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Show DOES BY ..... HEUN HALE DERK up your light winter meals ' by serving lovely salads. A bowl oi steaming soup and, salad can make the light meal of the day well-balanced and- a treat to which to look forward Split bananas sprinkled with lemon juice and chopped nuts start a salad plate Round this out with orange and grapefruit segments RECIPE OF THE WEEK Coconut Pudding (Serves 6) V2 cup bread crumbs 'ri cup moist coconut 2 cups milk 1 egg, separated 3 tablespoons sugar teaspoon salt ' 1 tablespoon butter, melted Soak bread crumbs and coconut coco-nut in milk Beat egg yolk, add sugar salt and butter Add to milk mixture Fold in beaten egg white Pour into greased oaking dish, set in pan of hot walL'r Bake in a moderate 350' F ) oven 45 minutes. . and dates stuffed with peanut butter but-ter Smoked whitefish is a really delicious de-licious base for salads with pickled beets and potato salad. Try some pineapple slices with banana halves, drained canoed or quick frozen berries and tangerines stuffed with cottage cheese for a lovely platter Tomatoes make a pretty salad, and a nourishing one stuffed with seafood salad. Serve with peas marinated in French dressing and wedges of hard-cooked eggs. Chill sardines and serve with lemon slices on a bed of lettuce. Garnish the fish with tomato slices topped with cottage-cheese-chive mixture Here's a salad nice enough for a ladies' luncheon: potato salad In green pepper rings, slices of ham, tongue or summer sausage Garn-ibh Garn-ibh with marinated cucumber slices |
