle of roe 2 hours, whereas a haunch of red deer will require 6 hours in the brine and a saddle from the same animal will need 31/2 hours in the pickle. I am assuming that the red deer venison will come from ordinary hill beasts, and it is surely a matter of commonsense that a haunch from one of those monsters from Thetford Chase would require considerably longer in the brine. Continue Reading »

The traditional Scottish recipe for this, the largest of the British and Scandinavian game birds, states that as soon as possible after the bird has been killed, the crop should be removed, the feet cut off and the bird then buried for a fortnight, by which time one should have forgotten where the bird has been buried. This implies that the caper is pretty ghastly fare, but this is an exaggeration, and similar defamatory statements are often made about the black grouse and its female counterpart, the grey hen, which I and many others consider excellent eating. Continue Reading »

Hamburgers

Equal quantities of good quality beef and pork should be minced and bound with egg yolk and basic seasoning to form cakes. These should be placed on a wire rack, with a dripping tin underneath, in a smoke oven pre-heated to 200 - 225^° F. There should be plenty of dense smoke as the hamburgers will only be in the oven for about 30 minutes. They can either be left in the same position for the whole process, or can be turned halfway through. Continue Reading »

Sinks and Taps

Essentials like sinks and taps are such an integral part of the kitchen that it’s easy to forget what a variety there is to choose from.

Old-fashioned porcelain butler’s sinks (the deep rectangular tanks that have been turned into so many container gardens over the years!) are still very appealing for country-style kitchens. The disadvantage with traditional installations was that the join between sink and adjacent wooden draining board was difficult to seal, allowing water and waste to get into the gap. If you’re buying a new butler’s sink, look for a design with an edge that overlaps the worktop, to avoid this problem. Continue Reading »

The idea of the kitchen as the heart of the home dates back to the dayswhen kitchens were power houses of service and industry and had a staff to run them! Fitted furniture and neat appliances mean they now have all sorts of other benefits to offer — and are much more fun to decorate.

Practicality should be uppermost in your kitchen planning. Even if you’re not a keen cook, or want a rustic, unfitted look,you will still need unobstructed access to cooker, fridge, sink, work tops and storage. And the kitchen is usually the room that has to accommodate all the general paraphernalia for which there’s no room elsewhere, from cleaning equipment to spare light bulbs and fuses. Colour and decoration will make it a pleasant place to work, but the most important thing is that it suits the way you live. This tells you how to plan a new kitchen — and how to update an old one at a fraction of the cost! Continue Reading »