JOAN CRAWFORD'S ADVICE FOR LIFE
Illustration: Gemma Wilson
Dinner parties are a big deal to Joan Crawford — and she knows how she likes them. If done right, they are much more than just a party: They are the ultimate expression of the right lifestyle, good taste and greater morals. Let’s send you off with some of Joan’s thoughts to take home:
“The art of gracious living is fast disappearing. Overelaborate parties aren’t in good taste. But a relaxed and happy hostess is one of the few things we have left from a more leisurely era. Planning and organizing can make you one of those fortunate ladies.”
But what exactly does Joan serve, and how does she serve it? Fear not: For that, too, Joan has got “some strict rules”. A small selection:
“Hot food must be on hot plates. It’s no problem to put the plates in the oven after the roast has been turned down, and I think it’s an insult to a guest to offer meat on a plate that’s come right out of the cupboard. ”
“Salads must be served on cold plates, and so must cold desserts. There’s nothing easier than to stack them in the refrigerator for a few hours. Butter should come on a bed of crushed ice, and hot bread should be kept hot in a napkin or a bread warmer.”
“A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful.”
“Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft.”
“Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but together they break two of these rules, color and taste contrast.”
“For a buffet of twelve there should be two warm dishes. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside.”
“A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles — always candlelight.”
Illustration: Gemma Wilson
