What is an Appetizer?

An appetizer is a refreshing, simple food or drink offered before the meal to the guest soon after he arrives.

The custom of serving appetizers is a boon to the maidless household, for the cook-homemaker- hostess can have ready a tray, around which the guests can find refreshment while she goes to the kitchen to put the final touches on the dinner. The tray, on the coffee table in the living room or on the porch, may hold a pitcher or shaker of iced fruit or vegetable juice and a plate of canapés, or a bowl of savory spread and crackers or toast for guests to make their own canapés. They can drink their appetizers, nibble a delicious mouthful of cheese or pate, and entertain themselves while the first course of the dinner is being brought to the table. Then, their appetite whetted, but not dimmed by too many canapés, they can thoroughly enjoy a good dinner.

By planned shopping and preparation, canapés can be made in advance. The chafing dish is a great asset to the appetizer course and hot appetizers may be prepared ahead of time then reheated in the chafing dish at serving time. Some tidbits can be made days ahead and stored ready for use. Fruit juices may be mixed, vegetable juices blended, and all stored in the refrigerator to be taken out for final touches and garnishes at the last moment before guests arrive.

Tart shells, cheese straws, and similar pastry bits can be baked ahead of time. Let them cool and store in tightly covered containers in a cool spot in the kitchen. Before serving them, crisp 1 or 2 minutes in a hot oven. Then fill according to recipe and serve right away.

Small turnovers, filled straws, rolled cheese sandwiches, can be made the day before, refrigerated until needed, then baked quickly and served.

Dips, dunks, spreads, and mixes can be prepared a day ahead of time and kept in the refrigerator in tightly covered jars.

Raw vegetables can be prepared early on the day of the party, put in a bowl filled with cracked ice so that ice surrounds the vegetables and stored in the refrigerator.

Hard cooked eggs may be prepared a day ahead of time. Early on the day they are to be served, peel, halve, and stuff. Cover plate with foil or waxed paper loosely, then tuck ends of paper around and under the plate to cover thoroughly but not mash the eggs.

Deep fried cheese balls, fish cakes, and similar tidbits can be fried in mid afternoon of a party day and kept warm in a very low oven with its door open. Reheat briefly by closing oven door and turning heat high for 2 minutes.

Hot canapés, snacks, and tidbits should be served hot, direct from a chafing dish, table grill, or electrically heated plate, or brought in hot from the kitchen.

Chilled canapés, dips and other cold foods should be served very cold from a plate or bowl set on ice.

Crisp foods, such as crackers, toast, straws, fish sticks, should be crisped in the oven and served while slightly warm.

It is easy to overdo the appetizer habit. One or two delicious and exceptionally attractive foods, a small, icy cold glass of well seasoned tomato juice or mixed fruit juices, or a glass of dry sherry or dry champagne prepare the hungry guest for your dinner which follows. Too many canapés, too many glasses of juice or cocktails, dull the appetite and detract from the pleasure at the table.

Having the right size glasses, attractive serving platters, unusual and adequate bowls for dips, gay but serviceable napkins is essential to the eye appeal and enjoyment of the appetizers.

The number and style, kind and flavor of appetizers are determined by the menu which is to follow, and by whether you are serving drop in guests on the porch or in the garden, or whether it is a long planned occasion to which your husband’s employer and his wife and other important guests are invited. Adjust the appetizers to the occasion and relax.