Show I 1 I Helping ng The Thc makE By MRS l ALEXANDER GEORGE SPRING LUNCHEON MENU 1 Tomato omato Cocktail Cheesed Chees d Wafers Chicken a la Ia King Buttered Asparagus Hot ot Rolls Strawberry Pr Preserves es er Pear Salad Bettina's Dressing Orange Sherbet Coffee Salted Nuts Tomato Cocktail Cock taU Serving Six SL Two cups tomatoes 1 cup water 1 teaspoon salt 4 whole cloves 2 bay leaves eaves lea es 2 celery leaves 1 teaspoon sauce 12 2 teaspoon sugar gar 12 2 cup diced d celery 2 tablespoons table table- spoons ns chopped green peppers 1 tar ta- finely chopped onions 1 2 11 1 2 1 2 tablespoons lemon Juice 4 1 teaspoon paprika Mix toma tomatoes water salt cloves bay leaves celery leaves and salt Cover COrer and cook slowly 25 minutes minutes- Pre Press s through coarse meshed sieve e Cool and arid add all aU rest of or Ingredients ingredient Place in glass Jar jarS Chill several sc hours Shake or beat well Serve in glass glaS cups Chicken a laKing Six pieces hot buttered toast 5 ta butter or cl chicken fat 6 ta ta- flour 1 te teaspoon spoon salt 4 1 teaspoon paprika 3 cups milk milk- 1 3 2 cups diced cooked chicken 12 2 cup cooked mushrooms 3 tablespoons chopped cooked celery 2 tablespoons chopped cooked green pepper 2 tablespoons ta tat chopped pimentos 2 eggs well beaten Melt butter and add flour salt and paprika Blend and add milk and cook until creamy sauce forms fOnTIS Mix Ml well and stir constantly Add chicken chicken chick en en en mushrooms and vegetables Cook 2 minutes Add eggs stir constantly and cook one minute Pour over toast on serving plates Garnish with willi parsley Bettina's Dressing One teaspoon salt 1 teaspoon paprika paprika pap rika 1 teaspoon celery seed eed 3 1 cup sugar 1 cup salad oil oUt 4 tablespoons vinegar 12 2 cup broken almonds Mix salt paprika celery feed seed and sugar Add two tablespoons of or vine vine- gar Mix Ml with fork Add rest of vinegar vine vine- gar jar and oil Beat with a fork Chill several everal hours Add nuts and pour pourover pourover I over salads |