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Show Mere's Dream Of a Rarebit For-Part ies By MM. GAVNOR MADIVOX Oiaflng dish partiee are not confined con-fined to college dormitories Even mother! can give them on fold nighti after a few rubber! of brifhte They are an eduration for any appetite. fthrlmp d l.uie - la 4 aerwingal- - . One-rjuarter cup hu'trr. fi rup flour. ' tes-ipoon salt. teaspoon tea-spoon pepper, teupoon p-rika. p-rika. 1 S cup" clear c hi. -ken broth. tsMeapoon anrhovy paste. 4 cups Kitchcncraft cooked or cannrd shrimp. 2 egg yolks. cup cream. tablespoon lemon juice. Heel butter, work In flour to amnoth pasta, arid salt and pepper nd paprika Then slowly stir in chicken broth. Cook untii smooth, then add anchovy paste and ahnmp Beat cream an.) egg yolks together and add. Heat thoroughly thor-oughly but do not boll Stir in lemon juic. R'lr and serve on amall tfpeara of hot unhtitterrd toast. for a dramatic touch make this ham delicacy in a chafing dish before be-fore th del.ghted eyes of your guests But it can he made equally equal-ly delicious on the kitchen stove Mam a la Ran.'ho M to 6 servings1 Ona large slice boiled or baked ham. S teaspoon French mustard. 1 teaspoon vinegar, silt and pep-per. pep-per. powdered sugar. 4 tablespoons aherry. TOMORROW'S MENU BREAKFAST: Stewed plums, arrambled eggs with dried beef, gooaeberry jam, muffins, coffee, cof-fee, milk. LUNCHEON: Shrimp de lux, ndiv salad, hard rolls, aweet wafer, tea. milk. DINNER: Curry of chopped round ateak, mashed potatoes, bruasels sprouts, tomato salad, apple Brown Betty, coffee, hard asuc-s, milk. Cut ham Into Individual servings, serv-ings, season with salt, pepper and French mustard. Place In chafing dish over flime. Add vinegar. Heat ham quickly, then turn. Dust lightly light-ly with powdered sugar, add sherry, bring to boll and sorv Immediately. Of course, w never grow too modern to relish an old-fashioned Welsh rarebit. George Rector supplies sup-plies this recipe. W elsh Rarebit with Ala 14 to servings) On tablespoon butler. 1 pound oft American cheese. 1-3 teispoon tit, 1 ttupsxi dry mustard, a few grains cayenni pepper, cup a'J. I gg. Put bu'.ter In chafing dish. When j ir:llod. add chaei. broken Into ' P '.ct. and al. Combine egg. salt. S.jilard and cayenne and beat thor-e.:j:ly. thor-e.:j:ly. When cheese Is melted, add th a ejg mlx:ur and cook until It th:;!:eoa. Sirv on strips of toast a.' on crackers. |