Casual Entertaining for One or for Many

Tray meals can be a delightful stimulant if they include a surprise element in the form of a lovely pitcher, a small flower arrangement or some seasonal delicacy.

Make sure, especially if the recipient is an invalid, that all needed utensils are present, that the food is hot or cold as required, sufficient in amount and fresh and dainty looking.

A cookout, whether a mere wienie roast or a luau, can be-although it seldom is anymore-one of the least complicated ways to entertain. We suggest, unless your equipment is equal to that of a well-appointed kitchen and you can ensure your guests of comparably controlled cooking, that you choose menus which are really enhanced by outdoor cooking procedures.

Have enough covered dishes on hand to protect food from flies. Give your guests a tray or a traylike plate if there are no regular place sets or normal seating arrangements. And prepare an alternate plan of accommodation, in case of bad weather.

We remember a successful informal party that was really too big for our quarters and whose pattern might provide a substitute in case of a weather-beleaguered barbecue. The guests arrived to find no evidence of entertaining, only the most gorgeous arrangements of colchicum- those vibrant, large fall blooms which resemble vast, reticulated crocus.

 After drinks were served and hors d'oeuvre passed, a cart with soup tureen and cups circulated. This was followed by tray baskets containing white paper bags, each completely packaged with individual chicken salad, olives, endive filled with avocado, cocktail tomatoes, cress and cheese sandwiches, bunches of luscious grapes and foil-wrapped brownies.

Coffee was served, again from the circulating cart. In order to get an informal after-supper party rolling, young hostesses are often so eager to present the fruits of their labors that solid food is served too early for the comfort of the guests, most of whom have rather recently dined.

If the party gets off to an early start, it sometimes seems too soon to start drinking alcoholic or carbonated drinks or punches. Why not suggest a tisane, to engender sociability at the take-off of an evening. Tisanes can also prove a pleasant variation for older le, who frequently refuse coffee when is to be served later.

Here are a few parting shot-as we close this chapter on entertaining. In cooking for more people than you are normally accustomed to, allow yourself enough extra time for both food preparation and heating or cooling of food. Please read the comments on the enlarging of recipes.

Be sure that your mixing and cooking equipment is scaled to take care of your group, and, most important of all, that you have the refrigerator space to protect chilled dishes and the heat surface to maintain the temperature of the hot ones.

Don't hesitate to improvise steam tables or iced trays. Utilize insulated picnic boxes or buckets either way, and wheelbarrows or tubs for the cracked ice, on which to keep platters chilled.

If you entertain this way frequently, it may be worthwhile to make-as one of our friends did-a large rectangular galvanized deep tray, on which the dishes of a whole cold buffet can be kept chilled. Or try confecting an epergne-like form, for chilling sea foods, hors d'oeuvre or fruit.

For camping trips or boating parties, consider the safety factor in choosing the menu. No matter what the outing don't transport perishable foods in hot weather in the even hotter trunk of a car.

Not all types of entertaining-formal or casual or in between-can be detailed here. But, whatever the occasion, assemble your tried skills in menu planning so as to reflect the distinctive character of your home.