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Show $33 TfIC rf' rlKITOIEN iJ IsaCABlNETfcSI. Today la your day and mine; The only day we have; The day in which we piay our part. What our part may signify in th great world we may not understand. under-stand. But we are here to play It, and now Is our time. David Starr Jordruft - SALAD COMBINATIONS. When combining vegetables in mr salad It Is a good plan to arrange each vegetable separately upon the serving dish, pour the f .?!?V';J!,,.Vt1 dressing over all E and toss and mix Ifv'ajiJ or toss each in Si v ,ne dressing and ' keep each sopn-V sopn-V it"! rate upon the y'-'jm 1 serving dish. .-..-i-JL lJ Using lettuce -' a background, tomatoes to-matoes cut In halves and spriukleoV with chopped onion or chives. Lettuce, molded spinach and finely chopped beets. Lettuce and pepper grass. Lettuce," shredded onion and freshly roasted ' peanuts, crushed with a rolling pin tin--til like coarse crumbs, served with French dressing. Lettuce, sweet red 4 pepper, sliced pecans or almonds. Lettuce with tomato stuffed witlr chopped cucumber and onion. Lettuce with tomatoes stuffed with ' peas or string beans - and finely-chopped finely-chopped chives. Lettuce shredded tomatoes and ' shredded green peppers. Shredded lettuce, walnuts, and al- monds or cooked chestnuts sliced. Lettuce, cream cheese In slices, -with chopped pimentos. Lettuce with cottage cheese and ' boiled dressing, sprinkled with chop- ped chives. Lettuce, with cauliflower, string ' beans, and shredded pimentos. Lettuce and cress, artichoke slices -and tarragon, 'finely chopped.- Shredded cabbage, nuts and green -peppers. Shredded lettuce,' Brussels sprouts and chopped pepper. Watercress, peppergrass and French: ' ' dressing. ' Cucumbers sliced with new onion.t- Watercress, diced, boiled beets and olives. Cauliflower with string beans an beets in fancy shapes. Arrange eactn vegetable by itself, breaking the cauliflower cauli-flower into flowerets, surround with lettuce. Radishes, sliced In paper-thin slices, cucumbers and onions served wtth French dressing on lettuce. When making French dressing have a small piece or two of ice in the salad. ' bowl as you mix the dressing, this insures in-sures a thick rich dressing. The addition ad-dition of tomato sauce, tohasco or Worcestershire Wor-cestershire sauce, add variety. Head lettuce sprinkled with roqnp-fort roqnp-fort and served with French dressing ' makes-a 'most tasty salad. ; The worlds In which we live are twCJ -The world I' am and the world I do. The worlds in which we 'live at heaj-t ' are one. The world I am, the fruit of i have ' done And underneath these worlds of "flower '' and fruit. The world I love, the only living root. Henry Van Dyke. LOBSTER DISHES. First get your lobster. The canned variety will do very well but the frcsli-l.v frcsli-l.v cooked Is vastly lot-K'jTTfl lot-K'jTTfl tor, which Is true of v most foods. f ' Wl O Hawaiian Lobster Cur-i Cur-i tyLJ ry (!i'ale a coconut and ; 47r Ket " ns'le to soak mi i' f ,lour 1,1 n P'"' "f milk- ' r naMMriiijJ Saute half an onion u:rf'.y 11 clove of garlic, finely .sfr.ACtt minced, In ono and n half ' - tablespoonfuls of butter;, add one and a half table -spoonfuls of cornstarch, and the sumr-miount sumr-miount of curry powder; when well mixed, add the milk strained fnwi the coconut gradually, and when if bolls up once the moat from a tw- -pound lobster. Salt and pepper tu taste. Lobster a la Bechamel. Cut tlm neat from two lobsters or dice nft preferred. Make a sauce using butti-r flour seasonings and a cupful each of cream nnd stock. Add the lobster find when well heated, add the yolk of four eggs, mixed with a little of tin? snuce. Use four tablespoonfuls ench ' of butter and flour, a grating of nutmeg nut-meg and salt and popper to tnste. Add the lobster and when hot sen -at once. Lobster a la Poulette. Make sauce, a third of a cupful of butter, a third of a cupful of flour, a half teaspoonful of salt, a dash of paprifcu nnd a fourth of a teaspoonful of wbitj pepper, a cupful of crenni arid n n(-ful n(-ful of well seasoned chicken stock. When all are well blended add tl juice of half a lemon, very slowly. Add ' a pint of lobsfer meat and two bun! boiled eggs, cut the whites In ring and put the yolks through a nieT- using them as a gnrnlsh. Serve tr-lobster tr-lobster on bits of buttered ton r thin crackers, with Ihe oirrfe- f white and Iho powdered yolks sx-r1t-fclod over the dish. Plain Lobster. I'nur three taMfr-spoonf taMfr-spoonf uls of lemon juice over tbw moat of u inbster, season with salt nnf, popper. Put three tahlespoonf uls ni butter In a sei ucepnn, when hot iitlrV the lobster. Serve when hot. |