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Show 17ieTCPm I l-et your head save yoe." heels. . Sometimes a minute of .htitk in bet-j bet-j ter than an hour of hustle. i WHAT TO EAT. ' A simple salad and one which Is a I great favorite with all lovers of onions j Is this: Slice young ren- 1 njmrini der onions in thin slices ! lljfl and pour over them thick sweet cream which has been well seasoned with s?!11Nj salt and cayenne. This MjSSo Is flue with bread and CJ7 1 vF? butter for a late lunch. I'.&LAti&.i Macedoine Salad. Take one cupful each of cooked carrots and turnips cut In strips, one cupful of cooked potato cut In balls, one cupful of string beans, two tablespoonfuls of parsley finely minced. Marinate In French dressing separately. Arrange in sections sec-tions on lettuce and garnish with the parsley. Corn Omelette. Take one cupful of fresh grated corn, four eggs, one teaspoonful of salt, a dash of pepper, a tablespoon-ful tablespoon-ful of oil or butter. Separate the eggs and beat the yolks until thick, adding two tablespoonfuls of cold water, salt and pepper. Fold in the stiffly beaten whites and pour Into a buttered omelette ome-lette pan. Shake the pan and lift the edges while cooking to cook In tne center. Cover with corn and fold, turn out on a hot platter. The corn Is seasoned sea-soned with butter and pepper, then cooked over hot water for twenty minutes. min-utes. The corn should be ready before be-fore the omelette Is made. Appledore Bean Soup. Take one cupful of dried lima beans, soak In three pints of water, drain, add cold water and cook until soft In three pints of water. Hub through a sieve. Cut In small pieces four slices of, onion, eight slices of carrot and cook in one-half cupful of fat; remove them and add two tablespoonfuls of flour, salt, pepper and three tablespoonfuls table-spoonfuls of tomato catsup. Add one and three-fourths cupfuls of milk, stir and cook until boiling. Serve at once. Sponge Cake. Take the juice and rind of one lemon, one-fourth cupful of sugar, one and one-fourth cupfuls of flour and five well-beaten eggs. Mix and bake as usual. Fruit Whip. Take one cupful of raspberries, stewed peaches or apricots, add one cupful of sugar and the white of one eg.?. Place In a deep bowl and beat until it forms a thick meringue. |