THIS is in no way intended to be a complete cookbook. Its recipes are a few of the hundreds of fine dishes appropriate to serve at parties. You will find here recipes for all the special dishes mentioned earlier in menus, and a good many more besides.

   I take it for granted that you own at least one basic cookbook. For the basic recipes you don't find here, consult your cookbook. Newspapers, magazines, radio and television programs give menus, recipes and cooking hints daily. Add the good ones to your own file of recipes. The good ones are easy to spot if you accept the premise that the simplest food is the best. It must of course be carefully cooked. If you follow the directions carefully, you will have success with every one of these recipes. You need not be an Escoffier, or even have taken cooking lessons. I am of the opinion that anyone who can read can cook, provided she is sufficiently critical of sources of recipes and is meticulous about following directions.

Canapes

   First, let's say again what cannot be repeated too otten: grocers' shelves are full of wonderful things to serve with drinks, which require only removing from package, can or jar. Sometimes heating in the oven gives a final perfect touch. Many fine hostesses, in this servantless day, never serve any other kinds of canapes. For one thing, most of these packaged canapes are less filling than the concocted ones, which follow here. And if you are going to give your guests a good dinner, you'd rather they weren't too well fed beforehand. Nevertheless, if you have time, it's fun to make homemade canapes. Here are but a few of the countless varieties that can be made.

   Peanut Butter, Ketchup, and Onion Ring Toast well, but not too dark, rounds of bread 2 inches in diameter. Spread with peanut butter and put a thin ring of onion on each. Fill the center of the ring with a few drops ot ketchup.

Broiled Sardines

   Toast 2-inch rounds of bread on one side. Spread untoasted side with this mixture: skinless and boneless sardines, well mashed with a fork, mayonnaise to make a smooth paste and a dash of Worcestershire sauce. Put under broiler to brown lightly. Three tins of sardines will make about 40 canapes.

Cheese Puffs

2 egg whites 1 cup grated cheese 1 tablespoon flour

1 teaspoon curry powder 1 teaspoon garlic salt 1 tablespoon sherry

   Mix flour, seasonings and cheese. Beat egg whites until stiff. Fold into first mixture. Fold in wine. Shape into small balls. Arrange on greased cookie sheet and bake in oven at 35o°F. lor 15-20 minutes. When pufled up high, raise heat to 45o°F. and bake until tops are brown (about 5 minutes). Serve piping hot with toothpicks stuck in them. Makes about 40.