Show a I t META I-META META GIVEN MENUS I Eating Out Standards i 4 Should Be Placed High f A restaurant meal tastes better better better bet bet- ter if we know it has been prepared prepared pre pre- r pared under sanitary conditions In many cities across the country country coun coun- w try a seal of ot approval applied to the entrance to an eating place indicates to the patron that its kitchen and dining ro room m are clean and that conditions in general meet the standards of the local board of health i R This isn't foolproof however because of varying standards I In to different places and changing conditions You'll learn whether er your city's health inspectors are doing an honest job and judge accordingly when youre you're 4 eating out But if youre you're planning planning plan plan- ning ping a trip invest in m an eating guide to good eating places t along the main highways and in cities and towns across the country While conditions do change such books arc are helpful to the traveler 6 A restaurant managements management's desire to create an atmosphere of cleanliness is sometimes complicated comI com- com t I placated by an personal personal personal per- per appearance or lack of ofa a training in m habits of cleanliness If you notice something amiss the best solution is to call tb the managements management's attention in a courteous way your impressions good or bad Your ideas and suggestions will help raise the standard of cleanliness only if you ou make them known to the people in a position to use them Cauliflower Salad 1 medium head hud cauliflower 13 3 cup French Krench e d 1 medium head of lettuce 1 U cup mayonnaise or salad dressing Paprika 13 3 cup grated American cheese 1 teaspoon finely fine I chopped parsley pauley For a beautiful salad choose a white curd-white cauli cauli- flower Trim off all coarse leaves and break apart into flowerets Put cauliflower in a saucepan cover with bo boiling ling water and add 1 teaspoon salt Boil Bon until barely barely barely bare bare- ly tender 6 to 7 minutes Drain off water may be saved for soup or to drink as pot liquor Pour French dressing over cauli cauli- flower Cool toss again to coat all the cauliflower in the dressing dressing dressing dress dress- ing cover and chill When ready to serve line shallow salad bowl with lettuce toss salad again then drain off excess dressing and arrange cauliflower in center of ot bowl with the small heart leaves of lettuce tucked in between Drop small blobs of mayonnaise on sprinkle mayonnaise mayonnaise mayonnaise mayon mayon- naise with paprika Arrange cheese in center in m one fluff Sprinkle parsley around base of the cheese Toss at the table before serving Four to five generous servings Parboil 5 medium peeled sweet potatoes for 15 to 20 minutes minutes minutes min min- utes or until almost tender Drain Dram and place around veal roast in pan and bake for 30 minutes or long enough to brown well Put the potatoes in roast pan just 30 minutes before before before be be- fore roast is to be done Five servings For adequate nutrition milk used daily dally in cooking and served as a beverage should total one quart for each child and one pint for each adult |